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 😖
Omg you did it again every single dish i make from you site is spot on thank you so much
So glad you enjoyed this Karin! Thanks for letting me know – N x
Hi……
If not adding wine but exchanging for the beef stock would you still add the beef cubes?????
Yes! it’s only a small amount of beef stock so still need the cubes!
I just made this (hubby is halfway through eating) and he just stated “this is the best Spag bog you’ve ever cooked and probably the best I’ve ever had”
Thanks for making me look like a cooking goddess 😂👌👌 I’ve made a few of your other dishes and they are all great!!
That’s great! So pleased you enjoyed this Roey – N x
Great recipe, pretty much how I make mine, however I rarely use the tomato paste/puree, I use a good ketchup instead, adds great colour and a sweetness that means you don’t need to add sugar. Also a tip I found a few years ago and now do all the time, after I’ve cooked the wine out I add a glass of milk and cook that down too, adds a nice creaminess to the finished dish. And always cook for as long as possible, it gets richer and richer.
My partner wont eat anything with mince or pasta in it so I’m going to make it for myself. Does anybody know how it freezes? Thanks!
The sauce freezes brilliantly for months and months!
I’m making this now and already blown away at how different it looks compared to old method. Just wanted to let you know I have been following your recipes for a while now and it completely changed the way I cook food. I used to cook food to merely survive, now I cook for taste!
If not adding wine but exchanging for the beef stock would you still add the beef cubes
Made this last night Nagi slow simmer for 2 hrs…awesome flavour..only tweek was using my parents home made W sauce it is amazing…2 simmers loaded with granny smith apples, plums and spices…superb on a steak, poached eggs, fish fillets, bacon & eggs/grilled pineapple…would love to send you a bottle to try…message my email and will gladly post you a bottle to try…cheers Kym
WOAH! Kym that sounds amazing!!! Thank you so much for offering to send me a bottle, I’m so touched but I’d feel bad, the postage would be a nightmare 🙂 May you could share the recipe….😇 N xx
Made this tonight for dinner. Added 1/3 cup water and let it cook 1hr 15 minutes then emulsified with the pasta per your suggestion. Delicious! Yum definitely just so tasty and a one pot meal. This is one of the best sauce recipes I’ve tried. Thank you Nagi! I love your food! This will be on rotation at my house!
Love that you enjoyed this Pam! Thanks for letting me know – N x
I have just made this recipe using my electric pressure cooker and it was delicious! Even better – it was a big hit with my fussy five year old! Definitely a recipe I will try again.
Thanks for the feedback Helen! Especially pleased to hear your child enjoyed this 🙂 N x
Hi Nagi,
This weekend is our 45th wedding anniversary and I wanted to make Spaghetti Bolognese for my husband (it’s his favorite food), but no way was I cooking Marcella’s sauce all day. It’s high summer here in Tampa! So following on the heels of last night’s terrific Cabbage Slaw, I decided to make yours. Big hit! He said it’s almost as good as Marcella’s (high praise!), and I could make it for him anytime. I made it with DOP San Marzano tomatoes to make sure it was the best it could be. I let it simmer in the slow cooker for 3.5 hours, and aside from subbing dry vermouth for the wine and using a bit less sugar (added at the end), I made it exactly as written. The slow cooker really helped to tenderize the beef, as promised.
I served it with garlic bread and a simple salad of romaine tossed with your Italian Dressing, another hit! Thanks for both recipes, they’re keepers. I’m hoping that gratitude will move him to take me to my favorite Tex-Mex place this weekend.
Happy 45th anniversary Sandy! Your lucky hubby – you spoil him! Keeping my fingers crossed that you get spoiled this weekend 🤞🏼 Tell him he better not let me down – I wanna hear!!
Excellent Recipe! so much depth of flavor and perfect to eat the next day too. Good job.
Glad you enjoyed it SK!
Hi Nagi! Do you have any suggestions for trying this recipe with zucchini noodles instead of traditional spaghetti? I’ve always adored your pasta dishes, but recently I’ve been having a bit of trouble with gluten so I’m searching for substitutes.
Hi Allison! Unfortunately I’m not familiar enough with zoodles 🙂 Sorry!
Thank you so much for this recipe. My wife and I had this for supper. My first attempt at Spaghetti Bolognese was perfect, thanks to your method. Everyone who had it said it’s amazing 🙂 Thank you!
I love hearing that!! You’re the Bolognese Master! 😂
Another hit! My husband wanted me to make sure I left a good post. I am not sure if you will take this as a compliment but… as he was wolfing it down he said “You know what this is like? This is like the tinned spaghetti but SO MUCH BETTER”. I think it was down to it being tomatoey =P But he said it is better than his recipe and better than others I have cooked in the past. So it’s a win!
I think he is even open to me teaching him how to make it, since it’s that easy…
Thanks Nagi!
I have not read all the comments (so many, so little time!) but try adding one ground star anise; a 5 star Italian restaurant I went to once used this (definitely not a traditional ingredient!) and the maître d’ could not believe that I had “guessed” the secret ingredient. Star anise, in small amounts, really adds something to this dish.
I’ve had pasta made with Star Anise, bacon and tomato a long long time ago from an Italian neighbour-
I agree the Star Anise adds a lovely flavour without overpowering. Whole pieces were used and removed before serving.
Wow really! Star anise!
I know: sounds absurd, right? With the amounts of your recipe, try 1/2 a whole star; heat in pan before grinding finely (you know how hard the woody bits are). I use a mortar and pestle first, then a spice grinder: no hard bits. Anyhow…
Hi! Looking forward to trying this recipe. For a serving of 10 do you simply double the recipe? Wanted to check before throwing in 2lb of meat in the pot!
Thanks!
Hi Syma! Use the recipe scaler by clicking on Servings and sliding!
This looks soo good. Thank you for sharing! I am a huge fan of your photography as well!
Thank you for the compliment Han!
Yummy recipe, all the family members love it. Would like to try the slow cooked method sometime. Thank you for sharing the wonderful recipe.
Great to hear Christine! Thank you for taking the time to let me know! N x
Gorgeous Bolognese recipe. Thanks, it’s in the slow cooker, cannot wait for dinner.😍 Really clever additions to other recipes I have tried. Well done you!
I hope you loved it Amy! N x