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 loved the incredible results without a heady amount of ingredients! I made both types, the slow simmering and the 1/2 hour (I was hungry so I just cooked a bit on the side) and they both turned out DELICIOUS! Thanks for sharing!
As this dish was cooking the postie delivered a parcel and asked what I was making as it smelled so good!
The only slight change I made was to add extra oregano as we like more herbs in our sauce. Also, as much as I cooked it for 3 hours I didn’t add any water and it turned out perfectly.
It’s such an easy sauce to make and has definitely taken the place of my old recipe.
This is the second recipe I’ve made from your collection (love your carnitas!). I modified by mixing in some italian pork sausage, doubling the garlic and throwing in some sage and rosemary. There’s a big pot of this simmering away on the stove right now that is literally mouth watering it smells so good. Thanks for sharing your deliciousness with the world!
Loved this recipe. My mum, Italian-born, would make it for us every thursday evening. Yours is very close to hers. She would always add a diced carrot as the mince meat was cooking, ie before adding the crushed tomatoes, in those days out of a recycled beer bottle used to preserve them. She also used flat leafed parsley rather than thyme. And never used or heard of worstershire sauce. Just a few ideas for your readers.
Regards
Franco
Great. I loved it
OMG found your recipe 12 months ago and will never make it any other way. There is a massive flavour difference using wine or stock….wine all the way. Thank you Nagi and Dozer.
Yes, canned toms can be tart, because of the acid in the tomatoes, but the solution is to neutralise the acid by adding a small amount of bicarbonate. Adding sugar just masks it
Hands down the best recipe I have tried. Everyone in my family begs for it.
I love bolognese and I’ve been ordering it for years at restaurants. I was determined to make it, so I was happy when I found Nagi’s recipe. It was a lot easier to follow than I expected. Turns out most of the ingredients are things we normally keep in the pantry. I whipped up a batch and it was sour so I added the sugar and it did the trick. I will drain the ground meat next time before adding the sauce. It was delicious. I followed your note and let it continue to simmer longer.
Nagi thank you for sharing this deliciousness.
Hi Nagi, I love how much flavour is in your recipes. I made this tonight but swapped out the meat for grated tofu for a meat-free dinner. It was amazing. Thank you x
I add more veggies to give a more rounded meal. Carrot, mushroom, red and yellow capsicum. For the tagliatelle or whatever pasta you use I add a real amount of salt and drizzle some garlic infused olive oil. Drain and return to pan and add sauce to stir through, making sure the sauce is not dry and lumpy. Spoon onto plate and don’t hold back on the parmigiana …. Wash down with a red of any calibre.Grenache to Cabernet and Shiraz.
I’ve made this before and making tonight – the smells are next level!
Family eagerly hanging around.
how do u like this recipe ugh
I am always trying to get my husband to buy organic meat, but he understandably balks at the price. So, to encourage him to to pay the higher price, whenever he does the shopping and comes home with organic meat, I cook something I know he will love. Nagi, your recipes have been very helpful for my campaign! My husband, and the rest of the family, LOVES your Spag Bol. Thank you!
Very, very tasty! Thank you Nagi
Just made this the other night and it was fantastic! Which says alot because I am not a pasta person by any means. I made this for my partner as part of his meal plan with zucchini noodles and I liked it so much I made myself some pasta and had some- LOVED the flavors!
One person I served it to say it was a bit winey for them (she is not a wine person)- any alternatives to the wine or just leave it out next time? Thanks, Nagi, love your work!!
You can use beef broth, stock or consommé, instead of wine. Or, if you don’t have any of those, you can use water.
I made this ahead of time for a guest who arrived on a busy evening. Used the slow cook method and then reheated it in a slow cooker. Absolutely delicious! I served it with the red cabbage and julienned carrot salad and throw together salad with greens, beetroot and feta, etc. Added anything that was in the fridge and suitable! A winning combo. Thank you Nagi 😋
Hi Nagi yeah I love this spaghetti bolognese recipe
Ich werde dieses Rezeptpobieren ,in der Hoffnung,aß es mir gut gelingt
The best spaghetti Bol and so easy to make time and time again – never have red wine available but still declicious – didn’t have bay leaves so used a bouquet garni.
Hi Nagi my name is Vincent love this recipe