This spaghetti bolognese sauce is a traditional dish made with a rich and hearty bolognese meat sauce. Simple enough for a weeknight dinner and ready in under an hour!

Spaghetti bolognese sauce with pasta on a white plate.

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Easy Spaghetti Bolognese Recipe

This spaghetti bolognese sauce is a traditional Italian recipe with rich and hearty flavor. It’s one of my favorite easy pasta recipes, as well as spaghetti and meatballs and lasagna.

The best part about making this weeknight spaghetti bolognese sauce is that it’s made in one pot and ready in under an hour. If you have time, simmer the homemade sauce even longer, though, and it will make the spag bol even more flavorful.

Why I Love This Bolognese Sauce

  • Easy bolognese recipe: This meaty bolognese sauce recipe only needs to be simmered for 20 minutes! Compared to the classic, it’s perfect for busy weeknights.
  • Meaty tomato sauce: Hearty meat simmered in a homemade pasta sauce made from scratch with sweet tomatoes and fragrant herbs is satisfying comfort food!

Ingredient Notes

Spaghetti bolognese sauce in a pot with wooden spoon.

Find the full printable recipe with specific measurements below.

  • Sweet onion and garlic: Both aromatics flavor to the marinara sauce.
  • Ground meat: I like to use a mixture of ground beef and ground pork to add more savory flavor to the spaghetti bolognese sauce.
  • Seasonings: Salt, pepper, dried basil, dried oregano, and red pepper flakes. Brown sugar brings out the sweetness in the tomatoes.
  • Half-and-half: This adds a richness and creaminess to the spaghetti bolognese sauce. Heavy cream or whole milk can be used, or omit it for a spaghetti sauce.
  • Parmesan: Finely shredded fresh Parmesan cheese melts into the sauce and balances the acidity of the tomatoes. Use a Parmesan rind instead if you like.
  • Dry red wine: Adds complexity to the sauce and balances the other flavors.
  • Tomatoes: I used San Marzano crushed tomatoes, fire-roasted diced tomatoes and tomato paste which gives the quick bolognese sauce depth of flavor.
  • Spaghetti: Our go to when making this easy bolognese recipe although a classic Italian dish would use flat and wide pasta noodle like tagliatelle or pappardelle.

How to Make Spaghetti Bolognese Sauce

Melt butter over medium-low heat in large skillet or pot. Add onion with pinch of salt and cook until translucent. Stir in garlic.

Turn heat to medium-high heat then add the meat. Drain any excess grease. Using a wooden spoon, stir in pepper, basil, oregano, red pepper flakes and remaining teaspoon salt. Cook until meat has browned.

Sauteing onion in a skillet.
Meat with seasonings in a skillet.

Add in brown sugar, half-and-half, wine, diced tomatoes, crushed tomatoes, tomato paste and parmesan. Stir and then simmer for 10 minutes. Cover and cook additional 20 minutes. Season with salt and pepper to taste.

Toss the meaty sauce with spaghetti, garnish with fresh herbs and enjoy!

Bolognese sauce simmering in a large skillet.
Close up of spaghetti bolognese sauce on a spoon.

Tips and Variations

  • Simmer time. While this is a quick and easy spaghetti bolognese sauce ready in 45 minutes, the longer it simmers the better the flavors meld together for an amazing sauce. Simmer it for hours on low heat or transfer it to a slow cooker if you have time.
  • Thickening the sauce. The longer spaghetti bolognese sauce simmers, the thicker it will be. If you are short on time, try adding in a teaspoon or two of tomato paste or tomato puree, as a thickening agent.
  • Thinning the sauce: Reserve some pasta water when draining the pasta to thin out the consistency of the pasta bolognese sauce.
  • Ragu: Finely chopped celery and carrot would make this more like a thick ragu. Dice vegetables small and saute with the onion.
  • Flavor boost: A splash of Worcestershire sauce and beef bouillon cube are not authentic but perfect to add flavor since we are cutting down on simmering time.
  • Without wine: Traditional homemade spaghetti bolognese sauce is made with red wine. I have used pomegranate juice or grape juice for a non-alcoholic substitute.
  • Toss pasta with sauce for serving: You can serve the bolognese sauce and pasta separately or you can mix them together before serving which is traditional!
Spaghetti bolognese sauce on a white plate with pasta and garnish.

Storing and Freezing Leftovers

  • Store: Cool easy bolognese sauce then store separately from spaghetti pasta in an airtight container for up to three days.
  • Freeze: Place the leftover sauce in a zip-top bag or airtight container and then let it cool. Press flat and then store in the freezer for up to 3 months.
  • Thaw: When ready to eat, thaw overnight in the fridge and then reheat on low on the stove top or in the slow cooker. Serve over spaghetti, it’s perfect for a busy night!
Spaghetti bolognese twirled on a fork.

Flavorful authentic Italian recipes are approved by even my picky eaters including easy this spaghetti recipe to creamy rigatoni and baked ziti.

More Italian Sauce Recipes

Spaghetti bolognese sauce with pasta on a white plate.

Spaghetti Bolognese Sauce

4.97 from 30 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10
This spaghetti bolognese sauce is a traditional dish made with a rich and hearty homemade meat sauce. It's simple enough for a weeknight dinner and ready in under an hour!
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Ingredients 

  • 2 Tablespoons unsalted butter
  • 1 cup diced sweet onion
  • 1 ½ teaspoons + pinch Kosher salt , or 1 teaspoon fine sea salt
  • 4 cloves garlic , minced
  • 1 pound ground beef
  • 1 pound ground pork , or pork Italian sausage
  • ½ teaspoon ground black pepper
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon crushed red-pepper flakes
  • 2 Tablespoons light brown sugar
  • ½ cup half-and-half , or heavy cream
  • 1 cup dry red wine , grape or pomegranate juice
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup tomato paste
  • ⅓ cup finely grated parmesan

For serving: Pasta

Instructions

  • In a large pot, melt 2 Tablespoons butter over medium-low heat. Stir in 1 cup diced onion and a pinch of salt. Cook 3 to 5 minutes, or until the onions are translucent. Stir in 4 cloves of garlic and cook 1 minute more.
  • Brown meat. Increase the heat to medium and add 1 pound beef and 1 pound pork. Break up the meat and cook until lightly browned. Drain any excess grease (I like to use a paper towel to absorb any excess). Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 2 teaspoons basil, 2 teaspoons oregano, and 1/2 teaspoon red pepper flakes. Cook 1 minute more.
  • Simmer. Stir in 2 Tablespoons brown sugar, 1/2 cup half-and-half, 1 cup wine, 1 can diced tomatoes, 1 can crushed tomatoes, and 1/2 cup tomato paste. Simmer 10 minutes. Stir in 1/3 cup parmesan cheese. Cover and simmer an additional 20 to 45 minutes, or until thickened and flavorful. Season to taste.
  • Serve over your favorite pasta.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Slow cooker: This sauce can also be made in the slow cooker. Cook the onions and meat, then add in the slow cooker with the remaining ingredients and let it cook all day on low.
Thickening the sauce: One of the main things that makes a thicker sauce is the amount of time that you let it simmer. The longer it simmers, the thicker it will be. You could also try adding in a little more tomato paste, since it acts as a thickening agent. I’d add in a teaspoon or two at first, so that you don’t alter the taste too much. Also, be sure to drain any excess grease from the meats to remove extra liquid.
Dairy component: A dairy component like milk, half and half or cream is typically always included in the sauce. I prefer to use half and half, however you can still use milk or cream. The dairy helps to give the bolognese a silkier consistency and keeps the meat tender.
Wine substitute: A traditional bolognese usually includes red wine, however I used pomegranate juice for a non-alcoholic substitute. It’s acidic and has a similar aroma.
Type of pasta: Our favorite pasta to serve over bolognese is classic spaghetti noodles. If I’m watching my carbs, sometimes I’ll serve over spaghetti squash and make a stuffed spaghetti squash boat for a healthier alternative. Feel free to serve over other types of pasta, like penne, rigatoni, macaroni or pappardelle.
Freeze: This recipe makes a lot, so we always end up freezing half for another time. Simply place the leftover sauce in a zip-top bag and then let it cool. Press flat and then store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat on low on the stove top or in the slow cooker. Perfect for a busy night!
Recipe credit: Adapted from The Pretty Dish. 

Nutrition

Calories: 332kcal, Carbohydrates: 16g, Protein: 21g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 75mg, Sodium: 585mg, Potassium: 705mg, Fiber: 3g, Sugar: 10g, Vitamin A: 698IU, Vitamin C: 12mg, Calcium: 118mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.