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This easy Spaghetti Bolognese recipe has all the makings of a family favorite. A tasty meat sauce over pasta – what could be better?

Update: This was originally posted in October of 2008, and has been updated to improve reader experience.

I think everyone has a recipe for spaghetti bolognese! Perhaps you had an old family recipe passed down from Italian grandparents, or use a jar of storebought sauce (like I do here in my Instant Pot Spaghetti). Or maybe you have your own favorite Bolognese recipe like I do! This is my favorite way to make this for my family.

It is just good food!

Bacon, carrots, onions and celery form the base of the meat sauce, making it super flavorful. We add garlic, tomatoes, beef or chicken stock, as well as Italian seasoning, to round it out.

Why this recipe works:

It uses basic ingredients that are easy to find.
Because it involves tomatoes, onions, carrots and celery, it’s PRACTICALLY a salad…
You can sub many of the ingredients according to what you have on hand. Chopped red bell peppers taste great in this recipe. You could also use Italian sausage, ground pork, ground chicken or ground turkey in place of the ground beef. I often use half beef stock, half red wine as well.
It tastes even better the next day, so plan for leftovers!

If you love this, you’ll also enjoy my Spaghetti Carbonara or Skillet Mac and Cheese. Both hugely popular classics! You might also like a shortcut – my Instant Pot

spaghetti bolognese in a white bowl with a fork and parmesan cheese

FAQs and Kylee’s Notes

Is it Spaghetti Bolognese or Spaghetti Bolognaise?

It’s both, actually. Bolognese is an Italian word, while the French word, Bolognaise, is what people in Australia and New Zealand know it as. In England? Spag Bol. Easy.

What to serve with pasta?

I like a good salad alongside a hearty pasta dish. Go for a classic Caesar Salad (from Natasha’s Kitchen), or my Grilled Vegetable Salad. A basic Arugula Salad is also a good option!

Ways to change

Ingredients:

OLIVE OIL & BUTTER
ONIONS, CELERY, CARROTS – diced into a similar size
BACON – I’d say this is optional, but it’s bacon! If you don’t have it, it’s okay, but so much better with it!
GARLIC – as much or as little as you prefer. Make sure it’s finely chopped!
GROUND BEEF – go for the leanest you can get!
TOMATO PASTE
FLOUR – regular all-purpose flour
TOMATOES – I used canned tomatoes. They can be crushed, whole or diced, even tomato sauce if that is what you have!
BEEF STOCK – if you don’t have this, chicken stock is just fine.
SEASONING – obviously, salt and pepper, but also Italian Seasoning. Grab it from the store, or make your own. Bay leaves and red pepper flakes are not in this recipe, but I add them regularly depending on the day.
SPAGHETTI – obviously, any pasta will do. But if you can’t call it Spaghetti if you use Penne. You COULD call it pasta with Bolognese sauce though, if you care about names!

How to make Spaghetti Bolognese from scratch:

Full, printable recipe below – just scroll down to the recipe card!

Heat the butter and oil in a large skillet or saucepan over medium high heat. Add the onions, celery and bacon pieces and fry them together for 5 minutes, stirring once or twice.
Stir in the garlic and ground beef and cook until the meat is no longer pink.
Lower the heat and continue cooking for a further 10 minutes, stirring occasionally.
Increase the heat to medium, stir in the tomato paste and flour
Cook for 1 or 2 minutes.
Add the tomatoes and stock.
Bring to a boil, stirring.
Season the sauce with salt and pepper and stir in the Italian Seasoning.
Cover, and simmer for 45 minutes, stirring occasionally.
Let the sauce reduce, then pour over freshly cooked pasta.
Devour with a sprinkle of parmesan cheese.

MORE PASTA RECIPES: