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 😖
Just made this for dinner tonight and it was so yum!I Added some chopped up bacon, celery, and carrots, and soy sauce as you suggested in the notes. Thanks for the recipe- will make it again!
Great to hear Charlotte! Thank you very much for leaving a review – N x ❤️
Loved it!!!!
I’m so pleased to hear you enjoyed this Ronel! Thanks for letting me know! N x ❤️
Hi – Amazing! So good I had to make it two nights in a row because my big growing boys demanded!
The only question I had is the beef boullion – in Boston, US I have not been able to find the OXO cubes and looking on line I can’t tell the size they are. I have two very different sized cubes – could you clarify in some other measurement the size of the cubes you are using? I use Telma and each cube is 15g or 1/2 oz.
Hi BB! Our stock cubes are about 1.75 / 2/3″ cubes, that is also the standard size I recall from when I checked them out in the States! N x
hello, this recipe sounds awesome, i’m going to try it tonite. quick question, if I use slow cooker, should I keep the lid on? Also at step 4, do I add the ingredients to the pot and then transfer or just add directly to slow cooker? thank you, i will let you know how it goes!
Hi James! yes at step 4 transfer it all to the slow cooker and cook with the lid on, but then at the end, take the lid off and simmer to allow the liquid to reduce and thicken 🙂 N x
Hi there I was looking for a nice bolognese recipe to make for my pregnant fiance and stumbled onto your site.
I used your recipe but I didn’t have boullion cubes or worcestershire sauce so I substituted this with thai fish sauce instead.
Guess what? It worked brilliantly. Fish sauce is essentially anchovy with salt which is also an italian staple. It added a layer of savory to it.
I also used finely shredded carrots like a more traditional recipe as well.
I’m so pleased to hear that David! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Hi Nagi,
If i haven’t got beef cubes and want to use beef stock, how should i change up the recipe?
Look forward to hearing from you.
Regards
Hi! I would use 2 cups of beef stock but then crank up the heat a bit and simmer rapidly for extra time to evaporate the liquid. 🙂
Simply delicious ! Thank you for you recipes !
That’s so great to hear Nirmala! Thank you for letting me know – N xx ❤️
Delicious! First recipe I’ve tried from your website and won’t be the last!
I do hope it’s not! 🙂 Glad you enjoyed it Karen, thank you! N xx
First time I’ve ever succeeded in making this sort of thing and boy was it delicious.
As for a spag bol secret.. my mum used to always add in berenberg fruit chutney.. mm… need I say more 🙂
Woah what? OK that is a first but I get it, I get it, I get it!!! N xx
Hi Nagi, this recipe was awesome! I would never of thought to add beef bouillon cubes. I think that’s what gives it that wonderful deep flavor. This recipe is going into my book of favorite things to cook.
Fantastic to hear Ann! Thank you so much for taking the time to let me know! N x
Hi Nagi!
This recipe was actually the first one I made after discovering your website. It was the single most flavorful and delicious sauce I have ever had! I used my new slow cooker and it was simply divine!! 🙂 My friends were so impressed and it’s garnered compliments for days after. This will definately become a staple in my household and I can’t wait to make so many more of your fabulous recipies!
All The Best,
Carl
I’m so glad you enjoyed this Carl, thank you for letting me know! N x
In the recipe it’s written 800 go tomato Passata plus tomato paste?is it not too much and too sour
Hi Alice! It reduces down and it’s what creates the thick rich tomato base for this recipe 🙂 I add sugar if it is too sour because some canned tomato is more sour than others. 🙂
So glad you enjoyed this Mai, thanks for letting me know! N x
I just it this for lunch , it was delicious. I love it !
Thanks !!
I’m so glad you enjoyed it Erika! Thanks for letting me know! N x
Thank you so much for this easy and quick recipe. I made it for my husband’s birthday and he LOVED it, said he is never going out for pasta again.
I’m SO SO GLAD Cindy! And honoured that you would use one of my recipes for your husband’s birthday. Say happy birthday to him from me! 🙂 N x
I’m definitely trying this! We love this dish, but I use the “all day” recipe ( and I always double it and freeze half). I’d love to put a Bolognese dish on the table in 30 minutes.
Hope you do try it Cindy!!! 🙂
I’ve only just gotten around to reading this recipe, and I honestly think you and I are some kind of cosmic cooking twins, because your sauce is almost EXACTLY THE SAME as mine!!!
My “secret” ingredients are:
Worcestershire sauce – tick.
Beef bouillon cubes – tick.
Red wine – tick.
Sugar – tick.
BAHAHAHAHAHAHAHAHA
On top of the passata, I add a tin of diced tomatoes for a few tomato chunks, and have been known to mince/grate up whatever veg need to be used up and add those to the sauce as well. And during those really lean times – you know, the week before pay day – I use less meat and add a tin of lentils (rinsed and drained). And sometimes, I even add a little sprinkling of chilli flakes to spice up the sauce.
I think I’m going to have to make it next weekend. YUM!
PS If you like lasagne make a double batch of your sauce because I have my lasagne sitting in my drafts folder, ready to go soon!
Ba ha ha!!! You don’t need to make THIS next weekend, make YOURS because it IS THIS!!!! 🙂 N x
Just tried the bolognese sauce and oh my word, how DELICIOUS!!! Thank you for posting this amazing recipe and how it only takes a few short minutes to cook 🙂 I love that! Thank you xoxo
Thanks for trying my recipe Catherine! I’m so glad you enjoyed it, and thank you for coming back to let me know! N x
Nagi, I just HAD to see what your spag bol (yes, we call it that here too!!) tips were when I spotted this on your blog – how did I miss this post?!
I LOVE your tip for getting rid of watery-ness at the bottom of the dish. This is Mr. Scrummy’s domain (I must admit he makes a mean spag), but he always gets annoyed when there’s water at the bottom of the dish.
Simon adds LOADS of tomatoes to make ours go further, and he also adds a bit of sugar, as you do.
I’ll pass on your tips!
I’m usually a bit ‘meh’ about spag bol but decided to give this a go as it’s you – and your recipes have NEVER failed me. So glad I did as it was delicious!
There was only 3 of us eating it so I was hoping for plenty of leftovers but my 11 year old put paid to that! Not even a teaspoonful of food was left in the pot!
I don’t care how authentic or not this recipe is – it tastes amazing so that’s all that matters. 😀
Thanks for the faith Sacha!!! 🙂 I think it’s not so much whether this is authentic or not, it’s that this is a midweek version not the 3 hour full-blown version! 🙂 I just don’t have time for that every time I need a Spag Bol fix. So glad you enjoyed it Sacha! Thank you for trying it! N x