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!
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.
- 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 😖
Jess says
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.
Daniel says
Great. I can’t cook and it still tasted amazing 😂 Thank you
Nagi says
Sounds like you nailed it Jess!
Simone says
This is delicious and so easy!! Got Italian tinned tomatoes from Aldi so didn’t need the sugar. Never buying pre-bottled sauce again! 😊
Nagi says
Perfect Simone, it’s great to make a big batch and freeze – one of my emergency meals!
Sue says
The BEST Bolognese ever and I have tried many.
Your recipes are fabulous Nagi and I have never had a failure with any of them . Each and every recipe is outstanding. I’ve spread the word about your site far and wide . 😄
Nagi says
Thanks so much for the great feedback Sue ❤️
Mary L Mackey-Paulsen says
Hi! I plan to double & use slow cooker. I will cook beef in two batches per your tips (which are always appreciated!). Any other notes for double batch, i.e. cook time or other?
Kerrie Wrangles says
Thank you for getting back to me, I really appreciate it. Sorry just wanted to clarify, do I cook and leave on warm (overnight) or put in the fridge overnight and then keep warm in the morning?
Nagi says
Hi Kerrie, cook and refrigerate then heat up in the morning – N x
Kerrie Wrangles says
Hi, thinking of making this for a sports club canteen, (will possibly make with 2kg of mince, so I will double your ingredients and cook in 2 batches), would it be best to cook the day before, keep in fridge once cooled then put on keep warm setting of slow cooker the morning of serving? Also, when would you suggest mixing the pasta through, while cooking the day before or mixing it through the morning of serving? Any suggestions would be appreciated. Thanking you in advance.
Nagi says
Hi Kerrie, I’d make the day before and then keep warm in a slow cooker. I’d mix the pasta through just before serving so it doesn’t do gluggy – N x
Bec says
Monday night is pasta night. This is a firm favourite with all 6 of us. So very good.
Nagi says
Wahoo! Thanks so much for letting me know Bec!
Mariechen says
Made it with ostrich mince and it is amazing. Thank you for all the great recipes!
Nagi says
I’ve never even heard of that Mariechen!!!I’m so glad you loved it!
Karla says
Making this right now. Doubled the recipe. Having to use the lid though. Even on low, my gas stove is causing big splattery bubbles.
Nagi says
You need a splatter shield! ☺️
Phoebe says
This is the tastiest Bolognese recipe. I followed the recipe exactly and let it simmer for about 45 minutes. Even my fussy eater said it was 10 out of 10. This is now my go-to Bolognese recipe and I’ll definitely be making this on a regular basis.
Rachel says
Made a double batch of this for the freezer for the kids meals, used turkey mince & no red wine and in a seperate pot sautéed some grated zucchini and grated carrot then added towards the end. A great healthy meal & I have Saturday nights for the next 8 weeks set for the kids. They gobbled it up and declared it the most powerful pasta sauce ever. A success yet again!
Do you have a section for meals that freeze well? Back at work soon and need more recipes.
Nagi says
Wahoo! That’s great to hear Rachel!
Christina Sorrentini says
Made this tonight and my super picky toddler gobbled it up even though she’s been sick and off her food (so needless to say it’s a winner) I even watched in awe as she ate the mince 🙀 she’s generally not a meat eater, thank you for this delicious recipe!
Davide Calzolari says
Hi Nagi,
nice article, I appreciate a lot the effort in cooking good food.
I come from Bologna and I have to remark the fact that spaghetti is the wrong pasta to eat this sauce. Unfortunately, spaghetti Bolognese is an invention from UK (most likely). In italy you will never be served that. They invented to eat it with one of the few kind of pasta that does not fit.
Eat it with thick tagliatelle. And the pasta should be from just wheat and eggs.
If you check around the web finally people are realizing this fact, apparently. Spread the word and keep up the good work!
Best,
Davide
Nagi says
Yes! I am about to share a classic Ragu alla bolognese and am serving it with tagliatelle!! N x
Nagi says
Wahoo, that’s the best compliment Christina!
Phil says
Made garlic and Prawn Pasta
it was the best I have ever made
You make things so easy
Thank you
Nagi says
Thanks so much Phil!!
michele says
Hi, Sorry, forgot to say – pls don’t judge, I broke all my spaghetti in half before cooking for 10 mins, cos I find normal length spaghetti hard to mix with sauce well.
Nagi says
That’s totally fine!
michele says
Hi, hands down the best spag bol recipe, thank you. I added extra thyme and a bit of origano, bit of extra red wine ( cos everything is better with red wine!), cooked for 2 hours on low, topped with parmasan and black pepper, added a bit of salt, great!! Def recommend mixing spag with sauce for 10 mins. s’cuse spelling!
Nagi says
Perfect Michele!
Diane parker says
Made this last night it was awesome my husband could not stop eating it …. I love all your recipes you made cooking so easy 🙏
Nagi says
That’s great to hear Diane!
SAm says
This looks great! Do you think using ground turkey or chicken for this recipe would work ok instead of ground beef and not changing anything else?
Nagi says
Hi Sam, you could definitely sub but I think it won’t be as rich as beef/pork bolognese – but it will still be delicious!
Jane says
Thank you to your recipe. I did this twice already last time I put a celery and carrots it taste refreshing because of the celery and taste good. No need to add cheese anymore. Taste delicious.
Nagi says
That’s so great to hear Jane!
michael Kurtz says
Well worth the time to use the slow cooker. Nice recipe.
Nagi says
Yes definitely worth the wait! I’m so glad you love it Michael!
Nicole says
Made this recipe lastnight but added 200g of finely chopped bacon and carrot and slow cooked it for 2.5 hours. Tuned out perfect! Thanks for the recipe 🙂 I’ll definitely be making this again.
Nagi says
Sounds divine Nicole!