How to make Spaghetti Bolognese – Easy Recipe for Beginners

Look, I love Italian grandmas, but I don’t have five hours and a giant copper pot to slow-cook sauce every week. This Spaghetti Bolognese is the perfect cheat—it’s rich, meaty, saucy, and tastes like a full-blown trattoria moved into your kitchen. All without you breaking a sweat (or a budget).

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Ingredients (serves 4):

Olive oil – 2 tbsp (30ml)

Ground beef – 400g

Onion – 1 medium (about 120g), finely chopped

Carrot – 1 small (about 80g), finely chopped

Celery – 1 stalk (about 60g), finely chopped

Garlic – 2 cloves, minced

Tomato paste – 2 tbsp (40g)

Crushed tomatoes – 400g (1 can)

Beef broth – 100ml

Red wine – 100ml (optional but amazing)

Dried oregano – 1 tsp

Salt – 1 tsp

Black pepper – 1/2 tsp

Spaghetti – 300g

Fresh basil or parsley – for garnish

Grated Parmesan – to serve

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Step-by-Step Instructions:

1. Sauté your base (5 minutes):

Heat olive oil in a large skillet or pot over medium heat. Add chopped onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and stir for 30 seconds.

2. Brown the beef (6 minutes):

Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 5–6 minutes.

3. Build the sauce (15–20 minutes):

Add tomato paste and cook for 1 minute to deepen the flavor. Pour in crushed tomatoes, beef broth, wine (if using), oregano, salt, and pepper. Stir well, bring to a simmer, then reduce heat and let it gently bubble for 15–20 minutes, stirring occasionally.

4. Boil the pasta (10 minutes):

While the sauce simmers, cook spaghetti in salted boiling water according to package instructions (usually 9–11 minutes). Drain and set aside.

5. Combine & finish (2 minutes):

Taste your sauce, adjust seasoning if needed. Toss spaghetti with a bit of the sauce or serve with sauce piled on top. Garnish with fresh herbs and generous Parmesan.

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Pro Tip:

Want next-level flavor? Add a splash of milk or a knob of butter at the end of cooking to mellow the acidity and make the sauce luxuriously silky. Also: always salt your pasta water like the ocean.