This spaghetti bolognese recipe is a reliable option for busy weeknights. Made with mostly pantry staples, it requires around 15 minutes of hands-on preparation. The beef and tomato sauce then simmers gently, giving you time to get on with other things while it cooks.
This spaghetti bolognese recipe is part of my Flexible Weeknight Dinner Plan. If you want stress-free weeknight dinners without meal-planning overwhelm, find out more here.
Why You Will Love this Spaghetti Bolognese Recipe
It seems like every family has their own beloved spaghetti bolognese recipe. This is my version.
I love it because the sauce is rich, especially if you have time to let it simmer for a while. The addition of mushrooms brings an extra umami flavour to the sauce. Some people add carrots, but I prefer to avoid that sweetness that they bring.
All in all, this is a perfect weeknight recipe. It is filling, inexpensive, and extremely flavoursome. I like to serve it with some green salad and, if I have time, some garlic bread for an extra special side.
If you like this recipe, I think you would also enjoy my stovetop chili recipe.
Spaghetti Bolognese Ingredients
- 1-2 tbsp olive oil, for frying
- 1 onion, sliced
- 500 g minced beef
- 1 clove garlic, minced
- 200 g button mushrooms, sliced
- 1 400 g can chopped tomatoes
- 250 ml stock
- 1 ½ tsp salt & pepper, to taste
- 100 ml wine (optional)
- Spaghetti and parmesan, to serve
Minced Beef
This is the main part of the recipe, so it is important to get the best quality you can. I buy mine from the butchers, as they have it on special offer every Wednesday. It ends up being cheaper than at the supermarket and a lot better quality. If you do get yours from the supermarket, try to get the ground beef with only 5% fat.
As a substitute, you can also use ground turkey. Ground pork is an option, but it is a lot fattier than ground beef so it would be a good idea to do 50 % beef and 50 % pork.
Tinned Tomatoes
When you are buying tinned tomatoes, be aware that there is often water added, which alters the taste. If possible, buy the brand with the smallest percentage of added water.
How to Make this Easy Spaghetti Bolognese Recipe
Fry the onions gently for 3 minutes in olive oil. Add the minced beef and fry until browned all over (around 5 minutes).
Add the mushrooms and continue frying for 3 minutes. Then add the minced garlic, salt, and pepper.
Next, add the tinned tomatoes, stock and wine, if using. Bring to the boil, reduce the heat, and simmer gently for 20–30 minutes, or up to an hour if you have time.
Serve over spaghetti, or other pasta of your choice, with a sprinkle of parmesan and a side of green salad.
Tips:
- As the bolognese sauce simmers, the flavours will develop and become richer. Leave it to simmer for as long as you can, I promise, it will be worth it!
- This spaghetti bolognese tastes even better reheated, which makes it a great option for batch cooking at the weekend (see make ahead options below).
- I like to serve this with spaghetti, but it tastes great with any kind of pasta.
- For extra veg, serve with a green salad.
- To make this meal feel extra special, I sometimes like to serve it with some garlic bread.
Make Ahead Options
When cooking from scratch every day, it’s great to have some meals in the freezer for those days when you just don’t feel like cooking. This is the perfect dish to freeze. I let the sauce cool completely, then transfer it to a freezer bag and freeze it as flat as possible so that it is easier to defrost.
When you are ready to eat it, defrost it overnight in the fridge and then reheat on a medium heat until it is piping hot all the way through. Cook the pasta and you have a delicious dish ready to eat in minutes!
Dishes like this spaghetti bolognese are often even better reheated, so next time you make this recipe, why not make double and save half for later?
This bolognese sauce keeps in the fridge for up to 3 days, or in the freezer for up to 3 months.
Did you try this recipe, let me know how you liked it in the comments below!
And don’t forget to check out my Flexible Weeknight Dinner Plan for more quick and easy recipes.
Spaghetti Bolognese Recipe
Ingredients
- 1-2 tbsp olive oil for frying
- 1 onion sliced
- 500 g minced Beef
- 1 clove garlic minced
- 200 g button mushrooms sliced
- 1 400 g can chopped tomatoes
- 250 ml stock
- 1 ½ tsp salt & pepper to taste
- 100 ml wine optional
- Spaghetti and parmesan to serve
Instructions
- Fry the onions gently for 3 minutes in olive oil. Add the minced beef and fry until browned all over (around 5 minutes).
- Add the mushrooms and continue frying for 3 minutes. Then add the minced garlic, salt, and pepper.
- Next, add the tinned tomatoes, stock and wine, if using. Bring to the boil, reduce the heat, and simmer gently for 20–30 minutes, or up to an hour if you have time.
- Serve over spaghetti, or other pasta of your choice, with a sprinkle of parmesan and a side of green salad.
Notes
- As the bolognese sauce simmers, the flavours will develop and become richer. Leave it to simmer for as long as you can, I promise, it will be worth it!
- This spaghetti bolognese tastes even better reheated, which makes it a great option for batch-cooking at the weekend (see make ahead options below).
- I like to serve this with spaghetti, but it tastes great with any kind of pasta.
- For extra veg, serve with a green salad.
- To make this meal feel extra-special, I sometimes like to serve it with some garlic bread.
Leave a Reply