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Rich, hearty Spaghetti Bolognese simmered in a flavorful tomato sauce with garlic, herbs, and a splash of red wine. Whether you’re cooking it on the stove or in a slow cooker, this recipe delivers comfort in every bite.
This is the kind of spaghetti bolognese recipe you’ll crave often: saucy, satisfying, and full of bold flavor. Made with simple ingredients, it’s a foolproof way to learn how to make spaghetti bolognese at home.
What Makes This Spaghetti Bolognese Work
A good Spaghetti Bolognese is all about depth of flavor, and this recipe brings it in spades. The combination of sautéed onion, garlic, and herbs layered into a rich tomato base gives the sauce its signature slow-cooked taste without hours on the stove.
A splash of red wine adds richness, while a touch of milk rounds everything out and softens the acidity. The result is a velvety, savory sauce that clings perfectly to your pasta. Simple, classic, and absolutely delicious.
What Goes Into This Recipe
This Spaghetti Bolognese recipe builds rich, comforting flavor with simple, everyday ingredients. It’s hearty, wholesome, and just the right amount of saucy.
Here are a few of the key ingredients you’ll need:
- Minced Beef: Lean ground beef forms the hearty base of the sauce and brings plenty of savory depth.
- Grated Carrot: Adds subtle sweetness and melts into the sauce for extra flavor and texture.
- Passata: A smooth, rich tomato purée that gives the sauce its classic body and vibrant color.
- Low Fat Cream or Milk: Just a small amount gives the sauce a silky finish without making it too heavy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Spaghetti Bolognese
- Cook Veggies and Beef: Heat oil in a large saucepan. Sauté onion, garlic, carrot, and zucchini for 3 minutes until softened. Add beef and cook until browned. Stir in tomato paste, pour in red wine, and let it boil until reduced.
- Simmer the Sauce: Reduce heat and stir in Passata, vegetable stock powder (or salt), and oregano. Cover and simmer for 20 to 30 minutes, stirring occasionally, until thickened. Turn off heat and stir in cream or milk.
- Cook the Spaghetti: While the sauce is simmering, cook spaghetti in a large pot of salted boiling water until al dente. Drain well.
- Toss and Serve: Add a few ladles of sauce and toss to coat. Serve and top with more sauce, Parmesan, and chopped parsley.
Spaghetti Bolognese is a meal in itself, but a few sides can take it to the next level.
Try it with Air Fryer Chicken Thighs (Teriyaki) for a sweet and savory contrast, or add a fresh kick with Authentic Chimichurri drizzled over grilled veggies or bread. For something heartier, Beef Milanesa adds a crispy, comforting touch that pairs perfectly with the rich sauce.
Recipe FAQ’s
You can skip it entirely or replace it with beef stock or water. The wine adds depth, but the sauce is still delicious without it.
Spaghetti is classic, but you can use any long pasta like fettuccine or linguine. Short pasta like penne or rigatoni also works great.
Absolutely. You can swap the beef for ground turkey, chicken, or even lentils for a vegetarian version.
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Spaghetti Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic crushed
- 2 large carrots grated
- 1 large zucchini grated
- 1 lbs extra lean minced beef
- 1 tablespoon tomato paste
- 1/3 cup red wine optional
- 24 oz bottle Passata Cooking Sauce
- 2 teaspoons vegetable stock powder or salt to season – adjust to your tastes
- 2 teaspoons dried oregano
- 3 tablespoons low fat cream for cooking or low fat milk
- 1 handful freshly chopped parsley
- 1 lbs packet spaghetti
- 1 teaspoon salt for the pasta cooking water
- Freshly grated parmesan cheese to serve
Instructions
- Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry until vegetables are soft and fragrant (about 3 minutes). Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
- Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat; add the cooking cream (or milk) and stir until combined.
- Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi loved your lasagne recipe and want to try this what can I substitute for the wine? As have some kids having it but don’t want to weaken the flavours?
Hi Jessica, You can substitute the red wine with beef or vegetable broth/stock to maintain a rich flavor without alcohol. Xx
This is our main recepie we use now! Thank you! It’s Delish and we follow the recepie exact, I just reduce it for an hour slow heat after the recommended cook time. Our 4 year old loves it and we know he’ll be satisfied each time!
Bit late to the party but this is my go to recipe for spaghetti!! Although I don’t add the carrot or zucchini and add an whole heap of extra herbs to it but overall the nicest by far!!
Love your work xx
Simple but very delicious. I usually add tonnes of extras to my Bolognese like bacon, Worcestershire sauce, cinnamon but this didn’t need anything extra. I used extra garlic and had run out of courgette but otherwise did the recipe as it says.
THIA WAS SOME REALLY TASTY BOLOGNESE!I had been craving bolognese and this really hit the spot. I made some minor adjustments due to the pandemic—frozen white pearl onions that i roughly chopped and a jar of pre-made sauce with minimal ingredients added. Oh, I also added some celery. Thanks for sharing 🙂
What is Passata cooking sauce used in this recipe. I’m from south Louisiana I’ve never heard of this. Is this just regular pasta sauce?
Hi Dawn! Passata I believe is called tomato sauce in the States. You could also use a plain regular pasta sauce or marinara sauce. I’m sorry for the confusion!
It’s just pureed and strained tomatoes but not as strong tasting compared to plum or chopped tomatoes.
Can this be put in the freezer?