Easy Spaghetti Bolognese From Scratch (Rich and Hearty Meat Sauce)
Spaghetti Bolognese is a classic Italian dish that has a hearty meat sauce that is served over strands of tender spaghetti. This is my husband’s ultimate comfort meal, and he loves it when I make it for him. It is very easy to make, and it is a crowd-pleaser whenever it is made in my home.
In this blog post, you will learn how to make spaghetti Bolognese.
How to Make the Bolognese Sauce
In a large frying pan, add your ground beef and on a medium heat begin to cook it. Add half of all of your spices at this point. Once your meat is browned, add both cans of the canned tomatoes, the tomato paste, onion, garlic, and the rest of your spices. Stir that together well. On medium heat, bring it to a simmer. Once the sauce is at a simmer, reduce the heat to low to keep warm while waiting for the spaghetti to finish cooking.
Can I Use Ground Pork and Ground Beef Together?
Mixing pork and beef mince for spaghetti Bolognese is a great way to add flavour while saving money. Ground pork is often less expensive than beef, and it brings its own richness and slight sweetness to the dish. Here is how to mix the meats together for a meat sauce.
- Proportions: Use a 50/50 ratio or adjust based on preference and budget. For example, you could use 1 pound of pork and 1 pound of beef, or shift more towards pork to save even more money (e.g., 60% pork, 40% beef).
- Browning the Meat: Start by browning the pork mince first, as it tends to release more fat. Once the pork begins to brown, add the beef mince. The beef adds a slightly leaner texture and a deeper, more robust flavour, while the pork keeps the mixture moist.
- Seasoning: Since pork is naturally sweeter, you may want to adjust the seasoning with a bit more salt, pepper, or herbs to balance it out. Oregano, basil, and thyme pair well with both of these meats.
- Cooking Time: Allow the mince mixture to simmer in the sauce for a longer time (around 30 minutes to 1 hour) to let the flavours meld together and for the pork to fully integrate with the beef.
Mixing the two types of meat not only saves money but also creates a richer, more flavourful Bolognese sauce! While mixing ground pork and beef together does veer from the traditional spaghetti Bolognese, it helps to feed a large family on a budget.
How to Keep Pasta from Sticking Together
The best way to keep pasta from becoming sticky is by using this simple trick. When the pasta has finished boiling and you strain it through the colander, rinse your pasta with cold water. This helps to wash away the extra starch that came out when you were boiling the pasta. Once rinsed, return the pasta to the empty pot. Pour over the pasta a very minimal amount of olive oil to help coat the pasta. This will keep the pasta from sticking together in the pot or if you have leftovers it keeps the spaghetti from sticking together in the refrigerator.
How Long Can I Store Bolognese Sauce in my Refrigerator?
You can store spaghetti Bolognese in the fridge for up to 3 to 4 days. To ensure that it stays fresh, Cool it quickly after cooking before placing it in the fridge. Then Store it in an airtight container to prevent contamination and odour absorption. When Reheating, make sure it is heated thoroughly to an internal temperature of 165°F (75°C) for safe consumption. If you don’t plan to eat it within a few days, freezing is a better option for longer storage.
Can I Freeze my Spaghetti Bolognese Sauce?
Yes, you can definitely freeze Bolognese sauce! Freezing Bolognese is a great way to preserve leftovers and have a convenient meal ready for later. Here is how to freeze your sauce.
- Cool the Sauce: Allow the Bolognese to cool completely before freezing. This helps prevent condensation, which can lead to ice crystals in the sauce.
- Portion It Out: Divide the sauce into meal-sized portions so you can defrost only what you need at a time. This is especially useful if you plan to use it in different dishes later (pasta, lasagna, etc.).
- Use Freezer-Safe Containers: Store the sauce in airtight containers or resealable freezer bags. If using bags, lay them flat in the freezer for easier stacking and faster thawing.
- Label and Date: Clearly label the container with the date and contents to track how long it has been in the freezer.
- Freeze for Up to 3 Months: Bolognese sauce can be frozen for up to 3 months without losing its quality.
- Thawing: When ready to use, thaw the Bolognese overnight in the fridge, or if you are in a hurry, you can thaw it in the microwave or reheat it directly on the stove over low heat.
Freezing Bolognese is a great way to extend its shelf life while keeping it flavourful!
Ingredients
Ground Beef: ground beef is the base protein of the meat sauce.
White Onion: white onion adds some sweetness. It softens as it cooks so it eventually blends well into the sauce.
Garlic Cloves: garlic cloves infuse the sauce with a savoury undertone.
Chopped Canned Tomatoes: chopped canned tomatoes provide the bulk of the meat sauce. Once they are finished cooking, they will have created a rich, tomato-based sauce.
Tomato Paste: the tomato paste adds a concentrated tomato flavour to the sauce. It is used as a thickener as well.
Salt: salt enhances the flavours of the other ingredients.
Black Pepper: black pepper adds a subtle heat to the sauce.
Paprika: paprika lends a milk smokiness and warmth to the sauce.
Basil: basil adds a fresh and sweet flavour.
Oregano: oregano is a classic herb for Italian dishes. It pairs beautifully with the tomatoes and beef sauce.
Tips
- Use ground pork and ground beef together for the sauce for a cheaper meal that feeds more people!
- Rinse the spaghetti in the colander after cooking it to get rid of the starchy flavour.
- Drizzle olive oil over top of the spaghetti to keep it from sticking together.
Spaghetti Bolognese
Ingredients
- 2 lb. ground beef
- 1/2 onion finely chopped
- 4 garlic cloves mashed
- 2 cans tomatoes chopped
- 3/4 c. tomato paste
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. paprika
- 2 tsp. basil
- 2 tbsp. oregano
Instructions
- Brown the ground beef in a frying pan on medium heat. Add half of the spices to the ground beef while it cooks.
- When the ground beef is fully cooked, add the canned tomatoes, tomato paste, onion, garlic, and the last half of the spices.
- On a medium heat, bring to a simmer. Once at a simmer decrease the heat to low, let it continue to simmer while your spaghetti is cooking.
- In a separate pot, cook your spaghetti. Bring the pot to a boil and add the spaghetti and let boil until softened. Follow the time limit on the packaging but make sure to taste it first before draining to make sure that it is soft enough to eat and to your liking.
- Drain the spaghetti through a colander. Rinse the spaghetti under cold water. Return the spaghetti to the pot and drizzle a small amount of olive oil over top of the spaghetti and stir around to coat the spaghetti.
- Sprinkle some parmesan or mozzarella on top of your spaghetti bolognese!
Notes
Author: Sarah Young
Spaghetti Bolognese FAQ
What is spaghetti Bolognese made of?
Spaghetti Bolognese is made with ground meat (usually beef), tomatoes, onion, garlic, and herbs, simmered into a rich sauce and served over spaghetti.
What is the difference between Bolognese and spaghetti sauce?
Bolognese is a meat-based sauce with a richer, thicker texture, while traditional spaghetti sauce (marinara) is tomato-based and usually lighter.
How long should Bolognese sauce simmer?
For the best flavor, simmer for at least 30–60 minutes, but longer cooking (1–2 hours) develops a deeper, richer taste.
Can I make spaghetti Bolognese ahead of time?
Yes. The sauce actually tastes better the next day as the flavors continue to develop.
Can you freeze Bolognese sauce?
Yes. Let it cool completely, then freeze for up to 3 months in an airtight container.
What pasta is best for Bolognese?
Spaghetti is commonly used, but thicker pasta like tagliatelle or pappardelle holds the sauce even better.
How do you thicken Bolognese sauce?
Simmer the sauce longer to reduce excess liquid, or add a small amount of tomato paste for a thicker consistency.
Can I make Bolognese without tomatoes?
Yes. Traditional versions sometimes use little or no tomato, focusing more on meat, milk, and broth for a rich flavor.