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
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Love this recipe, it’s my go-to bolognese and I always opt for the slow simmer option.
Curious if anyone has tried it with a meat-free mince, e.g. V2 plant based mince, and if there are any notable alterations to make? (I am a plant-based ‘meat’ newbie) 🙂
I make this ALL the time, and I get the most amazing compliments for it. Such a simple dish that is easy to make- and the leftovers are to die for- it just hits the spot perfectly. Thanks again Nagi
This recipe is great, super tasty! The worcestershire sauce really works well. I also added a little dark soy for colour and umami.
thanks for the recipe! made this for my fam and they loved it! i skipped the wine and added a bit more of boullion cube. didn’t even need to add salt!
I make this all the time. But the recipe works best using the Instant Pot as a slow cooker. This is by far one of the best dinner recipe I ever found on the net. You don’t need to play with it, just follow the recipe. Fantastic!!!
It is wonderful in the instant pot. I agree!!
I’ve tried so many recipes and have finally found ‘the one’. Thanks Nagi! 💕
If I make a big batch of this can I freeze some of it? I have a lot of produce to use up
Hi Aimy. I have made this recipe over 20 times as it is so good. I always make a double batch in the slow cooker and mix in the spaghetti/water like Nagi suggests. I freeze in serving size containers with Parmesan and parsley sprinkled on top so it is a complete meal. Definitely family favourite freezer meal. Tastes so good and you don’t need to add anything except maybe Nagi’s garlic bread. I butter each slice of a nice sourdough loaf, freeze on a tray and then put back in the freezer in the original bag. Easy to take out how many slices you need. Hope this helps. Glad it is in the slow cooker now. Can’t wait for dinner!
Love this bolognese so good simple and tasty! I made it with Turkey mince for a healthier and cheaper version! 😋
It was good up until I added the worcestershire sauce, I thought the taste and smell was too overpowering. Maybe I added a tad too much..?
I ended up adding more beef bouillon, sugar and tomato paste to cover the taste and it ended up good again.
I also added some diced carrots in since I personally felt it was missing a little something.
Overall a good recipe, with adjustments to suit my own taste.
Made this for dinner and chose the long simmer method because that how my Dad always cooked his and I was craving that comfort food. This hit the spot perfectly.
Absolutely delicious! The whole family loved it! I did the simmer for 20 minute version as I was short on time yet it had a similar depth of flavour to another recipe that simmers for hours. Definitely my new go to spaghetti bolognaise recipe!
OMG this is the best ever meat sauce. I highly recommend doing the slow simmer step and eating the next day. We ate it 2 days after. DELICIOUS
How much bacon?
This is the best bolognese I have ever had, including when in Italy! I made this for a second time yesterday and it’s SO good, I’m sharing it with everyone I know. Pair it with the red wine you used to make it and it’s heaven. It almost reminds me of a beef stew in comfort level. 1000000/10 recommend!
Literally, absolutely delicious. I used a good passata and paste and the sugar wasn’t even necessary. Also did the quick version and I can’t even imagine how amazing the 2+ hour recipe tastes. The additionally step with adding the pasta water when incorporating the macaroni – perfection.
The Italian way to deacidify sour tomatoes in Bolognese is to add peas.
If i used 1kg of mince to double it..m would i double all the other ingredients also.. or would that make it too much fluid
3rd recipe from this amazing site. The most delicious bolognaise that we have ever had. It was easy to make and the tastiest by far. I put the sauce in my oven proof pot with the lid on and set the oven at 100 for 3 hours. Checked it and gave it a quick stir every 30 mins. We don’t need another spag bol recipe now. We have perfection.
Love this recipe. I never used to follow a recipe and now I never stray. Perfect every time. I love batch cooking this and having it in the freezer
ugh I have had way better everyone who came to my dinner party hated it I mean why wouldn’t they. ugh.
You must have done it wrong