How To Make Pasta Bolognese

Pasta Bolognese

It is possible that this content contains affiliate links. Please review our information-sharing policy. Despite the fact that I grew up eating bolognese sauce, I had no idea what it was truly called until recently. In Arabic, we simply referred to it as “spaghetti meat sauce” or “meat sauce.” While learning to cook and testing traditional recipes to master appropriate cooking procedures and techniques, I cooked spaghetti bolognese from an Italian cookbook as part of my initial culinary education.

I noticed it was really similar to my mother’s recipe.

As a result, I’m giving today a spaghetti bolognese dish that was inspired by a traditional recipe but with some healthy substitutions.

I exclusively use lean ground beef in my recipes.

Second, I don’t drink red wine at all.

That still provides a lot of flavor and helps the sauce stick to the pasta a little bit better.

As a result, I make it a point to keep the ingredients for this dish on hand at all times.

What is bolognese

There may be affiliate links in this article. Please review our information-sharing agreement. Despite the fact that I grew up eating bolognese sauce, I had no idea what it was officially known as. Our version of spaghetti meat sauce in Arabic was simply referred to as “spaghetti sauce.” While learning to cook and testing traditional recipes to master appropriate cooking procedures and techniques, I cooked spaghetti bolognese from an Italian cookbook as part of my initial culinary education and testing.

  1. My mother’s recipe, I discovered, was quite similar to this.
  2. As a result, I’m sharing this spaghetti bolognese dish with you today, which is inspired by the original recipe but has some healthy substitutions.
  3. My ground beef is always lean.
  4. Two things: first, I do not drink red wine.
  5. Despite this, the sauce retains its taste and adheres better to the pasta when cooked in this manner.

Recipe that my family and I cook on a regular basis in our household. As a result, I make a point of keeping the ingredients for this dish on hand at all times. It’s likely that after you’ve had a taste, it’ll become your go-to quick bolognese sauce!

How do you make Bolognese sauce

There may be affiliate links in this content. Please review our privacy and disclosure policy. I grew up eating bolognese sauce, but I had no idea what it was called until recently. In Arabic, we simply referred to it as spaghetti meat sauce. While learning to cook and testing traditional recipes to master appropriate cooking procedures and techniques, I cooked spaghetti bolognese from an Italian cookbook as part of my initial culinary training. Wow! I noticed it was quite similar to my mother’s recipe.

  1. As a result, I’m sharing this spaghetti bolognese dish with you today, which is inspired by the original recipe but includes some healthy substitutions.
  2. I only use lean ground beef for this recipe.
  3. Second, I don’t drink red wine anymore.
  4. That still adds a lot of flavor and helps the sauce stick to the pasta a little more.
  5. As a result, I make it a point to always have the ingredients on hand for this dish.

What pasta do you eat with Bolognese sauce

The bolognese sauce is traditionally served over tagliatelle, a flat strand of pasta that is similar to fettuccine in shape. Other flat ribbon pastas, such as parpadalle or tripoline, can be substituted. However, I personally use this sauce with any and all types of pasta. In addition, I enjoy combining it with tube pastas such as rigatoni or penne. When you toss the pasta, the meat sauce gets trapped within the tubes, and it simply adds so much flavor to every bite of the dish.

Tips for making best bolognese sauce

  1. Allow for a minimum of 30 minutes, and preferably an hour, of simmering time. In Italy, a traditional bolognese sauce is simmered for around 2 hours. This is due to the fact that bolognese gets better the longer it’s cooked, allowing for more depth of flavor. Freshly grated parmesan cheese is sprinkled on top of the bolognese sauce to finish. It will aid in the thickening of the sauce as well as imparting a pleasant and salty flavor to it. Instead of spooning the bolognese sauce over the spaghetti, toss it in with the noodles. Despite the fact that this appears to be a personal choice, there is really a scientific rationale behind it. It causes the sauce to emulsify and thicken as it is mixed with the pasta, resulting in a sauce that is more adherent to the pasta. Because of this, each and every piece of pasta is generously covered in this delectable sauce. Make use of fresh herbs. While dried herbs can be used to get started, I highly recommend include fresh herbs as well. You may do this before you begin boiling the sauce and/or after you have finished cooking the sauce, depending on your preference. This will provide life to the pasta dish and infuse it with a fresh and fragrant taste

Allow for a minimum of 30 minutes, and preferably an hour, of cooking time. It takes around 2 hours to prepare a traditional bolognese in Italy. The reason for this is that the longer bolognese is cooked, the better it tastes since the flavors become more complex. Using freshly grated parmesan cheese, finish the bolognese sauce. As a result, the sauce will be thickened and have a lovely, salty flavor. As an alternative to putting the sauce on top of the spaghetti, mix the pasta with the bolognese sauce.

Because the sauce is emulsified and thickened when it is combined with the pasta, it adheres better to the pasta when it is served this way.

Make use of freshly harvested herbs and vegetables.

Preparing the sauce ahead of time and/or after it has finished cooking are both acceptable options. A fresh and fragrant taste will be added to the pasta dish, which will brighten it up.

For more pasta recipes, check out:

  • Easy Baked Spaghetti
  • Spaghetti with Meatballs
  • Roasted Red Pepper Pasta
  • Vegan Creamy Tomato Pasta
  • Garlic Butter Shrimp Spaghetti
  • Garlic Lemon Tuna Pasta

If you’ve tried this healthy-ish feel goodPasta Bologneserecipe or any other recipe on FeelGoodFoodie, please don’t forget to review the dish and leave a comment in the section down below. I’d be interested in hearing about your experience in creating it. And if you took any photos of it, please share them with me on Instagram so that I may repost them on my stories! Preparation time: 10 minutes Cooking Time: 45 minutes Time allotted: 55 minutes

  • 12 teaspoons salt, 12 teaspoons black pepper, 1 onion chopped, 2 garlic cloves minced, 1teaspoonoregano, 1teaspoonbasil, 12teaspooncrushed red pepper, 215-ounce cans crushed tomatoes, 2 tablespoons tomato paste, 16-ounces spaghetti or penne pasta per serving
  • 1 teaspoon olive oil Fresh basil is used for garnishing the dish.
  • Prepare a big saucepan of salted water by bringing it to a boil. Pour in the pasta and cook until al dente according to the package directions
  • Drain. 12 cup pasta water should be set aside. In a big deep saute pan, heat the olive oil until shimmering. Season the meat with salt and pepper before adding it to the pan. While cooking, brown the meat and break it up into tiny pieces with the back of a wooden spoon until it is well cooked
  • Season with oregano, basil, and crushed red pepper after you’ve added the onions and garlic. Cook for about 5 minutes, or until the vegetables are tender. Combine the crushed tomatoes, tomato paste, and pasta water in a large mixing bowl. Stir everything together, bring it to a boil, and then reduce the heat to low and cover it for 30 minutes. Using a large mixing bowl, combine the pasta with the bolognese sauce and top with fresh basil, if preferred.

You may prepare the bolognese sauce up to 3 days ahead of time and then cook the pasta when you’re ready to serve it. Substitutions: For the best results, make sure to follow the recipe exactly as written. Instead of using the original ingredients, here are some popular alternatives that might be effective in this recipe:

  • Ground turkey or ground chicken can be substituted for the ground beef in this recipe. If you want to vary the seasoning, you may use additional Italian herbs of your choosing. Almost any type of pasta will work well with this recipe.

Nutrition:Please keep in mind that the nutrition label supplied is an estimate based on an internet nutrition calculator, not a precise measurement. Depending on the precise substances you choose, the results will vary. If you are a professional nutritionist, this material should not be regarded a substitute for their advise. The nutritional content is for one serving of dried pasta, which is approximately 2 oz. in weight. 317 calories, 45 grams of carbohydrates, 20 grams of protein, 5 grams of fat, 1 gram of saturated fat, 35 milligrams of cholesterol, 156 milligrams of sodium, 414 milligrams of potassium, 2 grams of fiber, 3 grams of sugar, 140 international units of vitamin A, 2.8 milligrams of vitamin C, 28 milligrams of calcium, and 2.4 milligrams of iron The nutritional information presented is a best-effort estimation.

The amount will vary depending on the cooking technique and the exact components utilized.

Pasta Bolognese Recipe



  • Step 1: In a big, heavy saucepan, heat 1 tablespoon of the olive oil over medium heat until shimmering. In a large skillet, heat the oil over medium-high heat, turning periodically, until the onions, carrots, celery, and pancetta are softened but not browned, 8 minutes. Using a large mixing basin, scrape the vegetable mixture together. Advertising
  • Step 2: Add the remaining 3 tablespoons of olive oil to the pot and heat until the oil is just beginning to shimmer. Cook the beef, veal, and pork over a fairly high heat for approximately 5 minutes, or until the meat is just slightly pink in the center. Bring the vegetable mixture back to a boil in a saucepan. Cook for about 1 minute on high heat, stirring constantly, until the garlic is aromatic. Cook, stirring periodically, for about 8 minutes, or until the wine has nearly completely evaporated. Combine the tomatoes and their juices with the chicken stock, thyme, and bay leaf in a large mixing bowl. Over high heat, season with a large amount of salt and pepper and bring the mixture to a boil. Cook for 1 hour on a fairly low heat in a partially covered pan, stirring occasionally. Remove the bay leaf and set it aside. Cook the sauce for a few minutes longer, stirring constantly, until it is well heated. Step 3: Cook the pasta till al dente in a big pot of boiling salted water until it is tender. Drain the pasta well, return it to the saucepan, and combine with the marinara. Serve the spaghetti in large, deep bowls and serve the Parmesan around the table to each person.

Make Ahead

Storage: The sauce may be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Suggested Pairing

In order to stand up to the thick meat sauce, a Barbera from Italy or California needs to have enough weight and taste, as well as enough acidity, to balance the tomatoes.

The best spaghetti bolognese recipe

  • 1/4 cup finely chopped smoked streaky bacon
  • 2 medium onions finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks finely chopped
  • 2 garlic cloves finely chopped
  • 1 tablespoon finely chopped smoked streaky bacon 250g beef mince
  • 2-3 sprigs fresh rosemary, selected and coarsely chopped

For the bolognese sauce

  • A can of plum tomatoes (around 400g)
  • A small bag of basil leaves (about 3 quarters coarsely chopped and the rest left whole for decoration)
  • 1-tablespoon dried oregano, 2-fresh bay leaves, 2 tablespoons tomato purée, 1 beef stock cube, 1-red chillieeed and finely diced (optional), 125-ml red wine, 6-cherry tomatoes cut in half, 1 beef stock cube

To season and serve

  • 75gparmesanangrated, plus more to serve
  • 400gspaghetti
  • Crusty bread to serve (optional)
  • 75gparmesanangrated, plus extra to serve


  • STEP 1Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. STEP 2Add 4 bacon rashers that have been finely chopped and cook for 10 minutes, or until golden and crisp
  • Reducing the heat to low, add the two onions, two carrots, two celery sticks, two garlic cloves, and the leaves from 2-3 rosemary sprigs, all finely chopped, and cook for 10 minutes, stirring occasionally. Stir the vegetables often until they are tender. Toss in 500g beef mince and cook, stirring constantly, for 3-4 minutes, or until the meat has browned all over. STEP 5Reduce the heat to medium-high and remove the beef mince from the pan. Add 2 cans plum tomatoes, the finely chopped leaves from 14 small pack basil, 1 tbsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine, and 6 split cherry tomatoes. STEP 5Simmer for 30 minutes. Toss the plum tomatoes around with a wooden spoon to break them up
  • STEP 6Bring the mixture to a boil, decrease the heat to a slow simmer, and cover with a tight-fitting lid. Allow 1 hour 15 minutes of stirring intermittently until you get a rich, thick sauce. STEP 7Add the 75g grated parmesan, taste, and adjust seasonings if necessary
  • COOK 400g pasta according to the package directions when the bolognese is nearly ready. STEP 8 9Drain the pasta and either toss it into the bolognese sauce or serve it with the sauce on top as a topping. If desired, top with more grated parmesan, the leftover basil leaves, and crusty bread.
See also:  How To Say Pasta In Spanish

Pasta Bolognese

This spaghetti Bolognese is made with fresh fettuccine pasta and a deeply flavored beef sauce that is a family favorite. It’s one of my favorite Sunday night family dinners to make pasta Bolognese, which is pasta in a delicate and highly flavored beef and vegetable sauce. After simmering on the stove for many hours, the home is filled with a lovely and inviting aroma. It’s one of those recipes that tastes like it was prepared with care and attention. Fresh fettuccine, which can be found in the refrigerated case of most supermarkets, is my preferred choice for this dish, but it’s also delicious with dried fettuccine, rigatoni, or any other type of pasta.

What You’ll Need To Make Pasta Bolognese

Before we go into the step-by-step directions, here are some quick comments on the ingredients:

  • Pancetta is nothing more than Italian bacon. However, rather of being smoked, as is the case with American bacon, it is first cured with salt and spices before being dried. Most stores sell it precut and wrapped in the refrigerated gourmet foods aisle, which is a tremendous time saving
  • It may also be found in the deli section of most supermarkets. Alternatively, any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is reasonably priced but still drinkable can be used for the wine.

How To Make Pasta Bolognese

It’s just bacon from Italy, and it’s amazing. However, rather than being smoked, as is the case with American bacon, it is first cured with salt and spices, then dried. Most supermarkets sell it precut and wrapped in the refrigerated gourmet foods aisle, which is a tremendous time saving; it may also be found in the deli section of most grocery stores. Alternatively, any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is reasonably priced but still drinkable may be used for the wine.

You may also like

  • Tomato Sauce with Basil
  • Linguine with Clams
  • Spaghetti with Kale and Walnut Pesto
  • Spaghetti with Meatballs
  • Tomato Sauce with Basil

Pasta Bolognese

This spaghetti Bolognese is made with fresh fettuccine pasta and a deeply flavored beef sauce that is a family favorite.


  • The following ingredients: 2medium yellow onions, peeled and sliced into 1-inch pieces
  • 2 carrots, peeled and chopped into 1-inch chunks celery stalks, chopped into 1-inch slices
  • 2 celery leaves
  • Minced garlic (three cloves, very coarsely cut)
  • 2 tablespoonsextra-virgin olive oil
  • 1-1/3 poundsground beef (85 percent lean)
  • 4 ouncespancetta, finely diced
  • 2 tablespoonsextra-virgin olive oil
  • 2 tablespoonsextra-virgin olive oil 3/4 cup dry red wine
  • 2 cups beef broth
  • 1 (14-oz) can crushed tomatoes (about 1-3/4 cups)
  • 1/2 teaspoon dried oregano
  • 1 cup whole milk
  • 1 pound pasta
  • 1 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon freshly ground black pepper Optional: fresh basil or parsley, cut finely for serving (optional)
  • Optional: freshly grated Parmigiano-Reggiano cheese for serving


  1. Using the metal blade of a food processor, pulse the onions until they are finely chopped. Pulse until the ingredients are extremely finely minced, but not puréed. Separate the onions into a separate dish, and then add the carrots, celery, and garlic to the food processor and pulse until smooth. Pulse until the ingredients are coarsely minced. In a big heavy saucepan or Dutch oven, heat the oil over medium-high heat until shimmering. Cook, stirring regularly, for 8 to 10 minutes, or until the finely chopped onions and vegetable combination are soft and translucent. If the veggies begin to brown, reduce the heat to a simmer. Over medium-high heat, sauté the ground beef and pancetta, seasoning with salt and pepper, breaking up the meat with a wooden spoon, until the meat is no longer pink, 5 to 10 minutes
  2. Cook for 1 to 2 minutes, or until the wine is nearly completely dissolved
  3. Remove from heat. Combine the broth, crushed tomatoes, and oregano in a large mixing bowl. Bring to a moderate boil, then turn down the heat to a low setting. Cover with a lid that is slightly ajar and cook for 1 hour and 30 minutes. Stir in the milk until everything is well combined. Continue to cook, partially covered with the lid slightly ajar, until the milk has been absorbed and the meat is soft, about 35 minutes total. If the sauce seems to be oily, use a soup spoon to skim the fat off the surface with the sauce. Remove the pan from the heat and cover it with a kitchen towel to keep it warm while you prepare the pasta. Bring a big pot of salted water to a boil for the pasta. Cook the pasta according to the directions on the package. Drain the pasta and put aside 1 cup of the pasta water in a basin or measuring cup before straining. The pasta should be drained before being added to the sauce. Toss with tongs, adding a bit of the conserved pasta water at a time if the pasta appears to be drying out. Season with salt and pepper to taste, and adjust seasoning as required. Divide the spaghetti into the serving dishes and top with fresh herbs, if desired, to serve. Distribute the grated Parmigiano Reggiano cheese among the table. Note: For this dish, I use the Buitoni brand of fresh pasta, which can be found in the refrigerated case of most supermarkets. It cooks in a short amount of time and tastes fantastic. It is not necessary to use this specific pasta
  4. Any spaghetti would suffice. Make-Ahead Instructions: It is possible to prepare the sauce up to 3 days ahead of time. Allow it to cool to room temperature before storing it in an airtight jar in the refrigerator for up to 3 days. Before serving, reheat the mixture over medium-low heat on the stovetop. Freezer-Friendly Instructions: The sauce may be stored in the freezer for up to three months. To reheat, defrost in the refrigerator overnight, then rewarm in the microwave or on the stovetop until hot

Pair with

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  • 717 calories per serving (6 servings)
  • 30 grams of fat (10 grams of saturated fat)
  • 71 grams of carbohydrates
  • 10 grams of sugar
  • 5 grams of fiber
  • 36 grams of protein
  • Sodium: 910 mg
  • Cholesterol: 85 milligrams

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience., a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

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  • It was simple to prepare, and the entire family enjoyed it! We served it with handmade egg spaghetti, which we felt was absolutely deserving. I wish I could have gotten a more red hue, as mentioned in one of the other reviews. I’m preparing it again tonight, but this time I’m going to substitute red wine for the white wine and add garlic, as a few others have advised. Enjoy
  • When I made this for the first time, I didn’t have any pancetta on hand, so I substituted bacon, and it came out delicious. Because I was out of tomato paste, I substituted tomato sauce for the paste. It was a fantastic supper. There were also a lot of leftovers.
  • For those who are wondering why there is no garlic, the original Italian Bolognese sauce does not have any. Garlic, on the other hand, is usually always a wise choice. One ingredient that is worth investigating and that is frequently utilized is chicken liver—it doesn’t contribute much, but it does add something
  • Mmmm. That’s enough said! I, too, used red pepper flakes (one and a half teaspoons) (crush in palm of your hand before adding to the pot after step 3) In addition, I smashed three cloves of garlic with my knife blade before tossing them about during step three B.A.
  • Excellent! Several times, I’ve made this dish and it’s always a hit. I’ve made it with beef, veal, turkey, pork, or a combination of all of these, and it’s always fantastic. I tried it using both handmade egg pasta and store-bought out-of-the-box pasta, and I must say that the homemade version is far better. I made a few of mistakes with the pancetta, and while it felt like a tiny bit was missing to me, the guests were completely unaware. This dish is just wonderful
  • Delicious! I followed the recipe exactly, with the exception of a pinch of pepper flake, and it turned out perfectly! Tagliatelle made from scratch for the first time. Together, they’re incredible! This is something I’ll make again. Thank you very much.
  • Andy is a goddess in my eyes, and I love and adoration him. And, to my surprise, this recipe is quite delicious. However, I do add a few cloves of garlic and some crushed red pepper to the dish, which is just personal choice.
  • Wow. This was just great. For those who are vegetarians, here are some suggestions: To replace the pancetta and the chuck, I substituted faux Italian sausage with a touch of sugar and mock beef grinds. The results were delicious! Almost all of the cooking durations remain the same, with the exception of the 2-2.5 hour simmer at the end. That time was reduced to 40 minutes. Although I didn’t use pancetta, I did season the dish with a pinch of red pepper flakes and a half tablespoon of butter to make up for the lack of fat from not using it, as well as a teaspoon of red wine vinegar at the end. It was very delicious. Make as soon as possible
  • I shortened the preparation time and substituted NutPods for milk, and the dish was still worthy of a restaurant.
  • Making Bolognese sauce for the first time was an experiment, so I followed the instructions to the letter. The finished dish had a wonderful flavor, but I was not a fan of the color. The cup of milk changed the color of the sauce from dark red to a bright orange, rather than the dark red I was expecting. I increased the amount of tomato paste in the recipe to a total of 6oz, which darkened the sauce a little, but not nearly enough. In the event that I cook this again, I will definitely make some modifications to the sauce.
  • Delicious. When I lived in New York City, I ordered this to go from an excellent Italian restaurant on the corner of 10th Avenue and 23rd Street. This is exactly what I was expecting. This is the second time I’ve done it.
  • This is a fantastic recipe. Also adaptable. Due to time constraints and limited item availability, I produced a simplified version that did not include pancetta, stock, or milk. I just substituted an extra cup of pasta water for the stock and a dash of cream for the milk in place of the cup of milk. In addition, the cooking time was just 20 minutes, not 2 hours. Despite this, the dish was really wonderful. Oh, and I threw in some garlic.
  • Even without the pancetta, the dish turned out great. One of the benefits of using a slow-cooked sauce is the flexibility it provides in incorporating adjustments to the recipe without compromising the depth and deliciousness of the bolognese
  • Fantastic dish, however I would recommend using a reduced sodium chicken stock in order to have greater control over sodium intake.

Easy Bolognese

  • Serves 6 people
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Calories: 668

Recipe for hearty and soothing meaty bolognese sauce that takes less time to prepare than it does to disappear into hungry bellies is presented here.

A Meaty Bolognese Sauce Made for Busy Weeknights.

Sundays are our favorite days to cook since they allow us to spend more time with our families and friends. Unfortunately, we cannot have Sundays every day of the week. Cooking time for traditional Bolognese sauce recipes may be rather extensive; some recipes ask for up to six hours of simmering, but our Bolognese sauce is all about speed. This quick and simple Bolognese sauce comes together in about 30 minutes, which is perfect because we have to have dinner on the table on Tuesday nights, too.

Pssst—What Is Bolognese?

I’m guessing that when you hear the name “Bolognese,” you immediately think of a tomatoey, meaty pasta sauce. And you’re exactly right! The phrase “in the manner of Bologna” simply means “in the style of Bologna,” and it refers to a meaty pasta sauce that originated in the Italian city of Bologna, which serves as the capital of the Emilia-Romagna province. Earlier this year, when we posted our recipe for Instant Pot Ragu, we descended into the tumultuous world of classic Italian pasta sauces, delving into the complexities of what the heck the difference is between Bolognese, sugo, and ragu.

  1. Are you completely perplexed yet?
  2. It indicates that you are on the correct course.
  3. Many recipes, such as Marcella Hazan’s famously beloved Bolognese (which we’ve included in this post as well!
  4. Those who believe in the inclusion of wine, while there is still debate over whether the wine should be red or white, are among them.
  5. Is this true Bolognese sauce?

And, we can state with absolute certainty that our simple Bolognese recipe is every bit as wonderful as the best of the best in the business.

Store-Bought is Fine

As the Barefoot Contessa herself frequently remarks, store-bought is perfectly acceptable. For example, on a hectic weekday, utilizing a store-bought marinara sauce may reduce the cooking time of your Bolognese from three hours to thirty minutes. The above recipe hack is our favorite, and we’re guessing it’s yours as well. The list of ingredients for our Bolognese sauce is quite simple—what here’s you’ll need:

  • Olive oil, carrots, celery, onion, heavy cream, ground beef, ground pork, and store-bought marinara sauce are used in this recipe. Take heed of this! We’re calling for marinara sauce, not simply tomato sauce, and your favorite pasta noodles! Spaghetti Bolognese is the most popular dish in the United Kingdom, where it is fondly known as “spag bol,” although we prefer broad noodles such as pappardelle or tagliatelle instead.
See also:  How Many Cups Is 2 Oz Pasta

Why Our Easy Bolognese Recipe Works

After all, it’s impossible to create a superb Bolognese in less than 30 minutes. The goal is to create complex tastes out of a small number of really potent substances. The following are four reasons why this recipe is extremely effective:

  1. Both ground beef and ground pork are available. Consider using high-quality ground beef that is 20 percent fat (commonly referred to as “80/20”) and high-quality ground pork as well. The addition of ground pork to the meaty mixture imparts a great deal of flavor, as can the addition of fresh onions, carrots, and celery. We tend to take these foundational nutrients for granted, yet they’re sweet, intensely delicious, and packed with antioxidants! Chopped celery is quite salty, onion is crisp, and carrots offer just the proper amount of sweetness—all of these ingredients will combine to form a bright, gently sweet basis for your sauce that will really dress up that premade sauce
  2. Cream! The use of dairy products like as milk, butter, or, in our instance, a generous sprinkling of heavy cream is one of the characteristics that distinguish Bolognese sauce from other types of sauce. Freshly grated Parmesan cheese enhances the sauce and transforms it into something very sweet, smooth, and gratifying. A generous sprinkling of authentic Parmigiano-Reggiano over a large dish of spaghetti Bolognese really brings out the best in this simple sauce recipe. It’s not absolutely necessary, but it’s well worth the investment

How to Make Bolognese Sauce

There are six easy steps, and one of them is “eat!” Bolognese for dinner on a weeknight, here we come!

  1. Cook the carrots, celery, and onion in a skillet until soft. Combine the pork and beef
  2. Mix well. Pour in your jar of marinara sauce and turn the heat up to high. It will only take 30 minutes for the sauce to thicken and simmer down, and your entire kitchen will smell amazing throughout that time. The heavy cream should be stirred in after the sauce has achieved your desired thickness. During the last 30 minutes of the simmer, bring some water to a boil for the pasta, so that you’ll have wonderfully al dente pasta ready to serve when the Bolognese is finished
  3. Mangia

Classic Italian Pasta Sauce Recipes

Is there anything more you require?

  • Homemade basil pesto, Instant Pot beef ragu, and Three-Ingredient Tomato Sauce are all delicious options.

Molto Bene!

We sincerely hope you enjoy this quick and easy Bolognese sauce recipe as much as we have. If you try it, please report back on how it went over in your household! Take a picture of your massive bowl of spaghetti, and if you’re lucky, a video of the attractive folks you’re eating it with. Use the hashtags @themodernproper and themodernproper to tag us on Instagram. Enjoy your meal!

Easy Bolognese

  • Serves 6 people
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Calories: 668


  • 2 tbspOlive oil
  • 1 cupGrated carrots
  • 1 cupCelery, chopped
  • 1 cupOnions, finely minced
  • 1 lbGround beef (80/20)
  • 1 lbGround pork
  • 125 oz jar store-bought marinara
  • 1 lb 1/2 cupheavy cream
  • 1 teaspoonsalt
  • 1/2 teaspoonsblack pepper
  • 1 pound ground beef Pappardelle or tagliatelle wide pasta strands
  • Parmesan cheese
  • Olive oil


  1. In a large saucepan, heat the olive oil over medium heat until it shimmers. Toss in the carrots along with the celery and onions and sauté for approximately 3 minutes, or until they’re just soft. Cook until the ground beef and ground pork are browned, breaking up the meat as you stir, until the meat is cooked through. Simmer, stirring regularly, for 30 minutes, or until the sauce has thickened, using a jar of store-bought marinara sauce and salt and pepper to taste. When the Bolognese sauce has achieved the consistency you wish, add the heavy cream and mix thoroughly. Serve over your favorite pasta (we prefer to use pappardelle or tagliatelle) and sprinkled with freshly grated parmesan cheese once it has been removed from heat. Enjoy
  • It contains 668 calories, 54 g of protein, 63 g of carbohydrate, 20 grams of total fat, 4 grams of dietary fiber, 194 mg of cholesterol, 1043 mg of sodium, and 13 g of total sugar.

Bailey McMahan

  • This meal is really excellent, and the pork drippings are responsible for its incredible taste. We don’t cook it in a separate pan. If you want to reduce the amount of fat in your beef, you can choose 97/3 lean beef.


  • Allow the sauce to cool fully before using. Transfer the sauce to a couple of freezer-safe airtight containers or freezer bags and place in the freezer until needed. Freeze for a maximum of three months. It is possible to reheat on the stovetop in a sauce pan


  • Yes! Very happy to hear that you (and your visitors) are enjoying this! Bolognese is a delectable dish.:-)


  • I’m overjoyed that you like this recipe! It’s one of our personal favorites as well.

Paris Tews

  • Great! I really enjoy it when you can personalize anything. It would also be delicious with ground chicken in it.

Quick & Easy Spaghetti Bolognese {Meat Sauce}

The technique of the Italian classic has been simplified in this Spaghetti Bolognese recipe, allowing you to prepare a delicious supper in under 30 minutes. The total time required for this recipe is 30 minutes (including video and printing). Serves:4servings This time-saving recipe for QuickEasy Spaghetti Bolognese creates a beef sauce that is overflowing with Italian flavor and can be prepared in less than 30 minutes! Serve this simple dinner with a warm loaf of Garlic Bread for a delicious Italian lunch that the whole family will enjoy!

Speedy Spaghetti Bolognese

What’s your favorite pasta recipe to eat at home? Isn’t it a difficult question to answer? There are some excellent ones! I couldn’t select a favorite because I have so many, but this dish is definitely one of my faves. Not only is this Spaghetti with Bolognese really tasty, but it’s also super simple to prepare! Whether you’re a novice cook or a seasoned professional, this straightforward rendition of an Italian staple can be made from scratch at home and enjoyed by the entire family.

Why This Recipe Works

  • Making meals quick and easy by using fresh aromatics such as garlic and onion provides a lot of flavor
  • This is especially true for quick and easy recipes. The use of a blend of fresh and dried herbs enhances the flavor of the dish. Seasoning the sauce with salt and pepper to taste makes a significant difference in the amount of time it takes to cook
  • It also brings out the tastes of all of the components.

What Is Spaghetti Bolognese

Bolognese sauce is a traditional Italian meal made composed of a meat-based tomato sauce that is served over spaghetti and other noodles.

Best Ingredients For Bolognese Sauce

  • When it comes to whole plum tomatoes, the best is when they are collected and canned at the peak of maturity. Ground BeefGround beef that is 80 to 85 percent leanground meat requires some fat to give it flavor and keep it tender and moist
  • Ground beef that is 90 percent leanground beef needs some fat to give it flavor and keep it soft and juicy

Maintaining Moisture In Ground Beef

Adding baking soda to ground beef helps to keep the meat wet by preventing the proteins from joining together too quickly (which dries out the meat). A quarter teaspoon of baking soda mixed with a tablespoon of water will do this. Combine well, then incorporate it into the meat before cooking.

Flavoring A Quick Bolognese Sauce

When converting a time-consuming dish into a quick and easy recipe, seasoning is the most effective approach to enhance taste. Many people are terrified of salt, although it is possible to become proficient in its usage. The most important step in seasoning is to taste your dish. Start with a pinch of salt and let the meal to simmer for a few minutes before tasting it to determine seasoning.

You should wait because, when the meal boils down, the liquid evaporates but the salt remains. Taste at the end and season with salt and pepper to taste (adding a little at a time). The seasoning should be done thoroughly so that no salt is required at the table.

How To Make Spaghetti Bolognese

Cook the meat until it is thoroughly browned. This really enhances the flavor of the dish! This recipe is a genuine crowd-pleaser, and it is enjoyed by both adults and children!

Freezing and Making Ahead

  • The sauce may be refrigerated for up to four months if stored properly in an airtight, freezer-safe container (once defrosted, the sauce cannot be frozen again). This Bolognese Sauce may be made ahead of time and stored in an airtight container in the refrigerator for up to two days.

For Best Results

  • When you’re cooking the spaghetti, season it with plenty of salt. This is the one and only opportunity you will have to flavor your pasta
  • Seasoning the meat with salt and pepper before cooking it gives the sauce an added burst of flavor that is essential to reducing the cooking time of the sauce. Make this sauce your own by using any fresh or dried herbs of your choosing, as well as a splash of red wine, which may be added and simmered down before the tomatoes are included. When incorporating the dried oregano, try rubbing it between your palms to release the most flavor possible. When shopping for ingredients, use high-quality tomatoes rather of low-cost alternatives
  • The greater the quality of the tomatoes, the better the sauce will be. If you have the time, boiling the sauce for a longer period of time will result in a richer taste. Before adding the tomatoes, pour in half a cup of your favorite wine to give the dish a deeper taste profile. To correct a bitter sauce, gradually add 1/8 teaspoon baking soda or 1/2 teaspoon sugar to the sauce, tasting after each addition, until the acidity is eliminated.


What’s the difference between bolognese sauce and spaghetti sauce, and how do you make them? A typical spaghetti sauce contains no meat and is produced with tomato sauce, but bolognese sauce contains meat and is created with ground beef. What is the best way to thicken Bolognese sauce? Cook until the sauce has reduced and thickened on its own, about 15 minutes. Adding this not only helps to thicken the sauce but also gives a tremendous amount of taste. Is it better to simmer Bolognese with the lid on or off?

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  • One big onion, finely chopped, one pound of beef, one tablespoon dried oregano, 28ounces of crushed tomatoes, three cloves of minced garlic, two tablespoons tomato paste, and a good-sized handful of finely chopped fresh parsley 12 pound spaghetti
  • Grated Pecorino Romano or Parmesan cheese for serving (optional)
  • Salt and pepper to taste
  • 12 pound spaghetti
  • In a large skillet, heat the olive oil over medium heat until shimmering. Cook for 2 to 3 minutes, or until the onions are gently brown in color. Fry for another minute after adding the garlic. Add the ground beef and simmer until the meat is completely cooked and no pink remains in the meat (about 8 minutes). Add the oregano and tomato paste and mix well with the meat
  • Then add the tomatoes and parsley and bring to a boil over high heat. Season with salt and pepper to taste. Reducing the heat to low, and cooking for at least 15 minutes (cooking for longer will result in a more intense taste)
  • During this time, prepare the spaghetti according to the package directions. Drain the pasta and serve it topped with the sauce and cheese (if desired).

Adding baking soda to meat helps to keep it moist by preventing the proteins from sticking together too quickly (which dries out the meat). This is accomplished by combining a 14 teaspoon of baking soda with a tablespoon of water. Combine well, then incorporate it into the meat before cooking. TIPS

  • It is possible to retain moisture by using baking soda to prevent proteins from sticking together too quickly (which dries out the meat). Using a 1/4 teaspoon of baking soda and a tablespoon of water, make a paste. Before cooking the meat, combine everything thoroughly and incorporate it into the flesh. TIPS
See also:  Who Sells Pasta Salad Near Me

Calories: 487 kilocalories (24 percent ) carbohydrate (46 g) | (15 percent ) |Protein content: 30 g (60 percent ) |Fat:19 g |Diet: (29 percent ) |5 g of saturated fat (31 percent ) |Cholesterol: 73 milligrams (24 percent ) • Sodium: 80mg (3% of total) • Potassium: 539mg (15 percent ) |Fiber (g): 2 g (8 percent ) |Sugar (g): 2 g (2 percent ) |Vitamin A: 20IU|Vitamin C: 3.1mg|Vitamin E: 0.1mg (4 percent ) |Calcium is 44 milligrams (4 percent ) |Iron:3.5 milligrams (19 percent ) Course:MainCuisine:Italian Recipes for beef sauce, spag bol, and Spaghetti Bolognese are some of the most popular.

Notification of Update: This post was initially published on February 2, 2015, but it was updated in August of 2018 to include detailed instructions, additional photographs, tips and FAQs as well as a video.

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  • 1 tablespoon vegetable oil
  • 3 tablespoons butter, plus 1 tablespoon for tossing the pasta
  • 12 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper carrots, roughly diced (about 2/3 cup)
  • 34 pound of beef chuck (alternative you may use 1 part pork to 2 parts beef)
  • 3 pound ground beef chuck
  • 1 cup whole milk
  • 1 teaspoon freshly crushed black pepper
  • 1 teaspoon whole nutmeg 1 cup dry white wine (optional)
  • 1 and a half quarts of canned imported Italian plum tomatoes, chopped up and with their juice
  • 1 14 to 1 12 pounds of spaghetti At the table, there is freshly grated parmigiano-reggiano cheese


  1. Place the oil, butter, and finely chopped onion in a medium-sized saucepan and lower the heat to medium-low. Cook and stir the onion until it is transparent, then add the celery and carrots, cut into bite-size pieces. Cook for about 2 minutes, stirring often to ensure that the veggies are evenly coated. Combine the ground beef, a generous teaspoon of salt, and a couple grinds of pepper in a large mixing bowl. Cook until the beef has lost its raw, red color, crumbling it with a fork as you go, stirring constantly. Continue to cook over low heat, stirring regularly, until the milk has entirely bubbled away, about 10 to 15 minutes. Stir in a little grating of nutmeg (about 1/8 teaspoon) until well combined. Add the wine and allow it to simmer until it has completely evaporated, then add the tomatoes and thoroughly mix everything together to ensure that everything is fully coated. When the tomatoes begin to bubble, reduce the heat to a low simmer, allowing the sauce to cook at the most leisurely of paces, with only an occasional bubble rising to the top. Pour in the wine and cook for 3 hours or more, stirring occasionally. *** While the sauce is simmering, you will most likely notice that it begins to dry up and that the fat separates from the meat. This is normal. Whenever required, add 1/2 cup of water to keep it from sticking to the pan. At the conclusion of the process, though, there must be no trace of water remaining and the fat must separate from the sauce. Taste and adjust seasonings
  2. Toss with cooked, drained pasta, including 1 tablespoon of butter, and serve with freshly grated Parmesan on the side.

Spaghetti Bolognese

Everyone needs a good, simple Spaghetti Bolognese recipe, and this is mine: it’s delicious! The Bolognese Sauce is rich, thick, and full of flavor with a wonderful depth of flavor. The fact that it can be made in a matter of minutes makes it ideal for a quick midweek supper; but, giving it a couple of hours to simmer will transform it from very scrumptious to absolutely delicious. OMG, this is incredible! It may be served over spaghetti, stuffed with jacket potatoes, or used to create a delicious Lasagna or Baked Spaghetti Pie!

Spaghetti Bolognese

We Australians have a strange obsession with reducing words. Hello and good dayisg’day. PavlovaisPav,afternoonisarvo,mosquitosaremozzies. Sharon is Shazz, and NagisaisNagi (that’s me, by the way). As a result, shorteningSpaghetti BolognesetoSpag Bol is completely Australian!

And here she is – my Spag Bol, to be exact. Even if you just have time for a 20-minute simmer, the sauce will be rich, thick, and full of excellent flavor. However, if you have the time to slow cook for a few of hours, it truly takes it to the next level!

What goes in Spaghetti Bolognese

I’ve been making this Meat Sauce recipe since I was a teenager, and it’s become a family favorite. There are three minor differences between this recipe and other Bolognese dishes that you should be aware of before proceeding: 1. Worcestershire sauce: it just gives that little extra something-something to a dish. 2. If I find myself in a situation where I have to make do without anything, I become agitated. The use of beef bouillon cubes (also known as beef stock cubes) in the sauce helps to compensate for the fact that this is an ordinary midweek version rather than a classic slow cookedBologneseRagu, which starts with asoffrito (onions, celery and carrots gently sautéed) and pancetta.

Here in Australia, supermarket canned tomatoes are famously sour due to the climate.

How to make Bolognese Sauce

The process of creating is basic and relatively quick:

  • Sauté the garlic and onion for approximately 3 minutes
  • Brown the beef for about 2 minutes on each side
  • Simmer for at least 20 minutes (during the week) and up to 3 hours (for a weekend indulgence!) after adding the remaining ingredients and stirring well. When the meat is cooked slowly, it becomes very tender, and the sauce acquires more flavor.
Difference between Bolognese and Meat Sauce?

Approximately 3 minutes to sauté the garlic and onion the meat should be browned for around 2 minutes Simmer for at least 20 minutes (during the week) and up to 3 hours (for a weekend indulgence!) after you’ve added everything else. When the meat is cooked slowly, it becomes wonderfully soft, and the sauce acquires an additional flavor as a result.

The “proper” way to serve pasta: toss with the sauce

As with many of my pasta recipes, I include a stage in which the pasta is tossed into the sauce rather than just placing the pasta in bowls and spooning over the sauce. Consequently, the Bolognese sauce thickens, gets glossy, and adheres to the spaghetti as a result of this emulsification. There will be no more dripping sauce at the bottom of your spaghetti bowl! This is the method used by chefs and Italians to prepare pasta. One time you try it, you’ll be convinced! However, it is a purely optional step.

I get what you’re saying.

What to serve with Spaghetti Bolognese

Serve this with the following dishes for a traditional Italian feast:

  • Serve this with the following dishes for a typical Italian feast:

Make this Rocket Parmesan Salad with Balsamic Dressing for a super-quick side salad option. This is probably my most frequently prepared side salad because it is literally a 2 minute, no-chop salad! This is the recipe I’ve been using to make Spaghetti Bolognese for decades (gosh, it’s scary to say that!). I absolutely adore it, and I believe the sauce is rich and full of flavor, especially for a 30-minute Bolognese recipe like this one. However, if you have the time, slow cook it for a couple of hours until it is tender.

In any case, I sincerely hope you enjoy it as much as I do!

Watch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings5Hover over the image to see the scaleRecipe video above. My go-to Bolognese sauce recipe, which I prepare on a regular basis.

Although it is a simple dish, the richness of flavor in this Meat Sauce is incredible – and, if you have the time, it is much better when simmered gently for a number of hours. Worcestershire sauce, beef bouillon cubes, and a pinch of sugar are the three “secret” ingredients in my recipes.

  • To stay up to date with all of the newest news and information, sign up for my newsletter and follow me on Facebook, Pinterest, and Instagram. Recipe video above. Servings5Tap or hover to scale The Bolognese sauce that I cook on a regular basis is my family’s go-to dish. Despite the fact that it is a simple dish, the flavor of this Meat Sauce is exceptionally rich and complex – and if you have the time, it is much better simmered gently for a few hours. Using Worcestershire sauce, beef bouillon cubes, and a pinch of sugar are the three “secret” ingredients in my recipes.

To Serve

  • Drained and dried pasta (400 g/13 oz)
  • Finely chopped parsley and parmesan cheese are optional additions.
  • Over medium-high heat, heat the oil in a big saucepan or deep skillet until shimmering. Cook for 3 minutes, or until the onion and garlic are light golden and softened
  • Remove from heat. Increase the heat to high and add the meat. Using tongs, cook until browned, breaking it up as you go
  • Add a glass of red wine. Bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone
  • Add the remaining ingredients, excluding the salt and pepper, and cook for 1 minute more, until the alcohol smell is gone. Stir constantly until it comes to a simmer, then reduce the heat to medium so that it bubbles softly. Cook for 20–30 minutes without covering the pan with a lid, adding water if the sauce becomes too thick for your liking. Stir the mixture every several minutes. If you have the time, the slow simmer option truly elevates this dish to another level. Cover with a lid and cook on very low for 2–2.5 hours, stirring every 30 minutes or so. Add 3/4 cup of water if necessary. (Note 5) Remove the lid and continue to cook for another 20 minutes to thicken the sauce. 6. Season with salt and pepper to taste immediately before serving (Note 6 for the slow cooker). Serve over spaghetti, and if you have the time, I recommend mixing the sauce and pasta together according to the instructions below.

Tossing Sauce and Spaghetti(optional, Note 4)

  • Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the package recommendations MINUS 1 minute. Remove a mug of the pasta boiling water and put it aside, then drain the noodles. Over medium heat, add the pasta to the bolognese sauce, along with about 1/2 cup (125 mL) of the pasta water that has been saved. Gently toss for 1 1/2 – 2 minutes, or until the spaghetti is crimson and the sauce has thickened
  • Remove from heat. Divide the mixture among the bowls. Depending on your preference, garnish with parmesan and parsley.

Meat – Traditional Bolognese Sauces are produced with a combination of beef and pork mince, which is slow simmered for hours. Pork for its juiciness and flavor, beef for its flavor. This is something I don’t often use throughout the week. 2. Beef stock cubes – I like to use Oxo Beef Cubes for this (WooliesColes). To make this dish, you can use any beef bouillon / stock cube or powder (known as “granulated beef bouillon” in some countries). 2 teaspoons if you’re using a powder (ie 1 tsp per 1 cube).

  • Canned tomato – A common complaint about canned tomatoes is that they are sour.
  • Make a tasting note of how sweet or sour the tomatoes and tomato paste are — the amount needed will be determined by taste.
  • 4.
  • This is the “correct” Italian method of cooking pasta, as well as the method in which pasta is served in restaurants.
  • The secret is to cook on extremely low heat – after bringing the pot to a simmer, reduce the heat to the point where the surface is just softly rippling, with a few bubbles here and there.
  • I cook using my tiniest burner on the lowest setting available.
  • Additional notes:* Scaling the recipe up (using an automatic recipe scaler) – If you want to double or triple the recipe (or even more!

You will wind up stewing it rather than browning it if you attempt to cook it in a single batch.

The meat becomes very soft, and the sauce has an extraordinary depth of flavor.

The following are some suggestions on how to kick things up a level, should the mood strike!

Cook for an additional 10 minutes on medium low heat for extra deliciousness!

– 1 tablespoon soy sauce (this was something my mother did, and it’s something I do occasionally!

The following is the nutritional information per serving, assuming 5 serves, including pasta.

The original version of this article was published in August 2016. Fresh comments, new photographs, and, most importantly, a recipe video have been included. Enjoy! There will be no changes to the recipe — I wouldn’t dare! There are far too many readers that enjoy it as it is.

More family favourites we’ll love forever

  • Cooking Beef Stroganoff
  • Cooking Meatloaf–which is so much more than just a lump of meat in a loaf form
  • Cooking Meatloaf–which is so much more than just a hunk of meat in a loaf form
  • Cooking Meatloaf–which is so much more than just a hunk of meat in a loaf form Recipes include: Beef Pot Roast, Beef Stew, and Roast Chicken.

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