Spaghetti Bolognese Recipe (2025)

Published: · Modified: by Nicky Corbishley

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My go-to for a rich and satisfying weeknight Spaghetti Bolognese. It only takes 30 minutes from start to finish. Simple ingredients, without skimping on taste.

It's funny, I experiment with lots of recipes for Kitchen Sanctuary, but sometimes it's takes me ages to publish a recipe for something we eat all the time!
Five years I've been at this blogging thing - and I've never posted a recipe for spag bol? Shame on me!

We eat it so much, I can make this one with my eyes shut. Gracey makes it too (love it when she announces that she's going to cook dinner ❤️️❤️️).

So let's start off by saying this isn't a 100% authentic Italian spaghetti bolognese. I don't use two different kinds of minced meat, or pancetta or milk, and I don't cook it for 3 hours. This is a quick dinner that totally hits the spot taste-wise and is ready quickly.

You can either make the bolognese and then spoon it on top of the pasta (like the image at the top of the page), or add the pasta to the pan with bolognese and mix it together like this:
How do you prefer to serve yours? Personally I like mine with the bolognese on top of the pasta.

To make the bolognese

(full instructions and quantities in the recipe card below)

  • First off we fry the onions until softened, then add in the garlic and fry for a minute.
  • Add finely chopped carrots and mushrooms and fry again.
  • Add the minced beef and fry, breaking up any lumps with a wooden spoon, until browned.
  • Pour in half a glass of red wine, and allow it to bubble away until it's reduced by three-quarters, then add tomato puree, oregano, thyme, Worcestershire sauce, a crumbled stock cube, a couple of tins of chopped tomatoes, a pinch of sugar and a little salt and pepper.
  • Bring to the boil, then simmer for 15 minutes, while you cook your spaghetti. You could also swap out the dried spaghetti for my homemade pasta, which goes PERFECTLY with bolognese.

Once the spaghetti has cooked, drain it and divided it between your bowls, then top with bolognese and a sprinkling of spring onions and grated Parmesan cheese.

How does it compare to a traditional Italian Spaghetti Bolognese?

Traditional spaghetti bolognese often uses beef and pork mince and pancetta. You might also find it with finely chopped celery (that go in with the carrots) and milk in it too. A traditional version is often also cooked for a lot longer (2-3 hours). These are all great additions, and cooking for a long time will always ensure a rich and tasty sauce. I do it this way occasionally, but I do my fast, easy version most of the time.

My version:

......also has some additional ingredients that you may not see in a truly authentic version. I add Worcestershire sauce, tomato puree and a crumbled stock cube for extra flavour and richness (remember, we're only simmering for 15 minutes or so, so these additions make up for the reduced cooking time), and I also add a little sugar to balance the acidity of the tomatoes. I also add mushrooms, because I love them.

More Quick and Easy Weeknight Meals:

(these are all ready in 20 minutes!)

  • Chicken Lo Mein
  • Pork Katsu Curry
  • Penne Arrabiata with Mozzarella and Chorizo
  • Pan Fried Salmon and Spaghetti with Lemon Cream Sauce
  • Peanut Butter Chicken with rice
  • Enchilada Lasagne with Chicken and Chorizo

If you have a little extra time on your hands, why not try this Cheese and Tomato Garlic Pizza Bread to go on the side.

The Spaghetti Bolognese Video

Spaghetti Bolognese Recipe (5)

The Recipe

Spaghetti Bolognese Recipe (6)

Spaghetti Bolognese

By: Nicky Corbishley

My go-to rich and satisfying weeknight bolognese. Ready in 30 minutes! Simple ingredients, without skimping on taste.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Italian

Servings 4

Calories 561 kcal

Ingredients

  • 1 tbsp olive oil
  • 1 onion - peeled and finely diced
  • 2 cloves garlic - peeled and minced
  • 1 carrot - peeled and finely diced
  • 3 chestnut mushrooms - finely diced
  • 450 g (1 lb) minced beef - I often use 400g instead of 450g, as shops seem to sell them in 400g packs these days. So if you can only get a 400g pack, that's fine.
  • 120 ml (½ cup) red wine
  • 3 tbsp tomato puree
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 beef stock cube - crumbled
  • 2 x 400 g (2 x 14 oz) canned chopped tomatoes
  • ½ tbsp light brown sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • 300 g (10.5 oz) dried spaghetti or fresh pasta

To serve:

  • small bunch spring onions (scallions) - chopped
  • grated parmesan

INSTRUCTIONS

  • Heat the oil in a frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, until the onion softens.

    1 tbsp olive oil, 1 onion

  • Add the garlic and cook for a further minute.

    2 cloves garlic

  • Add the carrot and mushrooms and cook for a further 2-3 minutes.

    1 carrot, 3 chestnut mushrooms

  • Add the minced beef and cook for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat with a spatula.

    450 g (1 lb) minced beef

  • Add the wine. Bring to the boil and let it bubble for 2-3 minutes until reduced by three-quarters.

    120 ml (½ cup) red wine

  • Add the tomato puree, oregano, thyme, Worcestershire sauce, beef stock cube, tinned tomatoes, brown sugar, salt, and pepper. Stir and bring to the boil. Turn down the heat and simmer for 15 -20 minutes until thickened.

    3 tbsp tomato puree, 1 tsp dried oregano, ½ tsp dried thyme, 1 tbsp Worcestershire sauce, 1 beef stock cube, 2 x 400 g (2 x 14 oz) canned chopped tomatoes, ½ tbsp light brown sugar, ½ tsp salt, ½ tsp black pepper

  • Meanwhile, boiled a large pan of salted water. Add the spaghetti and cook for 10-12 minutes until al dente.

    300 g (10.5 oz) dried spaghetti or fresh pasta

  • Drain the spaghetti and divide between 4 bowls.

  • Spoon the bolognese on top of the spaghetti and sprinkle on the spring onions and parmesan before serving.

    grated parmesan, small bunch spring onions (scallions)

Video

Spaghetti Bolognese Recipe (7)

✎ Notes

Can I make it gluten free?

Yes - ensure you use a gluten-free stock cube, gluten-free Worcestershire sauce and of course gluten-free spaghetti and you're all set.

Can I leave out the wine?

The wine adds a little extra richness to the dish. You can leave it out if you prefer, or you could replace with ½ cup (120ml) beef stock and an extra splash of Worcestershire sauce.

Can I add in extra veg?

Yes, bolognese is a great way to get extra veg into your meal, and it can also bulk it out more if you want to reduce the amount of meat in it. I prefer to keep the veg fairly finely chopped - as great big lumps of vegetable just don't work with a ragu like this.

Try adding finely chopped celery, peppers (bell peppers), courgette (zucchini) or aubergine (eggplant).

Best beef mince:

Go for a good quality beef mince that's higher in fat. Remember fat equals flavour! I use Angus steak mince with 12%-15% fat. You can get away with the really lean mince (5% fat or lower), but it won't be as rich and juicy.

Nutritional Information is per serving including spaghetti, but not including parmesan (I've no idea how much you're going to add :-D)

Nutrition

Calories: 561kcalCarbohydrates: 73gProtein: 37gFat: 11gSaturated Fat: 3gCholesterol: 70mgSodium: 953mgPotassium: 1212mgFiber: 6gSugar: 12gVitamin A: 2841IUVitamin C: 24mgCalcium: 113mgIron: 7mg

Keywords bolognese, Comfort Food, mid week dinner, pasta

Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our

Spaghetti Bolognese Recipe (8)

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. wendy says

    we thought this recipe was the best we have ever had. looking for more.

    Reply

  2. Josie Edwards says

    I'm making this right now but per the top of the recipe it states feeds 4 but then says divide the spaghetti into 6?

    Reply

    • Nicky Corbishley says

      Hi Josie, sorry the 6 was a typo. Thanks for letting me know, I've updated it to 4 now.

      Reply

  3. Mariska Procicchiani says

    Spaghetti Bolognese Recipe (17)
    Im from South Africa and I only make youre recipe...everyone loves it

    Reply

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Spaghetti Bolognese Recipe (2025)

FAQs

How do the Italians serve spaghetti bolognese? ›

Traditional service and use. In Bologna ragù is traditionally paired and served with tagliatelle made with eggs and northern Italy's soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.

How does Gordon Ramsay make the best spaghetti bolognese? ›

Recipe For Gordon Ramsay's Spaghetti Bolognese
  1. Meat. • 1/2 lb Ground beef.
  2. Produce. • 1 Carrot. • 2 cloves Garlic. • 1 Onion. ...
  3. Canned Goods. • 2 tbsp Tomato puree.
  4. Baking & Spices. • 1 tsp Black pepper. • 1 tsp Salt.
  5. Oils & Vinegars. • 2 tbsp Oil.
  6. Dairy. • 1/2 cup Whole milk.
  7. Beer, Wine & Liquor. • 2 tbsp Red wine.

What is the correct way to serve spaghetti bolognese? ›

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.

Why is my spaghetti bolognese bland? ›

Blandness usually comes from lack of seasoning. When you prepare a dish like spaghetti sauce you want to season as you go, not just at the end.

Why put milk in spaghetti bolognese? ›

Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).

Do Italians put cheese on bolognese? ›

Cook the tagliatelle in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper.

Do Italians put carrots in spaghetti bolognese? ›

There are some classic Italian versions and some more westernised ones. My preference leans towards one of the Italian classics. Ragu Bolognese is of the region of Bologna as the name implies. This version of the sauce uses fresh vegetables, such as the sweetness of carrots instead of using sugar.

Do Italians put milk in bolognese? ›

However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there.

How do you deepen the flavor of bolognese? ›

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

What gives bolognese a rich Flavour? ›

Next, add the staples that no good Bolognese is without

"Finely chopped carrots, celery and onions. I know it doesn't sound like it, but these are the things that give proper depth of flavour." "Crisp up some bacon or pancetta first. If you want a bit of a spiciness then chorizo also works well.

How do you make bolognese taste richer? ›

A few things.
  1. Substitute the bacon for chopped prosciutto or pancetta. ...
  2. Meat adds a lot of flavor to a bolognese sauce and it seems like you don't have a lot of meat. ...
  3. Once the meat browns, reduce it in a dry white wine... ...
  4. Consider adding chicken broth when you add the tomatoes. ...
  5. On top of all of this...
Mar 20, 2015

How do you make spaghetti bolognese more exciting? ›

Here's 11 Tips To Spruce Up Your Spag Bol
  1. Add Sundried Tomatoes. Source: iStock. ...
  2. Sneak More Veggies In. Most recipes will see you smuggling in some carrot and zucchini but you can go so much further than that. ...
  3. Go Vegetarian. ...
  4. Include Wine. ...
  5. Add Mushrooms. ...
  6. Pour In Some Milk. ...
  7. Mix Up Your Meats. ...
  8. Try Zoodles.
Jul 11, 2023

Should you simmer bolognese with lid on or off? ›

Lid on, but off center to allow steam to escape. Having the lid on raises the temperature assuring the sauce stays hot enough to boil off some of the water. If you leave the lid off, you have to use a higher flame, which can burn the sauce.

What is the difference between spaghetti bolognese and spag bol? ›

The Bolognese you refer to is in fact a sort of sauce made from tomatoes, garlic, herbs, sometimes wine and with minced beef in it, which gets tipped on top of the spaghetti. It's more polite than the Australian rendition of spaghetti blow-your-nose. Spag Bol, obviously short for “bolognese”.

How can I make my spaghetti more flavorful? ›

Here are my favorite ways to make canned spaghetti sauce more exciting!
  1. 1 - Extra virgin olive oil. Adding a good amount of a flavorful olive oil will go a long way in infusing flavor into your sauce. ...
  2. 2 - Fresh garlic. ...
  3. 3 - Meat. ...
  4. 4 - Hot pepper flakes. ...
  5. 5 - Red wine. ...
  6. 6 - Fresh or dried herbs. ...
  7. 7 - Cheese. ...
  8. 8 - Cream and/or butter.
Feb 26, 2018

How do you make spaghetti sauce more flavorful? ›

Browning and adding some sausage, turkey, chicken or ground beef will increase your sauce's flavor, incorporate extra texture, infuse a heartier taste and up the protein content. Italian sausage is one of the best meats to add to your canned pasta sauce to achieve that classic Italian taste.

What makes bolognese taste like bolognese? ›

As far as its taste, it will have a meaty heartiness from the browned meats, a sweet tang from the rich tomatoes, as well as an herbal kick from the various Italian spices used. If you've ever enjoyed a pasta dish with meat and tomato-based sauce, it was likely a variation of a bolognese recipe.

Should you put sugar in spaghetti bolognese? ›

Some people put sugar in spaghetti sauce. I do not recommend it unless your tomatoes are too acidic, and then you should add just a little sugar to balance the acidity. Normally you should not need any sugar.

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