Quick and Easy Spaghetti Bolognese Recipe

Spaghetti bolognese is a favourite – it’s comforting, filling and easy to make.

There are many different ingredient variations of bolognese sauce, as well as methods of making it. This recipe will show you how to make it in a pan, but it can also be made in slow cooker or pressure cooker.

What You Need

The ingredients below are enough to serve 4 people. For exact ingredients and concise instructions please head to the recipe card at the bottom of the post.

About The Ingredients

There are many different variations of bolognese so feel free to swap some ingredients as you prefer.

Mince

Use 500g of beef mince, I used a 5% fat version. With the other ingredients this is enough for four servings. You could also add in some chopped bacon, but this is optional.

Tomatoes

I used 2 tins of finely chopped tomatoes, but you can also use canned whole tomatoes, or chunkier chopped tomatoes. Just try and use a brand that has plenty of flavour. I really like the Mutti ingredients, the above tinned tomatoes are often sold in packs of four for a reasonable price in the supermarket as well as online (see recipe card below for link to where you can order them). I also use around 1 tablespoon of tomato purée.

Vegetables

Adding in some extra vegetables such as celery and carrots is completely optional. I don’t always add them, but if I have them already I will add them to bulk out the meal as well as up our intake of vegetables for the day. Just make sure you chop them up nice and small – I use the Ninja chopper to get them really tiny but you can do it by hand.

Herbs

I’ve used dried mixed herbs for simplicity but you can use individual dried herbs (such as oregano, thyme, basil, rosemary etc), or even some fresh herbs if you have them.

Stock

I used a powdered beef stock cube which I crumbled into the bolognese as it was cooking. I used Oxo but you can use any brand. I also added 100ml of red wine (not pictured above) for added flavour. This is optional but really recommended!

Seasoning

Add salt and pepper according to taste.

Spaghetti

Although not pictured above it is assumed you will be using spaghetti to serve this bolognese sauce over. You can use other pasta instead – penne or fusilli work well – or even skip the pasta altogether and serve the mince over a jacket potato.

Cheese

You can’t beat cheese on top of spaghetti bolognese. I love stirring in finely grated parmesan cheese but you can also use grated cheddar, or another cheese that melts well.

How To Make Spaghetti Bolognese

Making the bolognese is a quick and easy process, once you’ve added all the ingredients it can be left to simmer for around 45 minutes when the ingredients will be lovely and soft and full of flavour.

Step 1

Gently sauté the onions in a little olive oil for a few minutes until they begin to soften. Add in the mince, breaking it up, and cook until browned. Stir in the 2 cloves of crushed garlic.

Step 2

If you are adding extra vegetables such as carrots, celery or courgettes, you can add them now, moving the mince to one side so that they can sauté a little.

Step 3

Add the tinned tomatoes.

Step 4

Add the remaining ingredients: tomato pureé, red wine (if using), Worcestershire sauce, dried mixed herbs and any salt and pepper.

Step 5

Reduce to a simmer and leave to cook for 30 to 45 minutes, or until the mince and vegetables are soft and the sauce is thick.

Step 6

When the bolognese is ready give it a quick taste test and add any extra seasoning as required. Serve over cooked spaghetti and sprinkle with as much grated parmesan cheese as you wish!

Meal-Prep & Storage Tips for Bolognese Sauce 🍝

If you’re making a large batch of spaghetti Bolognese, here’s how to store, freeze, and reheat it for quick and easy meals later.

🌡️ How Long Does Bolognese Last?

• Fridge: 3-4 days in an airtight container.
• Freezer: Up to 3 months in a freezer-safe container or bag.

🥡 Storing Bolognese in the Fridge (Short-Term Storage)

1. Cool Down Quickly – Let the sauce cool at room temperature for about 30 minutes before refrigerating.
2. Use Airtight Containers – Store in a sealed glass or plastic container to keep it fresh and prevent odors.
3. Portion for Convenience – Store in single-meal portions so you only reheat what you need.

❄️ Freezing Bolognese (Best for Long-Term Storage)

1. Cool the Sauce First – Never put hot food directly in the freezer, as it can cause condensation and freezer burn.
2. Portion It Out –
   • Use freezer-safe containers with some space for expansion.
   • Or freeze flat in zip-lock bags (great for saving space).
3. Label & Date – Write the date on the container so you know when to use it.
4. Optional: Freeze with a little extra liquid (like passata or stock) to help maintain moisture when reheating.

📌 Tip: You can also freeze Bolognese in silicone muffin trays for small portions that defrost quickly.

🔥 Reheating Bolognese Sauce

Fridge to Stove:

1. Pour the sauce into a small pan over medium heat.
2. Add a splash of water or stock if it looks too thick.
3. Stir and simmer for 5-10 minutes until piping hot.

Fridge to Microwave:

1. Transfer a portion to a microwave-safe bowl.
2. Cover loosely and heat on medium power in 1-minute bursts, stirring in between, until hot throughout.
3. Add a splash of water if needed.

Frozen to Stove (Best for Taste & Texture)

1. Defrost overnight in the fridge or place the container in warm water for 10-15 minutes to loosen.
2. Heat in a saucepan on medium-low, stirring occasionally, until hot.
3. Add a little water, stock, or milk if needed to loosen the sauce.

Frozen to Microwave (Quickest Option)

1. Place frozen Bolognese in a microwave-safe bowl.
2. Heat on low power for 2 minutes to soften.
3. Stir, then heat on medium-high in 1-minute bursts, stirring between each.

📌 Tip: For best results, always reheat Bolognese slowly rather than blasting it on high heat.

What Is The Best Pan To Cook Bolognese?

I used the Ninja ZeroStick 30cm sauté pan which was perfect for making bolognese sauce.

The right pan can make all the difference when cooking Bolognese. The best choice depends on how much you’re making:

• High-Sided Sauté Pan (For Regular Batches, Serves 4-6) – A deep 26cm-28cm sauté pan with high sides is ideal for everyday cooking. It provides plenty of space for browning the meat, sautéing vegetables, and simmering the sauce without spilling.
• Large Capacity Pot (For Batch Cooking, Serves 8+ or Freezing Portions) – If you’re making a double batch or prepping for the freezer, a large pot (5-7L capacity) is a better option. A Dutch oven, stockpot, or multi-use non-stick pot allows for longer simmering and prevents overcrowding, helping to develop richer flavours.

Both options work well, but if you like to meal prep or freeze leftovers, a larger pot is the way to go! 🍝