Spaghetti Bolognese Recipe

Introduction

Spaghetti Bolognese is a classic Italian-inspired dish featuring a rich, savory meat sauce served over tender spaghetti. This hearty meal is perfect for weeknight dinners or when you want to impress with simple ingredients and comforting flavors.

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
• 1/2 cup (125 ml) dry red wine (or substitute with 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
• 400g / 13 oz spaghetti, dried
• Parmesan cheese (and finely chopped parsley, optional)

Instructions

1. Step 1: Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until they are soft and light golden.
2. Step 2: Increase heat to high and add the beef mince. Cook while breaking it up with a spoon until browned all over.
3. Step 3: Pour in the red wine and bring to a simmer. Cook for 1 minute, scraping the bottom of the pot to lift any browned bits until the smell of alcohol disappears.
4. Step 4: Add the crushed tomatoes, tomato paste, crumbled bouillon cubes, sugar (if using), Worcestershire sauce, bay leaves, thyme, salt, and black pepper. Stir well and bring to a simmer. Reduce heat to medium so it bubbles gently. Cook uncovered for 20 to 30 minutes, stirring occasionally. Add water if the sauce becomes too thick.
5. Step 5: For a deeper flavor, add 3/4 cup of water, cover with a lid, and simmer very gently on low heat for 2 to 2.5 hours. Stir every 30 minutes. Then uncover and simmer for another 20 minutes to thicken the sauce.
6. Step 6: Taste the sauce and adjust salt if necessary. This sauce can be served directly over cooked spaghetti.
7. Step 7: (Optional) To toss the spaghetti with sauce, bring a large pot of salted water to a boil and cook the pasta according to the package instructions, but subtract 1 minute from the recommended cooking time.
8. Step 8: Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta.
9. Step 9: Add the pasta to the Bolognese sauce along with about 1/2 cup (125 ml) of the reserved pasta water. Toss gently over medium heat for 1 1/2 to 2 minutes until the spaghetti absorbs the sauce and thickens slightly.
10. Step 10: Serve in bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired.

Tips & Variations

• Use half pork and half beef mince for a richer, more complex flavor.
• If you don’t have red wine, beef broth or water work well as substitutes.
• Add a pinch of sugar only if the tomato sauce tastes too acidic.
• For convenience, prepare the sauce ahead and reheat gently before tossing with pasta.
• A slow cooker can be used: transfer sauce to the cooker after step 3, then cook on low for 4-6 hours.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it has thickened too much. Cooked spaghetti is best stored separately and can be reheated by briefly warming in the sauce or tossing with hot water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Bolognese sauce ahead of time?

Yes, in fact, the flavors often improve when the sauce sits for several hours or overnight. Just store it in the refrigerator and reheat before serving.

What pasta is best for Bolognese?

Traditional spaghetti works wonderfully, but you can also try tagliatelle, pappardelle, or even penne for a different texture with the sauce.

Spaghetti Bolognese Recipe

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★★★★★

4.6 from 72 reviews

• Author: Ethan
• Total Time: 40 minutes (or 2 hours 40 minutes slow simmer)
• Yield: 4 servings 1x

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Description

A classic Italian Spaghetti Bolognese recipe featuring a rich, slow-simmered meat sauce made with ground beef, tomatoes, red wine, and aromatic herbs. Perfectly paired with spaghetti and topped with Parmesan cheese for a comforting and flavorful meal.

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Ingredients

Scale 1x2x3x

Sauce 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
• 1/2 cup (125 ml) dry red wine (or substitute with 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 kosher salt (cooking salt)
• 1/2 tsp black pepper

Pasta & Garnish

• 400 g / 13 oz dried spaghetti
• Parmesan cheese, for garnish
• Finely chopped parsley (optional)

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Instructions

1. Sauté: Heat olive oil in a large pot or deep skillet over medium-high heat. Add minced garlic and finely chopped onion, cooking for about 3 minutes until they are lightly golden and softened.
2. Cook beef: Increase the heat to high and add the ground beef (or half pork and half beef). Cook, breaking the meat apart with a spoon, until browned evenly.
3. Reduce wine: Pour in the red wine and bring to a simmer. Cook for 1 minute, scraping the bottom of the pot to prevent sticking and to evaporate the alcohol smell.
4. Simmer: Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, sugar (if using), Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir well, bring to a simmer, then reduce heat to medium to allow gentle bubbling. Cook uncovered for 20 to 30 minutes, stirring occasionally. Add water if the sauce becomes too thick.
5. Slow simmer option: For deeper flavor, add 3/4 cup water, cover with lid, and simmer on very low heat for 2 to 2.5 hours, stirring every 30 minutes. Then uncover and simmer for an additional 20 minutes to thicken the sauce.
6. Taste and adjust: Taste the sauce and add more salt if desired.
7. Cook pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions minus 1 minute to keep it slightly firm.
8. Reserve pasta water and drain: Scoop out about 1 cup (240 ml) of the pasta cooking water and set aside, then drain the spaghetti.
9. Toss pasta and sauce: Return the sauce to medium heat, add the drained spaghetti along with about 1/2 cup (125 ml) of the reserved pasta water. Toss gently for 1.5 to 2 minutes until the pasta is well coated, the sauce thickens, and spaghetti takes on a rich reddish color.
10. Serve and garnish: Divide the pasta and sauce among serving bowls. Garnish with freshly grated Parmesan cheese and optional chopped parsley before serving.

Notes

• You can substitute half the beef mince with pork for a different flavor profile.
• If you don’t have red wine, water or beef broth/stock works as substitutes.
• White sugar is optional and helps balance acidity if the tomatoes are too tart.
• Tossing the pasta with the sauce and reserved water helps the flavors meld and creates a creamier texture.
• Slow simmering the sauce for hours greatly improves depth of flavor and tenderness.
• For slow cooker adaptation, simmer the sauce on low for 6-8 hours and thicken uncovered before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes (or 2.5 hours slow simmer option)
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Spaghetti Bolognese, Italian pasta, beef mince sauce, red wine sauce, slow simmered Bolognese, classic Italian recipe