Quick Spaghetti Bolognese
Looking for an easy pasta recipe? This quick spaghetti Bolognese is your answer. The 30 minutes Bolognese sauce is simple, delicious, rich and flavour packed.
This deliciously easy spaghetti Bolognese recipe is so simple to make that you can’t hate on it.
Spaghetti Bolognese, or Spag Bol, as fondly called in the UK, is one recipe I make all the time. A little confession here: I have never made it the Italian way, and one of the reasons is that I don’t have the time and patience to simmer the meat sauce for about 1 to 2 hours.
I mean, really. The only time you will find me cooking any meal for this long is when I am using slow-cooking lamb shoulder, lamb leg or roasting Christmas Turkey.
This recipe might not be the authentic Italian one, but I sure did not compromise on the taste. Most importantly, this recipe only takes 30 minutes, but it tastes like the real deal.
My daughter likes her bolognese sauce served over her spaghetti, while I love mine tossed in the pasta sauce.
Related recipes: gnocchi bolognese, instant pot bolognese, and rigatoni bolognese.
Read what Lynda Says (via Pinterest) about the recipe
“Much easier than the old fashioned way. ❤️ I also never stir in the tomato chunks. To make it go further I add a can of pasta sauce, and put it on top (do not stir)”
Why This Quick Spaghetti Bolognese Recipe Works
- The Bolognese sauce is made with fresh ingredients
- This recipe is ready in 30 minutes which makes it a perfect weeknight dinner after a long and busy day
- A family favourite and I have honestly haven’t come across anyone that doesn’t like spag bol.
- It can be made ahead of time. It tastes even better the next day and can stay up to 4 days in the fridge.
- Spaghetti Bolognese offers alternative ways of serving it. If you don’t like the sauce in your spaghetti, then you can serve the rich meat sauce on top of your plain cooked spaghetti.
- This recipe is so easy to make that a child could make it under supervision.
What you will need
Beef mince (ground beef)
Chopped onions
Chopped garlic
Beef bouillon cube (beef stock)
Tomato paste
Canned chopped tomatoes (crushed tomatoes)
Bay leaves
Chopped fresh parsley
Pasta water or water (you can also use red wine)
Worcestershire sauce
Salt and black pepper
Basil and Pecorino to serve
Vegetable oil substitute with olive oil
How To Make Quick Spaghetti Bolognese
Here is how to make spaghetti bolognese step by step
Start off by frying the chopped onions in the oil until soft and translucent, say 1 to 2 minutes. Then add the garlic and fry for another 30 seconds to 1 minute.
Followed by the ground beef, and cook until the mince is browned and no longer pink.
Add the remaining ingredients and simmer over medium heat for another 5 to 8 minutes. (When adding the stock cube, crumble it into the sauce or add it to the sauce and use the back of a ladle to break it into the sauce. Mix to combine)
While waiting for the sauce to simmer, boil the spaghetti according to instructions with salt (cook between 7 to 10 minutes). Drain and reserve about 1 cup of the pasta water.
Add about half a cup of pasta water to the ground beef sauce or as needed if it is too thick and mix to combine. Continue to cook on low heat for another 15 minutes. (add more water if need be, stirring occasionally and keep an eye so it doesn’t burn) check for salt and pepper and adjust to preference.
Take it off the heat and serve. Bolognese sauce can be served over the spaghetti or tossed in the sauce.
Related post: If you love this recipe then you would love and enjoy the baked version, check out these easy baked spaghetti recipe or baked tortellini, it is delicious and soon to be one of your go-to weeknight dinners.
Learn how to make the instant pot version using frozen ground beef.
How To Serve Spaghetti Bolognese
- It can be served with grated cheese such as parmesan, pecorino or strong cheddar cheese
- Sprinkle some fresh herbs on top of the meat sauce, basil or parsley works a treat
- Serve with some homemade garlic bread. Yes, homemade because it is better than shop-bought, and it is so easy to make too. make it in the air fryer if you have one.
Here Is A Quick Overview of How To Make The Italian Version
Italian Bolognese calls for finely chopped or ground celery, carrots, onions and pancetta. These are then cooked on low heat until it is reduced and a bit caramelised but not burnt.
It is followed by ground beef and pork mince. This is then fried until brown. Red or white wine is added to deglaze the pan and to add flavour to the rest of the dish.
Finally, it is finished off with tomato paste and water which is then allowed to simmer down until reduced and oil floats on top of the sauce.
Tips
- Make this easy spaghetti bolognese recipe yours. Add any dried or fresh herbs of choice.
- The meat sauce tastes even better the next day, which makes it perfect for a make-ahead recipe.
How to store
Leftover spaghetti bolognese can be stored in the fridge for up 3 days. It freezes well too for up 3 months.
To reheat: you can reheat in the microwave or over the stovetop.
Other Recipes On the Blog
If you made this quick spaghetti Bolognese recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest
Quick Spaghetti Bolognese
Equipment
- saucepan
Ingredients
- 500 g ground beef (mince meat)
- 1 small onion finely chopped chopped
- 2 cloves garlic chopped chopped
- 1 Beef bouillon cube I love knorr or OXO brand
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 400 g canned chopped tomatoes
- 1 tbsp vegetable oil
- 2 Bay leaves
- Handful fresh parsley chopped
- 1 cup pasta water, red wine or water
- 2 tbsp Worcestershire sauce
- 1 tsp salt, more to add to the spaghetti
- ½ tsp Black pepper or to taste
- red pepper flakes to taste
- fresh Basil to serve
- Pecorino to serve
Instructions
- saute chopped onions in oil over medium heat until soft and translucent. Then add the chopped garlic and saute for another 30 seconds to 1 minute.
- Add the ground beef to the sauted aromatics and cook until the beef is browned and no longer pink.
- Add chopped tomatoes, tomato paste, Worcestershire sauce, chopped parsley, dried oregano, bay leaves, salt, black pepper, red pepper flakes, beef stock and simmer on medium heat for another 5 to 8 minutes. (When adding the stock cube, crumble into the sauce or add to the sauce and use the back of a ladle to break it into the sauce. Mix to combine)1 Beef bouillon cube, 2 tbsp tomato paste, 1 tsp dried oregano, 400 g canned chopped tomatoes, 2 Bay leaves, Handful fresh parsley chopped, 2 tbsp Worcestershire sauce, red pepper flakes
- Whilst you are waiting for the sauce to simmer, boil the spaghetti according to the packet instructions in salted water (cooks between 7 to 10 minutes or until al dente). Reserve about 1 cup of the pasta water then drain.
- Add about half a cup of pasta water to beef sauce or as needed if it is too thick and mix to combine. Continue to cook on low heat for another 15 minutes. (add more water if need be, stirring occasionally and keep an eye so it doesn’t burn) check for salt and pepper and adjust to preference. Take it off the heat and serve over spaghetti with grated Pecoroni/parmesan and fresh basil. You can even toss the spaghetti into the mince sauce
Notes
• Make this recipe yours, add any dried or fresh herbs of choice • The meat sauce tastes even better the next day and that makes it perfect for a make-ahead recipe.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
The recipe originally was published in September 2019. It how now been updated for housekeeping, no changes made to the recipe.
Whoa…I made the mistake of salting the beef with the onions, then forgetting about the salt in the bouillion cube. THEN I oversalted my pasta! So this was WAAAAY too salty. But these are all ingredients I usually have on hand, and it’s easy to make, so I’m going to try it again! My husband thought the sauce more than overcame the salty pasta.
Thank you for the recipe, it was nice to make it for Sunday dinner in a pinch!
Love this recipe!
I noticed that Worcestershire sauce is not mentioned in the method. When is the best time to add it? Thanks
Hello Shirin, you add the Worcestershire sauce when you add the chopped tomatoes and the rest of the ingredients to the browned beef. Recipe now updated accordingly, thank you for calling my attention to it.
Thank you for this inspiration. Having abroad guests on Sunday and been cracking my head what to cook that wouldn’t have pepper lol
I can imagine how you feel Lola. Make this baguette garlic bread (https://www.thedinnerbite.com/baguette-garlic-bread/) alongside this bolognese. They wouldn’t stop singing your praises.
This recipe is really quick easy and delicious. Love it
Thank you, Chichi.