There’s something almost poetic about a bowl of spaghetti bolognese. I mean, who hasn’t stared down a simmering pot of meat sauce, wondering if it’ll taste as good as Grandma used to make? I’ve had my fair share of kitchen mishaps (burnt garlic, anyone?), but this one—this one’s a keeper. I love that it’s built with simple pantry stuff. Nothing too fancy or fussy. Just a solid base of ground beef, onions, garlic, and a can of tomatoes that somehow works a little weeknight magic. It’s the kind of meal that makes your kitchen smell like home, and if you’re anything like me, you’ll sneak a bite right from the pan before it hits the plate. Add some grated parmesan, maybe a torn basil leaf if you’re feeling fancy, and you’ve got a dinner that people will swear you spent all day on. It’s great for meal prep, reheats like a champ, and let’s face it—cold bolognese straight from the fridge at midnight? No judgment here. Let’s get cooking.

1) Key Takeaways
2) Easy Spaghetti Bolognese Recipe
3) Ingredients for Spaghetti Bolognese
4) How to Make Spaghetti Bolognese
5) Tips for Making Spaghetti Bolognese
6) Making Spaghetti Bolognese Ahead of Time
7) Storing Leftover Spaghetti Bolognese
8) Try these Main Course recipes next!
9) Spaghetti Bolognese Recipe
10) Nutrition

1) Key Takeaways

This is a quick, hearty dinner using pantry staples.
Great way to use ground beef in easy recipes.
It’s freezer-friendly and perfect for meal prep.
You can tweak the sauce to match your taste buds.

2) Easy Spaghetti Bolognese Recipe

We all know the comfort a bowl of pasta can bring. When I say this is one of my go-to easy recipes with ground beef, I mean it. This dish doesn’t overcomplicate things. The flavors are deep, and the process is easy enough that even when I’m tired, I still make it.

I start with a pan, some olive oil, and that first sizzle of chopped onion. There’s always a point where the garlic hits and the whole kitchen shifts—smells warmer, friendlier. That’s when I know I’m onto something good. And the ground beef? It soaks up everything beautifully. Salt, pepper, tomatoes—they all come together with barely any fuss.

This isn’t a recipe that requires five trips to the store. It’s built on stuff I usually have around. And if there’s leftover sauce, we save it. You’ll be glad you did when you’re standing in front of the fridge at midnight, wondering what to eat.

3) Ingredients for Spaghetti Bolognese

Minced Beef: Ground beef is the heart of this dish. It gives the sauce body, richness, and that meaty goodness we all crave. I go for an 80-20 mix to keep it flavorful.

Onion: One medium yellow onion, chopped fine, gets sautéed until it turns translucent and sweet. This is the flavor base and it makes a huge difference.

Garlic: I like two cloves, minced well. They add punch and warmth that builds into the sauce as it simmers.

Canned Tomatoes: A can of good-quality tomatoes brings acidity and depth. I usually crush them with a spoon right in the pan, no need to be delicate about it.

Salt and Pepper: You’ll want to season in layers. A little when the beef goes in, then again after the tomatoes. Taste as you go—it matters.

Spaghetti: Long strands of spaghetti hold the sauce so well. I cook it until just al dente, drain it, and toss it right into the pan.

Parmesan Cheese: Freshly grated or shaved, it melts over the top and brings the whole thing together with salty, nutty flavor.

4) How to Make Spaghetti Bolognese

Step 1. Start by heating a little oil in a big pan. Toss in the chopped onion and garlic. Stir until they’re soft and the smell has filled the kitchen.

Step 2. Add the minced beef. Break it up with your spoon. Let it brown without rushing—this is where a lot of flavor happens.

Step 3. Once the beef looks cooked and browned, stir in the canned tomatoes. Lower the heat and let it all simmer. Give it about 20 minutes. Stir now and then.

Step 4. Meanwhile, get the spaghetti going in a big pot of salted water. Cook it just until al dente. Drain it but don’t rinse it—you want the sauce to stick.

Step 5. When the sauce is thick and smells amazing, taste it. Need more salt? Pepper? Adjust it. Then add the pasta to the pan and toss everything together.

Step 6. Plate it up. Grate that parmesan cheese on top and add a little cracked pepper. Sit down and eat while it’s hot. You earned it.

5) Tips for Making Spaghetti Bolognese

I like to cook the beef until it’s got a bit of crispness on the edges. That texture really does something for the sauce. Don’t rush it. Let it take a minute to develop those browned bits.

Salt your pasta water. I know I sound like every cooking show, but it really does matter. I toss in a generous handful of kosher salt once the water’s boiling. Then I stir in the pasta and keep the heat steady.

If you have red wine, splash a little into the sauce while it simmers. Adds a richer flavor and makes you feel like you know what you’re doing. And hey, it usually works.

6) Making Spaghetti Bolognese Ahead of Time

Sometimes I make the sauce ahead. It’s one of those easy recipes with ground beef that only gets better the next day. Let it cool, then store it in a container in the fridge. It keeps well for up to three days.

If I’m planning to serve it later, I leave the pasta out until I reheat the sauce. Then I boil fresh noodles and combine them. That way nothing gets soggy or sad in the fridge.

The sauce also freezes like a champ. Scoop it into a bag or jar, label it, and stash it in the freezer. Future you will thank you—trust me on that.

7) Storing Leftover Spaghetti Bolognese

Leftovers go into an airtight container in the fridge. They’ll hold up for about four days. When it’s time to reheat, I warm it gently on the stove or microwave it with a splash of water to loosen things up.

I usually add a bit more grated parmesan before eating. And sometimes I toast a slice of bread, load it with warm sauce, and call that lunch. No complaints here.

Keep it simple, keep it tasty. That’s the rule. And this dish follows it every time.

8) Try these Main Course recipes next!

9) Spaghetti Bolognese Recipe