Classic Spaghetti Bolognese Recipe You’ll Make Tonight

Looking for a quick, foolproof spaghetti bolognese that tastes far better than store-bought sauce and can be ready in about 30 minutes? This easy spaghetti bolognese recipe is exactly that: simple, rich, healthier than jarred versions, and perfect for busy weeknights or an informal dinner party.

Making bolognese from scratch doesn’t have to be daunting. With a handful of pantry staples and minimal prep—especially if you use a mini chopper—you can have a deeply flavored sauce on the table fast. Below you’ll find ingredient notes, equipment suggestions, step-by-step instructions with photos, and a few practical tips to ensure success.

Easy Spaghetti Bolognese Recipe Tips

• Read the recipe through and prepare ingredients before you start. Being organized saves time and stress.
• Use a good-quality sauté or frying pan. A durable non-stick pan is easier to cook in and clean, and it’s an investment that pays off.
• Skip extensive hand-chopping by using a mini chopper or small food processor—finely diced veg in seconds.
• For a leaner dish, choose lean minced beef; for more richness and flavor, use beef with a higher fat content.
• This recipe doubles easily and freezes well. Cool completely, portion into containers or freezer bags, and use within a month. Thaw overnight in the fridge and cook fresh pasta when ready to serve.

Easy Spaghetti Bolognese – Step by Step

(Printer-friendly recipe card available at the end of this post.)

This recipe includes both UK metric and US cup measurements.

Ingredients (serves 2–3)

• Olive oil
• 250g (8.8 oz) minced beef
• Salt
• 1/2 onion, peeled
• 2 garlic cloves, peeled
• 1 carrot, peeled
• 1 tbsp balsamic vinegar
• Splash of Worcestershire sauce
• 1 tbsp tomato puree
• 1 x 400g (14 oz) tin chopped tomatoes
• 250ml (1 cup) beef stock
• 200g (7 oz) dried spaghetti
• Chopped parsley, to serve (optional)

Essential Equipment

• Large sauté/frying pan
• Mini chopper (optional, for quick chopping)

Instructions

1. Heat 1–2 tbsp olive oil in a large pan over medium heat.

2. Add the minced beef (250g | 8.8 oz) and break it up with a spatula. Season with salt and cook until browned. Drain excess fat from the pan.

3. Finely chop the onion, garlic and carrot (a mini chopper works well). Add the vegetables to the pan and stir. Cook for about 5 minutes over medium heat until they begin to soften. Add a little more oil if needed.

4. Stir in 1 tbsp balsamic vinegar and a splash of Worcestershire sauce. Cook for 2 minutes to deepen the flavor.

5. Add 1 tbsp tomato puree, the tin of chopped tomatoes (400g | 14 oz) and 250ml (1 cup) beef stock. Stir well and season to taste. Bring to the boil, then reduce to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce thickens.

6. Meanwhile, cook the spaghetti according to the packet instructions, drain, and divide between bowls.

7. Spoon the bolognese sauce over the cooked spaghetti, garnish with chopped parsley if desired, and serve immediately.

This recipe is a family favourite—simple to prepare, deeply flavorful, and ideal for weeknights. I hope it becomes a regular in your rotation.

Have you made this?

I’d love to hear how it went. Feel free to share your thoughts or photos by email or on social media.

Never know what to make for dinner?

Use a printable meal planner to gather your go-to easy recipes and make weeknight cooking less stressful.

Easy Spaghetti Bolognese Recipe

Yield:
3 Servings

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Intensely rich, totally tasty and made in 30 minutes. This is the easiest spaghetti bolognese recipe ever!

Ingredients

• Olive Oil
• 250g (8.8 oz) Minced Beef
• Salt
• 1/2 Onion, Peeled
• 2 Garlic Cloves, Peeled
• 1 Carrot, Peeled
• 1 tbsp Balsamic Vinegar
• Splash of Worcestershire Sauce
• 1 tbsp Tomato Puree
• 1 x 400g (14 oz) Tin of Chopped Tomatoes
• 250ml (1 Cup) Beef Stock
• 200g (7 oz) Dried Spaghetti
• Chopped Parsley, To Serve (Optional)

Essential Equipment

• Large Sauté/Frying Pan
• Mini Chopper (Optional)

Instructions

1. Heat oil in a pan over medium heat then add the minced beef. Separate the mince with a spatula, season with salt, cook until browned and drain the fat.
2. Chop the onion, garlic and carrot until fine, then add to the pan. Cook, stirring occasionally, for 5 minutes.
3. Add the balsamic vinegar and Worcestershire sauce and cook for 2 minutes.
4. Stir in tomato puree, chopped tomatoes and beef stock. Simmer for 15 minutes until thickened. Season to taste.
5. Meanwhile, cook the pasta according to the packet instructions and serve with the sauce.

Notes

For a more detailed picture guide, see the main steps above. This recipe uses both UK metric and US cup measurements.

Serving suggestion

Serve immediately over cooked spaghetti and top with fresh parsley.

Tips

• Prepare ingredients and read the recipe before starting.
• Use a good quality pan to improve cooking and cleanup.
• A mini chopper speeds up prep and produces even dice.
• Adjust meat fat content to suit taste or health preferences.
• Batch-cook and freeze portions for up to one month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Kenwood CH180A Mini Chopper – White
• 
  SCANPAN CTX 26 cm Saute Pan with Lid

Nutrition Information:

Yield: 3
Serving Size: 1

Amount Per Serving:
Calories: 428Total Fat: 20gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 74mgSodium: 516mgCarbohydrates: 32gFiber: 3gSugar: 8gProtein: 29g

Nutritional information is a guideline and not a substitute for professional advice. Check product labels for allergens.

Did you make this recipe?

I’d love to hear about it! Please leave feedback or tag on social media.