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 😖
Really enjoyed the sauce, super dense and rich, didn’t take too long to make, really easy to follow recipe, thank you!
Perfect recipe! Probably one of the best Bolognese I’ve had. I did make a few SMALL tweaks when adding the sauces:
– Added a 1/2 tsp red chili flakes
– Added 2tbsp chopped fresh basil
– Added 1/2 tsp dried oregano
– Added 1tbsp unsalted butter
Also used a sangiovese wine… Amore!
Loved this! Just wondering how many grams of pasta vs how many grams of Bolognese there is per serve when dishing these up per plate?
This is 100 percent not Bolognese. This is a homestyle Ragu. I’m sure it is good, but it is not Bolognese, not even close.
Big fan of your recipes-you’ve got the ‘Oomph’ in your dishes, thanks Nagi..
I thought I knew how to cook spag bol but this recipe has been a revelation. Thank you so much for this deliciousness!
Most amazing spaghetti I’ve ever had!!
Fantastic recipe I love the flavour as I was getting tired of oregano and basil. I will be cooking it again !!
Made this tonight and my kids ate their first bolognese! Overall, an absolute winner! Made one small edit: I added the tomato paste after the onions were softened and let it brown and caramelise before adding the beef.
Parmesan rind in the slow cooker 👌👌
Delicious! I just made this for dinner tonight. It’s easy to make, the house smells fantastic, and we are all stuffed.
Hi Nagi, I have used this recipe and love it. I have a question about the bouillon cubes. Do you just put them into the sauce, or mix them in warm water and then add as the bouillon instructions state if one is making soup?
Thanks so much!
X
Hi nagi – i always have a heap of leftover bolgnese sauce. How long does it keep in the fridge/freezer?
Made this tonight. Superb 😋
First bolognese ever and I can promise this will be the only way I ever make it! I for-see this recipe being made many, many, many times in my future!
Woo hoo Cory that’s great!! Enjoy! N x
Hi Nagi, can I slow cook it in the oven instead of simmering on stove? If yes do you know what temperature and how long? Thanks heaps! xx
It would be similar to the slow cooker instructions Sue: At step 3, cook until the wine liquid disappears completely, then at step 4 transfer it into a tightly foil sealed ovenproof pot with a lid (a Dutch oven is ideal) and cook at 100C for 4 hours, checking occasionally to be sure it hasn’t reduced too much. N x
Hi Nagi, I have made this recipe many times off your website, on the stovetop. Today I made it for the first time in the slow cooker, and had your cookbook out, so used the recipe from there… However the printed recipe in the book says to put it in the slow cooker after the beef is browned, so the red wine goes in with the other liquids and doesn’t get cooked off by itself? I did as the book said, but it has quite a lot of liquid in there, so thought I would double check with the online recipe! Maybe something to fix up when the book gets reprinted! 🙂
Perfection. Another fantastic recipe, this is the third time I’ve made this and it couldn’t be better. Thanks for all your hard work you put into these posts and cheers to ANOTHER delicious and flawless recipe. I want to hug you.
Awww thanks Amaris!! Hugs to you too!!! N x
I claim to people that spaghetti is one of my best dishes. It’s because I follow this recipe. Thanks Nagi!
Woo hoo!! Enjoy it Kelsey!! N x
I have done Bolognese source many times, this one is absolutely superb,
Thank you Ian – I appreciate you taking the time to comment! N x
I can’t wait for you cookbook, I have made a couple of your recipes already and they were GREAT. I’m going to make the Supreme Soy Noodles next. So far all you recipes get 5 stars.