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 😖
Nagi, hi from the USA via Ireland! This is the SpagBol recipe I’ve been looking for all my life! This is a staple, weekly meal in our home and I’m going to try this recipe THIS week! You’re a star and I’ve never seen a more delicious, do-able recipe site in ALL my years of recipe-searching. I recommend your site to all of my fellow foodies. Cheers!
*Also, I add about a half cup of good parmesan and stir it around just before adding the pasta to the sauce.
Awww Erin! You made my evening with our message, THANK YOU! PS Love your tip re: parmesan! 🙂 N x
W commonly refer to Spaghetti Bolognese as Spag Bol here in the UK.
I didn’t know that! But as soon as I read it, I could “hear” Jamie Oliver calling it Spag Bol!
Hi Nagi I always add about half cup of milk to my spag bog – cant remember which recipe I learnt that trick from however makes the sauce nice and creamy ! Also I love all your recipes and the accompanying notes – very useful and your recipes always work. I now make your three ingrediant scone recipe every Friday for the kids after school – they love them. Keep posting your recipes – look forward to them every week. Cheers big fan Holly
Thanks Holly! I add milk to my “long and slow” version but not my midweek one 🙂 So glad you are enjoying my recipes, thank you for reading! N x
I have used bullion cubes often my whole life since I saw what they added to my mom’s delicious cooking! She came from a family of French & German chefs & bakers and nothing about her food was EVER bland. I even throw those babies into the water when I cook rice, pasta & potatoes. But, Nagi girl, you have got to explore the product “Better than Bullion”. The bases are so flavorful and handy. First one I bought was the ham base to add to green beans & navy bean soup. I was hooked! In addition to the roasted chicken & roasted beef, they have shrimp, fish, lobster (makes great bisque!), vegetable, mushroom, turkey, etc. A small jar lasts forever, it doesn’t cost that much more when you do the equivalency-to-cubes math & dissolves quickly in sauces & gravies when you don’t have time to mess with a hard cube! It will open up your world! BTW – this good cook thinks that you really know what you are doing in the kitchen and that your recipes are spot on. Made the Beef & Mushroom last week & your sauce was killer. Keep ’em coming!
Thanks for the tip Victoria, I will try to hunt it down!!! So glad you enjoyed the beef & mushroom (salisbury steaks???) 🙂 And thank you for the compliment – I’m so glad you enjoy my recipes Victoria! N x
I have tried the Better than Bollion and found it made food so salty it was inedible for me.
Hi Ntombi! You can serve this with any pasta you desire! Just follow the recipe 🙂 Same weights!
This looks so good! I’m in love with your photos, you really have a way of making dishes look so appetizing, Nagi.
Thank you Britt, you’re so kind! N x
Hi Nagi! Me again, I forgot to add that I also like bolognese over polena (as I do with slow braised short ribs)!
Oooh YES! Me too, I LOVE bolognese and ragus over polenta! 🙂 N x
My humble apologies, Dorothy but I am a little puzzled: how can one serve ‘bolognaise’? That is NOT any kind of food but simply means that any given dish so designated comes from Bologna, the food capital of Italy. There are hundreds of dishes so named – in the same way as ‘Pizza Napoletana’ is one typically served in Naples.
Woah – I didn’t know that either Eha! I use the term “Bolognese” like Dorothy does, referring to the Bolognese Sauce recipe I shared, as does everyone I know. So actually, when people say “Bolognese”, it is actually referring to any food from Bologna? PS Funny you mention Rick Stein and Bologna, I’ve taped his “Long Weekends” series and I know Bologna is one of the places he visits!!! N x
Absolutely correct – the reason I have given references is that these should be much more credible than anything I would say: Carlucci, Stein et al are pretty knowledgeable methinks I think and Italians are not happy about errors regarding their food. There are dozens upon dozens of recipes with ‘bolognese’ at the end of it . . . it just denotes an old recipe from the place. I rarely et pasta with ragu, but Stefan Boer actually pulled me up on this a year or so ago, and of English speakers on Italian food he has yet to make an error. Actually Mr Google in most cases also gets this right. Oh, Stein’s ‘Bologna’ is marvellous: did not know he was an Oxford graduate, so a lot of university stuff there . . .
I hear you Eha! My mother once wrote into a cooking show when they butchered Tempura! She was incensed – I was laughing so hard!!!
Well I knew that Nagi but I still call it Spaghetti Bolognaise. Same as Singapore noodles have never visited Singapore. There is no such thing as Beef Madras in India despite it being one of my fave curries. So, IMHO people with a problem about what we call things should report it to Lifeline, they might care, I don’t. Oh and no, I wasn’t suggesting that you should jump into the sludge with Dozer. It is his beauty treatment, you don’t need it. Here endeth the sermon for today.
I hear you Ann 🙂 Funny related story – once when my mum was watching a cooking show called Boys Weekend Away (Manu + Ben O’Donnohue + someone else I can’t remember!), they made Tempura. They did it so badly, my mother was incensed and she actually WROTE IN to the show to say that the recipe was completely wrong! BA HA HA!!!! PS I do hear mud baths are good…..ever tried it?? 😉
Your sauce sounds incredible and the pictures are absolutely mouthwatering!
Thank you so much Fida! N x
Looks like the perfect sauce. I could eat this several times a week.
EASILY! 🙂 Have a great weekend Barbara! N x
Your food is just mouthwatering! This looks amazing. I love Ina Garten’s “weeknight” bolognese but this is surely encouraging me to branch out and try something else. Yum!
Thanks Monica!! Can’t believe I haven’t seen Ina Garten’s weeknight bolognese, must check it out!
Hmm: I am going to put the proverbial cat amongst the pigeons, but you DID ask for our honest opinion – well, in this case it is knowledge! There is NO spaghetti bolognaise with a meat sauce or ragu as here in Italy : one would be laughed out of court if you spoke about it as such in Bologna! The ragu can only be served with tagliatelle or as a meat sauce for lasagne . . . oh, by all means do, but don’t attributer it to the wonderful food capital of Italy!! And, no garlic please!!!! Northern Italy basically does not use spaghetti except in tourist restaurants . . . that comes from areas around Naples. There is actually a ‘spaghetti bolognaise’ served in some restaurants in N Italy, but on a Friday usually and the protein is tuna 🙂 ! Those of you who speak Italian, check – those who do not – perhaps ‘Stefan’s Gourmet Blog’ or Rick Stein’s new ‘Weekend Journeys’ at present showing in Australia will convince you I have not suddenly become crazy! ‘Spag bol’ – hate, hate, hate abbreviations such as this : to each their very own . . .
Aha – I love that you are such a wealth of information! How do you know so much about so many different cuisines from all around the world?? You just continue to amaze me! I did know that Spag Bol as we know it here in Australia and in most of the rest of the world isn’t real Italian. 🙂 Much like many Japanese foods! Mum constantly “tut tuts” about how Western versions of traditional Japanese recipes have evolved 🙂 When it’s time for me to share my Ragu, I’m coming to you to review the post before I share it, make sure I get my facts right! One thing that surprises me though – no garlic??? For me, I look to Stefano Manfredi and Lidia to learn about real Italian cooking and both use garlic!
No garlic in a ragu? – All the sources I remembered or looked up said so, and again I am influenced by Stefan and John [Chgo John] also . . . I have got some huge ‘NO’s from those who DO know, cause I had put garlic in mine ! MOST of the good recipe sources I looked up said ‘no’ also . . . but methinks that is a small matter. How I know about food: I guess I do a little by ‘accident’. My first husband of a couple of decades came from a business family and we travelled the world for decades: mostly Asia and Europe, months every year. Lived on planes. Both my husbands were ardent and hugely knowledgeable foodies and during my first marriage the expense account was unlimited. I was the ‘secretary’ and most of our restaurant bookings, day-by-day were oft made six months ahead. You would have to be stupid not to enjoy or to learn . . or not to remember . . 🙂 !! So I was simply lucky to develop a food palate . . . but do NOT ask me about pure Italian cooking – I am basically an Australian-Asian fusion cook of savoury foods 🙂 ! Have a great weekend and a big pat to Dozer . . .
Woah! That explains it Eha because you are forever amazing me with your knowledge of food from all around the world!!!! 🙂 N xx
Oh a few more references: Antonio Carlucci, ‘lonely planet’ cooking sections, New York Times – all quite adamant as to right v incorrect 🙂 !!
NYT – I’m on it! 🙂
Nagi – this I found on Mr Google and, as I was very busy in the office, just read a few bits. More or less put it in as I did not know whether your US readers knew od Rick Stein’s series or Antonio Carlucci etc for that matter.
We are purists in our house when it comes to spag bog. My kids make it now – they all know to start it with the sofrito and that any spag bog cooked for less than 2-3 hours is not worth eating, although I’m sure yours is nice.
It was a staple when they were growing up and they still love it today.
Awww, I love hearing that Amanda! Especially that your kids make it 🙂 I admire that you only make the “real deal” – I wish I could get organised enough to do that too!
Hi Nagi,
My spag bol is similar to yours, sometimes I put in a tablespoon or so of balsamic vinegar, tomato puree & tinned tomatoes – no water doesn’t need it, a couple of anchovies, parmesan/romano cheese rind, basil & Italian herbs.
Never follow a recipe to a tee, but it always turns out great & everyone loves it.
Love your dog Dozer? If our dog even looks at rolling in something gross or going for a swim in the pond, we just say to her “bath” & she backs off. (She hates a bath).
Oooh! I adore your additions Sue! Anchovies is a great secret ingredient for so many things. And I’m with you – I make my spag bol from memory so I actually had to measure every ingredient to do this post. 🙂 As for your dog – that is hilarious!!!! BA HA HA – I love it!
I do a long cooked version & like some of the other commenters, I use a little milk too. The big difference for me is adding extra carrots to the mire poix or soffrito for sweetness. Then you don’t need the sugar. A combo of beef & pork adds richness to the flavor as well.
I’m new to your blog & am really enjoying it! Thanks for the inspiration.
Also, Dozer is adorable.
Totally agree Fiona! For a full blown version, I use a soffrito with carrots and celery that takes me about 10 minutes to cook and it becomes so sweet! I love it!! Thanks for reading – and glad you think Dozer is adorable because you’ll see plenty of him on my site! Have a great weekend Fiona – N x
I will definitely be trying your Spag Bol and will report back. What you obviously don’t realise and Dozer does is that mud baths are a beauty treatment. It will save him having plastic surgery in later life. Bless his cotton socks, go on take him to the golf course.
BA HA HA!!! So you think I should jump in there with him? 😉 N x
Want a secret weapon to make your weekday sauce absolutely memorable? I discovered this by mistake when I was about 14 and have used it ever since to step-up my weekday sauces. After all the spices are in and have simmered for five minutes, add a couple of pinches of cinnamon. Yes, cinnamon. Two pinches isn’t enough to alter the taste of the sauce, but it is an aromatic that makes the subconscious sit up and take notice. Your taste buds will enjoy the dish, while your brain concentrates more than usual on eating, because it is trying to figure out what that “hint-of-something” is that is different from everything else in the dish. Greater concentration turns into greater appreciation — brain says, “I wouldn’t concentrate this much on something unless it was really good” — and you will find that guests will become huge fans of this simple, weekday sauce without any idea why.
On a side note, I have a stinky pond here, too. Abby not only takes the plunge in it every day, but so does about half of the local bear population (a mom with two cubs who don’t swim, a small yearling, and a rather enormous four-year-old). When they get out, they have an unfortunate tendency to mark the territory or post the news. Abby rolls in the news. Every. Single. Time. Arrgghhhh!
Oooh! I love that secret tip Shalryn! I get it, I can imagine that it adds that little “something something” that no one can quite put their finger on!! OK, so I am no longer complaining about Dozer going in the stinky pond. You get a double whammy with Abby – stinky pond AND bear droppings???? EWWWWWWW!!!!!
Gosh, my mouth is watering here! I make spag bol with the vegetables, wine, sometimes Worcestershire sauce (if I have it on hand) and ground pork mostly but last time I made it I was thinking on changing the recipe so I might give yours a try.
So no beef in yours? 🙂 I must say I’ve never tried it with just pork!
I don’t remember the last time I made it with beef 🙂 I normally have ground beef on hand (see freezer) so I don’t bother going to shop for ground beef when I feel like making this dish :).
The only change I made was I used a heaping tablespoon of Better than Bouillon Beef Base rather than the Herb Oxo Beef Cubes – which are loaded with MSG and will put me in the hospital. You do not have to mix the Beef Base with any liquid if you do not want to nor need to. Other than that change due to health reasons – I love your recipe. Thanks so much for sharing.
Hi Kathi! You made this already???? PS Your change is perfect. 🙂 N x
Yes I did – I love Spaghetti Bolognese and used to get it every time I had dinner at the Rusty Pelican in Alameda, CA. Now that I no longer line in Alameda, I can make my own. Your recipe is so very close to theirs and I totally love it. Thanks again.
P.S. I have made a lot of your recipes and love them all.
Thanks so much Kathi! So glad you are enjoying my recipes! 🙂 N x
Nice recipe! I use a little baking soda rather than the sugar. This mellows the acid without adding sweetness.
Baking soda???? I never heard of that trick! Karen – you ROCK!
You’re in my head Nagi! I just made these and they are my family’s favourite! My secret power ingredient is green chilli bullets, they add a flavour that is so yummy! I also agree with you on using seasoning cubes, I use the same to get mine delicious!
WOAH!!! Green chilli bullets?? YESSSSSSSS!