Best Spaghetti Bolognese Recipe (Quick & Easy) - Foolproof Living (2024)

Spaghetti Bolognese and I go back quite a while. I remember my mom making this classic Italian meal at home when I was growing up. To me, the scent of meaty tomato sauce simmering away on the stovetop is the definition of comfort food.

But unlike my mom’s version that took hours on the stovetop, I’ve updated the recipe to make a quick bolognese sauce that can be prepared any night of the week. And the best part you ask? It is a crowd-pleaser.

Made with a creamy bolognese sauce this weeknight pasta dish will be one you’ll make time and time again in about one-third of the time it used to take my mom. The trick is all about good-quality ingredients – the best type of meat, the right tomatoes, and fresh herbs and spices.

What is spaghetti bolognese?

Spaghetti bolognese is just in the name – spaghetti tossed in a sauce made from tomatoes, minced beef, garlic, wine, herbs, and spices. It is a classic Italian dish that has some American roots.

A traditional bolognese sauce made in the northern city of Bologna, Italy is served with broad, flat noodles such as tagliatelle, pappardelle or fettuccine. Another popular way to prepare it is lasagna bolognese. The thinking is that the thick sauce blends better with wider-shaped pasta.

But tossing the bolognese sauce with spaghetti is an Americanized version of the classic. In other words, much quicker and easier, perfect for busy weeknights.

What is the difference between spaghetti bolognese and spaghetti sauce?

Bolognese sauce is a variation of ragu (but ragu is not bolognese – I know, confusing!). Typically, it is a mixture of beef, pork, white wine, milk, tomatoes, and a few additional herbs and seasonings.

Spaghetti sauce, on the other hand, is simply a tomato-based sauce seasoned with a few aromatics such as onions, garlic, herbs, and spices.

Pasta bolognese ingredients

The ingredients for pasta bolognese are broken down into four main groups – the sauce, the meat, the herbs and spices, and the pasta and garnish.

Sauce ingredients

• Vegetable Oil – I like this start this traditional bolognese with a mild Olive Oil from Italy.
• Onion + Garlic cloves – One large or two small onions and three cloves of garlic will produce a savory flavor that really allows the meat to shine. Many bolognese sauce recipes start with what is known as a soffritto (onions, carrots, celery), but I find that less is more here. If you would like to go the more traditional route, simply replace half the onions with an equal amount of chopped celery and carrots.
• Diced Tomatoes – High-quality canned diced or crushed tomatoes will produce the most flavorful meat sauce. I prefer San Marzano tomatoes, which are sweeter and richer in flavor. However, you can also used cherry tomatoes (during the summer months) or even plu tomatoes.
• Tomato Paste – An Italian tomato paste is best. Purchase a tomato paste that comes in a tube, rather than the can.
• Red Wine – The flavors of the wine will concentrate as they cook down, so choose a medium-bodied, dry red wine such as Pinot Noir, Merlot or Chianti.
• Chicken Stock – I prefer the lighter flavor of chicken stock, but for a richer, more complex bolognese sauce, use beef broth instead. Always make sure to purchase a low-sodium variety.

Best meat for this recipe

• 85/15 Ground Beef – I prefer to use only ground beef (some also call it “minced beef”) for my bolognese sauce. A lot of recipes typically include some type of pork, such as pancetta (uncured Italian bacon) or ground pork, but since I am not a big pork eater to begin with, I stick with using all ground beef. As always, go with what works for you.

Alternatively, if you want you can use ground turkey or ground chicken as well.

Herbs and spices

The list of spices and herbs to put in my bolognese meat sauce recipe could be as long or as short as you want. Below are the ones I used but feel free to switch it up with whatever herbs and spices you have on hand.

• Oregano – Dried oregano is a wonderfully classic herb that sings all things Italian to me. Make sure you don’t skip it!
• Thyme + Bay Leaves – I used the entire thyme spring and tie it in kitchen twine with the bay leaf. The delicate leaves from the thyme fall right off, so all I have to do is remove the wrapped stems and leaf when the bolognese sauce is done cooking.
• Kosher Salt + Black Pepper – Use the amount called for in the recipe. At the end of cooking, taste and adjust the seasoning as necessary.

Pasta and Garnish

• Dried Spaghetti – It’s spaghetti bolognese after all! We will talk more about how to cook pasta in a little bit, but any long shaped pasta, such as linguine or fettuccine, will work too.
• Fresh Basil – I included the basil in garnish since you want to add the basil just before serving. The residual heat from the pasta will lock in its fresh flavor and green color. If you were to add it to the sauce, the basil would wilt and turn black.
• Parmesan Cheese – A final sprinkling of Parmesan cheese is all this traditional bolognese meal needs.
• Optional: If you like heat, a pinch of red pepper flakes can also be sprinkled on top before serving.

How to make this recipe?

This homemade spaghetti bolognese comes together quick and easy by first cooking the minced meat, then the sauce and pasta, and mixing it all together – this is the trick to serving pasta!

Pasta should always cook with the meat tomato sauce for 1-2 minutes on the stovetop. This allows for the pasta and sauce to come together as one dish.

To properly cook pasta bolognese at home, simply:

Cook ground/minced beef

1. Sweat the onions. In a large Dutch oven (or a large skillet) over medium high heat, add 2 tablespoons of olive oil. Add the finely chopped onion, a pinch of salt and cook until softened, about 5-7 minutes.
2. Brown the meat. Add the ground beef and break it up into smaller chunks with a wooden spoon. Allow to cook for a few minutes without stirring to get crispy and brown, then stir with a wooden spoon and cook through (until meat is no longer pink), about 7-8 minutes.

Make the sauce

1. Add the tomatoes. Once the meat is nicely browned, add the diced tomatoes and tomato paste. Cook, stirring frequently scraping the bottom of the pan, for 5 minutes.
2. Add the herbs and liquids, then simmer. Add the garlic, oregano, thyme and bay leaf bundle, salt, pepper, red wine and chicken stock. Give the sauce a stir (making sure to scrape all the browned bits at the bottom) and bring it to a simmer. Reduce the heat to medium-low, cover and let cook 20-25 minutes, stirring occasionally. Give it a taste, and if necessary, season with more salt and pepper.
3. Cook the spaghetti noodles. Meanwhile, bring a large pot of water to a boil and season liberally with salt. Cook spaghetti one minute shy of al dente according to the package directions. Reserve 1 cup of the starchy cooking water and drain.
4. Toss! Remove the herb bundle from the sauce and add the cooked spaghetti. Toss it all together, making sure all the pasta is coated with the sauce. At this point, you can adjust the pasta bolognese as needed by adding a few splashes of the reserved pasta cooking water to loosen it up to your desired consistency. Simmer for 1-2 minutes to finish cooking the spaghetti, then remove from the heat.
5. Garnish and Serve. Finish with the fresh basil and Parmesan cheese. Transfer to serving bowls and enjoy!

How long does this recipe take to cook?

Typically, bolognese sauce takes a few hours to simmer on the stovetop to develop a deep, rich, savory flavor. But with just a few good-quality ingredients, this quick bolognese sauce recipe only takes 20-25 minutes to simmer.

Variations

Below are a few variations for this homemade bolognese sauce to help you create a richer sauce recipe as you make this in your own kitchen.

• Pork and Beef: Substitute half the ground beef with an equal amount of ground pork. To really bring out the pork flavor, before cooking the onions, render 4 oz of diced pancetta or bacon in the Dutch oven until browned and crispy. Remove with a slotted spoon, pour off all but 2 Tablespoons of the pork fat, omit the vegetable oil and begin making the bolognese sauce recipe. Add the pancetta or bacon back in when you add the remaining herbs and seasonings. If you need a suggestion, here is a more authentic bolognese sauce recipe you can try.
• With Cream: Once you remove the spaghetti bolognese from the heat, stir in ½ cup of room temperature heavy cream for a smooth, luxurious sauce.
• Without Wine: Replace the wine with an equal amount of chicken or beef stock. Remember the beef stock will produce a richer, meatier flavor.
• With Worcestershire Sauce: Adding 1-2 Tablespoons of Worcestershire sauce will give you a rich bolognese sauce. It’s a secret tip that gives this sauce that extra bit of zing!
• With Jar Sauce: Replace the diced tomatoes and tomato paste with a large jar of your favorite store-bought spaghetti sauce.
• Want to make it in a slow cooker? Check out my friend Katie’s Slow Cooker Bolognese recipe.
• Serve it with Garlic Bread, Garlic Butter Green Beans, or a simple green salad like Butter Lettuce Salad.

How To Store Leftovers & How To Freeze?

If you have leftovers, you can place them in an airtight container and keep in the fridge. Leftover spaghetti bolognese will still be fresh up to 3 days.

Also, if possible, I recommend making just enough pasta to serve. Then keep the leftover sauce separate if you can. This way, when you are ready to serve it again you can make a fresh batch of spaghetti and top it off with the sauce.

This is especially a good idea if you are planning to freeze it. I do not recommend freezing bolognese sauce mixed with pasta. Rather, freeze the sauce in an airtight container after it fully cools down.

More Weeknight Beef Dinner Ideas:

• Stuffed Cabbage Soup
• Skillet Beef Stroganoff
• Turkish Meatballs
• Old Fashioned Vegetable Beef Soup Recipe
• Need more inspiration? Check out all my beef dinner recipes.