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Home » Recipes » Pasta

Spaghetti Bolognese Recipe

By Laura Fuentes Updated Mar 5, 2024

5 from 37 votes

Recipe

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My friends say my grandmother's recipe is the best spaghetti bolognese they've ever had. It's generous enough to feed the family and have leftovers for another day.

This classic meal will impress and satisfy a hungry family. This classic bolognese is always a winner!

a bowl of spaghetti bolognese
Jump to:
  • Easy Spaghetti Bolognese Recipe
  • Ingredients
  • How to Make Spaghetti Bolognese
  • Classic Spaghetti Bolognese Recipe

Easy Spaghetti Bolognese Recipe

This Spaghetti Bolognese recipe is the real deal. It reminds me of when I visited Italy in ’95 for the first time. The woman who managed the house where I stayed made what I thought was the best spaghetti sauce ever. This is as close as it gets.

This recipe is easy to put together, you probably have most of the ingredients on hand, and everyone loves it, so you don’t get any complaints!

You’ll need a little wine for the recipe, so either feel free to pop open a bottle and have a glass while you cook… or use that half a glass leftover from a dinner party. If you must omit the wine, know that the sauce will be fantastic but missing “something”.

My youngest loves this sauce so much that he waited for me to go inside to get a spoon to help himself to the bowl! So much for photographing the food intact. It ended up being all about him and the happiness he feels around good food.

a kid slurping spaghetti bolognese from a bowl

Ingredients

It might seem like the recipe itself has a lot of ingredients… but most are seasonings! And I’m sure you have most of them in your pantry.

Here’s what you need to make this classic Spaghetti Bolognese recipe, you’ll find the measurements in the recipe card below.:

  • Olive oil: for cooking.
  • Bacon: it’s always a tasty addition!
  • Aromatics: chopped and peeled onion, carrots, celery, and garlic.
  • Seasonings: salt, pepper, leaves bay, dried thyme, dried oregano, ground cinnamon, and ground nutmeg.
  • Ground beef: a classic ingredient for this delicious recipe.
  • Italian sausage: removed from casings or ground.
  • Tomato paste: for consistency and flavor.
  • Red wine: it builds the body of the recipe, and it cooks off -so it’s totally safe for the kids to eat. 
  • Crushed tomatoes: or swap them for pureed tomatoes.
  • Diced tomatoes: more tomato flavor!
  • Stock: broth or water work too; use whatever you have on hand.
  • Sugar: it cuts the acidity of the tomatoes.
  • Heavy cream: you can also use half & half or whole milk instead.
  • Unsalted butter: extra flavor!
  • Parsley leaves: fresh and chopped.
  • Spaghetti: we need pasta here!
  • Freshly grated Parmesan: what is spaghetti bolognese without cheese?

Cinnamon & Nutmeg in Bolognese

I learned about adding a bit of cinnamon and nutmeg to my bolognese from my grandmother in Spain to enhance and deepen the rich flavors of the sauce. Just a small amount gives the sauce a hint of having a “secret ingredient” that’s hard to replicate.

a bowl of spaghetti bolognese

How to Make Spaghetti Bolognese

Unlike some of the other amazing family dinner recipes, this Spaghetti Bolognese isn’t a quick 30-minute meal. I suggest you cook this on a weekend while you prep your food for the week and are in-and-out of the kitchen. Here’s the step-by-step:

  1. Cook the bacon
    In a large pot, heat the oil over medium-high heat. Add the chopped bacon and cook, stirring frequently, for about 5 minutes. Do not drain.
  2. Add the aromatics and seasonings
    Add the onions, carrots and celery and cook, stirring, until tender, about 5-7 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.
  3. Add the meat, tomato, and wine
    Add the beef and sausages, and cook, stirring, until no longer pink, for another 5 minutes. Add the tomato paste, stir to incorporate. Add the wine and mix in well to deglaze any “bits” that might be at the bottom of the pan. Continue to cook for about 3 minutes until most of the wine liquid has evaporated and a thick sauce remains.
  4. Bring to boil
    Add the canned tomatoes, broth, and sugar. Bring it to a boil.
  5. Let it simmer
    Reduce the heat to medium-low and let it simmer while you go about your business for about an hour to an hour and a half (yes, that long). Make sure you come back every fifteen minutes or so to stir so that nothing is stuck at the bottom of the pot (this is one of the reasons I love a good enamel-coated cast iron pot).
  6. Cook the pasta
    Meanwhile, cook pasta according to package directions. Drain and set aside.
  7. The creamy touch!
    While you cook the pasta (or in the final 15 minutes), add the cream (if using) and butter to the pot. Stir well and simmer for 2 minutes. Remove from the heat and cover to keep warm until ready to serve.
  8. Combine and enjoy!
    Serve spaghetti with the bolognese sauce sprinkled with Parmesan cheese.
a bowl of spaghetti bolognese

How to Store Leftovers

I recommend freezing leftovers of this classic bolognese sauce in ½ cup increments per person you wish to serve for future meals. In the fridge, keep extra sauce in an airtight container for up to 3 days or freeze in a freezer-safe container or zip bag for up to 3 months.

Having a stash of this sauce in the freezer is perfect for when you need a delicious meal idea for the family you can heat up fast!

Classic Spaghetti Bolognese Recipe

a bowl of spaghetti bolognese
Servings: 8
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 2 hours hrs
My friends say my grandmother's recipe is the best spaghetti bolognese they've ever had. It's generous enough to feed the family and have leftovers for another day.
5 from 37 votes
Print Pin

Ingredients

For the sauce:

  • 1 tablespoon olive oil
  • 3 strips of bacon, diced
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, finelly chopped
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 pinch ground cinnamon, recommended
  • ¼ teaspoon ground nutmeg, recommended
  • 1 pound lean ground beef
  • ½ pound Italian sausage, removed from casings
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 28 oz crushed tomatoes
  • 14 oz can petite diced tomatoes
  • 1 cup stock or broth, or water
  • 2 teaspoons sugar
  • ¼ cup heavy cream or half & half, optional
  • 1 tablespoon unsalted butter

Serve with:

  • 1 pound spaghetti
  • 1 cup freshly grated Parmesan

Instructions

  • In a large pot, heat the oil over medium-high heat. Add the chopped bacon and cook, stirring frequently, for about 5 minutes. Do not drain.
  • Add the onions, carrots and celery and cook, stirring, until tender, about 5-7 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.
  • Add the beef and sausages, and cook, stirring, until no longer pink, for another 5 minutes. Add the tomato paste, stir to incorporate. Add the wine and mix in well to deglaze any “bits” that might be at the bottom of the pan. Continue to cook for about 3 minutes until most of the wine liquid has evaporated and a thick sauce remains.
  • Add the canned tomatoes, broth, and sugar and bring to a boil.
  • Reduce the heat to medium-low and let it simmer while you go about your business for about an hour to an hour and a half (yes, that long). Make sure you come back every fifteen minutes or so to stir so that nothing is stuck at the bottom of the pot (this is one of the reasons I love a good enamel coated cast iron pot).
  • While you cook the pasta (or in the final 15 minutes), add the cream (if using), and butter. Stir well, and simmer for 2 minutes. Remove from the heat and cover to keep warm until ready to serve.
  • Meanwhile, cook pasta according to package directions. Drain and set aside.

To serve:

  • Serve pasta in a shallow plate. Laddle sauce over the top, and combine. Spinkle parmesan over the top.
  • Allow sauce to cool completely before freezing or storing.

Notes

This recipe yields enough bolognese sauce for 12 when served with pasta. We noted 8 servings in this recipe because 1lb of pasta serves 8. You can cook more or freeze extras for another time in ½ cup increments of sauce per person. 

Equipment

printed papers of weekly family meal plan
Ad Free Weekly Meal Plan $1
lodge cast iron pot 5q blue enamel
5qt Enameled Pot
bright green pasta strainer on a pot
Pasta Strainer
pasta spoon shaped like nessie
Fun Pasta Spoon
stack of pasta bowls
Pasta Bowls

Nutrition

Serving: 1 serving | Calories: 526kcal | Carbohydrates: 58g | Protein: 29g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 779mg | Potassium: 945mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3010IU | Vitamin C: 17mg | Calcium: 233mg | Iron: 5mg

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Comments

    5 from 37 votes (22 ratings without comment)

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    Recipe Rating




  1. Jeanette Cousins says

    August 09, 2024 at 9:44 am

    5 stars
    Best ever

    Reply
  2. Shelley says

    November 20, 2018 at 6:38 am

    5 stars
    What a fab recipe… so easy and bloody delicious! … and i am really sceptical about online recipes… this was super!

    Reply
  3. Philip O'Donovan says

    October 05, 2018 at 4:58 pm

    5 stars
    Absolutely fabulous spaghetti bolanase.A wee bit of work but well worth it.

    Reply
    • Laura Fuentes says

      October 07, 2018 at 8:30 pm

      I’m so glad! This is our go-to recipe as well.

      Reply
  4. Deanna says

    April 17, 2018 at 6:02 am

    5 stars
    i love it

    Reply
  5. Christina Z says

    December 19, 2016 at 5:58 am

    5 stars
    What green knife are you using in the cooking videos?? Can’t wait to try recipe

    Reply
    • Laura Fuentes says

      December 19, 2016 at 11:39 am

      Oh man… I don’t know! one we have on the set (it’s old)

      Reply
  6. Judy M says

    July 02, 2016 at 3:55 pm

    5 stars
    Have not even eaten this yet, and the kids are circling! Very close to the recipe that goes with my age-old Bon Appetit lasagna, but, as you said, with the secret ingredients (I put cinnamon and chocolate in my chili, so, yeah–added those with no issue ).

    Reply
    • Laura Fuentes says

      July 03, 2016 at 10:34 pm

      I’m so glad everyone is waiting for their own serving! I hope it was as much a success at your house as it is at ours.

      Reply
  7. Anaise Corbitt says

    November 16, 2013 at 10:51 am

    5 stars
    I just can’t wait to make this recipe! My husband literally walked in the door with boxes and boxes of venison from his hunting trip. Do you think I could use ground venison instead of beef?

    Reply
    • Laura Fuentes says

      November 18, 2013 at 2:35 pm

      This recipe is absolutely DELICIOUS with venison!! Please bring some over! 🙂

      Reply
  8. Patti says

    October 29, 2013 at 1:23 am

    5 stars
    I found this recipe this morning and made this for dinner tonight! I took your advice and doubled the recipe and I am SO happy that I did! A bonus, my picky 22 month old devoured two servings!!! My husband isn’t a wine drinker and said he could taste the wine (I didn’t notice it), so next time I will use half the wine. We have tons to freeze!!! Overall, delicious!!!

    Reply
    • Laura Fuentes says

      October 30, 2013 at 9:56 am

      So glad your family liked it! –especially your 22month old!Success!! Yes, the wine is optional and for those who are not wine drinkers at all… some might be able to taste it. If you brought the sauce up to a boil, the alcohol would have cooked off and left the sauce with a rich flavor. Of course, it’s totally optional for next time. OH, and the extra wine you have from the bottle… if you didn’t drink it… you can freeze it in 1/2 cup servings for next time! 🙂

      Reply
      • Lori Loranger says

        May 15, 2016 at 10:40 pm

        5 stars
        If you don’t want to add the wine, do I need to add some other liquid?

        Reply
        • Laura Fuentes says

          May 16, 2016 at 12:07 pm

          Lori, add some water or stock/broth. 🙂

          Reply
  9. Tanya says

    October 17, 2013 at 8:06 pm

    5 stars
    This was a huge hit for my family!! My kids who always try to “eat around” the sauce because they just want the noodles, loved this and asked for seconds, then my youngest asked if I could just pack the sauce for her lunch the next day! Thank you!

    Reply
  10. Casey S says

    October 04, 2013 at 9:30 am

    5 stars
    I am a terrible cook and this was my second big hit from Superglue Mom & Momables. The whole family loved it. Thanks, Laura! Personally I’m not a huge fan of italian sausage so next time I think I’ll do 1/4 lb and up the ground beef.

    Reply
    • Laura Fuentes says

      October 04, 2013 at 11:29 am

      If you are not a fan of italian sausage you can add a little bit more ground beef for sure. Thank you Casey for letting everyone know how much you loved the recipe!

      Reply
  11. Liz says

    September 15, 2013 at 6:27 pm

    5 stars
    Lots of work, but I know it will be worth it. Thank you so much. Your family is precious, Thanks for all the cute pictures.

    Reply
    • Laura Fuentes says

      September 16, 2013 at 11:27 am

      Thank you Liz! it’s delish!

      Reply
  12. Jane @ Handiworking says

    September 12, 2013 at 1:53 pm

    5 stars
    Definitely going to try this. It sounds delish, but I have to say the little guy SOLD IT! That first photo of him with the strand of spaghetti hanging all the way to the bowl is priceless!

    Reply
    • Anna says

      October 21, 2020 at 7:32 pm

      5 stars
      I have made this recipe numerous times throughout the years. I love it so much. The only thing that changes is the wine. I have tried different wines and the best is burgundy wine from Carlo Rossi. It’s cheap and for some reason really does something to the sauce. I have a big jug I use just for this recipe 🙂

      Reply
      • Laura Fuentes says

        October 23, 2020 at 4:23 pm

        I hate to admit it but I also use the cheapest wine for this recipe. Good wine, cheap wine, it doesn’t alter the taste. You’re right! Thank you for making this recipe, Anna!

        Reply
  13. Gerry @ Foodness Gracious says

    September 12, 2013 at 1:48 pm

    5 stars
    Fantastic! This is a proven winner in our house and I always add wine, oregano, and maybe some fresh basil at the end. Great shots of the little guy, it’s so cool getting the kids involved as they just roll with it and the best pictures are always sure to follow!

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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