Spaghetti Bolognese Recipe (Easy & Delicious)

When I think of comfort food, Spaghetti Bolognese always comes to mind. It’s the kind of recipe that fills the house with the smell of simmering sauce and makes everyone gather at the table without asking twice. This dish has been on repeat in my kitchen for years, and I’ve picked up a few tricks along the way to make it extra rich and satisfying. If you love pasta nights as much as we do, don’t miss my Pasta Recipes collection for even more ideas.

One thing I’ve learned—this dish pairs beautifully with a simple side like pressure cooker mashed potatoes. Trust me, that creamy mash soaking up the sauce is next-level good.

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What You’ll Need

For this classic spaghetti dinner, I like to keep things simple and let the ingredients shine.

• Ground beef (or a mix of beef and pork): I love mixing meats for a richer sauce.
• Spaghetti pasta: Any brand works, but I always salt my pasta water well.
• Onion, carrot, celery: The trio that gives the sauce depth.
• Garlic: Freshly minced makes all the difference.
• Tomato paste & crushed tomatoes: They build that thick, savory base.
• Beef broth or red wine: Either one adds a rich layer of flavor.
• Olive oil & butter: Butter softens the acidity of tomatoes.
• Dried Italian herbs & bay leaf: They keep the sauce fragrant.
• Salt & pepper: Always season in layers as you cook.
• Parmesan cheese: A generous sprinkle on top makes it irresistible.

Whenever I make a big pot of sauce, I often save a little for later—because it’s just as handy as having instant pot rice ready in the fridge for busy nights.

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Step-by-Step Guide to Spaghetti Bolognese

This isn’t a difficult recipe, but giving the sauce a little time to simmer is the secret.

Step 1 — Prep the veggies

I start by finely chopping onion, carrot, and celery. The smaller the better, so they melt into the sauce. A quick sauté in olive oil gets them soft and fragrant.

Step 2 — Brown the meat

Next, I add the ground beef. Breaking it up well is key—I like using a wooden spoon to get it nice and crumbly. Let it get a little color; that’s where the flavor hides.

Step 3 — Build the sauce base

Stir in tomato paste and garlic until it darkens slightly, then add the crushed tomatoes, broth (or wine), herbs, and bay leaf. The kitchen smells heavenly at this point.

Step 4 — Let it simmer

I cover the pan loosely and let the sauce bubble gently for at least 30 minutes. Longer if I can. The flavors deepen, and the sauce thickens beautifully. (While it cooks, I might even start something like slow cooker BBQ ribs for tomorrow’s dinner.)

Step 5 — Cook the spaghetti

In a separate pot of salted boiling water, I cook the spaghetti just until al dente. Nothing worse than mushy pasta!

Step 6 — Combine & serve

I toss the pasta with some of the sauce so it clings well, then serve with extra sauce on top. A sprinkle of Parmesan and a fresh basil leaf finishes it off.

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Pro Tips & Easy Swaps

• Use half beef, half pork for deeper flavor.
• Add a splash of milk at the end—it makes the sauce velvety.
• If using wine, let it cook off for a couple of minutes before adding tomatoes.
• Double the sauce recipe and freeze half for later.
• Try whole wheat spaghetti for extra fiber.
• Add a pinch of nutmeg—it’s a secret Italian trick.
• Use fresh herbs if you have them; basil and oregano are wonderful.
• Make it spicy with a pinch of red chili flakes.

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Serving Ideas & Variations

This dish is hearty on its own, but here’s how I like to switch it up:

• Serve with garlic bread to soak up the sauce.
• Add a crisp green salad for balance.
• Swap spaghetti for tagliatelle or rigatoni.
• Make it lighter with ground turkey instead of beef.
• Try it as a topping for baked potatoes.
• Use leftover sauce in a lasagna the next day.
• Sprinkle fresh parsley along with Parmesan for a pop of color.

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Common Mistakes (and How to Fix Them)

• Sauce too thin: Let it simmer uncovered until it thickens.
• Pasta too soft: Always check 1–2 minutes before package instructions.
• Too acidic: Stir in a little sugar or butter at the end.
• Clumpy meat: Break it up early with a spoon as it cooks.
• Overcrowded pan: Brown meat in batches if needed.

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Frequently Asked Questions

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You’ll Also Love

• Garlic Butter Shrimp Pasta — a quick pasta night favorite.
• Vegetarian Lasagna — layers of veggie goodness and cheesy comfort.
• Instant Pot Mac and Cheese — creamy, kid-approved, and ready in no time.

For more pasta inspiration, check out my full Pasta Recipes collection.