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 😖
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!
I really enjoy your recipes, it’s simple with lots flavour.
I cooked double batches, incredible recipe, you are my life saver , thank you Sooooò much Nagi
Perfect to freeze for later!
This bolognese recipe is so good… even better the next day! I follow the recipe as is… no changes needed. It is perfect!
Yes I love leftovers!!!
This is the best spaghetti sauce! Fast, easy and delicious. I always make it at least a day ahead and let the flavors really come out. The longer it sets the better the flavor. No more Store bought sauce at my house! I make it exactly as the recipe except maybe a little more beef. It is really thick and yummy! And the wine is a must!
I’m so glad you love it Bonnie!
Just wondering what the fat content of the the mince should be? Do I need to use lean mince or will regular mince work fine.
I tried this recipe based on the great reviews and it certainly doesn’t disappoint! I’ve made it twice now, hands down best Bolognese recipe I’ve tried. I didn’t have any thyme so I used some fresh basil and dried dill, I also used BBQ sauce instead of Worcestershire sauce. Love it.
Great. I can’t cook and it still tasted amazing 😂 Thank you
Sounds like you nailed it Jess!
This is delicious and so easy!! Got Italian tinned tomatoes from Aldi so didn’t need the sugar. Never buying pre-bottled sauce again! 😊
Perfect Simone, it’s great to make a big batch and freeze – one of my emergency meals!
The BEST Bolognese ever and I have tried many.
Your recipes are fabulous Nagi and I have never had a failure with any of them . Each and every recipe is outstanding. I’ve spread the word about your site far and wide . 😄
Thanks so much for the great feedback Sue ❤️
Hi! I plan to double & use slow cooker. I will cook beef in two batches per your tips (which are always appreciated!). Any other notes for double batch, i.e. cook time or other?
Thank you for getting back to me, I really appreciate it. Sorry just wanted to clarify, do I cook and leave on warm (overnight) or put in the fridge overnight and then keep warm in the morning?
Hi Kerrie, cook and refrigerate then heat up in the morning – N x
Hi, thinking of making this for a sports club canteen, (will possibly make with 2kg of mince, so I will double your ingredients and cook in 2 batches), would it be best to cook the day before, keep in fridge once cooled then put on keep warm setting of slow cooker the morning of serving? Also, when would you suggest mixing the pasta through, while cooking the day before or mixing it through the morning of serving? Any suggestions would be appreciated. Thanking you in advance.
Hi Kerrie, I’d make the day before and then keep warm in a slow cooker. I’d mix the pasta through just before serving so it doesn’t do gluggy – N x
Monday night is pasta night. This is a firm favourite with all 6 of us. So very good.
Wahoo! Thanks so much for letting me know Bec!
Made it with ostrich mince and it is amazing. Thank you for all the great recipes!
I’ve never even heard of that Mariechen!!!I’m so glad you loved it!
Making this right now. Doubled the recipe. Having to use the lid though. Even on low, my gas stove is causing big splattery bubbles.
You need a splatter shield! ☺️
This is the tastiest Bolognese recipe. I followed the recipe exactly and let it simmer for about 45 minutes. Even my fussy eater said it was 10 out of 10. This is now my go-to Bolognese recipe and I’ll definitely be making this on a regular basis.
Made a double batch of this for the freezer for the kids meals, used turkey mince & no red wine and in a seperate pot sautéed some grated zucchini and grated carrot then added towards the end. A great healthy meal & I have Saturday nights for the next 8 weeks set for the kids. They gobbled it up and declared it the most powerful pasta sauce ever. A success yet again!
Do you have a section for meals that freeze well? Back at work soon and need more recipes.
Wahoo! That’s great to hear Rachel!
Made this tonight and my super picky toddler gobbled it up even though she’s been sick and off her food (so needless to say it’s a winner) I even watched in awe as she ate the mince 🙀 she’s generally not a meat eater, thank you for this delicious recipe!
Hi Nagi,
nice article, I appreciate a lot the effort in cooking good food.
I come from Bologna and I have to remark the fact that spaghetti is the wrong pasta to eat this sauce. Unfortunately, spaghetti Bolognese is an invention from UK (most likely). In italy you will never be served that. They invented to eat it with one of the few kind of pasta that does not fit.
Eat it with thick tagliatelle. And the pasta should be from just wheat and eggs.
If you check around the web finally people are realizing this fact, apparently. Spread the word and keep up the good work!
Best,
Davide
Yes! I am about to share a classic Ragu alla bolognese and am serving it with tagliatelle!! N x
Wahoo, that’s the best compliment Christina!
Made garlic and Prawn Pasta
it was the best I have ever made
You make things so easy
Thank you
Thanks so much Phil!!
Hi, Sorry, forgot to say – pls don’t judge, I broke all my spaghetti in half before cooking for 10 mins, cos I find normal length spaghetti hard to mix with sauce well.
That’s totally fine!