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 😖
Made this bolognese sauce recently and it was the best I have ever tasted. Will definitely be using this recipe often. Thank you Nagga.
Hi Nagi!! I absolutely love all your recipes that I’ve made and so does my family ❤️ You are by far my go to gal when I’m in a pinch! I have a pretty big family so I tend to double up on everything and it never disappoints!!✌️Thank you from my family to yours!
Another easy and delicious recipe! I didn’t have red wine or witches tire on hand so I subbed for some water/soy sauce and added basil, oregano, parsley, and pepper.
“witches tire” 😂 I’m so glad you still enjoyed it Dalel!!
Hi, can i use fresh tomato instead of canned?
Hi Iku, you’d need to skin them otherwise you’ll end up with tough bits in your bolognese ❤️
Hi Nagi,cooked your Spaghetti Bolognese tonight,thank you for this wonderful recipe, yum!!!!I think it is the best one I cooked.Love to work on my pantry so I’m able to do all your dishes♥️😃 a big thanks Trudi from Tassie
I loved the overall taste of this dish, but all my spaghetti broke up into small bits when I tossed the pasta with the sauce. So sad. Should I have waited for the sauce to cool a little longer before doing it? I found the sauce needed a bit more cooling, even after undercooking the pasta by a minute.
Hi Jessica, sounds like the pasta overcooked – I always take a minute or two off the recommended cook time on the packet 🙂
I’ve always wondered when you say dry red wine is that cooking red wine or drinking red wine?
Hi Mike, either is fine, but I usually use red wine suitable for drinking – N x
O.M.G.
Spectacular flavours for a 30 minute cook time – can’t wait to do the sofrito and a longer cook.
Thanks Nagi
That’s awesome to hear Alimak!!
We have made this meal over 10 times over the last couple of years. It meets with rave reviews every time. It’s the best bolognese we have ever tasted; even at all the great Italian restaurants here in Chicago.
Hi, Nagi. I made this in the slow cooker. I added some chopped carrot, chopped bacon, dried chilli flakes and a splash of soy sauce to the basic recipe. When it came to stirring the pasta in, I poured the cooked pasta into the slow cooker and stirred it together there. I found that 125ml of water was not quite enough and ended up using the entire mug of water. The end result was still a little bit drier than I would have liked, but still very delicious. There was more than enough for seven of us!
Thank you for the recipe.
Sounds divine Kathy, sorry it was a little on the drier side you may just need to adjust the water to suit – N x
Hi Nagi. I made this today with all the variations and slow cooked it. I occasionally eat at a Italian restaurant but this tasted even better! Thanks for the recipe.
Woah what a great compliment Richard – Thanks SO much ❤️
Hi Nagi! If I double the quantities should I also double the amount of water I have to add for the slow cooker version or 2/3 of a cup will still do?
Exceptional!! I added some carrot and celery to the sauce and top with freshly grated parmesan. Thanks Nagi!
Sounds great Georgie!
This is same as my recipe but last time I made it I did it for the 2 & a half hours, YUMO, today I cooked it in slow cooker for first time, double YUMMO! so what I then do is mix in cooked noodles, top with cheese sauce & grated cheese, just a variation of Lasagne but easier to serve, thanks for the tip of cooking wine in it for 1 minute. 👍👍👍
Hi Nagi
Just wanted to let you know, as a Mum of 6 under 13 I adore your recipes! I love that they are budget friendly and easily adaptable (I generally double the recipes and half a cup of wine might be half a bottle 😂) I tell all my mum friends about it. Keep up the posting 😘
Woah that’s great to hear Clare, the other half of the bottle is for you to drink 😉
DeLiCiOuS!!!! Thank you thank you thank you for such an awesome Bolognese sauce recipe! I could eat this by itself it’s that good!! Never again will I buy jarred spaghetti sauce and will be making this all the time!
No more jars! That’s the best compliment ever!! – N x
How much do these utems typically coat in total to make this ? It sounds amazing !!
Hi Hayden, I can’t help you there! Different locations have different prices for all the items! – N x
BEST SPAGHETTI SAUCE I EVER MADE MYSELF !!!! WOW I love it so much. I recommend this recipe. Perfect for winter weather.
Woah what a great compliment, thanks so much Marika!
Is there a particular red wine you use and how long would it keep? I don’t drink it. Or is there a cooking red wine that would work as good? I believe it adds to the depth of the flavor so I want to try it.
This is like my recipe, but I also add a diced carrot, some green peas, a tablespoon of rinsed capers and a few diced mushrooms. If I have a green pepper I’ll dice and add that too. Spag bol is hard to mess up!
What canned tomatoes do you use for this recipe Nagi? I’m in Australia too.
Sounds great Diane!