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There are a few secrets to creating the Best Spaghetti Bolognese recipe and here I’ll show you exactly what they are! A delicious and easy bolognese that your family are going to fall in love with.

Spaghetti bolognese is one of the easiest dinners you’ll ever make! Follow me…

spaghetti bolognese overhead shot with garlic bread and forks

The BEST Spaghetti Bolognese

Spaghetti Bolognese – the ultimate comfort food. The comfiest of comfort food if you will, and literally my favourite home-cooked meal of all time. With so many different recipes out there, it’s difficult to know what’s truly good advice. The beauty of this dish is there really isn’t a right or wrong way to make it. Having said that, I’m here today to present my argument for the BEST way to make it! 

This is a recipe I’ve been making for too long I care to remember and one I hold close to my dear bacon-wrapped heart. One I’m now super duper excited to be sharing with you! Here’s why you’ll love it:

  • Rich in flavour – This spaghetti bolognese has a deep, rich flavour that’s an absolute treat to the taste buds.
  • Thick in texture – Ever plated up bolognese on spaghetti and 5 minutes later it’s swimming in its own juices? This bolognese is thick and luxurious and plonks on top of spaghetti beautifully.
shot of spaghetti bolognese plated up in white bowl with steam floating off

Tips for the Best Spaghetti Bolognese

1. Spaghetti Bolognese with Red Wine

Yep, you guessed it. My first absolute must ingredient is red wine in a bolognese. Adding a good glug of red wine to a bolognese gives a gorgeous depth of flavour. That and beef & red wine are a match made in heaven.

What wine to use for spaghetti bolognese?

Doesn’t need to be anything OTT. A cheap bottle of dry red, something like Cabernet Sauvignon or Merlot. Having said that, I keep to the general rule of thumb, if you wouldn’t drink it, don’t cook with it!

2. Spaghetti Bolognese with Bacon

A guy with a blog called ‘Don’t Go Bacon My Heart’ adding bacon to a bolognese, who’d have thought!? But all jokes aside bacon in a bolognese is an absolute must. It adds a smoky twang to the bolognese and also pairs nicely with the beef. Pork and beef are often a combo of meats that go neatly together, just like making meatballs. The bacon also adds a second layer of texture which compliments the ground/minced beef.

3. Time

If you ignore the wine and bacon, for heaven’s sake please don’t ignore this tip. Ever been rushing around trying to cook a quick bolognese, serving it on the spaghetti and BAM. It’s sat in a pool of watery tomato juice. Oh, and the meat is pretty rough too. Yep, we’ve all been there.

The key to a delicious bolognese is allowing the mince to simmer with the lid on for a minimum of 90 minutes. This not only allows the beef to soak up all those gorgeous flavours but keeps it mouthwateringly tender. As there is a fair amount of liquid in this recipe it’s crucial to allow the bolognese to naturally thicken.

Did you know?

Bolognese tastes even better the next day! Resting it in the fridge will let the flavours mingle together to create more depth of flavour. If I’m serving for company I’ll often make it the day before and reheat it before serving.

closeup shot of bolognese on spaghetti with parmesan next to it

How to make Spaghetti Bolognese

My advice is to use a large heavy-top pot, like a Dutch oven or casserole pot. The reason being is as you’re simmering the bolognese for so long, you don’t want the steam to leak out, as this will reduce the sauce. So, a heavy lid is essential!

How long to simmer bolognese?

I simmer with the lid on for 90mins, then the lid off for around 15mins. The simmering with the lid on will tenderise the beef and marry the flavours. The lid off will reduce and thicken the sauce.

Bolognese using Tomato Passata

Some recipes use canned tomatoes, some just use tomato paste. I love using tomato passata to create a thick, smooth and luscious sauce. If you’ve never used tomato passata before, it’s essentially pureed tomatoes. The tomatoes are cooked and strained to make a thick tomato sauce. It’s sold in all supermarkets in jars or cartons.

You’ll notice I don’t use a full Soffritto (the Italian holy trinity – onion, celery and carrot). This is for no other reason than it’s not how I grew up making it and I haven’t strayed from the recipe since. Having said that, you can absolutely fry some celery and carrot alongside the onion if you’d like.

Process shots: fry bacon then remove (photo 1), fry onion and garlic (photo 2), fry beef then stir in tomato paste (photo 3), simmer wine then add stock, passata, Worcestershire sauce, herbs, bacon and seasoning (photo 4), simmer (photo 5), stir through parmesan (photo 6).

6 step by step photos showing how to make bolognese

Spaghetti Bolognese FAQ

What is the best beef for spaghetti?

I use ground beef with a fat percentage of around 12%. This will add some nice fatty flavour, but not so much that it needs draining. If you only have fatty beef, say 20%, I recommend draining some of the fat away or it might be too oily at the end.

Can I use dried herbs in bolognese?

I usually go fresh, I find they work slightly better and give a slightly more ‘authentic’ flavour. But you can substitute dried if that’s all you have.

Can you freeze bolognese?

Sure can! Just allow the bolognese to cool, then pop it in an airtight container (or freezer bags) and pop it in the freezer.

How do you reheat frozen bolognese?

Thaw in the fridge overnight and then heat on the stove. Add a splash of water to thin out if needed. Just make sure the beef is piping hot.

What to do with leftover bolognese?

Stir it through rice, make a bolognese quesadilla, stuffed bolognese peppers, OR, my favourite thing to do is Leftover Bolognese Sliders!

hand sprinkling parmesan over bolognese

Serving Spaghetti Bolognese

When it comes to serving bolognese, you’ve got two options:

  1. Cook and drain the spaghetti, then serve individual portions with the bolognese on top.
  2. Toss the spaghetti through the sauce then serve individual portions. This is the more authentic way and will garner slightly better results. The sauce will thicken around and cling to the pasta (I’ve added the technique in the recipe card below.

What to serve with spaghetti bolognese?

However you choose to plate it up and whatever you choose to serve it with, a good helping of freshly grated parmesan is always a must!

Alrighty, let’s tuck into the full recipe for this spaghetti bolognese shall we?!

hand twisting fork into spaghetti bolognese

How to make the Best Spaghetti Bolognese (Full Recipe & Video)

Perfect Spaghetti Bolognese
5 from 13 votes

The Best Spaghetti Bolognese (Family Approved)

By: Chris Collins
There's a few secrets to creating the Best Spaghetti Bolognese recipe and here I'll show you exactly what they are! A delicious and easy bolognese that your family are going to fall in love with. I recommend reading the notes before diving into the recipe.
Prep: 15 minutes
Cook: 1 hour 45 minutes
Total: 2 hours
Servings: 6 people
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Equipment

  • Sharp Knife & Chopping Board
  • Large Deep Pot with Heavy Lid (for bolognese)
  • Wooden Spoon
  • Jug (for stock)
  • Large Pot, Colander & Pasta Tongs (for spaghetti)
  • Fine Cheese Grater
  • Serving Spoon

Ingredients 

  • 150g / 5oz diced Smoked Bacon Lardons (see notes)
  • 1 large White Onion, finely diced
  • 3 large cloves Garlic, finely diced
  • 1kg / 2.2lb Minced/Ground Beef (see notes)
  • 2 heaped tbsp Tomato Puree (Tomato Paste in US)
  • 1 cup / 240ml Red Wine (see notes)
  • 1x 700g/25oz jar of Tomato Passata (pureed/strained tomatoes in US)
  • 240ml / 1 cup Beef Stock (see notes)
  • 3/4 cup / 100g Sun Dried Tomatoes, finely diced
  • 2 large sprigs of Fresh Rosemary, finely diced
  • 1 small bunch of Fresh Basil, finely diced (1 small bunch is typically 30g/1oz)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Sugar, or to taste
  • 1/2 tsp EACH: Salt & Pepper, plus more to taste
  • 500g / 1lb Dried Spaghetti
  • 20g / 1/4 cup Freshly Grated Parmesan, plus extra to serve

Instructions 

  • Add the bacon to a large deep pot then turn the heat to medium. Fry until crisp with the fat rendered down, then remove and place to one side, leaving the excess fat behind. Add the onion to the leftover fat and fry until soft and golden (top up with a dash of oil if needed). Add the garlic and fry for another 30 seconds or so.
  • Increase the heat slightly to medium-high then add the beef and fry until browned all over, breaking it up with your wooden spoon as you go. Stir in the tomato paste and fry for a minute or so, then pour in the wine. Simmer for 3-4 minutes to allow the beef to soak up the wine and burn off the alcohol (the pungent alcohol smell should mellow out).
  • Pour in the passata and shake out the jar with a splash of water (I do 1/4 cup). Stir in the beef stock, bacon, sun dried tomatoes, basil, rosemary, Worcestershire sauce, sugar, salt and pepper then bring to a simmer. Pop on the lid, reduce the heat to low and simmer for 1 hour and 30 minutes, stirring a few times during. This length of time is important as it tenderises the beef and marries the flavours together.
  • Remove the lid and simmer for a further 10-15 minutes, or until the sauce thickens. Timings will vary depending on how much it reduced during simmering. It should still be nice and saucy, but not watery. Stir in the parmesan until it melts, then check for seasoning and adjust if needed.
  • Add the spaghetti to salted boiling water and cook until al dente. Drain and serve the bolognese poured over the spaghetti with extra parmesan.
  • Optional: To mix the bolognese and spaghetti together, make sure you undercook the pasta by a minute and reserve 1-2 cups of the pasta water. Add half the bolognese to a large pan over medium heat and add half the spaghetti with a good splash of pasta water. Toss until the spaghetti turns red and the sauce thickens, clings to the pasta and is no longer watery. Serve then repeat with the second batch. If you have a very large pan you can try one batch, I just find it easier tossing in smaller batches.

Video

Notes

*Update – Recipe updated on 14/01/25 with very minor tweaks. The main one is that I now fry the bacon before the beef, instead of frying the beef and removing it. Not only is this easier, but it allows the beef to soak in the wine too. Not a major difference, but it’s just how I find myself making these days. Video will be updated to reflect this!
a) Beef – I usually go for around 12% fat. This gives more flavour than lean beef. If you’ve only got high-fat beef, say 20%, I recommend draining some fat when you cook. 
b) Beef stock – I use 1 cube (which should be for 450ml/2 cups water) and use it to make 240ml/1 cup. Just to get a stronger, more condensed flavour. If you’re using ready-made stock try and use a good quality one to keep the flavour of the bolognese nice and rich.
c) Red Wine – This is an important ingredient as it adds a gorgeous depth of flavour to the bolognese. Most, if not all of the alcohol will burn off, but if for whatever reason you don’t want to add it then just use more beef stock. I’m no wine expert but usually go for something like Cabernet Sauvignon or Merlot. In all cases make sure it’s dry, not sweet.
c) Bacon – I always go for smoked, just for an extra punch of flavour. If you can’t find lardons just use thick-cut bacon. If you can find pancetta that works perfectly too!
d) Parmesan – Ensure you’re using freshly grated, not the powdered stuff!
e) Time/Consistency – Hugely important to simmer for at least an hour and a half. Also important you’ve got a heavy lid to go on top (so the steam doesn’t escape and reduce the sauce too much). The bolognese should still be pretty saucy by the end, but if for whatever reason it’s too watery, just conitnue simmering. If it’s too thick, just stir in a splash of the pasta water to thin it out.
f) Freezing – Perfect to freeze leftovers! Just allow to cool, pop in an airtight container and store in the freezer. Thaw in the fridge overnight and heat on the stove (with a splash of water if needed).
g) Calories – Based on using no extra parmesan, 12% beef, shared between 6.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 769kcal | Carbohydrates: 69.95g | Protein: 47.31g | Fat: 29.46g | Saturated Fat: 7.186g | Polyunsaturated Fat: 1.43g | Monounsaturated Fat: 8.501g | Trans Fat: 0.854g | Cholesterol: 102mg | Sodium: 424mg | Potassium: 1477mg | Fiber: 4.9g | Sugar: 9.85g | Vitamin A: 1153IU | Vitamin C: 20.6mg | Calcium: 106mg | Iron: 6.04mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For a delicious twist on the classic bolognese check out my Sausage Ragu and Chorizo Bolognese!

Delicious Ground Beef Dinners

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
5 Knockout Dinners You’ll NEVER Stop Making
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47 Comments

  1. Lea Cowin says:

    The recipe doesn’t say when to add back lardons nor when to add the stock.
    And the video shows the order differently from the written word.

    I haven’t yet tasted this as it’s just started on its 90.min simmer!
    Loved your cottage pie. Thanks

    Reply
    1. Chris Collins says:

      Hi Lea! Thanks so much for spotting that. I’ve just recently updated the recipe and tweaked the order slightly (if you went with the original order that’s absolutely fine). In the process of updating the video 🙂 C.

      Reply
  2. Susan Scott says:

    Hi Chris,
    I made your recipe the other day and I have to say it was and is, (loads in the freezer), absolutely deeeeelicious!! Thank you.

    Reply
    1. Chris Collins says:

      So pleased to hear, Susan! 🙂 C.

      Reply