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
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)
- 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
Life of Dozer
You know those muddy looking ponds on golf courses? He loves ’em 😖
SaveSave
Hi, Nagi. I made this in the slow cooker. I added some chopped carrot, chopped bacon, dried chilli flakes and a splash of soy sauce to the basic recipe. When it came to stirring the pasta in, I poured the cooked pasta into the slow cooker and stirred it together there. I found that 125ml of water was not quite enough and ended up using the entire mug of water. The end result was still a little bit drier than I would have liked, but still very delicious. There was more than enough for seven of us!
Thank you for the recipe.
Sounds divine Kathy, sorry it was a little on the drier side you may just need to adjust the water to suit – N x
Hi Nagi. I made this today with all the variations and slow cooked it. I occasionally eat at a Italian restaurant but this tasted even better! Thanks for the recipe.
Woah what a great compliment Richard – Thanks SO much ❤️
Hi Nagi! If I double the quantities should I also double the amount of water I have to add for the slow cooker version or 2/3 of a cup will still do?
Exceptional!! I added some carrot and celery to the sauce and top with freshly grated parmesan. Thanks Nagi!
Sounds great Georgie!
This is same as my recipe but last time I made it I did it for the 2 & a half hours, YUMO, today I cooked it in slow cooker for first time, double YUMMO! so what I then do is mix in cooked noodles, top with cheese sauce & grated cheese, just a variation of Lasagne but easier to serve, thanks for the tip of cooking wine in it for 1 minute. 👍👍👍
Hi Nagi
Just wanted to let you know, as a Mum of 6 under 13 I adore your recipes! I love that they are budget friendly and easily adaptable (I generally double the recipes and half a cup of wine might be half a bottle 😂) I tell all my mum friends about it. Keep up the posting 😘
Woah that’s great to hear Clare, the other half of the bottle is for you to drink 😉
DeLiCiOuS!!!! Thank you thank you thank you for such an awesome Bolognese sauce recipe! I could eat this by itself it’s that good!! Never again will I buy jarred spaghetti sauce and will be making this all the time!
No more jars! That’s the best compliment ever!! – N x
How much do these utems typically coat in total to make this ? It sounds amazing !!
Hi Hayden, I can’t help you there! Different locations have different prices for all the items! – N x
BEST SPAGHETTI SAUCE I EVER MADE MYSELF !!!! WOW I love it so much. I recommend this recipe. Perfect for winter weather.
Woah what a great compliment, thanks so much Marika!
Is there a particular red wine you use and how long would it keep? I don’t drink it. Or is there a cooking red wine that would work as good? I believe it adds to the depth of the flavor so I want to try it.
This is like my recipe, but I also add a diced carrot, some green peas, a tablespoon of rinsed capers and a few diced mushrooms. If I have a green pepper I’ll dice and add that too. Spag bol is hard to mess up!
Sounds great Diane!
What canned tomatoes do you use for this recipe Nagi? I’m in Australia too.
I really enjoy your recipes, it’s simple with lots flavour.
I cooked double batches, incredible recipe, you are my life saver , thank you Sooooò much Nagi
Perfect to freeze for later!
This bolognese recipe is so good… even better the next day! I follow the recipe as is… no changes needed. It is perfect!
Yes I love leftovers!!!
This is the best spaghetti sauce! Fast, easy and delicious. I always make it at least a day ahead and let the flavors really come out. The longer it sets the better the flavor. No more Store bought sauce at my house! I make it exactly as the recipe except maybe a little more beef. It is really thick and yummy! And the wine is a must!
I’m so glad you love it Bonnie!
Just wondering what the fat content of the the mince should be? Do I need to use lean mince or will regular mince work fine.
I tried this recipe based on the great reviews and it certainly doesn’t disappoint! I’ve made it twice now, hands down best Bolognese recipe I’ve tried. I didn’t have any thyme so I used some fresh basil and dried dill, I also used BBQ sauce instead of Worcestershire sauce. Love it.
Sounds like you nailed it Jess!
Great. I can’t cook and it still tasted amazing 😂 Thank you