This Spaghetti Bolognese Recipe is rich, hearty, and even better the next day! Make it in 30 minutes or let it simmer for hours for deeper flavor.
Vegetarians and vegans aren’t left out here! Give my Lentil Bolognese a try. And if you prefer leaner meats, check out my Turkey Bolognese recipe.
author’s note
My Favorite Bolognese (Inspired by a Nonna in Italy!)
Back when I shared my Crockpot Beef Ragu, I also mentioned the all-day cooking class I took in Siena, Italy. Our teacher, Nonna Ciana, and her translators taught us how to make a full four-course Italian meal. It was the highlight of the trip!
After the class, one of the translators emailed me a bunch of recipes. I’ve been tweaking and sharing them here and there, and today I’m putting my own spin on the classic Bolognese.
In Italy, they serve this sauce with thicker pasta like pappardelle or tagliatelle since it holds the sauce better. But at my house, it’s all about spaghetti, my kids’ favorite. So that’s what I’m serving it with today.
The Difference Between Bolognese Sauce, Meat Sauce, and Spaghetti Sauce
Bolognese Sauce: This is a thick Italian sauce made from ground meat, vegetables like carrots, celery, and onions, tomatoes, and often cream. It’s usually served with wide pasta shapes.
Meat Sauce: This is any tomato sauce that includes ground meat. The ingredients can vary a lot.
Spaghetti Sauce: This is a simple tomato sauce (also called marinara sauce in the U.S.) often made with tomatoes, garlic, and herbs. It’s usually served with spaghetti and can sometimes have meat in it.
The “Secrets” To The Best Bolognese:
This spaghetti bolognese is the absolute best I’ve ever had! It’s rich with a deep, savory flavor. Here are the key ingredients that make up the absolute best Bolognese:
- Veggies: Soffritto (celery, onion, carrot) is the base of many Italian sauces. Slowly cooking it in olive oil builds deep flavor and sneaks in extra veggies—great for picky eaters.
- Ground Beef: Adds heartiness. I use beef bouillon instead of just salt and pepper to boost the meaty flavor.
- Crushed Tomatoes: The main flavor of the sauce—use the best quality you can find.
- Cream: Traditional Bolognese includes cream or milk. I go with heavy cream for extra richness.
- Worcestershire Sauce: Adds umami, like soy sauce in fried rice.
- Sugar: Just a pinch balances out acidic tomatoes.
How To Make Spaghetti Bolognese
This Spaghetti Bolognese recipe is easy to make and can work for a weeknight dinner. If you’re in a hurry, you can simply simmer it for a shorter time.
For the tastiest sauce, though, it’s best to let it simmer for 2 to 3 hours. Slow cooking really helps the flavors come together. You can start this recipe on the stove, and then transfer it to a slow cooker if that’s easier for you.
If you need a super quick and simple option, you might want to try a One Pot Spaghetti recipe.
How To Use Leftover Bolognese Sauce
I love making a large batch of Bolognese sauce and keeping it in the fridge—it’s great for creating various meals throughout the week. This recipe is easy to scale up, so I often double it. Sometimes, we freeze the extra sauce for future use. Other times, we use leftover sauce in the following ways: inc
- Stuffed Shells: Use Bolognese sauce instead of marinara in this Stuffed Shells recipe.
- Spaghetti Squash: For a veggie-rich meal, top a roasted spaghetti squash with a few spoonfuls of sauce.
- Lasagna or Lasagna Roll-ups: This sauce works wonderfully in lasagna. It’s a big hit and easy to layer.
- Stuffed Peppers: Mix cooked white rice with Bolognese sauce, stuff in peppers, and bake. Add cheese and bake again.
- Italian Sloppy Joes: Heap the sauce on crusty rolls, top with mozzarella cheese, and broil until cheese melts.
Tips for Making This Recipe:
- Watch the Salt: Since this recipe includes salted pasta water, bouillon, and Parmesan cheese (all of which add saltiness), you might find you don’t need much more salt.
- Toss sauce with the Pasta: Tossing the pasta with reserved pasta water and the meat sauce is a key Italian technique. This process, known as emulsification, creates a creamy sauce that coats every strand of pasta beautifully. That said, on busy weeknights, or for a quicker meal, just spoon the sauce over cooked pasta.
- Use a Food Processor: Save time by chopping onions, carrots, and celery in a food processor.
- Use Two Meats: If you have ground pork or Italian sausage available, try mixing half pork and half beef in the sauce for an even better flavor!
What To Serve With Spaghetti Bolognese Recipe
- Bruschetta: Olive oil brushed bread topped with tomatoes makes the perfect appetizer!
- Bread: Crispy, buttery focaccia or rolls are perfect for soaking up any sauce left on your plate.
- Caesar Salad: Fresh and crunchy, this salad is a classic side to a hearty Bolognese.
- Caprese Salad: This simple, refreshing salad has fresh tomatoes, mozzarella, and basil.
- Roasted Vegetables: Roasted broccoli, onions, bell peppers, and sweet potatoes all work well with the meaty sauce.
- Dessert: Also, make sure to save room for a classic Italian dessert: Tiramisu.
Storage
Bolognese sauce stores and reheats well, often becoming even more flavorful over time. For the best results, store the sauce separately from any pasta that’s already been mixed with sauce. Pasta tends to absorb the sauce and can become dry or bloated when stored together.
- Storage: Keeps well in the fridge for 3-4 days or in the freezer for up to 3 months.
- Reheating:
- Microwave: Quick and easy.
- Stovetop: For better flavor, reheat in a large saucepan over medium heat. Add a splash of water if the sauce is too thick.
More Italian-Inspired Recipes:
Spaghetti Bolognese Recipe
Equipment
- Large pot or 6-quart Dutch oven
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter or another 2 tablespoons olive oil
- 3 cups diced mirepoix carrot, celery, and onion; see note 1
- 1 pound ground beef 93/7
- 1/2 cup red wine or beef broth or water
- 1/4 cup tomato paste
- 1 tablespoon minced garlic
- 28 ounces crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves or fresh bay leaves
- 2 teaspoons beef bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 cup heavy cream
- Salt
- 13 to 16 ounces spaghetti 13 ounces for saucier pasta
- Optional additions see note 2
- Serving suggestions optional, see note 3
Instructions
- Heat oil and butter in a large pot (or 6-quart Dutch oven) over medium heat. Add mirepoix and cook until softened, about 8–10 minutes. Press to edges of pot.
- Increase heat to high. Add beef to the center of the pot, sear, then break it up and cook until browned, about 5 minutes.
- Pour in red wine (or broth/water) and cook until most of the liquid evaporates.
- Stir in tomato paste and garlic and sauté 2 minutes. Add crushed tomatoes and cook, stirring constantly, for another 1 minute.
- Stir in Worcestershire sauce, bay leaves, seasonings, and cream. If serving immediately, stop here. If simmering, add 1-1/2 cups hot water.
- Swap pot to smallest burner. Cover and cook on lowest heat for at least 1-1/2 hours up to 3 hours. If needed to prevent the sauce from sticking, stir occasionally and add more water (1/2 cup at a time).Or transfer everything to a slow cooker and cook on low for 5–6 hours.
- When sauce has thickened to the consistency of sloppy joes, it’s ready! Adjust seasoning if needed; I typically add 1/2 teaspoon salt. Add sugar and balsamic vinegar to balance flavors if needed.
- Cook spaghetti according to package instructions. Don't forget to salt the water (I add 1 tablespoon salt to 12 cups water). Reserve 1-1/2 cups of pasta water before draining.
- Optional: Add cooked pasta directly into bolognese sauce and use tongs to toss until pasta is well coated. Add reserved pasta water as needed to loosen the sauce.
- Grate fresh Parmesan on top, add fresh parsley, and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For the Bolognese. I’m going to transfer to a
Slow Cooker. Do I need to add 1/12 cups of
Hot water?
Wow! Definitely not a one-note sauce. The depth of flavor is incredible.
I did the recipe without cream but I’ll try that next time.
I used part hot & part sweet sausage because my son likes spicy.
Brava! Great recipe!
YAY! So happy to hear this! Thanks so much Beth! 🙂
Another great recipe! I only made half a recipe (1 28oz can of the Muir Glen roasted tomatoes). Husband and son loved it.
I was a bit confused by the mention of “thick” spaghetti, but after thinking about it I decided you wanted to make sure we didn’t use thin spaghetti. Thick spaghetti is normal spaghetti because I could not find anything called thick spaghetti on the web.
Great idea to make a big batch to re-purpose for other meals. Another idea would be to top over zucchini noodles. I love pasta but there are times I want to do lower carb like the spaghetti squash and stuffed peppers you suggested. Thanks! Am sending the link to your web page to a few friends. Your recipes are delicious.