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
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Excited to try this! I see some other recipes that add milk, have you tried that, and if so, do you recommend it?
I add heavy cream to mine. It’s delicious.
We love a good spag bog. I haven’t made any other recipe since discovering this one 2 years ago. I do the sofrito addition for the extra veggies & use the slow cook function on my multicooker giving it 4 hours, sometimes 8. I also usually double it and freeze half for later because there’s nothing better than an instant spag bog sauce ready to heat & eat.
just made this fabulous tasty recipe I used Pork mince this time round. definitely will make this again and again thankyou Nagi for another great tasty recipe
Hi, I’ve made this before. Great recipe. I’m wondering if I can freeze the sauce to use late. Thanks
Yes you can. I always make a double batch & freeze half.
I’ve been unhappy with any of the spaghetti sauces I’ve tried over the years, until this one. I added celery, and red pepper and simmered for 2 plus hours. Soooo delicious. This will be my “go to” from now on. Thank you Nagi. You’re the best.
Made this Spaghetti Bolognese today & it was delicious!! Soooo much better than the store bought sauce! Every recipe I’ve tried from Nagi as always came out delicious.
I have made this a few times, did the carrot and celery version today, I still feel it needs more Italian herbs, still nice enough
This one isn’t 5* from me, cos I usually use Stephanie’s recipe and the taste is better. Of course it is all the “extras” including liquid stock instead of beef stock cubes, using a sofrito and pancetta and 1/2 beef, 1/2 pork mince. I guess if you’re cooking a quick mid-week meal you’re not going to want to do that.
I laughed because adding pancetta and stock will add depth and flavour of course.
I use Nagi’s recipes because the ingredients are not complicated and if you follow the recipe you get a really tasty dish. There are so many bloggers out there with some funny tasting dishes.
I do the sofrito and I don’t usually have red wine at hand so usually use the Chinese rice wine. It tastes amazing after a 3hr simmer. I use premium topside mince rather than the half pork/beef mix.
The important thing is that emulsifying it and the fact that I have a consistently good bolognese each time. Consistent taste= no fuss method. That’s why I love Nagi even though I can cook complicated recipes.
I love this recipe but I always add grated carrot and zucchini and the kids don’t have a clue how many veggies they are eating. It’s fantastic!
Delicious. I didn’t have stock cubes, so just added all the variations you mentioned, then cooked it very slowly on the cooktop. I also made a green salad with the dressing you mentioned. Fantastic dinner.
Hi I’m making this for dinner tonight. It looks great. Unfortunately l don’t have any beef stock cubes. Is there anything l could use instead.
Bails, I’ve been known to use Vegemite instead of beef stock cubes – assuming you’re in Australia – just a teaspoonful is magic.
I was dubious about how tasty this would be without the addition of celery and bacon. Wow, was I wrong! DELICIOUS AND REAL DEPTH OF FLAVOUR. My husband made it as I’m sick and I said FOLLOW THE RECIPE”! He did and he’ll now be making it once a week!
Delicious!!! Popped in the slow cooker for 6hrs and ate it the next day for dinner. Chefs kiss!
I made this using the slow simmer method. It is the best Spaghetti Bolognese my family has ever had. Delicious! Thank you.
Love all the good you do, Nagi! This one fell a little flat for me. I added finely chopped carrot, celery, cooked bacon along with a dash of nutmeg, and milk.
This is the best ever. Easy, delicious and perfectly balanced. Thank you Nagi.
Loved this recipe Nagi. I cooked the celery and carrots in it and popped it all in a slow cooker. I tossed the sauce in with the spaghetti saucepan with the reserved water. And served greens on the side. So delicious, thank you. It will be on my every 10 days rotation. Yummy!
Delicious! Simmered for 2 hours and the flavor is worth the time.
This was brilliant! I opted for the 2 hour slow simmer and it was worth it, even my picky niece went back for seconds!
This was so delicious to make. Cooking it in the crock pot really slowly helped bring the flavors together. I am going to be using this recipe more often. It was paired perfectly with a salad!