Spaghetti Bolognese

This easy spaghetti Bolognese recipe features a rich meat sauce made with ground beef, tomatoes, red wine, and herbs. Perfect for a quick weeknight dinner or a comforting family meal. Serve over pasta and top with parmesan for a classic Italian-inspired dish.

A hearty, classic Italian-inspired pasta dish made with a rich, slow-simmered meat sauce. Perfect for family dinners and cozy evenings.

Ingredients

For the Bolognese Sauce:

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 3 chestnut mushrooms, finely diced
• 450 g (1 lb) minced beef (or 400 g if that’s the available pack size)
• 120 ml (½ cup) red wine
• 3 tbsp tomato purée
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 beef stock cube, crumbled
• 2 x 400 g (14 oz) cans finely chopped tomatoes
• ½ tbsp light brown sugar
• ½ tsp salt
• ½ tsp ground black pepper

For the Pasta:

• 300 g (10.5 oz) dried spaghetti or fresh pasta

To Serve:

• Grated parmesan
• Small bunch spring onions (scallions), chopped

Instructions

1. Cook the Aromatics:
   Heat olive oil in a large pan over medium-high heat. Add the diced onion and cook for 5 minutes, stirring regularly until softened.
2. Add Garlic and Vegetables:
   Stir in the garlic and cook for 1 minute. Add the diced carrot and mushrooms, and cook for another 2–3 minutes until slightly softened.
3. Brown the Meat:
   Add the minced beef. Cook for 5–6 minutes, breaking it apart with a spatula, until browned and no longer pink.
4. Deglaze with Wine:
   Pour in the red wine. Let it bubble for 2–3 minutes, reducing by about three-quarters.
5. Simmer the Sauce:
   Stir in the tomato purée, oregano, thyme, Worcestershire sauce, crumbled stock cube, tinned tomatoes, brown sugar, salt, and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 15–20 minutes, until thickened.
6. Cook the Spaghetti:
   Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually 10–12 minutes). Drain well.
7. Assemble the Dish:
   Divide the spaghetti between serving bowls. Spoon the Bolognese sauce over the top. Garnish with chopped spring onions and grated parmesan.

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Tips

• Use a wide pan for better evaporation and richer flavor as the sauce simmers.
• Let the sauce simmer uncovered to thicken naturally.
• Finely dice vegetables for a smoother, more cohesive texture.

Variations and Substitutions

• Meat options: Swap beef for a pork-beef mix or use ground turkey for a lighter version.
• No wine? Substitute with beef stock or grape juice for a non-alcoholic version.
• Vegetarian: Replace beef with plant-based mince or cooked lentils.
• Extra flavor: Add a bay leaf or a splash of milk for a traditional Italian twist.

FAQs

Can I make this ahead?
Yes, the sauce can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.

Is this dish kid-friendly?
Absolutely! The alcohol in the wine cooks off, leaving a rich, deep flavor.

What pasta works best?
Spaghetti is traditional, but tagliatelle, rigatoni, or penne also work well with Bolognese.

Serving Suggestions

• Serve with garlic bread or a green side salad.
• Add a glass of red wine like Chianti or Merlot for adults.
• Top with extra parmesan and a pinch of chili flakes for extra depth.

Why You’ll Love This Recipe

• Classic flavor with simple, everyday ingredients.
• Comforting and filling—perfect for weeknight dinners or meal prep.
• Customizable to suit different diets and preferences.
• A guaranteed family favorite with minimal fuss.