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)
- 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.
- 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)
- 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
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 😖
Sue says
Excellent. Another one of your recipes to go on my repeat meal list. My husband loved it. After adding the onion, carrot, celery and bacon as suggested, I cooked it in the slow cooker. Easy and tasty. Thank you, Nagi.
deborah hall says
Thankyou for this lovely recipe!!!! How do you brown the meat properly in a stainless steel pan once with the onions and garlic already in the pan? The brown stuck to the pan and the meat wasn’t browned like yours, argh!!!! Help!!!
Tammy says
Love this recipe! I’ve used the slow stovetop recipe with carrot and celery. How would I freeze it?
Roslyn says
I made the dish late afternoon and did the extra simmer time which made the sauce rich and delicious. Yummo. Thanks Nagi and thanks Dozer for your excellent testing skills.
Ann says
Excellent! I did the quick simmer and it was fantastic. Rave reviews all around.
Mrs B says
So good & too easy Bolognese. It tasted even better the next day! I don’t know why it took me so long to try your recipe. My 11yo son loved it & he’s the Bolognese “expert” in our family.
Shin says
I did this recipe twice, and my family love it, especially my husband. Thanks for making this so easy for someone who doesn’t really cook often!
Nagi says
I’m so glad it’s a hit Shin! N x
Maureen says
Well have to say you’re pasta sauce was amazing & I made your corn bread was sooooo good. Thank you
Nagi says
Wahoo, thanks so much Maureen! N x
Sandra P says
Fab recipe as always!
As a ‘Sheffielder’ we use Henderson’s Relish. It’s much better than Worcestershire. You should try it – you’ll love it!
Mike Almond says
Fabulous recipe as always from the team at RTE.
I always include the finely chopped carrot and celery, and saute with the onion… and skow cook for min 4 hrs. One change: I fry the mincemeat separately, at the beginning, and drain off the (often watery) liquid that is produced. When drained, I fry the meat ‘dry’ for a little longer, as I find this really ‘roasts’ the meat. Then remove the meat from the pan then continue to saute the onions etc. Then add the meat, and use the separated meat liquid as appropriate. Mike
Marie Overgaauw says
Hi Nagi just heard you on the Abc radio as I was driving. I was already planning on making your bolognese tonight. My family and I love it!!
My border collies looked a bit like Dozer after his dip at the golf course. It’s full on winter here on the Surf Coast atm.
Rebecca D says
I’ve been looking for a Bolognese Sauce recipe to make from scratch rather than buy a Jar from the supermarket.
Thank you for this delicious recipe it is the best.
I would love it though if you could add the carrot and celery in the main ingredients not the notes like your lasagne recipe which I’m sure is essentially the same. As by the time I’ve followed the recipe I’ve forgotten the carrot and celery which adds so much flavour. Thanks 🙏 🙂
Sonia Dart says
Awesome! Thank you! I followed your recipe 😉
Love your work xx
Great for a cold Sydney lock down dinner. Stay warm & take care
April says
This is the quickest and tastiest spaghetti bol . ever and so easy to follow
Thanks Nagi
Milko says
Always go to your site first Nagi when I’m looking for a recipe! I’ve never been disappointed!! By the way how much does it cost you per week for dogwash? haha
Nagi says
Thanks so much Milko, I’m so happy you’re loving the recipes!!! Dog wash??? That’s what the beach is for! 😂 N x
Angie says
Greetings from the UK, Nagi! Just cooked this fabulous spag bol for my husband (I don’t eat meat myself but am sure you could use quorn mince or similar for the veggies in your life) and he absolutely loved it! He doesn’t often come back for seconds (could be my cooking…ha ha!) but he polished off another bowlful and can highly recommend this dish, so many thanks! Love to you and Dozer! x
Marija says
Just made this using Quorn mince and can confirm it was delicious!
Karen Watkins says
Is there anything to sub for beef cubes,lower sodium?
Nicole says
This recipe is next level, always good – I added some milk at the end, about 10mins before finish after the slower stove cook method, a tip I picked up from other sauces I’ve cooked in the past… makes it even more AMAZING if it’s still a little sour. Nagi – try please 😉
Mariah says
This recipe is lovely! I have made it several time using plant based mince meat and it’s delicious. The only Bolognese I make now!
Louise says
Hi Nagi, I absolutely love your recipes – they’re super easy to follow and always turn out great! Was just wondering, could I use this recipe for stuffed peppers? Many thanks, Lou x
Nagi says
Hi Louise, it’s pretty saucy and would be a little messy for stuffed peppers. You could always simmer it down longer to reduce the liquids and then use in stuffed peppers (or add rice to it to absorb some of the liquids – I’d need to test this to ensure it works though) – N x
Michele Van den Heuvel says
One of my husbands favourite meals and this versions was super yummy, it will be my go to from now on Thanks Nagi you rock
Cheryl Camber says
How many husbands do you have? 😳