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 😖
Marilou says
On your variations, you mentioned to add bacon or pancetta but didn’t mention how much in quantity. Can you please include.
Thanks.
Nagi says
You could use as little or as much as you want – I’d say around 150g – N x
Mia says
Nagi using your recipe I made the best Spag Bol I’ve ever cooked! Thank you ahhh. I added about 3 tbsp Italian herbs!
Nagi says
I’m so glad you loved it Mia!
Kristen says
This was so easy to make, and amazing! My whole family loved it! I actually made it for the first time two weeks ago, and we have all been craving it again – perfect for leftovers. Thanks for another wonderful recipe, and for all of the great pictures and stories about Dozer! 🙂
Nagi says
You’re so welcome Kristen, such a great recipe to make a big batch and freeze for later!
Terry says
Can this be frozen, want to make a big batch and freezer for later
Nagi says
Totally! Make the bolognese and portion it up into bags/containers and freeze. When you need it, defrost in the microwave and put over fresh cooked spaghetti ❤️
Terry says
Haha they ate all of it so none to freeze , fantastic bol , only change was I used Italian herbs
Brooke Welgus says
Wow… this was so simple yet tastes absolutely amazing, the best I have made. I cannot begin to imagine how much more amazing this will taste for my lunch tomorrow 🙂
Nagi says
This is perfect for leftovers!
Cathleen says
I have been cooking this nearly once a week since I discovered it. Hubby is obsessed, and the kiddies love it too! My cooking skills are very limited; but with your recipe I am basically the next Master Chef!
Nagi says
That’s awesome Cathleen!!!
Terry Friedrichs says
Hi Nagi
Thank you for your fantastic recipes and blog, they have created a lot f discussion and new dishes. My wife and I spen5 25+ yrs in the financial industry and have now semi retired to a small farm. The amazing result from home grown beef, lamb, vegetables, fruit and dairy has enlivened our menu.
On your spaghetti bolognaise recipe you don’t use any oregano or basil, I use a bunch of each in the sauce, removing afte cooking. I am not however convinced about the Worcester sauce, foreign flavour!
Keep up the great work
Terry
Nagi says
Sounds delicious Terry!
S Streett says
Made this twice this week. Super fast and easy. Used demi glace instead of the dried boullion cubes. The second time I added bacon.
Huge hit and will be a staple in our house. I served it over spaghetti squash.
Nagi says
Woah that’s great to hear!
Debra OBrien says
This is meat sauce, not bolognese, which is made with very little tomato and milk. I’m sure this is good meat sauce but it’s definitely not bolognese.
Jay says
A great recipe as usual, and thanks to Nagi I am renowned as a decent cook among my family! I’ve tried a bunch of spag bol recipes, techniques and have experimented a bunch myself but this really hits the mark.
Debra, it’s a shame that you’re not even willing to give a try to a recipe that you clearly haven’t attempted to cook. I would love to hear your ragu alla bolognese recipe if this recipe is offensive enough for you to casually dismiss it.
As stated multiple times in the recipe, this is for ‘Spaghetti bolognese’, and doesn’t claim to be authentic 9 hour northern Italian ragu. Would you complain when a recipe that claims to be for an Indian curry doesn’t result in a hamburger?
Glad I could cook, enjoy, and share this great dish with my family. Funny enough no one complained about the use of tomatoes!
Thanks as always for a great recipe, Nagi
Nagi says
You’ll have to try it Debra! I’m sure everyone has their own interpretations ☺️
Danielle says
Went down well this evening with the whole family 👪
Nagi says
Nailed it Danielle!
Pia Owens says
Made this Spaghetti Bolognese for the first time and we loved it. I used 3 Italian sausages in addition to regular ground beef and, since I had the time, I let it simmer on the stovetop for 2 hours. Next time I will try cooking it in the slow cooker! Thanks for all your great recipes Nagi!
Nagi says
That sounds fabulous Pia!!!
Samantha says
This looks so delicious! We can’t have gluten though and I can’t find any gluten free bouillon cubes. What could we do to make sure it’s still as flavourful? Maybe do the slow cooking method and add beef broth in place of water?
Hannah says
Hi Nagi, I love your recipes, thanks so much. Just a question about the slow cooker method – could I cook it on the ‘high’ function and if so, how long?
Nagi says
Hi Hanna, I’d try on high for about half the time on a low setting. I hope you love it!
Kimberley Santos says
Made this for my 3 teenaged boys and boy oh boy did they ever love it!! Will def make again. Thanks for sharing your recipe!!
Nagi says
That’s great Kimberley!
Matena says
I just made this for dinner and it came out delicious! I followed the recipe exactly as said except I only used one beef bouillon. Full of flavor, thank you for the recipe!
Nagi says
Great Matena, I’m so happy you loved it!
Wendy says
I feel like I should just copy and paste my reviews because everything I try on your site is just delish! We love bolognese and this has so much flavor. Thank you , thank you, thank you! Love to Dozer – tell him he has a really ruff life!
Nagi says
😂 Thanks so much Wendy!
Anita says
Hi Nagi
Love your recipes! Been following you for last few months. Made your slow cooker Turkey for Thanksgiving and it was so moist. I have a question about this one- since we don’t eat beef, can this be made with ground chicken breast and what substitutions , if any, will need to be made. Thanks
Nagi says
Hi Anita, beef has a richer flavour but you could sub with chicken and pork mince and you should get a fantastic result!
Ash says
Hello can I make with lamb and pork mince?
We don’t eat beef..
Nagi says
You sure can Ash!
TC says
Just made this in camping conditions over 2 hrs and it is seriously the best recipe for spag bol ever. It’s such a comfort food for me (almost my fave food ever) and I am so happy right now. Added 1 tbs of soy 🙂
Nagi says
Woah what a compliment, thanks so much!
Beth olave says
Wow….best-ever bolognese. Used slow cooker. Worth the 6-hour wait.
Nagi says
Wahoo! Thanks so much for the great feedback!
Robert Principe says
Amazing ! Absolutely Perfect. I I did not use the carrot & celery…..( I may at some point) Way to go ! Bravo !
Nagi says
Woot! So happy you loved it!