Spaghetti Bolognese

A proper spaghetti bolognese — a rich, glossy beef ragu built on soffritto, red wine and passata, then tossed through the pasta so every strand is coated. It is a genuine weeknight dinner in about an hour, but give it a long, slow simmer and it becomes something special. The finishing trick, tossing the spaghetti in the sauce with a little pasta water, is what lifts it above the ordinary.

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Why this works

• Browning the mince properly over a high heat builds the deep, savoury base — the foundation of the whole sauce.
• A splash of red wine, reduced right after the beef, adds acidity and depth that water alone cannot.
• Passata with a little sugar and Worcestershire sauce balances richness, sweetness and that all-important savoury edge.
• Finishing the spaghetti in the sauce with a ladle of starchy pasta water emulsifies everything into a glossy coating, so the sauce clings rather than sits underneath.

Ingredient notes and swaps

• Beef mince is classic; a mix of beef and pork, or a little chopped pancetta, adds extra depth.
• No red wine? Use beef stock with a splash of balsamic vinegar for a similar lift.
• Passata gives a smooth sauce; tinned chopped tomatoes work too, cooked a little longer.
• Grate over plenty of Parmesan, or Grana Padano for a gentler, more affordable finish.

Spaghetti Bolognese

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This Spaghetti Bolognese recipe creates a sauce which is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal but even better if you can simmer it for a couple of hours

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 1290

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 1/2 Tbsp Olive Oil
• 2 Garlic Cloves, crushed
• 1 Onion, finely chopped
• 500g Beef Mince
• 125ml Red Wine
• 1 Beef Cube
• 800g Tomato Passata
• 2 Tbsp Tomato Paste
• 2 Tsp Caster Sugar
• 2 Tsp Worcestershire Sauce
• 2 Bay leaves
• 2 sprigs fresh Thyme
• 3/4 Tsp Salt
• 1/2 Tsp Black Pepper
• 400g Spaghetti
• Parmesan Cheese, grated

Method

 

1. Heat oil in a large frying pan over medium high heat
2. Add Onion and Garlic, cook for 3 minutes or until light golden and softened
3. Turn heat up to high and add the Beef
4. Cook, breaking it up as your go, until browned
5. Add Red Wine
6. Bring to simmer and cook for 1 minute, scraping the bottom of the pot
7. Add the remaining ingredients
8. Stir, bring to a simmer then turn down to medium so it bubbles gently
9. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste
10. Stir occasionally
11. Or to really take this to another level, if you have the time!
12. Add 180ml of Water, cover with lid and simmer on very low for 2 hours, stirring every 30 minutes or so
13. Uncover, simmer 20 minutes to thicken sauce
14. Taste and add more salt if desired
15. Meanwhile bring a large pan of salted water to boil
16. Add the Spaghetti and cook per packet directions less 1 minute
17. Scoop out 125ml of pasta cooking water and set aside
18. Then drain the pasta
19. Add Spaghetti into the Bolognese Sauce with the reserved pasta water over medium heat
20. Toss gently for minutes, or until the spaghetti turns red and the sauce thickens
21. Divide between bowls.
22. Top with an amount of grated Parmesan to suit your taste

Nutrition

Calories: 1290kcalCarbohydrates: 92gProtein: 88gFat: 56gSaturated Fat: 20gSodium: 480mgFiber: 11gSugar: 30g

Notes

For an extra depth of flavour, consider using pancetta or bacon alongside the beef.
If you don't have red wine, you can substitute with beef broth and a splash of balsamic vinegar.
Don't be afraid to adjust the seasoning; taste and add more salt, pepper, or herbs as needed throughout the cooking process.

Tried this recipe?

Let us know how it was!

If you want pasta without the long simmer, penne primavera is on the table in half an hour.

Tips for success

• For an extra layer of flavour, cook a little pancetta or bacon with the beef.
• If you have the time, the two-hour low simmer transforms it — the longer, the better.
• Taste and adjust the seasoning throughout; a bolognese needs enough salt to sing.

Make ahead, storage and reheating

• Bolognese is a batch-cook hero: it keeps for up to 3 days in the fridge and only improves overnight, and it freezes beautifully for up to 3 months. Cook the spaghetti fresh and toss it through reheated sauce with a little pasta water.

What to serve it with

• Spaghetti is traditional, though the sauce clings even better to tagliatelle. Add garlic bread and a green salad, and finish with more Parmesan and black pepper.

FAQ

Can I make it ahead? Yes — it tastes even better the next day and freezes well; cook the pasta fresh to serve.

Do I have to use wine? No — swap in beef stock with a splash of balsamic vinegar for similar depth.

Why toss the pasta in the sauce? It coats every strand and, with a little pasta water, emulsifies into a glossy sauce that clings.

Can I use a different pasta? Yes — tagliatelle or pappardelle hold the sauce especially well.

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