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 😖
Hi, hands down the best spag bol recipe, thank you. I added extra thyme and a bit of origano, bit of extra red wine ( cos everything is better with red wine!), cooked for 2 hours on low, topped with parmasan and black pepper, added a bit of salt, great!! Def recommend mixing spag with sauce for 10 mins. s’cuse spelling!
Perfect Michele!
Made this last night it was awesome my husband could not stop eating it …. I love all your recipes you made cooking so easy 🙏
That’s great to hear Diane!
This looks great! Do you think using ground turkey or chicken for this recipe would work ok instead of ground beef and not changing anything else?
Hi Sam, you could definitely sub but I think it won’t be as rich as beef/pork bolognese – but it will still be delicious!
Thank you to your recipe. I did this twice already last time I put a celery and carrots it taste refreshing because of the celery and taste good. No need to add cheese anymore. Taste delicious.
That’s so great to hear Jane!
Well worth the time to use the slow cooker. Nice recipe.
Yes definitely worth the wait! I’m so glad you love it Michael!
Made this recipe lastnight but added 200g of finely chopped bacon and carrot and slow cooked it for 2.5 hours. Tuned out perfect! Thanks for the recipe 🙂 I’ll definitely be making this again.
Sounds divine Nicole!
Absolutely loved this recipe. Always wondered how to get my spag bol just perferct and this recipe has finally done it!! Thanks Nagi xx
Wahoo, that’s great Prerna!
I am Italian/Sicilian and am extremely picky about my bolognese. This bolognese was one of the BEST I have ever eaten. Thank you so much Nagi!!! I never leave comments but this was just so darn tasty!
Woah that’s so great to hear Lynne!
Every recipe of yours is another winner. Love your blog. Anyone that doesn’t get the difference between a Spag Bol and traditional stuff needs to taste it and see it’s just perfect for a quicker dinner then take a chill pill. LOL.Everyone just about licked their plates tonight.
Love the way you think 😉 I’m so glad it was a hit!
Hey I’m going to cook this tomorrow! At step 3 once the stock or red wine is reduced do you then put 3/4cups of water in pot with mince to slow cook in stove for 2 hrs?
On your variations, you mentioned to add bacon or pancetta but didn’t mention how much in quantity. Can you please include.
Thanks.
You could use as little or as much as you want – I’d say around 150g – N x
Nagi using your recipe I made the best Spag Bol I’ve ever cooked! Thank you ahhh. I added about 3 tbsp Italian herbs!
I’m so glad you loved it Mia!
This was so easy to make, and amazing! My whole family loved it! I actually made it for the first time two weeks ago, and we have all been craving it again – perfect for leftovers. Thanks for another wonderful recipe, and for all of the great pictures and stories about Dozer! 🙂
You’re so welcome Kristen, such a great recipe to make a big batch and freeze for later!
Can this be frozen, want to make a big batch and freezer for later
Totally! Make the bolognese and portion it up into bags/containers and freeze. When you need it, defrost in the microwave and put over fresh cooked spaghetti ❤️
Haha they ate all of it so none to freeze , fantastic bol , only change was I used Italian herbs
Wow… this was so simple yet tastes absolutely amazing, the best I have made. I cannot begin to imagine how much more amazing this will taste for my lunch tomorrow 🙂
This is perfect for leftovers!
I have been cooking this nearly once a week since I discovered it. Hubby is obsessed, and the kiddies love it too! My cooking skills are very limited; but with your recipe I am basically the next Master Chef!
That’s awesome Cathleen!!!
Hi Nagi
Thank you for your fantastic recipes and blog, they have created a lot f discussion and new dishes. My wife and I spen5 25+ yrs in the financial industry and have now semi retired to a small farm. The amazing result from home grown beef, lamb, vegetables, fruit and dairy has enlivened our menu.
On your spaghetti bolognaise recipe you don’t use any oregano or basil, I use a bunch of each in the sauce, removing afte cooking. I am not however convinced about the Worcester sauce, foreign flavour!
Keep up the great work
Terry
Sounds delicious Terry!
Made this twice this week. Super fast and easy. Used demi glace instead of the dried boullion cubes. The second time I added bacon.
Huge hit and will be a staple in our house. I served it over spaghetti squash.
Woah that’s great to hear!
This is meat sauce, not bolognese, which is made with very little tomato and milk. I’m sure this is good meat sauce but it’s definitely not bolognese.
A great recipe as usual, and thanks to Nagi I am renowned as a decent cook among my family! I’ve tried a bunch of spag bol recipes, techniques and have experimented a bunch myself but this really hits the mark.
Debra, it’s a shame that you’re not even willing to give a try to a recipe that you clearly haven’t attempted to cook. I would love to hear your ragu alla bolognese recipe if this recipe is offensive enough for you to casually dismiss it.
As stated multiple times in the recipe, this is for ‘Spaghetti bolognese’, and doesn’t claim to be authentic 9 hour northern Italian ragu. Would you complain when a recipe that claims to be for an Indian curry doesn’t result in a hamburger?
Glad I could cook, enjoy, and share this great dish with my family. Funny enough no one complained about the use of tomatoes!
Thanks as always for a great recipe, Nagi
You’ll have to try it Debra! I’m sure everyone has their own interpretations ☺️
Went down well this evening with the whole family 👪
Nailed it Danielle!