• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections Quick Dinner Recipes

Spaghetti Bolognese

By:Nagi
Published:10 Nov '19Updated:11 Oct '22
782 Comments
Recipe v Video v Dozer v

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 Bolgonese in a bowl sprinkled with fresh parmesan, ready to be eaten

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!

Close up of Bolognese Sauce in a pot, fresh off the stove

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.

What goes in Spaghetti Bolognese

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.

How to make Spaghetti Bolognese
Close up of Spaghetti Bolgonese in a rustic black bowl, ready to be eaten
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. 🙂

Bolognese Sauce and pasta tossed in a pan, ready to be served.

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!

Meat sauce over spaghetti in a bowl, ready to be eaten

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 Bolgonese in a bowl sprinkled with fresh parmesan, ready to be eaten

Spaghetti Bolognese

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Dinner
Italian, Western
5 from 256 votes
Servings5
Tap or hover to scale
Print
  • 1004
Recipe video above. My everyday Bolognese recipe I make over and over again. This Meat Sauce has terrific depth of flavour for such a quick recipe – though if you have the time, it's stellar cooked slowly for a couple of hours. My 3 "secret" tips are: Worcestershire Sauce, Beef Bouillon Cubes and a touch of sugar. 

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:

1. Meat – Some traditional slow cooked Bolognese Sauce are made with a mixture of beef and pork mince. Beef for flavour, pork for juiciness. I typically do not use this for midweek.
2. Beef stock cubes – I use Oxo Beef Cubes (Woolies & Coles). Use any beef bouillon / stock cube or in powder form (called “granulated beef bouillon” in some countries).
If using a powder, use 2 tsp (ie 1 tsp per 1 cube).
3. Canned tomato – Mid range canned tomato can be notoriously sour. A touch of sugar makes an incredible difference. The amount required will depend on how sweet / sour the tomatoes and tomato paste is – go by taste. Typically, the better the quality, the less sour they are so the less sugar you will need.
4. Tossing pasta sauce – See commentary in post about emulsifying the pasta sauce. This is the “proper” Italian way to cook pastas, and the way pasta is served in restaurants.
5. Slow simmer option – this is how you take a great bolognese to an incredible one that would make your Italian Nonna proud. The key here is ultra low heat – after bringing to simmer, lower heat so the surface is just gently rippling, with a few bubbles here and there. Once the lid has been on for a while, take a peek to check – because it gets hotter with the lid on. I use my smallest burner on the lowest setting.
6. Other 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:

Serving: 396gCalories: 510cal (26%)Carbohydrates: 53.2g (18%)Protein: 40.9g (82%)Fat: 12.6g (19%)Saturated Fat: 3.3g (21%)Cholesterol: 143mg (48%)Sodium: 368mg (16%)Potassium: 1046mg (30%)Fiber: 2.7g (11%)Sugar: 8.4g (9%)Vitamin A: 1450IU (29%)Vitamin C: 34.7mg (42%)Calcium: 40mg (4%)Iron: 22.1mg (123%)
Keywords: Bolognese Sauce, Meat sauce, Spagetti Bolognese
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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 😖

Dozer Top Deck

SaveSave

Previous Post
Green Bean Salad
Next Post
Lo Mein Noodles

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Chorizo chickpea stew in a bowl

Chorizo chickpea stew (quick!)

Freshly cooked Jamaican Jerk Fish

Jerk Fish – for Jamaican week!

Freshly made One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice

More Quick Dinner Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




782 Comments

  1. Eha says

    July 5, 2018 at 11:34 am

    Hmm! Hello from old-fashioned, Italian-minded yours truly again. Am certain most of your readers will be very happy indeed for your short recipe . . . for me, if I do not have the time to lovingly nurse my ragu bolognese thru’ hours of cooking it is ‘off the menu’ . . . also do it Bologna style with tagliatelle, or at a pinch, tortellini or gnocchi and not spaghetti which is a big ‘no-no’ in Italy . . . 🙂 !

    Reply
    • Barbara Karr says

      July 5, 2018 at 11:27 pm

      5 stars
      BUT we are not in Italy. Here in the USA spaghetti is traditional AND mandatory. Thank you for sharing authentic Italian tradition and information. Hope you will over look our choice of pasta. We are a young country and we seem to be making our own traditions. BK

      Reply
      • Eha says

        July 6, 2018 at 11:53 am

        *big smile* I have absolutely nothing against the dish: we all cook it – but ‘Bolognese’ means ‘from Bologna’ and should not be used when the method does not belong there. All over the world the dish is regarded as Italian after all – please do Google at the comments of Italian chefs: the idea is very far from mine ! Please listen to what Italian chefs say on their TV shows and in food magazines.

        Reply
    • Nagi says

      July 6, 2018 at 5:33 pm

      I know I know….but you know us! We love our SPAG BOL!!!

      Reply
      • Eha says

        July 6, 2018 at 6:08 pm

        Of course we do, but, well, it should not be called that 🙂 !!!! But always will be !!! I just felt a little stupid after Rick Stein and Antonio Carluccio and Marco Pierre White and James Martin and John Torode and Jamie Oliver’s mentor and . . . all kept on telling me I knew zilch if I thought ragu bolognese should be accompanied by spaghetti . . . . so . . . . *big foolish grin* ! And, Barbara, I am actually Australian, like from childhood . . . . and it is called THAT here also . . . . 🙂 !

        Reply
  2. Sharyn (ahem..Shazz) says

    July 5, 2018 at 10:59 am

    5 stars
    Hi Nagi,
    Aussie expat, living in the U.S. with American-raised kids…
    Family fav – spag bol, always with their reminder: “Mom, don’t forget the Vegemite!”
    Yep, a good tablespoon of “black gold” (substitute for the boullion cubes) adds some fair dinkum flavor 😉
    Great recipe! Thanks Nagi!

    Reply
    • Nagi says

      July 6, 2018 at 5:32 pm

      Seriously Shazz???? Vegemite in Spag Bol? Mate, are you serious?? Crikey! Who would’ve thought! 😂

      Reply
  3. Vera G says

    July 5, 2018 at 10:28 am

    Bolognoseis Yours . ALL OF IT and anytime. Just nit MY kind OF Food. I’ll Stay with DOZER . Can understand nit going to golf course. HAVE good week.

    Reply
    • Nagi says

      July 6, 2018 at 5:29 pm

      Ha! I need regular baby sitters for Dozer, he would LOVE it if you baby sat him!!!

      Reply
  4. Kathi says

    July 5, 2018 at 10:27 am

    5 stars
    Hi Nagi – Thanks so much for sharing this recipe. The only change I made was is I used 2 Tablespoons of Better then Bouillon Beef Base instead of the bouillon cubes which are notorious for having MSG in them. Other than that – cooked in the slow cooker (thanks for the suggestion!!) and it came out fantastic. Yes, I did use 1 teaspoon of sugar to cut any acid or sourness – always do. Served it with garlic french bread and a green salad.

    Reply
    • Nagi says

      July 6, 2018 at 5:24 pm

      That’s great to hear Kathi! Thank you for letting me know you enjoyed this – N x

      Reply
  5. Rhonda Carr says

    July 5, 2018 at 9:29 am

    I use kangaroo mince. It’s lean, cheaper, sustainable (+ low methane output), and tastes the same. The secret with any mince used in recipes, is to brown it very well before adding liquids.

    Reply
    • Nagi says

      July 6, 2018 at 5:23 pm

      I love that Rhonda! I have a friend you hunts for his own meat and I’ve had his Roo Bolognese and it’s amazing!

      Reply
  6. Wynn says

    July 5, 2018 at 8:55 am

    5 stars
    Once drained, the spaghetti can be returned to the same large pot it was cooked in, and the reserved pasta water and sauce can be added to it for tossing and mixing. The old ones used to say the hot pan helped “dry” the spaghetti, so the sauce would cling better–but, of course, it’s more the reserved pasta water that helps it cling, really. Still, the large size of the pot makes it easy for tossing it all together, and eliminates having an extra pan or vessel to wash. An oversized spaghetti/pasta bowl specifically for that purpose is much nicer, though, when serving guests.

    Nothing quite so aromatic canine-wise than a ripe, muddy dog, unless it be one who’s encountered a skunk!

    Reply
    • Nagi says

      July 6, 2018 at 5:22 pm

      I have NEVER in my life smelt a skunk!!! Is it bad?? How bad on a scale of 1 to 10?? 😂

      Reply
      • Wynn says

        July 7, 2018 at 4:43 am

        Yes, it’s bad! On a 1-10 scale, it’s a 10+++. It’s an overpowering, lingering, pervasive stench that can make eyes tear up. It can last a day or two just on the air outdoors, and as long as a couple of weeks or so on a dog, even one that’s been treated/washed with an odor-cancelling concoction. It’s extremely difficult to get rid of skunk spray odor. Skunks are otherwise cute little harmless creatures, especially the babies, and when anxious will even stamp their front paws 3 times as a warning to not come closer before turning about and spraying, but dogs in their natural exuberance tend not to pay attention to warnings. Baby skunks can be “de-fumed” to be kept as pets, but sometimes still have a slight funky odor about them at times. Dogs also tend to want to play with porcupines too, and that’s a big vet bill, for sure, to remove quills embedded in nosy dog noses.

        Reply
        • Nagi says

          July 9, 2018 at 9:39 pm

          OMG!! I’m so glad we don’t have them here! Though…. we DO have more deadly snakes and spiders than anywhere else in the world!!

          Reply
  7. Kelly Jo Samsel says

    July 5, 2018 at 8:45 am

    I just love your recipes, & the Bolognese recipe is one I use a lot. It is a staple at my house! Thank you again for your recipes! DELIOUS!!!😄

    Reply
    • Nagi says

      July 6, 2018 at 5:21 pm

      I’m so happy to hear that Kelly! Thanks so much for letting me know! N xx

      Reply
  8. Rebecca says

    July 5, 2018 at 8:10 am

    I love your recipes and especially your notes! They make all the difference! I plan to make your sauce in the near future even if it’s hot in the US. I do have one question, you usually follow “onion” with yellow, white or brown. What is a brown onion?

    My whole family is a big fan of your recipes! Thanks.

    Reply
    • Sharon says

      July 5, 2018 at 1:49 pm

      Hello Rebecca, hope you don’t mind me replying. In Australia our brown onions are the same as your yellow onions.

      Reply
      • Nagi says

        July 6, 2018 at 5:36 pm

        Thank you Sharon, that’s so kind of you to help Rebecca! Much more timely than me responding 🙂

        Reply
    • Nagi says

      July 6, 2018 at 5:20 pm

      Hi Rebecca! I’m so glad you and your family are enjoying my recipes, thanks for letting me know that! Brown or yellow is ideal for this, but even white is fine. I’ve added it in a note! 🙂

      Reply
    • Nagi says

      July 6, 2018 at 5:21 pm

      PS Sorry I misread your question! A brown onion is the most standard onion here in Australia, it’s also called a yellow onion 🙂

      Reply
  9. Ann says

    July 5, 2018 at 7:32 am

    My mother, who was not Italian but grew up in an Italian neighbourhood, would add a grated carrot to her ‘spaghetti sauce’ – if she didn’t have a carrot – then she would add a little sugar.

    Reply
    • Nagi says

      July 6, 2018 at 5:18 pm

      Oooh yes to that! I do that most definitely when making a proper slow cooked version 🙂 N x

      Reply
  10. Faye says

    July 5, 2018 at 2:52 am

    If you use fresh tomatoes instead of can How many

    Reply
    • Nagi says

      July 6, 2018 at 5:11 pm

      Hi Faye! Hmm – I would probably use 750g/1.5lb, chop and add them after the onion and cook them right down for 10 minutes or so until it becomes a paste 🙂

      Reply
      • Faye says

        July 7, 2018 at 2:01 am

        Thank you Nagi
        I will try 1.5 lbs of Roma tomatoes instead of ca

        Reply
  11. Philip Winterburn says

    July 5, 2018 at 2:06 am

    5 stars
    Hi Nagi,

    Your recipe is virtually word for word the same as mine which I have put together over the years, even the oxo cubes which my family bring me from the UK when visiting us here in Spain , except for one item . An Italian friend told me 50 years ago, her Granny told her, you must have Anchovy sauce to bring out the flavour ,I use 2 tsps of Burgess or Watkins, if you cant get the sauce, 2 anchovies from a tin crushed will do. and I use home grown tomatoes , and make enough to freeze for the year.

    Love your recipes thanks

    Reply
    • Rebecca says

      July 5, 2018 at 8:13 am

      Worchestershire sauce gets much of its flavor from anchovies.

      Reply
    • Nagi says

      July 6, 2018 at 5:10 pm

      I love that! Anchovies are my secret ingredient in some recipes too!!

      Reply
  12. Karen Sebastiani says

    July 5, 2018 at 1:11 am

    Nagi, I use a little baking soda to smooth out the sauce. It reduces the acid so you may not need to add sugar. I start with just a pinch and taste, adjust, taste again. Good for those that don’t want to use sugar.

    Reply
    • Nagi says

      July 6, 2018 at 5:08 pm

      Woah! I MUST TRY THAT! Thanks so much for sharing that tip Karen 🙂

      Reply
  13. Fred Rickson says

    July 5, 2018 at 12:44 am

    Well, as much as I enjoy reading your recipes, I, and probably the ghost of my Italian mother and Italian immigrant grandparents, and like an 18 hour bone cooking ramen broth, think Bolognese Sauce always needs a couple of cooking hours to really appreciate the subtitle flavors and textures. Otherwise you have “Sunday gravy.” Rant over, and best to you.

    Reply
    • David Wittrock says

      July 5, 2018 at 5:11 am

      I agree with Fred Rickson that any Bolognese needs some cook-down time and love the term “Sunday Gravy.” I usually cook the veggies in olive oil, then add the tomato paste with something we get in the States, a Better-Than-Bouillon (brand name) soffrito and chicken bouillon. Any sugar gets added when everything is cooked and after tasting. Nagi, I’m using three of your recipe treats for a July 4th grilling today, including the marinade for chicken you included with your Gyro recipes. Fun to read, fun to savor. Thank you for your blog.

      Reply
      • Fred Rickson says

        July 5, 2018 at 7:37 am

        For those wondering…”Sunday Gravy” is an American-Italian term for the Sunday spaghetti and meatballs sauce loved by all.

        Reply
        • David Wittrock says

          July 5, 2018 at 7:42 am

          5 stars
          There’s not much more down-homey than Sunday Gravy, no matter your location. It calls up home memories that may not even have existed, but wished for. Thanks for reminding us, Fred.

          Reply
        • Wynn says

          July 5, 2018 at 8:19 am

          For some of us, Sunday gravy was the 4+ hr. sauce with pork ribs, beef, and chicken, plus meatballs.

          A quick Bolognese, however, is a great alternative for busy people and busy families.

          Reply
          • Fred Rickson says

            July 5, 2018 at 11:14 am

            Wynn…you’re correct, there is no standard. I can remember as a little kid going for “Sunday” when all would start on arrival, and dinner was, maybe, 45 minutes later. Also went to someone’s house where the cooks would start in the morning, play about a thousand hands of pinochle, and gravy was ready in the afternoon. We kids were very antsy by that time.

      • Nagi says

        July 6, 2018 at 5:13 pm

        Gosh YES to slow cooking bolognese when one has the time! Absolutely!!! I wanted to share this as a really great everyday one when we don’t have 2 hours for slow cooking but I also included directions for a slow cook 🙂 N x

        Reply
    • Wynn says

      July 6, 2018 at 8:23 am

      Much had depended on what time someone’s nonna generally attended mass. The crack of dawn nonnas could have an entire feast prepared by 11am, when the late family stragglers appeared with the Italian star bread and the fluffy Italian loaves still warm from the bakery ovens, and lucky kids might get to dip a hunk of bread in the pot to hold them until the meal was served at noon, unless a nonna had been particularly annoyed with anyone in her family that morning.

      Great traditions and fun times too, but in a busy world, a really good 30-minute Bolognese beats a trip to a MacDonald’s, an Italian chain restaurant, or resorting to a jar sauce for pasta every single time, hands down!

      Reply
    • Nagi says

      July 6, 2018 at 5:08 pm

      I hear you Fred! I have slow cooking directions in the recipe notes 🙂 And one day, I will certainly be sharing a Ragu ala bolognese!

      Reply
  14. Marisa Franca says

    July 5, 2018 at 12:23 am

    5 stars
    I give this recipe the Italian seal of approval — that’s the highest reward you can get. Only a 100% Italian can get that reward but since we’re twins you’re eligible. We aren’t celebrating too much today – we’re packing cuz we’re moving. So it’s a working day!! Hope you have a wonderful 4th! And I bet Dozer is counting the days until he can run and play. Sending hugs!!

    Reply
    • Nagi says

      July 6, 2018 at 5:08 pm

      Moving! Are you moving far??

      Reply
      • Marisa Franca says

        July 6, 2018 at 10:26 pm

        Not too far! Moving closer to our kids and grandkids — they’ve volunteered to do quality control for the recipes. 😂

        Reply
  15. Fiona says

    July 3, 2018 at 12:38 pm

    This looks absolutely amazing… I’m going to make it tomorrow for dinner! If I make it in the slow cooker, so I need to reduce the volume of liquid I’m adding (less tomato or water)?

    Thanks for all your amazing recipes! You are my go to for dinner inspo.

    Reply
  16. Nat says

    June 22, 2018 at 9:34 pm

    5 stars
    Made this for dinner tonight and my husband just said this is way better than any jar stuff you have ever bought. Lots of flavour and really easy to make.

    Reply
    • Nagi says

      June 22, 2018 at 11:00 pm

      So glad you enjoyed this Nat! Thank you for letting me know. 🙂 Have a great weekend! N x

      Reply
  17. Anastasia says

    June 22, 2018 at 1:28 pm

    5 stars
    Hi Nagi, I making this recipe tomorrow for my relatives, I am sour is going to be delicious.
    THANK YOU so much, I like your cooking, is very delicious and well explained.
    Greetings from Glyfada Greece.
    Anastasia.

    Reply
    • Nagi says

      June 22, 2018 at 9:51 pm

      Your lucky family! I hope everyone LOVES it! 🙂 N x

      Reply
  18. Halina says

    June 16, 2018 at 7:39 pm

    5 stars
    Delicious! So glad to find a quick recipe that is rich and flavorful, will be my new go too. (I added the extras mentioned in the notes as I happened to have them 👍)

    Reply
    • Halina says

      June 16, 2018 at 7:42 pm

      Actually I added a handful of grated Parmesan at the end too

      Reply
    • Nagi says

      June 18, 2018 at 8:55 pm

      That’s so great to hear Halina! Thanks for letting me know you enjoyed this! N x

      Reply
      • Halina says

        July 6, 2018 at 6:29 pm

        How come you have edited the “notes” section. I feel the addition of bacon, veges and soy sauce really added extra flavor. Googled this recipe to make again tonight as we had enjoyed it so much and then remembered I had screenshotted those extra tips and glad I had as they are no longer there

        Reply
        • Nagi says

          July 9, 2018 at 9:48 pm

          Hi Halina! I copied them back into the recipe for you 🙂

          Reply
  19. Lee says

    June 15, 2018 at 7:05 pm

    Really want to try this recipe for kids, just wandering if it is a bit spicy if adding Worcestershire sauce? Thanks.

    Reply
  20. Charmaine says

    June 13, 2018 at 9:20 pm

    5 stars
    WOW! Without a doubt the Best spaghetti bolognese I’ve ever made! I added the carrot celery and chilli and it was perfect. I’m so glad I didnt miss adding the pasta to the sauce in the end – it takes it to another level! So happy will definitely keep this recipe in my repertoire.

    Reply
    • Nagi says

      June 15, 2018 at 3:06 pm

      Glad you enjoyed this Charmaine!!! Thank you for taking the time to leave feedback! N x

      Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top