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 😖
I give this recipe the Italian seal of approval — that’s the highest reward you can get. Only a 100% Italian can get that reward but since we’re twins you’re eligible. We aren’t celebrating too much today – we’re packing cuz we’re moving. So it’s a working day!! Hope you have a wonderful 4th! And I bet Dozer is counting the days until he can run and play. Sending hugs!!
Moving! Are you moving far??
Not too far! Moving closer to our kids and grandkids — they’ve volunteered to do quality control for the recipes. 😂
This looks absolutely amazing… I’m going to make it tomorrow for dinner! If I make it in the slow cooker, so I need to reduce the volume of liquid I’m adding (less tomato or water)?
Thanks for all your amazing recipes! You are my go to for dinner inspo.
Made this for dinner tonight and my husband just said this is way better than any jar stuff you have ever bought. Lots of flavour and really easy to make.
So glad you enjoyed this Nat! Thank you for letting me know. 🙂 Have a great weekend! N x
Hi Nagi, I making this recipe tomorrow for my relatives, I am sour is going to be delicious.
THANK YOU so much, I like your cooking, is very delicious and well explained.
Greetings from Glyfada Greece.
Anastasia.
Your lucky family! I hope everyone LOVES it! 🙂 N x
Delicious! So glad to find a quick recipe that is rich and flavorful, will be my new go too. (I added the extras mentioned in the notes as I happened to have them 👍)
That’s so great to hear Halina! Thanks for letting me know you enjoyed this! N x
How come you have edited the “notes” section. I feel the addition of bacon, veges and soy sauce really added extra flavor. Googled this recipe to make again tonight as we had enjoyed it so much and then remembered I had screenshotted those extra tips and glad I had as they are no longer there
Hi Halina! I copied them back into the recipe for you 🙂
Actually I added a handful of grated Parmesan at the end too
Really want to try this recipe for kids, just wandering if it is a bit spicy if adding Worcestershire sauce? Thanks.
WOW! Without a doubt the Best spaghetti bolognese I’ve ever made! I added the carrot celery and chilli and it was perfect. I’m so glad I didnt miss adding the pasta to the sauce in the end – it takes it to another level! So happy will definitely keep this recipe in my repertoire.
Glad you enjoyed this Charmaine!!! Thank you for taking the time to leave feedback! N x
I think I told you this, but I always tell my daughters you are the “Armando Scanonne” from Australia, Scanonne books
are my bible in in the kitchen and now I have you. More international.
😘 N x
I have mine in the slow cooker, added everything you recommended, soy sauce, carrots and celery. I can’t wait the six hours to try it. And yesterday made the carnitas, this is my third time(spectacular) also made the guacamole, best tacos ever. So far I have prepared laksa soup. Vietanamese rolls, chicken thai pad, and manyyy more, i did not know anything about asian food but I am becoming addict and learning a lot. Love it. Thanks, keep doing it, you are the best. I was thinking just out of curiosity that you are not into arabian food, syrian or lebanese, also morrocan with the tajine.
OMG you have been BUSY!!!! I absolutely adore all those cuisines you mentioned, it is just that I am not as specialised in them as I am with Asian, Mexican and American recipes 🙂 N x
Thanks for answering. Xoxo.
Hi Nagi,
I was craving for beef bolognese spaghetti and I saw your recipe online. I made it this afternoon. It was so delicious! Definitely keeping this recipe. I have no red wine so I just used the beef broth that you mentioned on your recipe and it still tasted great. This recipe is definitely a keeper. I love your other recipes too. Thank you so much for sharing this recipe! Regards from Canada.
-Mara
Fantastic and easy recipe. Made this in Pakistan so unfortunately could not get hold of the red wine but it still turned out to be great. Thank you for sharing
Hi Nagi,
I stumbled across your website and decided to make the Spag Bog last night and it was absolutely delicious. Plenty of leftovers for lunch and it was still good.
I’m no Masterchef but this recipe was so easy to follow. I’m a fan Nagi, and I’m putting my skills to the test with plenty of your other recipes.
All the best
Melody
Oh hey, I’m no Masterchef either! 😂 Glad you enjoyed this Melody! N xx
Hi Nagi,
I generally don’t cook, but currently have time on my hands and decided to help out with the cooking duties. This recipe was very easy to follow and the result was sensational and a massive hit with my wife and kids. Tonight I’m trying out your Garlic Honey Chicken recipe…….can’t wait!!
Great to hear you enjoyed this James! Thanks for letting me know 🙂 N x
Wow Nagi! This is one great sauce. My husband is full blooded Italian and even he said it was delicious. I made the sauce for him to make lasagna and although he hates leftovers he suggested we have the leftover for dinner tonight.
As always, thanks!
Woah! ITALIAN HUBBY THUMBS UP?? ☺️
thought I commented before, but don’t see it here. Just want to say it was totally delicious!! I did not use boullion cubes. Used the wine and used a small amount of chorizo. Don’t eat much meat.
So easy and so delicious! My kids wolfed it down and it only took 40 minutes or so to make. I will definitely be making it again. May add some carrots and celery as well next time. Thanks Nagi for another solid dinner recipe!
I LOVE hearing that Meg! Thanks so much for letting me know! N xx
Puppy Dozer SLAYS me. I’m making this tonight with spaghetti squash. (Long-time recipe user, first-time commenter.)
I know, he was OUTRAGEOUSLY cute!!!🐶
Fair dinkum, I’ve been making spag bol for 100yrs like most people; whilst stalking your site last week stumbled upon this and thought, “ok this Nagi chick deals out great recipes but surely spag bol is spag bol?” NOPE, NO SIRREE !
This is really, really, really good. I adore worcestershire sauce on nearly all things foody but never thought to include it in this cooking staple. With that and the sugar, it really did take it to the next level plus I did add some bacon for good luck. It was so darn good.
The next day at work, colleagues were following their noses to me and wanting to know the recipe. I would describe it as ‘an adult’s spag bol’; it just had that extra oomph to it.
It really is crazy, everyone knows how to make spag bol without referring to a recipe, but geez, this one is a Tina Turner (Simply the Best).
This message had me bursting out into wild laughter!!!! So glad you enjoyed this Barb! N xx
I’ve never heard of wish sauce going into a red sauce. I’ll have to try this. I may also go to soy sauce. Thanks for the tip!!
It truly makes a difference for a quick bolognese!! I promise 🙂 Don’t need it for a 3 hour bolognese though!
This is super easy and very tasty, I did add the carrots and soy sauce to mine.
So pleased to hear that LESLIE! N x ❤️
Nagi……this is by far the BEST BOLOGNESE SAUCE!!!! Made it last night for supper for hubby and I, and gosh there is only enough left (by scaping the pot!) for one of us to have another wonderful mean.
Thank you so much for sharing. This is one I’ll pass on to my sons (who do much of the cooking in their own families) (equal opportunity household I’ve always said :-).
This will be my ‘go to’ bolognese sauce for whatever time I have left in this world.
P.S. Love that Dozer – what a gem! We’ve always rescued animals, cats, dogs and even a horse or two……so great to see that some of the critters in the world have good homes!
That’s so great to hear Gail! Thanks for letting me know! And you are so great for rescuing animals in need… a HORSE?! 🙀 You’re amazing. N x ❤️