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 though if you have the time to simmer this Meat Sauce for a couple of hours, you’ll take it from seriously delish to OMG this is amazing!!
Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie!
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!
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 ground meat (usually beef, sometimes combined with pork or veal) in a tomato based sauce flavoured with herbs.
The “proper” way to serve paste: 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);
- 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
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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)
- Salt and pepper
To Serve
- 400 g / 13 oz spaghetti , dried
- Parmesan cheese and finely chopped parsley (optional)
Instructions
- 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.
- Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Add remaining ingredients except salt and pepper. 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. (See note 5 for slow cooking option)
- Adjust salt and pepper to taste right at the end. 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
- Beef Stroganoff
- Meatloaf – so much more than just a hunk of meat in loaf form!
- Beef Pot Roast
- Beef Stew
- Roast Chicken
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For anyone who is curious: I made this the other night with ground turkey and it was still TOTALLY INCREDIBLE!! (And Nagi’s Italian dressing goes wonderfully on the side, too!)
Nagi, I’m often unimpressed with recipes I find online – I keep coming back to this site over and over and I’m blown away every time. Thank you so much for the time that you put into writing these recipes with pictures and videos and subs! You’re incredible!
Hi Nagi, was wondering if i can i skip the tomato paste if i dont currently have one?
Hi Nagi! Love your recipes.. just wondering if it would ruin the recipe if I use veg stock cubes instead of beef?
If that’s all you’ve got then go for it 🙂 Taste it after a while and if you think it needs more flavour oomph, add another dash of Worcestershire and try and extra half cube of veg stock (because veg stock doesn’t have quite the same depth of flavour as beef 🙂 ) N x
Thanks so much! It’s all I have at the moment 😌
Delicious!!! I couldn’t resist adding some chicken livers – they give an incredible depth of flavour to bolognese-type sauces!
Thanks Nagi, rock on x
Brilliant Bolognese! So pleased I came across this recipe. It’s easy enough to prepare but full of flavour. The kids have cleared their plates so it’s a 5* from them too. Thank you x
I love this recipe, about to make it again adding the veggies this time. Thanks for all your amazing recipes and making it easy to come up with weeknight dinners 🙂
You’re so welcome Emily, I’m so glad you love it!! N x
It’s midnight where I live. I can’t stop watching your videos. I usually view them on Instagram, and now here I am… stalking your food on the web, too. The less creepy comment I’m trying to make: this sauce looks BOSS. Very reminiscent of good ol’ Greek-American diner spaghetti dishes. I must try, and make another ridiculously long comment.
Thanks so much Lili 😂
Just did this in the slower cooker and added the veggies!!!!
Best ever Thank you!
Sounds great Kim!
Omg , so many delicious recipes, had the Bolognese last night,much nicer then my old recipe,very yummy with a glass of red. Love all your recipes and decided to have a Nagi week
Thank u Nagi had forgotten how much fun cooking can be♥️😀
Tried this over the weekend using the slow cooker method. Best version of spag bol I’ve tasted! So easy to make, with incredible flavour. I grated the onion and garlic so it melted into the sauce, no chunks.
Wahoo, that’s great to hear Cass!
I have never commented on a recipe website before, but I felt compelled..all of your recipes have been exceptional .., so much so that I recommend you …thank you feeling inspired
Thanks so much for the great feedback Janice, I truly appreciate it!
This has been my go to recipe for a while. Today I decided to add in some pancetta as mentioned in the modifier portion and WOW! Took everything up to 11, it was one of those where you try it and say to yourself “OMG that is just delicious” then go back for more lol.
YUM! Sounds delicious Graham!! N x
Made this bolognese sauce recently and it was the best I have ever tasted. Will definitely be using this recipe often. Thank you Nagga.
Hi Nagi!! I absolutely love all your recipes that I’ve made and so does my family ❤️ You are by far my go to gal when I’m in a pinch! I have a pretty big family so I tend to double up on everything and it never disappoints!!✌️Thank you from my family to yours!
Another easy and delicious recipe! I didn’t have red wine or witches tire on hand so I subbed for some water/soy sauce and added basil, oregano, parsley, and pepper.
“witches tire” 😂 I’m so glad you still enjoyed it Dalel!!
Hi, can i use fresh tomato instead of canned?
Hi Iku, you’d need to skin them otherwise you’ll end up with tough bits in your bolognese ❤️
Hi Nagi,cooked your Spaghetti Bolognese tonight,thank you for this wonderful recipe, yum!!!!I think it is the best one I cooked.Love to work on my pantry so I’m able to do all your dishes♥️😃 a big thanks Trudi from Tassie
I loved the overall taste of this dish, but all my spaghetti broke up into small bits when I tossed the pasta with the sauce. So sad. Should I have waited for the sauce to cool a little longer before doing it? I found the sauce needed a bit more cooling, even after undercooking the pasta by a minute.
Hi Jessica, sounds like the pasta overcooked – I always take a minute or two off the recommended cook time on the packet 🙂