Spaghetti Bolognese

Spaghetti Bolognese, affectionately shortened to “Spag Bol” in Australia, is a global comfort food classic. Although it’s inspired by Italy’s Ragù alla Bolognese, this version by Nagi (RecipeTin Eats) is a simplified, rich, weeknight-friendly recipe that doesn’t sacrifice flavor.

Spaghetti Bolognese is a pasta dish consisting of spaghetti noodles topped with a rich, meat-based tomato sauce, commonly made from ground beef (sometimes combined with pork), tomatoes, onions, garlic, herbs, and seasonings. It is a Western adaptation of the Italian meat sauce known as Ragù alla Bolognese, traditionally from Bologna, Italy.

Full Recipe

Ingredients:

Bolognese Sauce:

• 1½ tbsp olive oil

• 2 garlic cloves, minced

• 1 onion, finely chopped (brown, yellow, or white)

• 500g / 1 lb ground beef (or half beef, half pork – optional)

• ½ cup (125 ml) dry red wine (or water/beef stock)

• 2 beef bouillon cubes, crumbled (or 2 tsp granulated bouillon)

• 800g / 28 oz crushed tomatoes (or passata)

• 2 tbsp tomato paste

• 2 tsp white sugar (if needed, depending on tomato quality)

• 2 tsp Worcestershire sauce

• 2 dried bay leaves

• 2 sprigs fresh thyme (or ½ tsp dried thyme or oregano)

• ¾ tsp kosher salt

• ½ tsp black pepper

To Serve:

• 400g / 13 oz dried spaghetti

• Grated Parmesan cheese

• Finely chopped parsley (optional)

Directions:

Step-by-Step:

1. Sauté Aromatics:
   Heat oil in a large pot over medium-high heat. Add garlic and onion. Sauté for 3 minutes until soft and lightly golden.

2. Brown Meat:
   Increase heat to high. Add beef, cook while breaking it up, until browned (approx. 2 minutes).

3. Deglaze:
   Add red wine. Simmer for 1 minute, scraping the pot’s bottom to evaporate alcohol.

4. Simmer Sauce:
   Add crushed tomatoes, bouillon, tomato paste, sugar (if needed), Worcestershire sauce, bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to medium. Simmer uncovered for 20-30 minutes, stirring occasionally.
   Optional Slow Simmer: Add ¾ cup water, cover, and simmer on low for 2-2.5 hours. Uncover and simmer 20 more minutes to thicken.

5. Cook Spaghetti:
   Boil pasta in salted water per packet directions, minus 1 minute. Reserve ½ cup pasta water before draining.

6. Toss Pasta & Sauce (Optional but Recommended):
   Combine drained pasta with the sauce and reserved pasta water. Toss over medium heat for 1.5–2 minutes until the sauce clings to pasta.

7. Serve:
   Plate spaghetti, top with Parmesan and parsley.

Spaghetti Bolognese: A Global Comfort Classic with an Aussie Twist

When it comes to universally loved comfort foods, few dishes are as iconic or as debated as Spaghetti Bolognese. This meat-sauce pasta has made its way into weekly dinner rotations around the globe, especially in countries like Australia, the UK, and the United States. But ask an Italian about “Spag Bol,” and you might be met with a raised eyebrow. That’s because the dish, as we know it outside Italy, is a global reinterpretation of the traditional Ragù alla Bolognese, a long-simmered meat sauce originating in Bologna, Italy.

The version popularized by Nagi Maehashi of RecipeTin Eats, one of Australia’s most trusted home-cooking food blogs, takes this international favorite and elevates it with a few clever twists, making it both weeknight-accessible and weekend-worthy. Her Spaghetti Bolognese recipe stands out not just because it’s flavorful and foolproof, but because it’s rooted in years of culinary experience and cultural adaptation.

The Origins: Italy to the World

To appreciate Spaghetti Bolognese in its modern form, it helps to understand its roots. The original Ragù alla Bolognese is a slow-cooked sauce traditionally made with a mix of minced beef and pork, soffritto (onion, carrot, and celery), white wine, milk, and a touch of tomato served not with spaghetti, but with wide, flat pasta like tagliatelle.

The global version, which swapped in spaghetti and increased the tomato content significantly, emerged sometime in the mid-20th century. Its rise in popularity was due to its affordability, simplicity, and adaptability to pantry staples. In places like Australia and the UK, it became a cultural mainstay often one of the first dishes people learn to cook as teenagers or university students.

What Makes RecipeTin Eats’ Version Stand Out?

While many Bolognese recipes try to emulate the Italian classic or swing heavily toward tomato-based sauces with minimal depth, Nagi strikes a flavorful balance in her version. Her Spaghetti Bolognese isn’t trying to be traditional; it’s trying to be delicious, accessible, and memorable.

Key Signature Features:

• Worcestershire Sauce: This is the secret weapon in many of Nagi’s savory recipes. Just a splash gives the sauce an added umami layer that mimics the richness of a longer cook time.

• Beef Bouillon Cubes: A humble pantry staple that amplifies the meaty depth without needing to slow-cook for hours. It’s a clever workaround for the home cook who wants bold flavor fast.

• A Touch of Sugar (If Needed): Recognizing that canned tomatoes vary in acidity, she recommends adding sugar only if necessary ensuring the sauce always tastes balanced, no matter your brand of tomatoes.

These ingredients transform a standard meat sauce into something complex, savory, and satisfying in under 30 minutes. For those with extra time, Nagi offers a slow-simmer variation that develops even more richness and tenderness.

Cultural Adaptation: “Spag Bol” in Aussie Kitchens

In Australia, the abbreviation “Spag Bol” is as culturally familiar as “brekkie” for breakfast. It’s a dish that’s been localized over generations less about culinary authenticity and more about practicality and taste. Nagi leans into this proudly. Her version reflects both her Japanese-Australian heritage and her deep understanding of home cooking. It’s comfort food made smarter, not fancier.

Her loyal audience appreciates that this is a dish you can make with supermarket ingredients without sacrificing quality. The sauce is forgiving, flexible, and easily scalable. Whether you’re feeding a family of five or batch-cooking for the week, this recipe delivers.

Variations and Serving Flexibility

One of the beauties of a good Bolognese is its adaptability. Nagi encourages experimentation and offers several twists for those who want to take it further:

• Add Sofritto: For a more traditional depth, you can start the recipe with a finely chopped mixture of onion, carrot, and celery sautéed slowly until sweet and fragrant.

• Use Pork or Veal: Mixing ground beef with pork (or even veal) creates a more nuanced flavor and juicier texture.

• Smoky Notes: A bit of chopped bacon or pancetta adds a delicious smoky base.

• Spicy Kick: A pinch of red pepper flakes can bring heat for spice lovers.

• Dairy Finish: Stirring in a splash of milk or cream at the end mimics the traditional Italian technique, softening the acidity and enriching the sauce.

Beyond spaghetti, this sauce is versatile enough to be repurposed:

• Layered into lasagna

• Stuffed into baked potatoes

• Served over mashed potatoes or rice

• Spooned into a toasted bun as a sloppy joe alternative

• Used as a base for baked pasta dishes like spaghetti pie

Pro Tips for Perfect Results

Though the recipe is user-friendly, a few expert tips can make a noticeable difference:

• Brown the Meat Properly: Don’t crowd the pan, and cook the beef until it’s truly browned, not just grey. This builds flavor through the Maillard reaction.

• Deglaze with Wine or Stock: Scraping the browned bits off the bottom of the pan after adding wine gives the sauce extra character.

• Toss Pasta with Sauce: Instead of ladling sauce over plain spaghetti, Nagi recommends tossing the cooked pasta in the sauce with some reserved pasta water. This helps the sauce cling beautifully and gives it a silky, restaurant-quality finish.

• Make It Ahead: Like any good stew or ragù, this sauce tastes even better the next day. It’s perfect for meal prepping or freezing.

Why It Works for Everyone

Spaghetti Bolognese from RecipeTin Eats succeeds because it bridges the gap between tradition and convenience. It honors the spirit of Italian ragù while embracing global preferences and modern cooking needs.

You don’t need fancy ingredients, culinary training, or hours of time to make this dish sing. That’s what makes it such a reliable recipe one you can turn to on a weeknight and dress up for a dinner party.

For families, it’s a winner because of its familiarity and kid-friendliness. For beginners, it’s a confidence-booster. For seasoned home cooks, it’s a solid base with endless riffing potential. And for everyone, it’s delicious.

Conclusion: 

RecipeTin Eats’ Spaghetti Bolognese isn’t just another pasta recipe it’s a celebration of smart cooking. It embodies the idea that home-cooked meals can be flavorful, fast, and deeply satisfying without sacrificing quality or breaking tradition for the sake of novelty.

By incorporating clever ingredients like Worcestershire sauce and beef bouillon, Nagi brings restaurant-level depth to the home kitchen. The recipe is as much about comfort as it is about culinary savvy, reflecting her personal cooking philosophy: that food should be doable, delicious, and deeply enjoyed.

Whether you’re cooking it for the first time or the hundredth, this version of Spag Bol is sure to earn a permanent place in your recipe rotation.