Spaghetti bolognese is a family favourite of rich slow cooked beef and tomato ragu tossed with spaghetti. The longer it simmers the deeper the flavour. Inspired by the Italian ragu alla bolognese, it is a comforting weeknight dinner that feeds a crowd.
Why You Will Love This Spaghetti Bolognese
- Rich, meaty sauce with deep tomato flavour
- Easy to make in bulk and freezes well
- A family favourite that suits kids and adults
Ingredient Notes
Beef mince: Adds the hearty, meaty base. Onion, carrot and celery: The soffritto that gives sweetness and depth. Tomatoes and tomato paste: Make the rich sauce. Red wine, garlic and herbs: Build layers of flavour.
Tips for a Deeper Ragu
Brown the meat properly for a deeper flavour, and avoid crowding the pan. Simmer the sauce on low heat for at least 45 minutes. A splash of pasta water helps the sauce cling to the spaghetti.
Serving and Storage
Serve topped with grated parmesan and fresh basil. The sauce keeps for four days in the refrigerator and freezes for up to three months. It tastes even better the next day.
Frequently Asked Questions
How long should bolognese simmer?
At least 45 minutes, but one and a half to two hours gives a richer, deeper sauce. Keep the heat low and stir occasionally.
Why add milk or wine to bolognese?
Traditional ragu often includes milk to tenderise the meat and soften acidity, and wine to add depth. Both are optional but add flavour.
Which pasta suits bolognese best?
In Italy, tagliatelle is the classic choice. Spaghetti is popular elsewhere, and wide ribbon pastas or rigatoni also hold the sauce well.
Can I make bolognese in a slow cooker?
Yes. Brown the meat and vegetables first, then cook on low for six to eight hours.
Can I freeze bolognese?
Yes. It freezes well for up to three months. Thaw overnight and reheat thoroughly.
Can I use different meat?
Yes. A mix of beef and pork is common, and turkey or lentils make lighter versions.
More Recipes You Will Love
- Classic Beef Lasagna: layered baked pasta with rich meat sauce
- Margherita Pizza: classic thin-crust pizza with tomato and basil
- Classic Tiramisu: coffee-soaked, no-bake Italian dessert to finish the meal
- Baked Mac and Cheese: creamy, golden baked pasta
Spaghetti Bolognese
Description
Spaghetti bolognese is a family favourite of rich, slow-cooked beef and tomato ragu tossed with spaghetti. The longer it simmers, the deeper and sweeter the flavour. This recipe covers building a soffritto base, browning the beef properly, simmering the sauce low and slow and finishing the spaghetti in the sauce, so you get a comforting, restaurant-quality bolognese at home.Ingredients:
Instructions
-
Chop the Onion, Carrot and Garlic
Peel and very finely chop the 1 onion and the 1 carrot, into pieces about 3 to 4 mm across. Mince the 2 garlic cloves and set them aside separately.Tip: Finely chopped vegetables melt into the sauce and add sweetness. A food processor can do this quickly if you pulse in short bursts. -
Heat the Olive Oil
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or deep pan over medium heat for about 1 minute, until the oil shimmers.Tip: Use a wide, heavy pot, because the sauce simmers for a long time and needs even heat and enough surface area to reduce. -
Soften the Vegetables
Add the chopped onion and carrot with a pinch of salt. Cook for 8 to 10 minutes, stirring often, until they are very soft and the onion is translucent and lightly golden.Tip: This soft vegetable base, called a soffritto, builds sweetness and body. Cook it slowly and do not rush it. -
Add the Garlic
Add the minced garlic and cook for 30 seconds, stirring, until it is fragrant but not brown.Tip: Garlic burns quickly and turns bitter, so add it last and move on to the next step straight away. -
Brown the Beef Well
Push the vegetables to the edges of the pot. Turn the heat to medium-high and add the 500 g of minced beef to the centre in a single layer. Leave it undisturbed for 2 minutes to brown, then break it up with a wooden spoon.Tip: Brown the meat properly, since this gives the sauce a deep, savoury flavour. If the pot is crowded, brown the beef in two batches. -
Break Up the Meat and Cook Until Browned
Keep cooking, breaking up the meat into small crumbs, for 8 to 10 minutes, until all the pink has gone, the liquid has evaporated and the beef is deeply browned. Season with a good pinch of salt and pepper.Tip: If the beef releases a lot of fat, spoon off the excess, but keep a little for flavour. -
Cook the Tomato Paste
Stir in the 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a brick red and coats the meat.Tip: Cooking the paste removes its raw, tinny taste and deepens the colour of the whole sauce. -
Deglaze with the Wine
Pour in the 1/2 cup of red wine, if using, and scrape up all the browned bits from the bottom of the pot. Simmer for 3 to 4 minutes, until the wine has reduced by about half and the smell of alcohol has gone.Tip: The wine is optional. If you leave it out, add a little extra stock or water instead. The browned bits on the base of the pot carry a lot of flavour. -
Add the Tomatoes and Oregano
Add the 400 g can of crushed tomatoes and 1 teaspoon of dried oregano. Rinse the can with about 1/2 cup of water and add that to the pot. Stir well and bring to a gentle boil.Tip: Rinsing the can lets you use every bit of tomato. Taste for seasoning later, since the sauce reduces and the salt becomes stronger as it cooks. -
Simmer Low and Slow for 60 to 90 Minutes
Reduce the heat to low, partly cover the pot with the lid and simmer for 60 to 90 minutes, stirring every 15 minutes or so. Add a splash of water if the sauce looks too thick or starts to stick.Tip: Low and slow is the secret to a rich ragu. The sauce should only bubble gently, and the longer it cooks, the better it tastes. -
Taste and Adjust the Seasoning
Near the end of cooking, taste the sauce and adjust the salt and pepper. It should be thick, glossy and rich, with a layer of orange-red oil on top. Turn off the heat.Tip: If the sauce tastes sharp, add a pinch of sugar or a little more grated carrot to balance the acidity. -
Cook the Spaghetti Al Dente
About 15 minutes before the sauce is done, bring a large pot of generously salted water to a rolling boil. Add the 400 g of spaghetti and cook for 1 minute less than the pack instructions say, until just al dente.Tip: Use plenty of water and salt it well, as this is the only chance to season the pasta. Reserve a cup of pasta water before draining. -
Toss the Spaghetti with the Sauce
Drain the spaghetti, saving 1 cup of the cooking water. Add the pasta to the sauce, with a splash of the pasta water, and toss over low heat for 1 to 2 minutes, until every strand is coated in the sauce.Tip: A splash of starchy pasta water helps the sauce cling to the spaghetti. Finishing the pasta in the sauce lets it absorb some flavour. -
Top with Parmesan and Serve
Divide between warm bowls, top each with plenty of freshly grated Parmesan and serve at once. The leftover sauce keeps for 4 days in the fridge or 3 months in the freezer.Tip: Bolognese tastes even better the next day. Reheat the sauce gently and cook fresh pasta to serve with it.
Note
Brown the meat properly for a deeper flavour. A splash of pasta water helps the sauce cling to the spaghetti.Frequently Asked Questions
Can I freeze the sauce?
Yes. It freezes well for up to 3 months.
Is wine necessary?
No. Use extra stock or tomato for the same depth.