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)
- 3/4 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
To Serve
- 400 g / 13 oz spaghetti , dried
- Parmesan cheese and finely chopped parsley (optional)
Instructions
- Sauté – 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.
- Cook beef – Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Reduce wine – Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Simmer – Add the remaining ingredients. 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)
- Taste and add more salt it desired. 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’ve used this recipe on several occasions and it’s always great. I usually make it and leave it to cool then refrigerate overnight and reheat the following day – this just seems to enhamce the taste further. A truly great recipe!
Great base recipe, I doubled the garlic and onion and added one zucchini, stalk of celery and one carrot all finely diced in after the onion had softened. Great addition. Added one extra bullion cube to compensate. Also added a tbsp of nutritional yeast for extra protein.
I also subbed Turkey mince and chicken broth due to dietary restrictions.
I’m new to your channel and just made this bolognese.. its is gorgeous, thank you so much! I had been making bolognese for more years than I care to say but somehow my meals weren’t as good as they used to be so I stopped making it for a few years, I still don’t know what I was doing wrong but now your recipe will be my go to and going to try some more from you. Just one thing though, I wonder if you could include quantities in the ‘how to make’ as I found myself scrolling back and forth constantly because my memory isn’t good enough to remember them. Thanks again for delicious food
I made this tonight and it was absolutely beautiful, will definitely make this again. 🙂
This is by far the best bolognese recipe to date. I definitely recommend the slow simmer option. It tastes even better the next day! Simple and easy to make for midweek meal. Thank you Nagi! ☺️
I made this this evening for dinner with friend and it was a huge hit! Perfect in every way, and everyone raved and had seconds. Thank you!
Made this tonight, absolute hit with the fam. Next time I will double or triple and freeze.
I cooked this tonight with no changes to the base recipe and it was bloody delicious! Husband minced the meat and I looked for a recipe as I didn’t have our normal bottle sauce (Im not much of a cook lol) and needless to say, I am now never allowed to buy bottle sauce again as this was way too good! And this is something I’d proudly cook for other people! Thanks Nagi 😊
Love this recipe. Make a 20 serve batch on a Sunday and leave it cooking for the day. Dinner plus 3 meals in the freezer. Sunday night dinner sorted for the month. I just noticed the dry herb quantity doesn’t scale. I assume 1/2 teaspoon for 5 person serve and multiply.
I always go the whole hog on this one. Double the recipe, use pork and beef + smokey bacon and carrots and celery with the onion. Big batch in the slow cooker right now. This will be lunch twice a week for at least a month. Thanks as always Nagi x
Loved this. It was rich. The best spaghetti bolognaise I’ve made. Thanks to you.
Nagi,
Your Bolognese is so good, that’s what we had for Thanksgiving! I doubled the recipe (with the exception of only two teaspoons of sugar and 1/2 a cup of wine) and froze 1/2 for our next “Cheat” day.
Thank you so much for ALL your inspiration!
WOW! I have made this three times and it never fails to please. The last time i made it i got called away and i was at the simmering stage so i threw it in to my slow cooker set on low. I was away for 6 hours. All i can say is, the longer you can leave it cooking, the better it becomes. Delicious. Thank you Nagi
I’ve been making this bolognaise for years and it’s been ever so delicious!! Thank you Nagi from me and all those who I’ve cooked it for.
AMAZING! Have made several times now, whole family love it.
I made this recipe last night and it was delicious. I highly recommend you cook it 1-2 hours as she noted so the flavors marry. Delicious I will make it again! Thanks for sharing!
Great recipe! Quite delicious. I’d always put carrot in bolognese before but followed your recipe and loved it. I did add a few hot red pepper flakes
The best!! I keep making it over and over – we love it!!
The best bolognaise recipe ⭐️⭐️⭐️⭐️⭐️
Thank you Nagi 💫✨🤩
I picked your recipe out due to the addition of worchestershire! A friend made a bolognese recently and claimed that was her secret ingredient… that and BUTTER. I added 1/2 stick of butter to your recipe, sub’d grated carrot for the sugar, and it is very very good – especially for a quick cook. I can’t wait to make this again when I have more time to let it simmer for a good long time. Thank you!!