Easy Spaghetti Bolognese
This is the bolognese for busy weeknights: a soffritto of onion, carrot and celery, browned ground beef, a splash of milk for tenderness and crushed tomatoes simmered just long enough to turn rich and glossy. Make a double batch; it freezes perfectly and tastes even better the next day.
Updated
- Prep Time
- 10 mins
- Cook Time
- 50 mins
- Total Time
- 1 hr
- Servings
- 6 servings
Easy Spaghetti Bolognese at a glance
Soften chopped onion, carrot and celery in olive oil, add garlic, then brown 500 g ground beef until it reaches 71°C (160°F) and no pink remains. Stir in tomato paste, milk, crushed tomatoes, oregano and a bay leaf and simmer for 30-40 minutes. Toss with 400 g cooked spaghetti and serve with parmesan and basil.
- Total time
- 1 hr
- Calories
- 520 per serving
- Protein
- 28 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Sauce
Pasta
To serve
Equipment
Large deep skillet or Dutch oven · Large pot · Wooden spoon · Colander
Quick Directions
- 1
Cook the vegetables
Heat the olive oil in a large deep skillet over medium heat.
- 2
Brown the beef
Turn the heat to medium-high, add the beef and break it up with a wooden spoon.
- 3
Add milk and tomatoes
Stir in the tomato paste for 1 minute.
- 4
Simmer
Bring to a gentle simmer, partly cover and cook for 30-40 minutes, stirring occasionally, until thick and rich.
- 5
Cook the pasta and serve
Meanwhile, cook the spaghetti in a large pot of well-salted boiling water until al dente.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy spaghetti bolognese.
- 1
Cook the vegetables
Heat the olive oil in a large deep skillet over medium heat. Add the onion, carrot and celery and cook for 6-8 minutes, stirring often, until soft. Add the garlic and cook for 1 minute.
- 2
Brown the beef
Turn the heat to medium-high, add the beef and break it up with a wooden spoon. Cook for 6-8 minutes until browned with no pink remaining; ground beef is safe at 71°C (160°F). Spoon off excess fat if needed.
- 3
Add milk and tomatoes
Stir in the tomato paste for 1 minute. Pour in the milk and simmer until it has mostly evaporated, about 3 minutes. Add the crushed tomatoes, oregano, bay leaf, salt, pepper and sugar, if using.
- 4
Simmer
Bring to a gentle simmer, partly cover and cook for 30-40 minutes, stirring occasionally, until thick and rich. Add a splash of water if it gets too thick. Remove the bay leaf.
- 5
Cook the pasta and serve
Meanwhile, cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain. Toss the spaghetti with half the sauce and a splash of pasta water, then serve topped with the remaining sauce, parmesan and basil.
Recipe Tips
- Chop the vegetables very finely, or pulse them in a food processor, so they melt into the sauce. Picky eaters will never find them.
- The milk may sound unusual, but it is traditional in bolognese and makes the meat tender.
- Tossing the pasta with some sauce and pasta water helps the sauce cling instead of sliding off.
Variations
- Use half ground beef and half ground pork for a richer sauce.
- Add 125 ml of red wine after browning the beef and let it reduce before the milk.
- Serve the sauce over tagliatelle, penne or gluten-free pasta, or use it for lasagna.
Nutrition (per serving)
| Calories | 520 |
|---|---|
| Protein | 28 g |
| Carbs | 62 g |
| Fat | 17 g |
| Saturated fat | 6 g |
| Fibre | 6 g |
| Sugar | 9 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the sauce in an airtight container for up to 4 days.
- Freezer
- Freeze the sauce, without pasta, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a saucepan over medium heat, stirring, until bubbling and hot all the way through.
Easy Spaghetti Bolognese FAQs
How long should bolognese sauce simmer?
At least 30-40 minutes for a weeknight sauce. Longer simmering, up to 2 hours on very low heat, makes it even richer, as long as you add a splash of water when it thickens too much.
Why add milk to bolognese?
Milk is a traditional ingredient in bolognese. It tenderizes the ground meat and softens the acidity of the tomatoes for a rounder, richer sauce.
What is the best pasta for bolognese?
In Italy, bolognese is served with wide, flat noodles like tagliatelle, which hold the sauce well. Spaghetti is the most popular choice at home, and penne or rigatoni also work.
Can I freeze spaghetti bolognese?
Yes. Freeze the sauce on its own for up to 3 months and cook fresh pasta when you reheat it. Cooked pasta turns soft after freezing.
