Dinner · Italian

Classic Spaghetti Bolognese

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 21, 2026

This is the weeknight spaghetti Bolognese you'll come back to again and again. A quick 30-minute simmer gives the beef sauce deep, savory flavor without any fuss, and it all comes together in one pan plus a pot for the pasta. Finish with a shower of Parmesan and dinner is done.

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Classic Spaghetti Bolognese

Why you'll love this

  • Ready in about 50 minutes, most of it hands-off simmering.
  • Uses pantry and freezer staples you likely already have.
  • Kid-approved and easy to double for leftovers.
  • One cozy pot of sauce, minimal cleanup.

EveryDayMeal recipe

Classic Spaghetti Bolognese

Prep
10m
Cook
40m
Total
50m
Serves
4
Level
Easy

Ingredients

  • 2 onions, finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 cup (about 3 ounces) mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 can (14.5 ounces) canned diced tomatoes
  • 1 1/4 cups hot beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 12 ounces spaghetti
  • grated Parmesan, for serving
  • to taste salt and pepper

Equipment

  • Large deep skillet or pot
  • Large pot for pasta
  • Colander
  • Wooden spoon

Instructions

  1. Heat the olive oil in a large deep skillet or pot over medium-high heat, add the chopped onions, and cook for 3 to 4 minutes until they start to soften and smell sweet.
  2. Add the minced garlic and ground beef, breaking the meat up with a spoon, and cook until the beef is browned all over with no pink remaining, about 6 to 8 minutes, so the sauce has a rich, roasted flavor.
  3. Stir in the sliced mushrooms and oregano and cook for another 2 minutes, just until the mushrooms soften and give off their moisture.
  4. Pour in the diced tomatoes, beef stock, tomato paste, and Worcestershire sauce, then season with salt and pepper and stir to combine.
  5. Bring the sauce to a boil, then lower the heat, cover, and simmer gently for 30 minutes, stirring now and then, until it thickens into a glossy, spoon-coating sauce.
  6. Meanwhile, cook the spaghetti in a large pot of generously salted boiling water according to the package directions until just tender, then drain well.
  7. Return the drained pasta to its pot, add the meat sauce, and toss to coat every strand.
  8. Serve in warm bowls and pass grated Parmesan at the table for sprinkling on top.

Tips from the kitchen

  • Brown the beef well and don't rush it, those browned bits are where the deep flavor comes from.
  • If the sauce looks too thin after simmering, uncover it for the last few mines to let it reduce and thicken.
  • Toss the pasta with the sauce right in the pot instead of just spooning it on top, so every bite is coated.

Estimated nutrition per serving: 560 cal · 35g protein · 68g carbs · 16g fat

Make it your own

  • Swap half the beef for ground pork or Italian sausage for extra richness.
  • Stir in a splash of red wine with the stock for a deeper flavor.
  • Skip the mushrooms and add a grated carrot for a touch of natural sweetness.

Storing & make-ahead

Refrigerate the sauce in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove with a splash of water or stock, and cook fresh pasta to serve.

Good to know

Can I make the sauce ahead?
Yes, the Bolognese sauce actually tastes better the next day. Make it up to 3 days ahead and reheat while the pasta cooks.
What can I use instead of beef stock?
Chicken stock or vegetable stock both work fine. In a pinch, use water with a bouillon cube.
Can I freeze it?
Absolutely. Freeze just the sauce (not the pasta) for up to 3 months and thaw in the fridge overnight.
Why run water through the pasta?
It keeps the strands from sticking before you add the sauce, though you can skip it if you toss the pasta with sauce right away.

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