This fast-track recipe for Quick & Easy Spaghetti Bolognese makes a meat sauce that’s bursting with Italian flavor and cooks in just 30 minutes!
Serve this easy meal with a warm loaf of Garlic Bread for the perfect Italian meal everyone will love!
Speedy Spaghetti Bolognese
What’s your favorite pasta dish? That’s a difficult question, right? There are so many great ones! I could never pick just one, but this recipe is definitely one of my favorites.
Not only is this Spaghetti with Bolognese incredibly delicious, but it’s easy to make as well! Whether you’re new to cooking or have advanced skills, this simple version of an Italian classic can be home-cooked from scratch and enjoyed by the whole family.
Why This Recipe Works
- Cooking with fresh aromatics like garlic and onion adds big flavor, which is key to quick and easy recipes.
- Using a combination of fresh and dried herbs gives it a boost in flavor.
- Seasoning the sauce well with salt and pepper makes all the difference in shortening cooking time; it brings out the flavors of all the ingredients.
What Is Spaghetti Bolognese
Bolognese sauce is an Italian dish made up of a meat-based tomato sauce served with spaghetti.
Best Ingredients For Bolognese Sauce
- Whole Plum Tomatoes are best because they are picked and canned at perfect ripeness.
- Ground Beef Ground beef that’s 80 – 85% lean ground beef needs some fat to give flavor and keep it tender and moist.
Maintaining Moisture In Ground Beef
Adding baking soda to the ground beef maintains moisture by stopping the proteins from binding too fast (which dries out the meat).
To do this, mix a ¼ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.
Flavoring A Quick Bolognese Sauce
When you change a long cook dish to a quick and easy recipe, the best way to add flavor is to season well. So many people are afraid of salt, but you can learn to use it well.
The key to seasoning is to taste your food. Start with a little salt in the beginning and allow the food to cook before tasting for seasoning.
The reason you should wait is that as the food cooks down, the liquid evaporates, but the salt remains. Taste at the end and season to taste (adding a little at a time). Seasoning should be done well so no salt will be added at the table.
Stovetop Instructions
You can find the full, printable recipe at the bottom of this post, complete with slow cooker instructions (click the button above), but you can read detailed instructions with step-by-step instructions and photos below.
Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry for another minute.
Add the ground beef
Fry until fully cooked and no pink shows at all in the meat. Then add the tomato paste and mix it with the meat. Add the oregano.
Brown the meat well. This adds a ton of flavor!
Add the tomatoes, parsley, and season with salt and pepper.
Simmer for 15 minutes. Serve with freshly cooked spaghetti, and enjoy every last bite!
This dish is a real crowd-pleaser and is loved by adults and kids alike!
Freezing and Making Ahead
- To freeze Bolognese sauce, store in an airtight, freezer-safe container and freeze for up to four months (once defrosted, it cannot be frozen again).
- This Bolognese Sauce can be made ahead and refrigerated in an airtight container for two days.
For Best Results
- When cooking the Spaghetti, salt like you mean it. This is the only chance you get to add flavor to your spaghetti.
- Seasoning the meat with salt and pepper adds an extra kick of flavor which is key to speeding up the cooking time of this sauce.
- Make this sauce your own by adding whatever fresh or dried herbs of your choice or even some red wine which can be added and cooked down before adding the tomatoes.
- When adding the dried oregano, try rubbing it between your palms to release maximum flavor.
- Use good quality tomatoes when shopping for ingredients – don’t skimp, the better quality the tomatoes, the better the sauce will be.
- If you have the time, simmering the sauce for longer will add a deeper flavor.
- For extra depth of flavor, add a half cup of the wine of your choice before adding the tomatoes.
- To fix bitter sauce, add 1/8 teaspoon of baking soda or a 1/2 teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity dissipates.
FAQs
Typically, spaghetti sauce is a meatless tomato sauce, while bolognese sauce is a meat based sauce made with ground beef.
Cook it until the sauce reduces and thickens on its own. This not only thickens the sauce but adds a ton of flavor.
Bolognese Sauce should simmer with the lid off to allow it to reduce, deepen in flavor and thicken.
Did you make this?
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Let’s Make Quick and Easy Spaghetti Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 pound ground beef
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes
- 3 cloves garlic chopped
- 2 tablespoons tomato paste (UK tomato puree)
- 1 good sized handful fresh parsley chopped
- Salt and pepper to taste
- ½ pound spaghetti
- Grated Pecorino Romano or Parmesan cheese for serving optional
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
- Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the oregano and tomato paste and mix with the meat.
- Add the tomatoes, parsley, and bring to a boil. Season with the salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).
- Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).
- In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).
To Finish The Pasta In The Sauce
- Begin by bringing a large pot of salted water to a boil. Cook the pasta until it is just shy of al dente. Reserve a mugful of the pasta cooking water before draining the pasta.
- Add the drained pasta to the Bolognese sauce over medium heat, along with about 1/2 cup of the reserved pasta water. Gently toss for approximately 2 minutes or until the spaghetti reaches your desired doneness and is well coated with sauce. Add more pasta water as needed to loosen.
Slow Cooker Method
- Follow the instructions for the stovetop method through step 3. Transfer the sauce to a slow cooker. Cover and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Cooking longer on low heat will allow the flavors to meld together more deeply.
Tips + Notes
- Seasoning the meat with salt and pepper adds an extra kick of flavor which is key to speeding up the cooking time of this sauce.
- Make this sauce your own by adding whatever fresh or dried herbs of your choice or even some red wine which can be added and cooked down before adding the tomatoes.
- When adding the dried oregano, try rubbing it between your palms to release maximum flavor.
- Use good quality tomatoes when shopping for ingredients – don’t skimp, the better quality the tomatoes, the better the sauce will be.
- If you have the time, simmering the sauce for longer will add a deeper flavor.
- For extra depth of flavor, add a half cup of the wine of your choice before adding the tomatoes
- To fix bitter sauce, add 1/8 teaspoon of baking soda or a 1/2 teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity dissipates.
Nutrition Information:
Update Notes: This post was originally published on Feb 2, 2015, but was republished with step by step instructions, new photos, tips, FAQs and a video in August of 2018.
ScottB says
I love the look of this recipe because the ingredients are immediately to hand but can you offer an alternative to fresh parsley and in what measure. I buy it and it goes to waste from infrequent use so if there is a dried alternative I would prefer it accepting that it is not the same.
Erren's Kitchen says
Hi Scott, you can use dried parsley or herbs of your choice. Just add them a teaspoon at a time and taste to see if it’s to your liking. Or completely leave the parsley out. I hope this helps 🙂
ScottB says
Thank you Erren, this was delicious and I used the fresh parsley. A friend recommended I add cream to break down acidity but I only had butter and did that. Add more wine, it’s great.
Stupid question, I have a huge amount of leftovers which is great, how long can it stay in the fridge or must i freeze it. Sorry basic stuff but I’m still learning at 60 yrs old.
Erren's Kitchen says
Hi Scott, I’m so glad you enjoyed it. You can store it in the fridge for up to three days. If you’re going to freeze it, freeze the sauce without the pasta in an airtight container. Defrost thoroughly before using. I hope this helps 🙂
ScottB says
Thank You
Anonymous says
Best pasta ever !
Erren's Kitchen says
It is a true classic isn’t it? 🙂
Jade says
Made this for teenager and 3 friends. Demolished it!!! Thank you
Erren's Kitchen says
Fantastic! I’m glad they liked it 🙂
Ama says
Hiya. I’m trying to do this recipe for my cooking test i have. And I’m a bit confused with all of the decimals for the serving for one person.Is there any way to change that to whole numbers so I can understand it better?
Erren's Kitchen says
Hi Ama, I’ve sent you an email that should help with your issue. 🙂
Jack Kelly says
Hi Erren, I made this with your recipe and it turned out great! Thank You! I have a food blog (poppopcooks.com) Thank You Jack Kelly aka Poppop – That’s what my grandkids have named me.
Erren Hart says
Hey Jack, I just sent you an email 🙂
Wendy A Hunt says
Thanks for the great recipe, Erren! Is the nutritional information at the end of the recipe for 1 serving?
Erren Hart says
Hi Wendy, yes, it’s for 1 serving.
Gillian says
This recipe was spot on! Especially loved the little added tips to fix the bitterness or keep the meat tender. Cant wait to try more of tour recipes
Erren's Kitchen says
Amazing Gillian, I’m so pleased you liked it, and I hope you enjoy some more of my recipes 🙂
Cindy Ang says
I substituted the minced beef with chicken meat, minced of course. It tasted so good. So easy to prepare and so delicious. I am going to try all the recipes here.
Latreia says
Yummy 😋
Jane says
I love the recipe. I wish there was tips if sauce become bitter or sour. My sauce become bitter and source did some trial and error with sugar and baking powder ( ranout of baking soda, so close substitude it be nice a note about that). It worked though wish there was a note about it! It was delicous the dish!
Erren's Kitchen says
Thank you Jane, I’ll look into putting some more tips in there for just these situations. I’m glad you enjoyed it anyway 🙂
Erren's Kitchen says
I’m glad you liked it, I will look into your observations, thank you for taking the time to let me know 🙂
no name says
food