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Homemade spaghetti Bolognese recipe

Homemade spaghetti Bolognese recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

After experimenting in the kitchen I came up with this delicious Bolognese sauce. It's an absolute must for pasta lovers.

26 people made this

IngredientsServes: 8

  • 2 tablespoons of olive oil
  • 1 stick of celery, washed and sliced
  • 2 cloves of garlic, crushed
  • 1 large onion, finely chopped
  • 1 red pepper, seeded and cubed
  • 1 carrot, peeled and sliced
  • 6 rashers of smoked bacon, cubed
  • 1/2 large glass of red wine
  • 200ml beef stock
  • 3 tablespoons tomato puree
  • 400g tin of chopped tomatoes
  • 1/4 teaspoon of freshly grated nutmeg
  • salt and pepper to taste
  • 450g (1 lb) lean minced beef
  • 1 tablespoon chopped fresh basil
  • fresh spaghetti and grated Parmesan cheese to serve

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. After preparing all the ingredients heat 2 tablespoons of olive oil in a large heavy pan and add all the vegetables and cook for 5 minutes.
  2. Add the smoked bacon and fry for another 2 minutes.
  3. Add the red wine, stock, tomato puree, tin of tomatoes and nutmeg, simmer for 25 minutes. Add salt and pepper to taste.
  4. While the sauce is simmering fry the mince in a large frying pan until cooked.
  5. When the sauce has been simmering for 25 minutes turn off the heat and add the fresh basil.
  6. Blitz the sauce in a blender or processor until it is smooth and has no lumps.
  7. Pour over the cooked minced beef and coat thoroughly, serve on a bed of freshly cooked spaghetti and sprinkle with freshly grated Parmesan cheese. All you have to do now is sit back and enjoy with a glass of wine. Perfecto!

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

If making this to serve with the kids, drink the wine while your making it Great recipe!-04 Sep 2013

by Rachy

Mine turned out a bit watery as I didnt have a hand blender, however used a potato masher instead. I also added olives for a bit of different flavour-28 Apr 2009(Review from this site AU | NZ)

Homemade spaghetti Bolognese recipe - Recipes

Peel carrot till nothing left and chop peelings in to squares, cut pepper into chunks and slice mushrooms. When the onions are brown add in the carrot, pepper and mushrooms.

When all is soft (usually takes 5 minutes on medium heat), add in the mince. MAKE SURE ALL MINCE IS COMPLETELY BROWN TILL MOVE ONTO NEXT STEP. Put on a pan of water, will take long time to boil.

Add in the chopped tomatoes and tomato puree, stir together. Then crumble 1 Oxo cube into the bolognese, add 1 Oxo cube into very little water (in a jug) and stir with a fork till is all crumbled and is smooth, add to mixture.

After that, crush the garlic and add, then add in the herbs for flavour. Turn down the heat and let cook for 20 minutes.

When 5 minutes to go, add the pasta to a pan of boiling water and cook till soft (to know when ready either try it, of if have tiles in your kitchen, throw the pasta at it, if it sticks it is ready). If doing this for family/dinner party better too cook much before the meal, the flavours will come together longer and give a better taste to the dinner.

Best Bolognese Sauce

Bolognese is so much more than just a meat sauce. It&rsquos the ultimate way to transform a package of ground beef into something show-stopping. When the temperature starts to drop, what sounds better than pasta smothered in rich, hearty, umami-bomb bolognese? NOTHING.

Developing these delicious flavors, however, takes a little bit of time. Two hours. That might sound laborious, but it&rsquos really hands off. Time plus low heat allows each ingredient to &ldquodo its job,&rdquo lending its distinct flavor, melding, and transforming your bolognese into something magical. So yeah, we&rsquod say it&rsquos worth it. Here&rsquos how to nail it.

Build your base.

Starting out with a mirepoix, i.e. onion, carrot, and celery, is the foundation for a great bolognese. Finely chop your vegetables, &ldquosweat them out&rdquo in olive oil (you don't want too much color, sauté them until they're translucent), and they&rsquoll basically disappear into the sauce, leaving their sweet and savory flavors behind.

Maximize flavor.

Fragrant garlic, rich and tangy tomato paste, a splash of dry white wine (you can use red, too!), and aromatic bay leaf are what amp up the sauce even more, taking your bolognese to the next level. So don't skip any of these building blocks.

Give it time.

Cooking your sauce for a total of almost two hours might seem tedious, but trust us, it&rsquos worth it. Simmering allows the wine to cook off and concentrate and for all the flavors to really get to know each other.

Finish with milk.

Adding milk may sound strange here, but it&rsquos actually ESSENTIAL to rounding out a true bolognese. Simmering a whole cup of milk for 45 minutes turns the sauce silky and the meat tender.

Serve your bolognese over pasta and be sure to garnish with lots of freshly grated Parm. In fact this is one of our favorite meals to cook and store for later in the week, so why not double the recipe and freeze half? Think of it as a gift to yourself on a night when you&rsquore short on time and scary hangry.

Made this recipe? Comment below and let us know what you think!

Editor's Note: The introduction to this recipe was edited on September 30, 2020.

Recipe Summary

  • 1 ½ teaspoons butter
  • 1 ¼ teaspoons olive oil
  • ½ pound portobello mushrooms, chopped
  • ¼ cup chopped onion
  • ¼ cup chopped carrot
  • 2 tablespoons chopped celery
  • 2 tablespoons white wine
  • ½ cup beef broth
  • 1 ¼ teaspoons tomato paste
  • 1 teaspoon butter
  • 2 ounces enoki mushrooms
  • 3 ½ tablespoons heavy cream
  • 1 pinch ground nutmeg
  • salt and pepper to taste

Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.

Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.

Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.


In a medium skillet, heat 2 tablespoons of the olive oil. Add the carrots, onions and garlic. Season with the sugar and a generous pinch of salt. Cook for 10-12 minutes over medium heat or until the vegetables become tender and start to brown. Add the canned tomato and simmer over low heat, 10-12 additional minutes.

Heat a large skillet and add the remaining olive oil. When the oil begins to smoke lightly, add the ground beef in a single layer and season generously with salt. Brown the meat over medium heat, 5-8 minutes, and stir in the red pepper flakes. Stir in the white wine and simmer over medium heat until the wine cooks out and melds with the beef, 5-8 minutes. Taste for seasoning. Pour the tomato sauce and the milk over the ground beef. Stir to blend. Simmer over medium heat 2-3 minutes then, shut off the heat and allow the sauce to rest.

In a large pot, bring 6 quarts of water to a rolling boil. Add the 3 tablespoons salt. Bring the water back up to a boil. Add the spaghetti and cook for 8-10 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. In a large colander, drain the pasta. Reserve some of the cooking liquid.

Toss the pasta in the skillet with the Bolognese. Stir to coat with the sauce. Taste for seasoning. Add pasta liquid if needed. Serve with Parmesan.

When you are craving a hearty bowl of pasta that your whole family will love, look no further than this bison bolognese. This hearty spaghetti with meat sauce is simple to prepare and only has to simmer for about 45 minutes before you have a pot of steaming savory tomato sauce that is packed so full of meat and flavor that you&rsquore going to want to double this already giant batch to freeze for later.

What is bolognese?

Bolognese sauce is an Italian sauce that is heavy on the meat, and traditionally light on the tomato and includes milk or cream. This recipe isn&rsquot an authentic bolognese in that sense because I love the tomato, but this recipe is definitely more bolognese than marinara, so there you have it.

I suppose an argument could be made for calling this a spaghetti and meat sauce, but that&rsquos not what I ended up landing on here. No matter what you want to call it, you&rsquore going to want to whip this up one of these nights, stat.

Can I use a different kind of ground meat instead of bison?

Absolutely. Any type of ground meat could work in this delicious sauce. Try adding in some ground venison, elk, caribou, or even moose in this versatile sauce. Or you can always stick to ground beef as well, which is a great standby if wild game meat isn&rsquot available.

What is the difference between a marinara and a bolognese?

Marinara is typically made without meat, and is a simple sauce of fresh tomatoes, basil, garlic, and olive oil.

Bolognese, on the other hand, typically contains meat as the main ingredient, with some tomatoes, seasonings, and dairy cooked into the mix as well. It is generally very thick and hearty, and hits a totally different set of notes than marinara.

How to make bolognese sauce

Bolognese sauce is easy to make, but it does require some forethought and some time. A great bolognese can take several hours to make properly, so make sure you have some mental energy or a really great reminder/alarm system to keep an eye on it.

Step 1

The first step is to brown your meat, onions and garlic in a large Dutch oven over medium-high heat. Don&rsquot skimp on the seasoning when you cook your meat. The little things really make a big difference as you build the various layers of your sauce.

Step 2

Next, add in the red wine. Don&rsquot skip this part either. A good full-bodies red wine with Pinot Noir or Malbec will be perfect here. You don&rsquot need a lot, maybe a cup or a bit more if you are feeling generous with your bottle, but it makes a really big difference in the end result.

Step 3

Next comes the tomatoes and the olive oil and the rest of the seasonings. Get the best tomatoes you can. I have mine on order from Amazon, and they come monthly. That&rsquos how much I care about sauce. You can find a link to my favorites down in the recipe card.

Step 4

This step is the hardest. It is just patience. You need to simmer your sauce, stirring it frequently, for about 2-3 hours ideally. Don&rsquot forget to stir though. Meat sauces really like to let the meat sink and if you aren&rsquot stirring enough or have the heat up too high, it can scorch. If you end up with a scorched pot, read on for how you can *possibly* save your sauce.

Step 5

Once you&rsquove gone and spent all of that time and effort on the sauce, don&rsquot go and ruin your perfect pasta dinner with botching the noodles! The key to the perfect noodle is to make sure you are properly salting your water.

How salty should it be?

You should take a taste. It should taste like seawater. Salty enough so you can REALLY tell it is salt water, not so salty you want to immediately spit it out.

How to save a bolognese with scorched meat on the bottom

If the unthinkable happens and you forget to stir your sauce and wind up with a scorched-bottom pan, don&rsquot worry! Also &ndash DO NOT SCRAPE THE BOTTOM OF THE PAN.

That&rsquos always my first instinct so I can check and see &ldquohow&rdquo burned it is. Ridiculous, I know. So RESIST. The moment you break through that layer into the burned portion, that flavor will wind up through the whole entire pot.

If you&rsquove scorched the bottom of your sauce, the first thing you want to do is to kill the heat on your stove.

Next, carefully spoon all the sauce that isn&rsquot stuck from the burnt pot into a fresh pot, leaving that burnt layer intact.

If you can manage to do this, you&rsquoll likely save the bulk of your sauce from the garbage can! Leave the burned sauce in the burned pan and soak it in water with a dryer sheet in it overnight. It should come off very easily in the morning.

What should you serve with bolognese?

I&rsquom a traditionalist when it comes to my spaghetti and sides, so on my table you&rsquore likely to see a giant caesar salad along with a loaf of french bread spread with garlic spread and lightly toasted in the oven.

If I&rsquom making this ragu for company and I&rsquom feeling particularly ambitious, you might find this Grilled Garlic Twisty Bread on the table as well.


One of the reasons I like make making homemade sauce is because I can control what goes into the sauce. I can limit the sugar AND include secret vegetables that I want the kids to actually eat! With Spaghetti Bolognese, I can hide carrots into the sauce and they never know! Since the sauce is really blended down, they don’t detect them, which is a win in my book!

When we first got married, my Mother-in-law made a different version of Spaghetti and meat sauce then what I was used to. They like to focus more directly on the actual sauce and not a lot of meat. For my family, the meat was the focus! More meat the better!

Before we get to the recipe for Spaghetti Bolognese, here are a couple of facts about Spaghetti Bolognese.


Bolognese Sauce is basically a meat based sauce that originated in Bologna, Italy.


That is the great thing about this sauce! It can be made homemade, semi-homemade, or totally from a jar!

A jar? WHAT? That is a disgrace! No, not really. Sometimes life is just to busy and spending hours prepping this sauce isn’t possible. Especially when it comes to dinner on a weeknight! Until recently, I hadn’t found a store bought spaghetti sauce that I really liked.

That is until I discovered Ragu Simply Pasta Sauces!

These new sauces are flavorful and come in the following sauces: Traditional, Chunky Garden Vegetable, Chunky Marinara, and Flavored with Meat!


If you prefer to make your Bolognese homemade, you can add in beef, carrots, peppers, mushrooms, stock, black pepper, garlic and onions.


They make the sauces with 100% olive oil, vine-ripened tomatoes, has no added sugar, and have ingredients like carrots, bell peppers, zucchini, onions, and spices!

Now you can get your kids to eat their veggies without them actually SEEING the vegetables! Another reason I am loving the new Ragu Simply Pasta Sauces is that they have no artificial colors, no artificial flavors AND NO high-fructose corn syrup!

Ragu recently connected with 1,000 moms across America and talked to them about what bothers them the most when it comes to eat prepared food and that is how they came up with these amazing sauces!


Spaghetti sauce is basically a marinara sauce made with a lot of tomatoes. Bolognese is more of a meat sauce with just a touch of tomato for flavor.

Spaghetti Bolognese


  • 2 tablespoons extra virgin olive oil
  • 1 1/4 pounds ground sirloin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan Romano Grated Cheese
  • 12 oz Spaghetti
  • 24 oz jar of Ragu Simply Pasta Sauce
  • One bay leaf


Heat oil in a large skillet over medium heat. Once the pan is ready to go, add in the ground beef and brown on all sides.

Then add in the pepper and kosher salt. Cook 10 minutes, frequently stirring until the meat is cooked thoroughly. Reduce heat to low.

Add in the Pasta Sauce and simmer 35 minutes. Meanwhile, cook pasta according to package directions.

Five minutes before sauce is done simmering, remove bay leaf, add in the Parmesan cheese. Stir.

To make bolognese sauce, heat oil in a large saucepan over a medium heat. Add onions, carrot, garlic and herbs. Cook, stirring occasionally for about 5 minutes, or until soft.

Add mince. Cook, stirring to break up mince with a wooden spoon, for about 5 minutes, or until browned. Stir in paste, then wine. Bring to boil. Add tomatoes, stock cubes and water. Season.

Return bolognese to boil. Cover. Gently boil, stirring occasionally, for 30 minutes. Uncover. Gently boil for further 15 minutes, or until thickened. Stir in basil.

Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Add bolognese sauce. Toss to combine.

Tips for this recipe

  • Addsugarifneeded: Depending on the brand of tomatoes you use (and if you opt to use the beef stock instead of wine), you may need a few teaspoons of white sugar to counteract the acidity. Taste and adjust to preference.
  • Go light on the salt: This recipe uses reserved pasta water (which is salted), bouillon cubes, and salty parmesan cheese. These ingredients provide just the right amount of salt seasoning for me. Of course, you can always add a bit more salt if that’s what you prefer.
  • Emulsifythepasta: The final step of tossing the meat with reserved pasta water and hot pasta is one of the “secrets” to Italian pasta. It’s called emulsifying and that’s how you get a luxurious sauce that coats every bit of pasta. More info here.


Have you been told to sprinkle cooked pasta with oil after cooking? The idea is to keep it from clumping, but you’ll also keep the sauce from clinging to the pasta! Follow the tip above for emulsifying pasta to help the spaghetti and sauce work together beautifully.

How To Make Gordon Ramsay’s Spaghetti Bolognese At Home

The spaghetti Bolognese recipe is one such recipe that no one would like to miss. It is a very famous recipe in Britain and isn’t actually an authentic Italian recipe. Nevertheless, it is delicious and definitely worth a try.

I learned Gordon Ramsay’s Bolognese sauce recipe from a cooking video he did. I must say, I haven’t tasted any other Bolognese sauce like the one made from his recipe. If you are having pasta cravings, then this meat-loaded pasta recipe is the one for you.

To make Spaghetti Bolognese, firstly fry bacon in a pan. Add the onions, carrots, and garlic for frying once softened, add minced beef to it. Then, pour some wine, bring it to a boil and reduce it to one-third. Make sauce with celery and tomatoes. Add cooked spaghetti, cover the pan and cook for a while. Sprinkle some pepper on the top.

This was just a sneak peek of the detailed recipe. Check out the additional information such as nutritional value, ingredients involved and a step-by-step description of the recipe down below. But before going to the complete recipe, let’s check out some other recipes by some famous chefs.

1. Gordon Ramsay’s Fish And Chips– Gordon Ramsay is a brilliant chef. His recipe for fish and chips is one of the best and really famous. Fish and Chips is one of the most popular breakfast items in the UK and Gordon Ramsay is a chef who makes the best fish and chips.

2. Bobby Flay’s Beef Chili- If you are thinking of making a spicy beef chili, then there’s nothing better than Bobby Flay’s recipe. It is a combination of beef, beer, spices to make it flaming hot but also chocolate and maple syrup to add sweetness and balance the spice.

3. Jamie Oliver’s Pasta Pesto with Chicken– If you want a pasta recipe that is delicious, fulfilling and is not at all difficult to make, then Jamie Oliver’s recipe of the pasta pesto with chicken is a great one to try. It is part of Jamie Oliver’s 15-minute meal and gets ready in no time.

4. Gordon Ramsay’s Lobster Capellini– Chef Gordon Ramsay’s lobster capellini recipe is a delight to have with the delicious lobster pasta sauce. Not many people can make an excellent lobster sauce like this.