This Spaghetti Bolognese is the ultimate comfort food, featuring a rich, slow-simmered meat sauce that clings to every strand of pasta. It’s incredibly fragrant, loaded with flavor, and brings a taste of Italy right to your kitchen—whether you simmer for just 30 minutes or let it bubble away all afternoon.
Why You’ll Love This Recipe
- Restaurant-Worthy Flavor: The deep, complex sauce rivals your favorite trattoria—there’s real magic in every forkful.
- Customizable Cooking Time: Whether you need dinner on the table in under an hour or want to cook low and slow, this Spaghetti Bolognese has you covered.
- Perfect for Make-Ahead: The flavors only get better with time, so it’s fabulous for batch cooking and freezing.
- Family-Friendly: There’s something about a bubbling pot of bolognese that draws everyone to the table—and those classic Italian aromas linger long after the meal ends.
Ingredients You’ll Need
One of the best things about Spaghetti Bolognese is its lineup of everyday ingredients—each one plays an important role, from building that craveable savory base to creating the glossy, hearty sauce that just begs to be twirled on your fork. Here’s what you need and why it matters:
- Olive oil: Adds richness and helps sauté the aromatics for a flavorful foundation.
- Garlic & onion: Classic aromatics that bring depth and subtle sweetness.
- Beef mince (or pork/beef blend): The main protein; pork adds tenderness, beef brings robust, meaty flavor.
- Dry red wine: Enhances complexity and deglazes the pan to capture every tasty bit (swap for broth if you prefer no alcohol).
- Beef bouillon cubes: Packs in umami—think of it as flavor insurance for your sauce!
- Crushed tomato or tomato passata: Gives body and brightness to the sauce.
- Tomato paste: Intensifies tomato richness and deepens color.
- Sugar (if needed): A pinch mellows out tart tomatoes for that perfect balance.
- Worcestershire sauce: An unexpected dash that sneaks in savory depth you’ll miss if it’s gone.
- Dried bay leaves & fresh thyme: These herbs bring an earthy, Italian fragrance—use oregano as an easy swap.
- Salt & pepper: Essential for seasoning!
- Dried spaghetti: Because what’s Bolognese without classic, slurpable spaghetti?
- Parmesan cheese & parsley (to serve): These finishing touches make every bite taste extra-special.
Variations
The beauty of Spaghetti Bolognese lies in how easily it adapts to your kitchen and taste buds. Don’t hesitate to tweak it for weeknight simplicity, extra veggies, or a special twist!
- Sneak in extra veggies: Add finely diced carrot and celery to the onion and garlic—a classic Italian “soffritto” that brings subtle sweetness and color.
- Try a pork and beef mix: Using half ground pork and half beef adds incredible juiciness and authentic flavor.
- Spice things up: Toss in a pinch of chili flakes or diced fresh chili for gentle heat.
- Make it smoky: Sauté a little pancetta or bacon with the onion for decadent, smoky undertones.
- Go gluten-free: Simply swap the spaghetti for your favorite gluten-free pasta—everything else stays deliciously the same.
- Slow Cooker Option: After browning the meat, transfer everything to a slow cooker and let it bubble away for tender, hands-off goodness.
How to Make Spaghetti Bolognese
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or deep skillet over medium-high heat, then add the chopped onion and minced garlic. Sauté for about 3 minutes, stirring regularly, until the onions are soft and slightly golden. This is where the base flavor begins, so let the aromatics bloom!
Step 2: Brown the Meat
Turn the heat up to high and add your ground beef (or beef and pork mixture). Break up the meat with a spoon as it cooks, making sure it browns evenly—this step unlocks so much flavor for your Spaghetti Bolognese. Don’t rush; a good sear means a better sauce!
Step 3: Deglaze with Red Wine
Pour in the red wine and let it bubble for about a minute, scraping up those tasty golden bits from the bottom of the pan. The wine will mellow and infuse the meat with hints of richness—if you’d rather skip the alcohol, a splash of beef or vegetable broth works well too.
Step 4: Simmer the Sauce
Add the crushed tomatoes, tomato paste, beef bouillon, Worcestershire sauce, bay leaves, thyme, salt, pepper, and a touch of sugar (if needed). Stir everything together and bring the sauce to a gentle simmer. Let it bubble away, uncovered, for 20–30 minutes—or slow-cook for up to 2 hours for deeper flavor—stirring occasionally and adding water if the sauce thickens too much.
Step 5: Cook and Toss the Spaghetti
While your bolognese sauce simmers, boil a big pot of salted water and cook the spaghetti according to package directions, shaving off a minute for perfectly al dente pasta. Reserve a mug of pasta water before draining! Add cooked pasta straight into the sauce with some reserved water, and toss for a couple minutes. This classic step lets the spaghetti soak up every bit of that luscious sauce.
Step 6: Serve and Enjoy
Dish up steaming bowls of Spaghetti Bolognese, sprinkle generously with grated Parmesan and chopped parsley, and get ready for smiles all around. There’s nothing more satisfying than sharing this Italian classic with your favorite people.
Pro Tips for Making Spaghetti Bolognese
- Sauté Aromatics Slowly: Don’t rush your onions and garlic! Let them soften gently to build a sweeter, deeper flavor in your sauce.
- Brown That Meat Deeply: Get your pan hot and don’t stir too soon—the richer, caramelized bits pack a punch of savory flavor in your bolognese.
- Save the Pasta Water: That starchy cooking water helps the sauce cling to your spaghetti, creating that signature restaurant-style silkiness.
- Let the Sauce Rest: For truly unforgettable Spaghetti Bolognese, cool the sauce and reheat it the next day—flavors deepen and meld together beautifully.
How to Serve Spaghetti Bolognese
Garnishes
The finishing touches really make this dish shine! A generous shower of freshly grated Parmesan adds salty depth, and a sprinkle of vibrant parsley brings freshness and color. You could even drizzle a swirl of extra-virgin olive oil or add a pinch of crushed red pepper flakes for a little kick.
Side Dishes
Keep it classic with a side of warm, crusty Italian bread—perfect for sopping up every bit of sauce. A bright green salad with a zippy vinaigrette or some garlicky roasted vegetables also pair beautifully with Spaghetti Bolognese. If you’re feeling fancy, go for a Caprese salad or a little antipasto plate!
Creative Ways to Present
For a showstopping presentation, twirl the spaghetti into neat nests on the plate and top each serving with a ladle of sauce. Serve in shallow pasta bowls for an authentic trattoria feel, or top with crispy fried basil leaves or a dollop of creamy ricotta for a gourmet upgrade. Family-style in a big bowl is always a crowd-pleaser, too.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti Bolognese is a joy to discover in the fridge! Cool the sauce completely, then store it in an airtight container for up to 4 days. Store the pasta and sauce separately if possible—the pasta will keep its texture much better this way.
Freezing
Bolognese freezes wonderfully: just portion the completely cooled sauce into freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge, or reheat gently from frozen straight into a saucepan for easy, delicious dinners on demand.
Reheating
For best results, reheat the sauce gently on the stovetop, adding a splash of water if it looks thick. Toss freshly cooked spaghetti through the warmed bolognese until heated through, or microwave single servings, stirring halfway. Don’t forget fresh cheese on top to bring it all back to life!
FAQs
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Can I use turkey or chicken mince instead of beef?
Absolutely! Turkey or chicken mince is a lighter alternative and still works beautifully with the rich, tomatoey sauce. You might want to add a splash more olive oil to keep things juicy, and taste for seasoning before serving.
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Can I make Spaghetti Bolognese ahead of time?
Yes, and it’s a great idea! The flavors deepen as the sauce sits—just store the sauce separately and reheat before tossing with fresh spaghetti when you’re ready to enjoy.
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How do I prevent the sauce from becoming too thick?
If your sauce reduces more than you’d like, simply add a little water (or reserved pasta cooking water) to loosen it up before serving—it’ll be silky and glossy again in no time.
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What’s the secret for the best-tasting Spaghetti Bolognese?
Letting the sauce simmer low and slow is key, if you have the time. Also, layering the flavors—by browning meat well, using wine or broth, and finishing with good cheese—transforms this classic into something worthy of Sunday dinner.
Final Thoughts
There’s a special kind of happiness that comes from serving a bowl of Spaghetti Bolognese—rich, warming, and always made with love. I hope this recipe finds a cozy place at your table and brings smiles (and second helpings) to everyone you share it with. Buon appetito!
Print
Spaghetti Bolognese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A classic and hearty Spaghetti Bolognese recipe that is rich in flavor and perfect for a comforting meal. This traditional Italian dish features a savory meat sauce served over al dente spaghetti, garnished with Parmesan cheese and parsley for a finishing touch.
Ingredients
Meat Sauce:
- 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
- 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)
- 2 beef bouillon cubes, crumbled OR granulated beef bouillon
- 800g / 28 oz can crushed tomato (or tomato passata)
- 2 tbsp tomato paste
- 2 tsp white sugar, if needed
- 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 you 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.
- Taste and Serve – Taste and add more salt if desired. Serve over spaghetti or toss the sauce and pasta together.
- Tossing Sauce and Spaghetti (optional) – Cook pasta, reserve some cooking water, drain pasta, add pasta and water to sauce, toss gently until combined.
Notes
- Beef and pork mix for traditional flavor.
- Use quality beef bouillon for depth of flavor.
- Sugar balances acidity of canned tomatoes.
- Emulsifying sauce with pasta water for authentic texture.
- Slow simmer enhances flavors for exceptional taste.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
