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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 😖
Thank you Nagi….this was really really lovely!
My husband says to say a special thank you from him, as at last, he has pasta that is covered in sauce. Until today, he hated it because no amount of stirring in would result in anything other than dry spaghetti with all the sauce at the bottom of the plate.
What would we all do without you?
Susan from the UK
YESS! Your hubby has EXCELLENT taste Susan, that’s exactly why Italians do the tossing! 🙂 N x
What a great recipe, so simple to make, I love using Passata in recipes! Will have to add this into my dinner rotation! 🙂
Hope you do Peter!!!
This sauce is AMAZING. I made it for dinner tonight. I took the suggestion to simmer it for a couple of hours, and WOW. The family is loving the sauce!! I’ve made several bolognese recipes, but this one is THE one. Thanks for another dinner hit, Nagi!! Your blog is my favorite.
I LOVE HEARING THAT Teri!! Thank you so much for letting me know! N x
Absolutely so easy to make and delicious. I made this yesterday morning and put it in the crock pot to simmer for dinner. I will add this to my recipe rotation along with your Beef Stew…..so yummy and warms the soul. I’ve also made your mom’s Curry Chicken Katsu and trust me, it’s a staple in our house. My kids love it. Looking forward to seeing more of Dozer and making more of your easy recipes.
That’s great to hear Vanessa! Thank you for letting me know you enjoyed this – N x
Greetings from Illinois in the U.S. of A.
I just wanted to say that I love your blog and have tried many of your recipes which have all been friend and family approved…:-)
Recently you asked for reader requests and I hope I can offer mine here.
Would it be possible for you to but together a list of what you consider “basic pantry must haves” to include sauces, seasonings, oils, etc. I live in a small town and only have limited Asian ingredients available so must plan a trip to the city and find an Asian market and would like to stock up on common but essential must haves.
Thank you so much….I really love your POV and simple, straight forward approach in sharing your cooking/recipe knowledge. And Dozer is as cute as can be!! HAGD!!
PS With that list, that covers 95% of the Asian recipes on my blog 🙂 N x
Hi Kelli! I’m so glad you asked that, I’ve been meaning to do this for ages and wondered whether anyone would find it interesting! I will get back on it 🙂 N x PS For a quick list, my personal Asian pantry staples are: Kikkoman ordinary soy sauce, light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Chinese cooking wine (shoaxing wine), mirin, cooking sake, rice vinegar, sesame oil, sesame seeds, Chinese Five Spice Powder, dried shiitake mushrooms, this Chinese Chilli paste which I use to add spice into stir fries and dollop onto anything Asian (https://promotown.info/tachyon/2016/12/Chinese-Chilli-Sauce-Paste.jpg%3C/a%3E%29 . Then for shorter shelf life things: egg noodles (chow mien, hoykkien etc), fresh rice noodles, wonton wrappers – things like that, but I only get them when I have things to use them for on my menu plan. Hope that helps! N x
It’s 5 AM and I am ready to eat this bolognese sauce. I can’t believe it takes only 30 minutes! I’ve never used worcestershire sauce in mine – I always use a touch of soy sauce for that extra flavor! I’m pretty sure I could just eat this sauce like a soup. Just spoonful after spoonful. And yes, I’m drooling just a touch as I write this. Totally need to try this recipe.
I use soy sauce too if I don’t have W sauce!!! 🙂 N x
Thanks for this recipe Nagi. This will happen this weekend.
As for Dozer flashback on the golf course …all I can say is …smh 😂😂 a happy doggie.
Enjoy the day! Hugs
A very SMELLY doggie!!!😂
Hmm! Hello from old-fashioned, Italian-minded yours truly again. Am certain most of your readers will be very happy indeed for your short recipe . . . for me, if I do not have the time to lovingly nurse my ragu bolognese thru’ hours of cooking it is ‘off the menu’ . . . also do it Bologna style with tagliatelle, or at a pinch, tortellini or gnocchi and not spaghetti which is a big ‘no-no’ in Italy . . . 🙂 !
I know I know….but you know us! We love our SPAG BOL!!!
Of course we do, but, well, it should not be called that 🙂 !!!! But always will be !!! I just felt a little stupid after Rick Stein and Antonio Carluccio and Marco Pierre White and James Martin and John Torode and Jamie Oliver’s mentor and . . . all kept on telling me I knew zilch if I thought ragu bolognese should be accompanied by spaghetti . . . . so . . . . *big foolish grin* ! And, Barbara, I am actually Australian, like from childhood . . . . and it is called THAT here also . . . . 🙂 !
BUT we are not in Italy. Here in the USA spaghetti is traditional AND mandatory. Thank you for sharing authentic Italian tradition and information. Hope you will over look our choice of pasta. We are a young country and we seem to be making our own traditions. BK
*big smile* I have absolutely nothing against the dish: we all cook it – but ‘Bolognese’ means ‘from Bologna’ and should not be used when the method does not belong there. All over the world the dish is regarded as Italian after all – please do Google at the comments of Italian chefs: the idea is very far from mine ! Please listen to what Italian chefs say on their TV shows and in food magazines.
Hi Nagi,
Aussie expat, living in the U.S. with American-raised kids…
Family fav – spag bol, always with their reminder: “Mom, don’t forget the Vegemite!”
Yep, a good tablespoon of “black gold” (substitute for the boullion cubes) adds some fair dinkum flavor 😉
Great recipe! Thanks Nagi!
Seriously Shazz???? Vegemite in Spag Bol? Mate, are you serious?? Crikey! Who would’ve thought! 😂
Bolognoseis Yours . ALL OF IT and anytime. Just nit MY kind OF Food. I’ll Stay with DOZER . Can understand nit going to golf course. HAVE good week.
Ha! I need regular baby sitters for Dozer, he would LOVE it if you baby sat him!!!
Hi Nagi – Thanks so much for sharing this recipe. The only change I made was is I used 2 Tablespoons of Better then Bouillon Beef Base instead of the bouillon cubes which are notorious for having MSG in them. Other than that – cooked in the slow cooker (thanks for the suggestion!!) and it came out fantastic. Yes, I did use 1 teaspoon of sugar to cut any acid or sourness – always do. Served it with garlic french bread and a green salad.
That’s great to hear Kathi! Thank you for letting me know you enjoyed this – N x
I use kangaroo mince. It’s lean, cheaper, sustainable (+ low methane output), and tastes the same. The secret with any mince used in recipes, is to brown it very well before adding liquids.
I love that Rhonda! I have a friend you hunts for his own meat and I’ve had his Roo Bolognese and it’s amazing!
Once drained, the spaghetti can be returned to the same large pot it was cooked in, and the reserved pasta water and sauce can be added to it for tossing and mixing. The old ones used to say the hot pan helped “dry” the spaghetti, so the sauce would cling better–but, of course, it’s more the reserved pasta water that helps it cling, really. Still, the large size of the pot makes it easy for tossing it all together, and eliminates having an extra pan or vessel to wash. An oversized spaghetti/pasta bowl specifically for that purpose is much nicer, though, when serving guests.
Nothing quite so aromatic canine-wise than a ripe, muddy dog, unless it be one who’s encountered a skunk!
I have NEVER in my life smelt a skunk!!! Is it bad?? How bad on a scale of 1 to 10?? 😂
Yes, it’s bad! On a 1-10 scale, it’s a 10+++. It’s an overpowering, lingering, pervasive stench that can make eyes tear up. It can last a day or two just on the air outdoors, and as long as a couple of weeks or so on a dog, even one that’s been treated/washed with an odor-cancelling concoction. It’s extremely difficult to get rid of skunk spray odor. Skunks are otherwise cute little harmless creatures, especially the babies, and when anxious will even stamp their front paws 3 times as a warning to not come closer before turning about and spraying, but dogs in their natural exuberance tend not to pay attention to warnings. Baby skunks can be “de-fumed” to be kept as pets, but sometimes still have a slight funky odor about them at times. Dogs also tend to want to play with porcupines too, and that’s a big vet bill, for sure, to remove quills embedded in nosy dog noses.
OMG!! I’m so glad we don’t have them here! Though…. we DO have more deadly snakes and spiders than anywhere else in the world!!
I just love your recipes, & the Bolognese recipe is one I use a lot. It is a staple at my house! Thank you again for your recipes! DELIOUS!!!😄
I’m so happy to hear that Kelly! Thanks so much for letting me know! N xx
I love your recipes and especially your notes! They make all the difference! I plan to make your sauce in the near future even if it’s hot in the US. I do have one question, you usually follow “onion” with yellow, white or brown. What is a brown onion?
My whole family is a big fan of your recipes! Thanks.
PS Sorry I misread your question! A brown onion is the most standard onion here in Australia, it’s also called a yellow onion 🙂
Hi Rebecca! I’m so glad you and your family are enjoying my recipes, thanks for letting me know that! Brown or yellow is ideal for this, but even white is fine. I’ve added it in a note! 🙂
Hello Rebecca, hope you don’t mind me replying. In Australia our brown onions are the same as your yellow onions.
Thank you Sharon, that’s so kind of you to help Rebecca! Much more timely than me responding 🙂
My mother, who was not Italian but grew up in an Italian neighbourhood, would add a grated carrot to her ‘spaghetti sauce’ – if she didn’t have a carrot – then she would add a little sugar.
Oooh yes to that! I do that most definitely when making a proper slow cooked version 🙂 N x
If you use fresh tomatoes instead of can How many
Hi Faye! Hmm – I would probably use 750g/1.5lb, chop and add them after the onion and cook them right down for 10 minutes or so until it becomes a paste 🙂
Thank you Nagi
I will try 1.5 lbs of Roma tomatoes instead of ca
Hi Nagi,
Your recipe is virtually word for word the same as mine which I have put together over the years, even the oxo cubes which my family bring me from the UK when visiting us here in Spain , except for one item . An Italian friend told me 50 years ago, her Granny told her, you must have Anchovy sauce to bring out the flavour ,I use 2 tsps of Burgess or Watkins, if you cant get the sauce, 2 anchovies from a tin crushed will do. and I use home grown tomatoes , and make enough to freeze for the year.
Love your recipes thanks
I love that! Anchovies are my secret ingredient in some recipes too!!
Worchestershire sauce gets much of its flavor from anchovies.
Nagi, I use a little baking soda to smooth out the sauce. It reduces the acid so you may not need to add sugar. I start with just a pinch and taste, adjust, taste again. Good for those that don’t want to use sugar.
Woah! I MUST TRY THAT! Thanks so much for sharing that tip Karen 🙂
Well, as much as I enjoy reading your recipes, I, and probably the ghost of my Italian mother and Italian immigrant grandparents, and like an 18 hour bone cooking ramen broth, think Bolognese Sauce always needs a couple of cooking hours to really appreciate the subtitle flavors and textures. Otherwise you have “Sunday gravy.” Rant over, and best to you.
I hear you Fred! I have slow cooking directions in the recipe notes 🙂 And one day, I will certainly be sharing a Ragu ala bolognese!
Much had depended on what time someone’s nonna generally attended mass. The crack of dawn nonnas could have an entire feast prepared by 11am, when the late family stragglers appeared with the Italian star bread and the fluffy Italian loaves still warm from the bakery ovens, and lucky kids might get to dip a hunk of bread in the pot to hold them until the meal was served at noon, unless a nonna had been particularly annoyed with anyone in her family that morning.
Great traditions and fun times too, but in a busy world, a really good 30-minute Bolognese beats a trip to a MacDonald’s, an Italian chain restaurant, or resorting to a jar sauce for pasta every single time, hands down!
I agree with Fred Rickson that any Bolognese needs some cook-down time and love the term “Sunday Gravy.” I usually cook the veggies in olive oil, then add the tomato paste with something we get in the States, a Better-Than-Bouillon (brand name) soffrito and chicken bouillon. Any sugar gets added when everything is cooked and after tasting. Nagi, I’m using three of your recipe treats for a July 4th grilling today, including the marinade for chicken you included with your Gyro recipes. Fun to read, fun to savor. Thank you for your blog.
Gosh YES to slow cooking bolognese when one has the time! Absolutely!!! I wanted to share this as a really great everyday one when we don’t have 2 hours for slow cooking but I also included directions for a slow cook 🙂 N x
For those wondering…”Sunday Gravy” is an American-Italian term for the Sunday spaghetti and meatballs sauce loved by all.
For some of us, Sunday gravy was the 4+ hr. sauce with pork ribs, beef, and chicken, plus meatballs.
A quick Bolognese, however, is a great alternative for busy people and busy families.
Wynn…you’re correct, there is no standard. I can remember as a little kid going for “Sunday” when all would start on arrival, and dinner was, maybe, 45 minutes later. Also went to someone’s house where the cooks would start in the morning, play about a thousand hands of pinochle, and gravy was ready in the afternoon. We kids were very antsy by that time.
There’s not much more down-homey than Sunday Gravy, no matter your location. It calls up home memories that may not even have existed, but wished for. Thanks for reminding us, Fred.