Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal but even better if you can simmer it for a couple of hours! Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Spaghetti Bolognese
We Aussies have a thing about shortening words. Good day is g’day. Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. Sharon is Shazz, Nagisa is Nagi (that’s yours truly).
So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol!
And here she is – my Spag Bol. Rich, thick, incredible flavour in the sauce even if you only have time for a quick 20 minute simmer. Though if you can slow cook for a couple of hours, it really takes it to another level!
What goes in Spaghetti Bolognese
I’ve been loyal to this Meat Sauce recipe since I first learned to cook when I was a teenager. There are 3 little things in this recipe that might be a bit different to Bolognese recipes you’ve seen around:
1. Worcestershire sauce: it just adds that little extra something-something. I get antsy if I get caught in a situation where I have to do without;
2. Beef bouillon cubes (beef stock cubes) for extra depth of flavour in the sauce, to compensate for this being an everyday midweek version rather than a traditional slow cooked Bolognese Ragu which starts with a soffrito (onion, celery, carrot slowly sautéed) as well as pancetta.
3. Sugar, if needed: just a little bit goes a long way to transform the sauce if you happen not to be using high quality, sweet Italian canned tomatoes. Supermarket canned tomatoes here in Australia are notoriously sour. Especially the Australian ones – it pains me so much to say that, but it’s true.
How to make Bolognese Sauce
The making part is straightforward and quite quick too:
Saute garlic and onion – about 3 minutes;
Brown the beef – about 2 minutes;
Add everything else, give it a good stir then simmer for 20 minutes minimum (midweek), up to 3 hours (weekend indulgence!). Slow cooking makes the beef incredibly tender and the sauce develops extra flavour.
Difference between Bolognese and Meat Sauce?
Different name for the same thing! You’ll find Bolognese made all sorts of ways all across Italy and all around the world, but essentially mince meat (usually beef, sometimes combined with pork or veal) in a tomato based sauce flavoured with herbs.
The “proper” way to serve pasta: toss with the sauce
As with all my pasta recipes, I include a step to toss the pasta IN the sauce, rather than just placing pasta in bowls and spooning over sauce.
This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti. No more watery sauce at the bottom of your pasta bowl! This is how chefs and Italians make pasta. Try it once, you will be converted!
But it is an optional step. Sometimes, you just don’t have the energy to clean yet another pan. I hear ya. 🙂
What to serve with Spaghetti Bolognese
For a classic Italian feast, serve this with:
Garlic Bread – or even more indulgent, with Cheesy Garlic Bread (or go over-the-top with Crack Bread). Or, for a more traditional start, real-deal Italian Focaccia.
Garden Salad with Italian Dressing (hit of crisp fresh salad essential!)
Tiramisu to finish with an Espresso Martini on the side
For a super quick side salad option, make this Rocket Parmesan Salad with Balsamic Dressing. Probably my most made side salad because it’s literally a 2 minute effortless-no-chop salad!
This recipe is the way I have been making Spaghetti Bolognese for decades (gosh it’s scary saying that!!). I really love it, and I think the sauce is rich and loaded with flavour, especially for a 30 minute Bolognese recipe.
Though if you have the time, slow cook it for a couple of hours. The flavour develops and the meat becomes so luxuriously tender.
Either way, I hope you love it as much as I do! – Nagi xx
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Spaghetti Bolognese
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (brown, yellow or white)
- 1 lb / 500g beef mince (ground beef) OR half pork, half beef (Note 1)
- 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)
- 2 beef bouillon cubes , crumbled OR granulated beef bouillon (Note 2)
- 800g / 28 oz can crushed tomato (or tomato passata)
- 2 tbsp tomato paste
- 2 tsp white sugar , if needed (Note 3)
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- 3/4 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
To Serve
- 400 g / 13 oz spaghetti , dried
- Parmesan cheese and finely chopped parsley (optional)
Instructions
- Sauté – Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- Cook beef – Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Reduce wine – Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Simmer – Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
- Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
- Taste and add more salt it desired. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per steps below.
Tossing Sauce and Spaghetti (optional, Note 4)
- Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.
- Divide between bowls. Garnish with parmesan and parsley if desired.
Recipe Notes:
* Scaling recipe up (use auto recipe scaler) – If you double the recipe (or more!), then brown the beef in batches. If you try to cook it in one batch, you will end up stewing it rather than browning!
* Slow cooker: This is really fantastic made in a slow cooker! The meat becomes so tender and the sauce has incredible flavour. At step 3, cook until the wine liquid disappears completely, then transfer it into the slow cooker at step 4 and cook for low for 6 hours.
* Variations: Here are some ideas for ways to take this up a notch, if you are so inclined!
– Finely chop 1 carrot + celery and saute that with the onion to make a softrito. Cook on medium low heat for 10 minutes for extra amazingness!
– Add finely chopped bacon (smokey is the ultimate!) or pancetta, cook with the onion
– 1 tbsp soy sauce (my mother did this, I sometimes do! I’ve seen it in some chef recipes)
– Fresh or dried red chilli
– Bolognese gets better the longer it is cooked, and it’s even better the next day! 7. Nutrition per serving, assuming 5 servings, including pasta.
Nutrition Information:
Originally published August 2016. Updated with new commentary, new photos and most importantly, recipe video! No change to recipe – I wouldn’t dare! Too many readers love it as it is. 🙂
More family favourites we’ll love forever
Meatloaf – so much more than just a hunk of meat in loaf form!
Life of Dozer
You know those muddy looking ponds on golf courses? He loves ’em 😖
Yum! Just added an extra 1&1/2 t sugar as my tomatoes were quite acidic otherwise followed recipe exactly…quick and easy with loads of flavour.
I’d KILL for good tomatoes Kirsty!! N x
I’ve never made a RecipeTin recipe that I didn’t LOVE!! Adding this right to the list of amazing Nagi recipes!! De-double-licous!!
Made this for dinner yesterday, but for the first time I took the time and let it simmer for almost 2 hours… the difference between the quick version (20-30 min) was ABSURD! Great recipe, thank you Nagi!
Hi Hanane, yes the flavour definitely improves the longer you simmer it! N x
Hi Nagi!
This looks great and I’ll be making for sure!
My family love sliced mushrooms in our spag bog – at what stage could they be added in?
Hi Ellen, I’d add them with the mince to get some colour. I do this quite often to up the veg in my diet – a great addition! N x
Thanks Nagi for the Spaghetti Bolognese recipe. I used all the recipes that you suggested. Wow it taste very yummy. My husband loves it. He is a number 1 critic with my cooking. The beef cubes, sugar and Worcestershire sauce gives that added flavour.
Thank you for your recipes Nagi. You have restored my faith that I can cook!
We’ll all come out of isolation as fantastic cooks Jane! ❤️
Hello!
This recipe was a win! I used 80/20 ground beef, what would you recommend? My sauce turned out a little fatty and I skimmed what rose to the top.
Hi Laura, I would use a lower percent fat mince, or you could drain off some of the fat after you cook the beef. N x
Hi, i was wondering what changes you would make if you were to use chicken mince instead? The hubby doesn’t eat beef 🙂
Hi Vi, it won’t have that rich flavour so you may need to add another bullion cube to counteract the chicken 🙂
For anyone who is curious: I made this the other night with ground turkey and it was still TOTALLY INCREDIBLE!! (And Nagi’s Italian dressing goes wonderfully on the side, too!)
Nagi, I’m often unimpressed with recipes I find online – I keep coming back to this site over and over and I’m blown away every time. Thank you so much for the time that you put into writing these recipes with pictures and videos and subs! You’re incredible!
Hi Nagi, was wondering if i can i skip the tomato paste if i dont currently have one?
Hi Nagi! Love your recipes.. just wondering if it would ruin the recipe if I use veg stock cubes instead of beef?
If that’s all you’ve got then go for it 🙂 Taste it after a while and if you think it needs more flavour oomph, add another dash of Worcestershire and try and extra half cube of veg stock (because veg stock doesn’t have quite the same depth of flavour as beef 🙂 ) N x
Thanks so much! It’s all I have at the moment 😌
Delicious!!! I couldn’t resist adding some chicken livers – they give an incredible depth of flavour to bolognese-type sauces!
Thanks Nagi, rock on x
Brilliant Bolognese! So pleased I came across this recipe. It’s easy enough to prepare but full of flavour. The kids have cleared their plates so it’s a 5* from them too. Thank you x
I love this recipe, about to make it again adding the veggies this time. Thanks for all your amazing recipes and making it easy to come up with weeknight dinners 🙂
You’re so welcome Emily, I’m so glad you love it!! N x
It’s midnight where I live. I can’t stop watching your videos. I usually view them on Instagram, and now here I am… stalking your food on the web, too. The less creepy comment I’m trying to make: this sauce looks BOSS. Very reminiscent of good ol’ Greek-American diner spaghetti dishes. I must try, and make another ridiculously long comment.
Thanks so much Lili 😂
Just did this in the slower cooker and added the veggies!!!!
Best ever Thank you!
Sounds great Kim!
Omg , so many delicious recipes, had the Bolognese last night,much nicer then my old recipe,very yummy with a glass of red. Love all your recipes and decided to have a Nagi week
Thank u Nagi had forgotten how much fun cooking can be♥️😀
Tried this over the weekend using the slow cooker method. Best version of spag bol I’ve tasted! So easy to make, with incredible flavour. I grated the onion and garlic so it melted into the sauce, no chunks.
Wahoo, that’s great to hear Cass!
I have never commented on a recipe website before, but I felt compelled..all of your recipes have been exceptional .., so much so that I recommend you …thank you feeling inspired
Thanks so much for the great feedback Janice, I truly appreciate it!
This has been my go to recipe for a while. Today I decided to add in some pancetta as mentioned in the modifier portion and WOW! Took everything up to 11, it was one of those where you try it and say to yourself “OMG that is just delicious” then go back for more lol.
YUM! Sounds delicious Graham!! N x