Oh, Spaghetti Bolognese – just saying it makes my mouth water! This isn’t just any pasta dish; it’s my go-to comfort food that never fails to hit the spot. I remember coming home from school to the smell of garlic and tomatoes simmering, knowing Mom was making her famous Bolognese. That rich, meaty sauce clinging to every strand of pasta? Pure magic.
What I love most is how this classic Italian dish brings everyone to the table. It’s simple enough for weeknights but special enough for Sunday dinners. The secret’s in letting the sauce develop those deep, savory flavors while the pasta cooks to that perfect al dente bite. Trust me, once you’ve had homemade Bolognese, there’s no going back to jarred sauce!
Why You’ll Love This Spaghetti Bolognese
Listen, I know you’ve probably had a hundred versions of spaghetti with meat sauce, but this one? Oh, this one’s different. Here’s why it’s about to become your new favorite:
- Rich, deep flavor that only comes from slowly simmered tomatoes and herbs – no bland sauce here!
- Effortless weeknight magic – it comes together in under an hour, but tastes like you slaved all day.
- Total crowd-pleaser – kids devour it, adults rave about it, and picky eaters? They’ll ask for seconds.
- Better leftovers – the sauce tastes even more amazing the next day (if there’s any left!).
It’s the kind of meal that makes you close your eyes and go “Mmm…” with the first bite. That’s a promise.
Ingredients for Spaghetti Bolognese
Okay, let’s talk ingredients – and I mean the good stuff. This isn’t the time to skimp! Here’s exactly what you’ll need to make Bolognese sauce that’ll knock your socks off:
- 1 lb spaghetti – the classic choice, but hey, use whatever pasta shape makes you happy
- 1 lb ground beef – 80/20 blend gives the best flavor (trust me, lean beef makes sad sauce)
- 2 tbsp olive oil – for that perfect sauté
- 1 small onion, finely diced – about the size of a baseball
- 3 cloves garlic, minced – fresh only, none of that jarred stuff!
- 1 can (28 oz) crushed tomatoes – San Marzano if you can find them
- 2 tbsp tomato paste – that concentrated flavor bomb
- ½ cup beef broth – homemade if you’ve got it
- 1 tsp salt – plus more to taste
- ½ tsp black pepper – freshly cracked if you’re fancy
- 1 tsp dried oregano – rub between your fingers first to wake it up
- 1 tsp dried basil – or fresh if it’s summer
- ½ tsp red pepper flakes (optional) – for those who like a little kick
- ½ cup grated Parmesan cheese – and yes, the real stuff matters
- Fresh basil or parsley, chopped – for that gorgeous green finish
See? Nothing weird or complicated – just honest ingredients that work magic together. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this! Just grab these trusty kitchen staples (you probably already have them):
- Large skillet or saucepan – something deep enough for that saucy goodness
- Wooden spoon – my weapon of choice for breaking up ground beef
- Colander – for draining that perfect al dente pasta
- Chef’s knife – to show that onion who’s boss
- Cutting board – garlic deserves its own stage
- Measuring spoons – because eyeballing oregano leads to regrets
That’s it! Now let’s make some magic happen.
How to Make Spaghetti Bolognese
Alright, let’s get to the good part – turning these simple ingredients into a meal that’ll have everyone begging for the recipe. I’ve made this dozens of times, and trust me, these steps make all the difference between “meh” and “WOW!”
Cooking the Pasta
First things first – get that pasta water boiling! Use a big pot and fill it about ¾ full with water – spaghetti needs room to dance. When the water’s rolling, add a generous handful of salt (it should taste like the sea). Drop in your spaghetti and stir immediately to prevent sticking. Cook for exactly 1 minute less than the package says – that’s the secret to perfect al dente texture!
Preparing the Bolognese Sauce
While the pasta cooks, heat olive oil in your largest skillet over medium heat. Add the ground beef and break it up with your wooden spoon – I like mine in small, bite-sized crumbles. Once it’s nicely browned (about 5-6 minutes), drain most of the fat (leave about 1 tablespoon for flavor).
Now the aromatics! Toss in your diced onion and cook until translucent, about 3 minutes. Add the garlic and stir for just 30 seconds until fragrant – any longer and it’ll burn! Stir in the tomato paste and let it cook for a full minute to deepen its flavor.
Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the pan – that’s flavor gold! Season with salt, pepper, oregano, basil, and red pepper flakes if using. Reduce heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally. You’ll know it’s ready when the sauce coats the back of a spoon.
Combining and Serving
Here’s where magic happens! Drain your pasta (reserve about ½ cup of starchy water just in case) and add it directly to the sauce. Toss everything together – the spaghetti should be beautifully coated but not swimming. If it looks dry, add a splash of that reserved pasta water. Plate it up with a generous sprinkle of Parmesan and fresh herbs. Oh, and don’t forget to lick the spoon – chef’s privilege!
Tips for the Best Spaghetti Bolognese
After years of perfecting this recipe (and yes, a few failed attempts), here are my can’t-live-without tips for Bolognese success:
- Splurge on the beef – 80/20 blend gives juicier, more flavorful results than lean meat
- Brown it right – get that beautiful caramelization on the meat before adding liquids
- Low and slow – letting the sauce simmer uncovered develops incredible depth
- Taste as you go – adjust salt and spices gradually until it sings
- Undercook the pasta – it’ll finish cooking when you toss it with the hot sauce
Oh, and always make extra – this sauce freezes like a dream for emergency pasta nights!
Spaghetti Bolognese Variations
Listen, rules are made to be broken – especially in my kitchen! While I adore the classic version, sometimes you gotta mix things up. Here are my favorite twists:
- Meat swap: Try ground turkey or Italian sausage instead of beef (or mix half and half!)
- Veggie boost: Sneak in diced carrots, mushrooms, or zucchini when sautéing the onions
- Creamy dream: Stir in a splash of heavy cream at the end for luxurious richness
- Wine lover: Deglaze the pan with red wine before adding tomatoes – game changer!
The best part? No matter how you tweak it, that soul-warming Bolognese magic always shines through.
Serving Suggestions
Oh, you can’t just stop at the pasta! Here’s how I love to round out my Bolognese feast:
- Crusty garlic bread – for wiping that plate clean (and soaking up every last drop)
- Simple green salad – something crisp to balance the richness
- Roasted veggies – especially asparagus or broccoli when they’re in season
- Glass of Chianti – because every Italian meal deserves wine!
Pro tip: Set out extra Parmesan at the table – I’ve never met anyone who didn’t want more!
Storing and Reheating Spaghetti Bolognese
Oh honey, let’s talk leftovers – because this sauce actually gets BETTER after sitting overnight! Store any extra Bolognese (if you’re lucky enough to have some) in an airtight container in the fridge for up to 4 days. Want to freeze it? Portion it into freezer bags and it’ll keep beautifully for 3 months.
When reheating, I always add a splash of water or broth to loosen the sauce – it thickens up in the fridge. Warm it gently on the stove over low heat, stirring frequently. If you’re reheating the whole dish, toss the pasta and sauce together with a bit of olive oil to bring it back to life. Microwave works in a pinch too – just cover with a damp paper towel to keep it from drying out!
Spaghetti Bolognese Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates (your Parmesan addiction might change things!). One hearty serving clocks in around:
- 540 calories – mostly from that glorious beef and pasta
- 32g protein – thanks to the beef and Parmesan power duo
- 60g carbs – pasta’s gotta pasta
- 18g fat – the good, flavorful kind (blame the olive oil and beef)
- 5g fiber – sneaky healthy bonus from those tomatoes!
Remember, these can vary based on your exact ingredients – more cheese? More joy, but also more calories! Either way, it’s 100% worth it.
Frequently Asked Questions
I’ve gotten so many questions about this recipe over the years – let me answer the ones I hear most!
Can I use ground turkey instead of beef?
Absolutely! While I adore the richness of beef, ground turkey makes a fantastic lighter option. Just add an extra tablespoon of olive oil since turkey’s leaner. The sauce might need a pinch more salt too – taste as you go!
How long does leftover Bolognese keep?
In the fridge? 3-4 days easy. But here’s my secret – the flavors meld and deepen overnight! Freeze it for up to 3 months in airtight containers. Pro tip: freeze sauce and pasta separately for best texture when reheating.
Is this authentic Italian Bolognese?
Okay, confession time – my version is what Italians might call “Americanized.” Traditional Bolognese often includes milk and cooks much longer. But this is the spaghetti with meat sauce we all grew up loving – quick, hearty, and packed with flavor!
Can I make this sauce ahead?
Oh honey, not only can you – you should! The sauce actually improves after a day in the fridge. Just reheat gently with a splash of water or broth to loosen it up. Your future busy-night self will thank you!
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Irresistible Spaghetti Bolognese Recipe in Just 30 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Classic Spaghetti Bolognese is a hearty Italian pasta dish with rich meat sauce. Perfect for dinner.
Ingredients
- 1 lb spaghetti
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook spaghetti in salted water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add tomato paste and cook for 1 minute.
- Pour in crushed tomatoes and beef broth, stirring to combine.
- Season with salt, black pepper, oregano, basil, and red pepper flakes if using.
- Simmer uncovered for 20–25 minutes until thick and rich.
- Toss cooked spaghetti with the sauce or plate spaghetti and spoon sauce over the top.
- Finish with grated Parmesan and fresh herbs before serving.
Notes
- Use high-quality ground beef for best flavor.
- Adjust red pepper flakes to taste.
- Let sauce simmer longer for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Spaghetti Bolognese, Italian pasta dinner, Spaghetti with meat sauce, Ground beef pasta, Homemade Bolognese, Comfort food pasta