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 😖
I love the smell of this slow cooking in the house. Everyone is hovering around waiting for dinner. Thanks, another success.
Forgot to rate. Definitely at least a five
I made the slow simmer version. Very good!! Followed recipe, but used Pino grigio, Italian seasoning because that’s what I had. I also added a parmesan rind because I had one in the freezer. Very, very tasty! Thank you Nagi
Mine was WAY too salty. I couldn’t figure out why as I used less salt than directed assuming I could add more later if needed. I think it’s because I used Massel stock cubes. Massel makes 2 cups of stock per cube whereas Oxo makes 1 cup, so looks as though I only needed 1, not 2. Something to keep in mind. Aside from the excessive salt the flavours underneath seem lovely so I will definitely try again
Great recipe dont have any red wine but it still tastes fine 1 thing i would recomend doing though is reusing the pot you cooked the pasta in to toss it that way you dont have to wash another pot
This is the best spaghetti Bolognese I’ve ever had hands down. I did make a few slight deviations from the original recipe. The changes I made were added maybe 1/2tsp rd pepper flakes for just a little heat, used mild Italian sausage instead of beef and didn’t have an entire can of crushed tomatoes so it was quite salty so I added some more tomato paste and about 3/4c water and a 1/2tsp more sugar to balance it out and it was phenomenal! The only way I will ever make spaghetti Bolognese again!
Best Bolognese recipe
I’ve made this the quick way a couple of times and it was great. Yesterday I had some time to do the slow cooked version and OMG it was next level – absolutely delicious! I can’t wait to taste the leftovers for dinner tonight.
I like a strong spicy taste so I added both dried thyme and oregano and I sautéed some diced fresh red chili and celery and carrot with the onion. Perfection! 👌🏼👌🏼👌🏼
Oooops I meant to say I did the slow simmer version 😊
I made this last night, took out the beef and used it to add in your meatball recipe. My hubby, who ‘hates’ spaghetti dishes absolutely has been converted-he wants it again tomorrow night, rather than freezing the leftovers.
This is my go-to recipe for spag Bol. Gets demolished everytime and is a proven success with my kid. I add celery and carrot to the onion and garlic step just to sneak in those veggies. Great recipe, thanks Nagi!
Seriously has taught me how to make Spag Bol the right way! This one is SO yum!!
Doubled the batch and sat it on the stove for a couple of hours one Sunday afternoon….. a beautiful rich flavoursome bolognese – worth the time and effort…Thankyou
What a wonderful and easy recipe! My hubby never liked spag bol, or so he says, until I made this.
We’ve made it twice now and it is one recipe that he will go back for seconds.
Both times, I did swap passata with 1 can of canned crushed/ whole tomato and a few fresh tomato.
I also pressure cook it as a swap from the slow cook or stove simmer.
Such a forgiving recipe.
My go-to spaghetti bolognese!
I never used to follow a recipe for Bolognese and now I will never not use this recipe!! The beef stock and Worcestershire sauce just add that extra something. I usually add carrots and veg, and sometimes red lentils to bulk it out and sneak some veg in for the kids.
I just love this recipe. It’s so versatile. Great bolognese but I double it and use the instant pot. I freeze for other use (lasagna, moussaka etc.) Thank you Nagi!
Soooo delicious! Thanks for a new family favourite, Nagi.
Just delicious! I didn’t have the paste but I used all my cherry tomatoes. Is it the wine and beef stock cubes which make it so great? And add the pasta to the sauce.
This was amazing!!!! Such a delicious Spag Bol. I added 1/2 carrot & 3 mushrooms to mine but everything else was to a T & it’s become my new go to. I like my sauce on the thicker side so I let it simmer a bit longer. Cannot fault it.
I definitely needed to add sugar which I did and seasoned a bit extra for my taste.
Reheated was even better.
So happy I finally made this.
Fantastic SpagBol the best I’ve ever tasted..full of flavour truly delicious.🤗