Best Spaghetti Bolognese
The good news is this delicious Spaghetti Bolognese recipe is low-carb excluding the spaghetti, nut-free, and egg-free depending on the ingredients in the spaghetti. With some substitutions, it can also be gluten-free and dairy-free.
Bolognese, often referred to as Bolognese, Spagbol, or Ragù alla Bolognese, reflects the region’s emphasis on rich, hearty flavors and the use of quality ingredients.
The sauce is a harmonious blend of ground beef meat slowly simmered to allow the flavors to meld together, creating a deeply flavorful and satisfying sauce. Whether enjoyed as a cozy family dinner or served up for a special occasion, it never fails to delight with its comforting aroma and robust taste.
Many Italian restaurants have added spaghetti bolognese to their menus to cater to the requests of ignorant tourists, but some refuse to serve it. The reason for this is simple: ragù alla bolognese doesn’t stick to spaghetti, it slips away. To properly enjoy this dish, it is recommended to slow-cook it for several hours and serve it with tagliatelle or maccheroni, which are better suited to capture this beautiful, tasty sauce.
We have been making this Spagbol this way for many years, and it’s never failed us. The sauce should be thick, not runny, slightly red in tone, and rich tasting. When served, it should cling to each strand of pasta, while the pasta itself should be cooked to perfection—tender yet with a slight bite to it and coated in delicious melted butter.
What’s To Love?
💕 No oven is required.
💕 Doesn’t require any hard-to-find ingredients.
💕 Tastes as good as it looks with its rich, bold flavors.
💕 Is a hearty and filling dish that satisfies even the heartiest appetites.
💕 Is a fantastic dish for entertaining guests.
💕 Often tastes even better the next day as the flavors have had time to meld together.
💕 Great for making in advance.
Have you already tried Spaghetti Bolognese? If so, let us know how it was…we can’t wait to hear all about it!
Spag-Bol Origin
Originating from the city of Bologna in the Emilia-Romagna region of Italy, this dish has become a staple in Italian cuisine and a beloved comfort food for many. Its popularity extends far beyond Italy’s borders, making it a ubiquitous presence on menus in restaurants around the globe.
Ragù traces its roots back to medieval Italy when slow-cooked meat sauces were common. Over time, this sauce evolved, with each region putting its spin on the recipe. In Bologna, the sauce gradually took on the characteristics that would define Spaghetti Bolognese as a rich, meaty sauce that often includes other vegetables.
Spag-Bol Varieties
There are several variations of the ragù, which is a meat-based sauce. The most popular ones are the Bolognese-style ragù, the Neapolitan-style ragù, and the Sicilian-style ragù. Bologna and Naples are cities located on the Italian peninsula, while Sicily is an island. Additionally, the ragù can be prepared without tomatoes and is referred to as Bianco (which means ‘white’).
Let’s Talk Ingredients
We don’t claim to replicate the traditional SpagBol, but is a close version adaption. We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Oil — use rice bran oil because it withstands high temperatures.
- Mince — use beef steak mince, as other varieties can be low quality.
- Onion — use red onion for sweetness.
- Wine — use a Spanish red wine such as Rioja.
- Tomatoes — use canned plum tomatoes as they produce a better flavor.
- Mushrooms — preferably use chestnut mushrooms as they have a lovely flavor.
- Garlic Cloves — provides a subtle garlic flavor.
- Tomato Puree — is used purely to provide a natural deep color.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Herbs— use mixed herbs; they provide a lovely flavor and are easier to use compared to buying individually.
- Pasta — traditionally fresh or dried spaghetti is used for this dish.
- Cheese — use grated parmesan.
- Butter — is added to the spaghetti once cooked, it prevents the strands from sticking together.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Oil — use a good-quality high-smoking point oil such as coconut oil.
- Mince — a mix of beef and pork can be used, but it should be half-half. For a vegan or vegetarian option, use textured protein.
- Onion — use white onions.
- Garlic — use 2 tsp of garlic puree for convenience.
- Wine — use red wine stock pot instead of buying a bottle of wine.
- Pasta — use gluten-free spaghetti, tagliatelle, or maccheroni for a more traditional Italian note.
- Cheese — use dairy-free parmesan or your favorite; we sometimes use grated cheddar out of convenience, but it still tastes great.
- Butter — use dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the Spaghetti Bolognese might differ, particularly if you’re substituting many ingredients.
If you have made the Bolognese with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Spaghetti Bolognese is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ We think it’s best to chop the onions, mince the garlic, and chop the mushrooms before doing anything else and set aside in different bowls. The onions and garlic need to be cooked first and then set aside.
▶︎ Afterward, add the mince to the pan to brown. Once browned and broken up, add the remaining ingredients, including the onion and garlic. Combine all the ingredients well before cooking for 30 minutes.
▶︎ About 15-20 minutes into cooking the bolognese sauce, begin to cook the spaghetti pasta according to the package instructions. Drain the cooked pasta, add the butter, and mix well. To serve, divide the cooked spaghetti among serving plates. Spoon the bolognese sauce over the spaghetti. Garnish with grated parmesan cheese.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Spaghetti Bolognese? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Frying Pan – to simmer the Bolognese sauce.
- Saucepan – to cook the spaghetti.
- Chopping Board – to chop the onions, mushrooms, and garlic.
- Garlic Press – to mince the garlic or use a mini chopper.
- Mini Chopper – we find it easier to finely chop the onion and garlic, than use a sharp knife and chopping board.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.
Hard-wearing KitchenAid Frying Pan with heavy-gauge forged aluminum, fast heating, extreme durability, scratch resistance, 3-layer German-engineered non-stick coating, matte stainless steel handles for a cool and secure grip, induction-ready, oven safe up to 220°C, dishwasher safe and stackable for easy storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Spaghetti Bolognese is frequently eaten as a standalone meal, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ We usually serve our Spaghetti Bolognese with crusty garlic bread; you could also use a slice of toasted baguette. Both are perfect for soaking up the delicious sauce.
▶︎ Another option that’s particularly good for gatherings is toasted bread topped with a mixture of diced tomatoes, garlic, basil, and olive oil. Everyone loves it because it offers a fresh and tangy contrast to the pasta.
▶︎ If you’re looking for a good wine, try a medium—to full-bodied red wine such as Rioja, Chianti, Sangiovese, or Barbera. Of course, not forgetting that there will be 3/4 of a Rioja leftover from the ingredients, too. They all magically complement the richness of the bolognese sauce and enhance its flavors.
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Thank you for checking out Spaghetti Bolognese!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Best Spaghetti Bolognese
Ingredients
- 2 tbsp Rice Bran Oil
- 500 grams Beef Steak Mince or a mix of beef and pork
- 300 ml Red Wine or red wine stock pot
- 400 grams Canned Plum Tomatoes
- 1 large Red Onion
- 300 grams Chestnut Mushrooms
- 2 Garlic Cloves or 1-2 tsp garlic puree (paste)
- 50 grams Tomato Puree
- pinch Himalayan Salt
- 1½ tbsp Mixed Herbs
- 400 grams Dried Spaghetti
- 100 grams Parmesan Cheese grated
- 30 grams Butter
Equipment
Method
- Chop the onions, mince the garlic, and chop the mushrooms. Set aside in different bowls.
- Heat oil in a large saucepan over medium heat. Add the chopped onions and cook until softened for about 3-4 minutes.2 tbsp Rice Bran Oil, 1 large Red Onion
- Add the minced garlic and cook for a further minute. Set aside in a bowl.2 Garlic Cloves
- Increase the heat to medium-high and add the beef to the saucepan. Cook, breaking up the meat with a spoon, until browned and cooked through.500 grams Beef Steak Mince
- Add the crushed tomatoes, wine, salt, tomato puree, mushrooms, and mixed herbs. Add the onion and garlic back to the pan.300 ml Red Wine, 400 grams Canned Plum Tomatoes, 300 grams Chestnut Mushrooms, 50 grams Tomato Puree, pinch Himalayan Salt, 1½ tbsp Mixed Herbs
- Combine well.
- Bring the sauce to a simmer, then reduce the heat to low. Cover slightly with a lid and let the sauce simmer gently for about 30 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
- About 15-20 minutes into cooking the bolognese sauce, begin to cook the spaghetti pasta according to the package instructions until al dente, this is about 10 minutes. Drain the cooked pasta, add the butter, and mix well. Set aside.400 grams Dried Spaghetti
- Once the bolognese sauce has thickened to your desired consistency, taste and adjust the seasoning if needed.
- To serve, divide the cooked spaghetti among serving plates. Spoon the bolognese sauce over the spaghetti. Garnish with grated parmesan cheese.
- Serve hot and enjoy!
Nutrition
Notes
- Use high-quality ingredients. Opt for lean ground beef or a mixture of beef and pork, and use a good quality red wine otherwise, the end result could be watery.
- When sautéing the ground meat, brown it well. This will develop rich, caramelized flavors and enhance the overall depth of the sauce.
- Slowly cooking the Spagbol allows the flavors to meld together and results in a thick, rich sauce.
- Cook the spaghetti until al dente or slightly firm to the bite—this is usually 10 minutes. Overcooked pasta can become mushy and not hold the sauce as well.
- Remember to salt the pasta water generously for added flavor.
- Taste the sauce before serving and adjust as needed. You may need to add a little salt or herbs, or if it is too thick, more wine.
- Spagbol can be made ahead of time and reheated. It often tastes even better the next day as the flavors develop.
- Allow the bolognese to rest for 5 minutes before serving to allow the flavors to meld.
- For a more traditional approach, use fresh pasta.
Private Notes
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Spaghetti Bolognese every time.
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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
