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 😖
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!
Wendy says
After cooking various spag bol recipes over the years, THIS one was last night rated by my now-grown family as my best ever!! Thank you. We love it! I chose the slow method and did not have any red wine to add but substituted with the beef cubes. Also did the pasta toss – what an excellent idea!!!
wildchicken says
I’ve cooked this so many times and have tried havling and doubling and works perfectly every time! Such a crowd favorite. Thank you so much!!
Nagi says
You’re so welcome!
Sasha says
Do you think using ground turkey instead of ground beef would work for this recipe ? I made it with ground beef and it was really good but I want to make it for someone who doesn’t eat red meat so wondering if it could work as a good substitute
Sasha says
This was delicious! Thanks for the recipe 🙂 I was always hoping to find a recipe like the restaurant quality bolognese
Marie says
Can I use this sauce in a lasagna? I love your recipe by the way, Your dishes are my favorite.
Nagi says
Yes definitely Marie!!
Marci says
I made this last night. It was fantastic. I did the slow method which was well worth the time.
I hadn’t planned to tweak it in any way (otherwise I’m not making your recipe, am I? 😂)
However I had only one bouillon cube and I couldn’t break it up for the life of me! SO, I disolved it in about 3/4 cup of warm beef broth, since I had an open carton in the fridge. I figured the broth would be a good substitute for one cube and water. Right?
Anyway it was so good. I know what you mean about sour canned tomatoes. The sugar really helps.
Nagi says
Yup that’s right Marci! I know what you mean – sometimes the moisture gets in there and it’s impossible to crumble!! Annoying! N x
Mardy Shaber says
BTW, since you Aussies enjoy shortening words (as do I), try shortening “something-something” to “sumpin-sumpin.” Jus sayin’… 😉
Mardy Shaber says
With just 1 tiny tweek, this IS this best spag bol ever. I add the tom paste just after browning the onion & garlic & “brown” it as well. This gives it a sweet smokiness.
Mike W says
I really want to try this in the slow cooker, but i’m a little confused by the directions. One part says 2 hours in slow cooker and the other says cook on low for 6 hours.
Can you please tell me which directions to follow or give me a short run down of how to cook it in the slow cooker?
Rob says
The 2nd way. The 1st way is for longer cooking on the stovetop.
Victoria Cossons says
Hi I am jus making this and wondered when you say crushed tomatoes do you mean a tin of chopped tomatoes or do I need to blitz them?
Thanks
Nagi says
Hi Victoria! If you can’t find canned crushed tomato then diced or chopped is fine, no need to blitz!
Karin says
Omg you did it again every single dish i make from you site is spot on thank you so much
Nagi says
So glad you enjoyed this Karin! Thanks for letting me know – N x
Ele says
Hi……
If not adding wine but exchanging for the beef stock would you still add the beef cubes?????
Nagi says
Yes! it’s only a small amount of beef stock so still need the cubes!
Roey says
I just made this (hubby is halfway through eating) and he just stated “this is the best Spag bog you’ve ever cooked and probably the best I’ve ever had”
Thanks for making me look like a cooking goddess 😂👌👌 I’ve made a few of your other dishes and they are all great!!
Nagi says
That’s great! So pleased you enjoyed this Roey – N x
Shaun says
Great recipe, pretty much how I make mine, however I rarely use the tomato paste/puree, I use a good ketchup instead, adds great colour and a sweetness that means you don’t need to add sugar. Also a tip I found a few years ago and now do all the time, after I’ve cooked the wine out I add a glass of milk and cook that down too, adds a nice creaminess to the finished dish. And always cook for as long as possible, it gets richer and richer.
Amanda says
My partner wont eat anything with mince or pasta in it so I’m going to make it for myself. Does anybody know how it freezes? Thanks!
Nagi says
The sauce freezes brilliantly for months and months!
Josh says
I’m making this now and already blown away at how different it looks compared to old method. Just wanted to let you know I have been following your recipes for a while now and it completely changed the way I cook food. I used to cook food to merely survive, now I cook for taste!