This easy Spaghetti Bolognese is rich, comforting, and full of flavor. it’s quick enough for weeknights but also perfect for slow cooking if you’ve got time. the secret? a bit of Worcestershire sauce, beef bouillon cubes, and a touch of sugar to balance the tomatoes. tastes even better the next day!

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Ingredients Needed:

1 1/2 tbsp olive oil
2 garlic cloves
1 onion
1 lb / 500g beef mince (ground beef)
1/2 cup (125 ml) dry red wine
2 beef bouillon cubes
800g / 28 oz can crushed tomato
2 tbsp tomato paste
2 tsp white sugar
2 tsp Worcestershire sauce
2 dried bay leaves
2 sprigs fresh thyme
3/4 tsp cooking salt (kosher salt)
1/2 tsp black pepper

To Serve:

400 g / 13 oz spaghetti
Parmesan cheese

How To Make Spaghetti Bolognese Recipe?

Heat the oil: heat olive oil in a large pot over medium-high heat, then add the chopped onion and garlic. Cook for about 3 minutes until soft and golden.
Brown the meat: turn the heat to high, add the ground beef, and break it up with your spoon as it cooks. Keep going until the meat is nicely browned.
Deglaze with wine: pour in the red wine and let it simmer for 1 minute to cook off the alcohol, scraping the bottom of the pan to get all the flavor.
Add the sauce ingredients: add the crushed tomatoes, tomato paste, bouillon, sugar, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir everything together and bring it to a simmer.
Simmer the sauce: lower the heat to medium and let it cook uncovered for 20–30 minutes. Stir occasionally and add a splash of water if the sauce gets too thick.
Optional slow simmer: for deeper flavor, simmer it longer. Add 3/4 cup water, cover with a lid, and cook on very low heat for 2 to 2.5 hours, stirring now and then. Then uncover and let it simmer for another 20 minutes to thicken.
Cook the spaghetti: cook spaghetti in salted water, 1 minute less than the package says. Save 1/2 cup of the pasta water, then drain.
Toss pasta with sauce: add the cooked spaghetti to the sauce with a bit of the pasta water and toss everything gently over medium heat for 1–2 minutes until the sauce clings to the pasta.
Serve and garnish: serve hot with parmesan and parsley on top if you like.

Recipe Tips:

Brown the meat well: don’t rush this step. Let the beef cook until it’s deep brown with little crispy bits. This adds rich flavor to the whole sauce.
Use good-quality canned tomatoes: cheap ones can taste sour. If yours does, add a little more sugar to balance it out.
Don’t skip the bouillon cubes: they give a strong beefy taste that makes the sauce extra rich like it’s been cooking for hours.
Simmer uncovered if short on time: cooking without a lid helps the sauce thicken and the flavors concentrate faster.
Save and use pasta water: starchy water helps the sauce stick to the spaghetti, making everything taste better and look silky.

How To Store & Reheat Leftovers?

Refrigerate: let the spaghetti bolognese cool down first. Then put it in a container with a lid and keep it in the fridge for up to 4 days.
Freeze: cool the meat sauce completely, then freeze it in a sealed container for up to 3 months.
Reheat: add the bolognese to a pan over medium heat. Stir often and add a splash of water if needeHeateat for 5–7 minutes or until hot.

Nutrition Facts:

Calories: 520 kcal
Total Fat: 23g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 680mg
Potassium: 780mg
Total Carbohydrate: 48g
Dietary Fiber: 5g
Sugars: 7g
Protein: 30g

Try More Hairy Bikers Recipes:

Hairy Bikers Dauphinoise Potatoes Recipe
Hairy Bikers Homity Pie Recipe

Hairy Bikers Spaghetti Bolognese Recipe

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

1 1/2 tbsp olive oil
2 garlic cloves
1 onion
1 lb / 500g beef mince (ground beef)
1/2 cup (125 ml) dry red wine
2 beef bouillon cubes
800g / 28 oz can crushed tomato
2 tbsp tomato paste
2 tsp white sugar
2 tsp Worcestershire sauce
2 dried bay leaves
2 sprigs fresh thyme
3/4 tsp cooking salt (kosher salt)
1/2 tsp black pepper
To Serve:
400 g / 13 oz spaghetti
Parmesan cheese

Directions

Heat the oil: heat olive oil in a large pot over medium-high heat, then add the chopped onion and garlic. Cook for about 3 minutes until soft and golden.
Brown the meat: turn the heat to high, add the ground beef, and break it up with your spoon as it cooks. Keep going until the meat is nicely browned.
Deglaze with wine: pour in the red wine and let it simmer for 1 minute to cook off the alcohol, scraping the bottom of the pan to get all the flavor.
Add the sauce ingredients: add the crushed tomatoes, tomato paste, bouillon, sugar, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir everything together and bring it to a simmer.
Simmer the sauce: lower the heat to medium and let it cook uncovered for 20–30 minutes. Stir occasionally and add a splash of water if the sauce gets too thick.
Optional slow simmer: for deeper flavor, simmer it longer. Add 3/4 cup water, cover with a lid, and cook on very low heat for 2 to 2.5 hours, stirring now and then. Then uncover and let it simmer for another 20 minutes to thicken.
Cook the spaghetti: cook spaghetti in salted water, 1 minute less than the package says. Save 1/2 cup of the pasta water, then drain.
Toss pasta with sauce: add the cooked spaghetti to the sauce with a bit of the pasta water and toss everything gently over medium heat for 1–2 minutes until the sauce clings to the pasta.
Serve and garnish: serve hot with parmesan and parsley on top if you like.

Notes

Brown the meat well: don’t rush this step. Let the beef cook until it’s deep brown with little crispy bits. This adds rich flavor to the whole sauce.
Use good-quality canned tomatoes: cheap ones can taste sour. If yours does, add a little more sugar to balance it out.
Don’t skip the bouillon cubes: they give a strong beefy taste that makes the sauce extra rich like it’s been cooking for hours.
Simmer uncovered if short on time: cooking without a lid helps the sauce thicken and the flavors concentrate faster.
Save and use pasta water: starchy water helps the sauce stick to the spaghetti, making everything taste better and look silky.