If you are craving a hearty, flavorful, and timeless Italian classic, this Spaghetti Bolognese Recipe will totally hit the spot. Bursting with rich, savory flavors from slow-simmered beef, fragrant herbs, and luscious tomatoes, it’s comfort food at its finest. Every bite delivers a perfect balance of meaty goodness and tangy tomato sauce, all hugged by tender strands of spaghetti. Whether for a family dinner or when friends come over, this recipe transforms simple pantry staples into a crowd-pleasing masterpiece that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this Spaghetti Bolognese Recipe is in its simplicity. The ingredients are everyday essentials that come together to create a sauce with incredible depth, inviting aroma, and a velvety texture you can’t resist. Each component plays a crucial role, whether it’s the sweetness of the onions, the robust body from the red wine, or the savory hint from Worcestershire sauce.
- 1 1/2 tbsp olive oil: For a silky base that sautés your aromatics to golden perfection.
- 2 garlic cloves, minced: Adds a fragrant kick that brightens the sauce.
- 1 onion, finely chopped: Brown, yellow, or white, onions bring sweetness and body once cooked down.
- 1 lb / 500g beef mince (ground beef): The star protein, rich and hearty; feel free to mix pork for added flavor complexity.
- 1/2 cup (125 ml) dry red wine: Intensifies flavor and helps tenderize the meat; use broth as a substitute if preferred.
- 2 beef bouillon cubes, crumbled: Adds savory depth and a subtle umami boost.
- 800g / 28 oz can crushed tomato: The saucy heart of the dish, providing vibrant color and sweetness.
- 2 tbsp tomato paste: Concentrates tomato flavor and thickens the sauce to just right.
- 2 tsp white sugar (optional): Balances acidity if tomatoes are too tangy.
- 2 tsp Worcestershire sauce: Adds a tangy, savory twist that rounds out the flavor.
- 2 dried bay leaves: Infuses a subtle, aromatic earthiness during simmering.
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano): Adds herbal freshness and depth.
- 3/4 tsp kosher salt: Enhances all the natural flavors coming together.
- 1/2 tsp black pepper: Offers a gentle heat and spice that wakes up the palate.
- 400 g / 13 oz dried spaghetti: The perfect pasta to scoop up that rich sauce.
- Parmesan cheese (optional): A sprinkle of this salty, nutty cheese makes each mouthful even more irresistible.
- Finely chopped parsley (optional): For a fresh, colorful finish that brightens the dish visually and taste-wise.
How to Make Spaghetti Bolognese Recipe
Step 1: Sauté Aromatics to Build Flavor
Begin by heating olive oil in a large pot or deep skillet over medium-high heat. Toss in the finely chopped onion and minced garlic, cooking them gently for about 3 minutes until they soften and turn a lovely, light golden color. This step is crucial as it brings sweetness and depth that form the backbone of your Bolognese sauce.
Step 2: Brown the Beef to Lock in Juices
Turn the heat up to high and add your ground beef to the pot. Use a wooden spoon or spatula to break it up as it cooks. Let it brown thoroughly—this browned crust adds that irresistible, meaty flavor that makes a Spaghetti Bolognese Recipe unforgettable. It usually takes about 5-7 minutes until the meat is well caramelized.
Step 3: Add and Reduce the Red Wine
Pour in the dry red wine and bring it to a simmer. Scrape the bottom of your pan to lift all those delicious browned bits—that’s where much of your flavor hides. Let the wine cook for about a minute or so until the strong alcohol smell dissipates, leaving behind a subtle fruitiness that enriches the sauce.
Step 4: Combine Remaining Ingredients and Simmer
Add your crushed tomatoes, tomato paste, crumbled beef bouillon cubes, Worcestershire sauce, bay leaves, thyme sprigs, salt, pepper, and sugar if using. Stir everything until evenly combined. Bring the mixture back up to a simmer, then reduce the heat to medium, allowing it to gently bubble for 20 to 30 minutes without a lid. Keep an eye on the sauce and add a splash of water if it thickens too much for your liking.
Step 5: Slow Simmer Option for Maximum Flavor
If you have the time, this step transforms your sauce from great to truly exceptional. Add 3/4 cup of water, cover the pot with a lid, and lower the heat to very low. Let it gently simmer for 2 to 2.5 hours, stirring every 30 minutes so it doesn’t stick or burn. Once done, uncover and simmer for another 20 minutes to thicken the sauce. This slow cooking encourages all the flavors to meld beautifully, producing a sauce that’s bursting with richness.
Step 6: Final Seasoning and Pasta Preparation
Give your sauce a taste and adjust the salt if needed for balanced seasoning. Cook your spaghetti separately according to package instructions until al dente. While some simply spoon the sauce over pasta, I recommend tossing the pasta directly in the sauce to coat every strand with that luscious Bolognese goodness before plating.
How to Serve Spaghetti Bolognese Recipe
Garnishes
A generous sprinkle of freshly grated Parmesan cheese instantly elevates this dish with its salty, nutty flavor and creamy texture. For a pop of color and freshness, scatter some finely chopped parsley on top; it also adds a gentle herbaceous note that complements the rich sauce beautifully.
Side Dishes
Classic and simple sides work best to keep the focus on the hearty main dish. Try a crisp green salad dressed lightly with lemon and olive oil for a refreshing contrast. Garlic bread is another beloved companion, perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a fun twist, try serving your Spaghetti Bolognese in individual ramekins or shallow bowls for a cozy, rustic vibe. You can also layer the sauce and spaghetti in a baking dish, top with mozzarella or Parmesan, and broil it until golden for a baked Bolognese pasta gratin variation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti Bolognese tastes even better the next day, once all those vibrant flavors have had time to mingle even more. Store in an airtight container in the fridge for up to 3 days. Just make sure to cool it completely before refrigerating to keep it fresh and tasty.
Freezing
This recipe freezes beautifully, making it perfect for meal prep. Transfer cooled Bolognese sauce to freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of water or broth if the sauce feels too thick. If you’ve frozen it, be patient with the thawing process for best texture. Reheat your spaghetti separately or toss it together with the sauce carefully just before serving for a fresh-tasting meal.
FAQs
Can I use different types of meat in this Spaghetti Bolognese Recipe?
Absolutely! While ground beef is classic, mixing pork or even lamb can add a lovely complexity and richness. Some home cooks also opt for turkey or chicken for a lighter version, but the key is to maintain that hearty, meaty base.
Do I have to use red wine in the sauce?
Red wine adds fantastic depth and helps tenderize the meat, but if you prefer not to use it, you can substitute with water or beef broth. Keep in mind the flavor will be less complex but still delicious with the other seasonings.
What’s the best pasta shape for Bolognese?
Spaghetti is the traditional choice and works beautifully to hold the sauce. However, wider pasta like tagliatelle or pappardelle can also be excellent as they capture more sauce with each bite, making the dish even more indulgent.
Can I make this recipe vegetarian?
To keep the essence of a Bolognese, you can substitute the meat with lentils, mushrooms, or plant-based ground meat alternatives. The flavor profile changes, but with proper seasoning and slow cooking, you can still achieve a hearty, satisfying meal.
How long does it take to make this Spaghetti Bolognese Recipe?
The active prep and cooking time is around 40 minutes, but if you choose the slow simmer method, you should set aside 2 to 2.5 hours. This extra time is well worth it for the depth of flavor and tender sauce it creates.
Final Thoughts
Nothing beats the comforting scent and rich taste of a lovingly made Spaghetti Bolognese Recipe coming together in your kitchen. I wholeheartedly encourage you to try this recipe and watch how humble ingredients create something truly spectacular that brings people to the table with smiles. Once you give it a go, it just might become your go-to crowd-pleaser for cozy nights and special occasions alike!
Print
Spaghetti Bolognese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (up to 3 hours 10 minutes with slow simmer)
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Spaghetti Bolognese recipe delivers a rich and flavorful meat sauce simmered to perfection. Featuring a blend of ground beef, aromatic vegetables, tomatoes, and herbs, this hearty Italian dish is perfect for a comforting family dinner. Slow simmering enhances depth of flavor, while optional Parmesan and parsley toppings complete the dish.
Ingredients
For the 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 (substitute 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
For the Pasta and Garnish
- 400 g (13 oz) dried spaghetti
- Parmesan cheese, for serving (optional)
- Finely chopped parsley, for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or deep skillet over medium-high heat. Add the finely chopped onion and minced garlic, cooking them for about 3 minutes until they become light golden and softened, releasing their fragrant aroma.
- Brown the Beef: Increase heat to high and add the ground beef to the pot. Break the meat up using a spoon and cook until it is fully browned with no pink remaining, ensuring even cooking.
- Reduce Wine: Pour in the dry red wine and bring the mixture to a simmer. Let it cook for about 1 minute while scraping the bottom of the pot to release any browned bits; this step evaporates the alcohol and deepens the flavor.
- Add Remaining Ingredients and Simmer: Stir in the crumbled beef bouillon, crushed tomatoes, tomato paste, sugar (if using), Worcestershire sauce, bay leaves, thyme, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to medium so it bubbles gently. Let it cook uncovered for 20 to 30 minutes, stirring occasionally. Add water as needed if the sauce becomes too thick for your liking.
- Optional Slow Simmer for Enhanced Flavor: For an even richer Bolognese, add 3/4 cup water, cover the pot with a lid, and reduce heat to very low. Let the sauce simmer gently for 2 to 2.5 hours, stirring every 30 minutes. After slow cooking, uncover and simmer for an additional 20 minutes to thicken the sauce as desired.
- Adjust Seasoning: Taste the sauce and add more salt if needed to balance flavors perfectly.
- Cook Spaghetti and Serve: Cook the dried spaghetti according to package instructions until al dente. Drain and serve the sauce generously over the spaghetti. For added flavor, toss the sauce with the pasta before plating. Garnish with Parmesan cheese and finely chopped parsley if desired.
Notes
- Note 1: Using a mix of pork and beef adds extra flavor to the sauce.
- Note 2: If you don’t have bouillon cubes, beef broth or stock can be used as a substitute.
- Note 3: White sugar balances the acidity of the tomatoes but can be omitted if you prefer.
- Note 5: Slow simmering the sauce develops a deeper, more complex flavor but requires additional time.
- Note 6: For slow cookers, cook on low for 6-8 hours after browning the meat and sautéing the aromatics.
