Spaghetti Bolognese Meat Sauce

There’s something truly comforting about a bowl of pasta topped with a rich, homemade spaghetti Bolognese meat sauce. Slow-cooked to perfection, this classic sauce is deep, layered, and full of savoury warmth. It’s the kind of meal that fills your kitchen with the most inviting aroma that brings everyone straight to the table. The secret? Time. The longer the sauce simmers, the more beautifully the flavours come together, creating a depth of flavour that no quick version can match.

It’s one of those dishes that feels like home…simple, hearty, and completely satisfying. And because it freezes wonderfully, it’s the perfect recipe to double and save for those evenings when you just want something truly good without any effort. You can never, ever, ever have too much spaghetti sauce at hand in the freezer!

Ingredients for Homemade Bolognese Meat Sauce

Like any classic recipe, everyone has their version of Bolognese sauce. Some swear by pancetta, others mix meats, and a few skip the wine — but I find this balanced combination brings out the best, authentic flavour with minimal fuss.

• Bacon or Pancetta: Traditional Italian ragù uses pancetta (cured pork belly), which adds a deep, savoury base. Regular smoked bacon works beautifully too.
• Minced Beef: Good quality, lean beef mince gives the sauce heartiness and texture. Organic beef, if possible, adds great flavour.
• The Flavour Base: A simple trio of onion, garlic, and red bell pepper — classic, aromatic, and full of natural sweetness.
• Tomatoes: Choose peeled whole tomatoes and a spoonful of tomato paste for a naturally rich sauce.
• Red Wine: Essential for depth and balance.
• Herbs & Seasoning: Just oregano, basil, salt, and black pepper.
• Water or Pasta Water: Add a splash as needed to reach your preferred sauce consistency. Pasta water gives an extra silky finish.
• Parmesan: Always freshly grated — Parmigiano Reggiano if you can. It makes all the difference.

Just a tip, I like to use beef broth rather than water, as it adds a deeper flavor to the sauce. Your choice.

How to Make Bolognese Meat Sauce

This classic Bolognese sauce is all about layering flavour. Once everything’s in the pot, the rest is easy.

1) Brown the bacon and beef.

Start by frying the bacon in a heavy pot or Dutch oven until slighty crisp. Remove it and set aside, leaving the fat in the pan. Add the minced meat and cook, breaking it apart with a wooden spoon, until it’s browned.

2) Add the vegetables and herbs.

Stir in the onion, garlic, and red pepper, cooking until softened and fragrant. Then add the tomatoes, tomato paste, the cooked bacon, red wine, herbs, seasoning, and just enough water to loosen the sauce.

3) Let it simmer — low and slow.

Reduce the heat and let the sauce simmer gently, uncovered, for about three hours. This is what builds the flavour! Stir occasionally and season to taste. The longer it cooks, the richer it gets. About fifteen minutes before serving, stir in a splash of wine and the remaining dried herbs to deepen the flavour of the meat sauce.

4) Cook the pasta, serve and enjoy.

Meanwhile, cook the spaghetti until perfectly al dente. Toss with a bit of sauce to coat the noodles, then spoon over generous portions and finish with a sprinkle of freshly grated Parmesan.

You’ll find the exact measurements and cooking times in the printable recipe card below.

Why You’ll Love This Spaghetti Bolognese Meat Sauce

1. Deep, complex flavour — achieved through patient, slow simmering.
2. The ultimate comfort food – hearty, wholesome, and endlessly satisfying; the kind of meal that satisfies the whole family.
3. Simple ingredients – proof that with a few good-quality basics, you can create something truly delicious.
4. Perfect for meal prep – this sauce doubles easily and freezes beautifully, making weeknight dinners effortless.
5. Even better the next day – the flavours deepen overnight, turning leftovers into something to genuinely look forward to.

Looking for more Spaghetti Bolognese inspiration?

Then try one of these variations:

• Bolognese with Lentils and Salsiccia
• Tagliatelle al Ragù (Classic Bolognese) with Veal
• Vegetarian Lentil Bolognese
• Vegetable Bolognese Sauce – Veggie-Packed Spaghetti Meat Sauce

5 from 4 votes

Print

Spaghetti Bolognese Meat Sauce

This slow-simmered homemade bolognese sauce recipe boasts a deep, rich, meaty flavour without the traditional soffritto base. Perfect for topping your favourite pasta dishes, it's a freezer staple you'll always want on hand.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Main Dish, Pasta

Category Classic, Italiian

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 35 minutes

Servings 10

Calories 396 kcal

Autor Elle

Ingredients

• 225 g bacon or pancetta, chopped
• 1 kg ground beef (preferably sustainably sourced)
• 2 medium yellow onions, finely chopped
• 1 red bell pepper, finely chopped
• 6 cloves garlic, minced
• 3 x 400 g cans organic plum tomatoes in juice (see tips below)
• 4 tablespoons tomato paste
• 1 1/2 cup dry red wine, divided (375 ml)
• 5 teaspoons dried oregano, divided
• 5 teaspoons dried basil, divided
• 1 tablespoon sea salt, or more to taste
• freshly ground pepper, to taste
• 1 cup water, plus more to thin, if desired (250 ml)

Method

1. In a large saucepan or Dutch Oven, fry the bacon until crisp. Remove bacon, reserving the fat. Set aside the bacon. Add the ground beef to the saucepan, breaking it up with a spoon, and cook until browned, stirring occasionally.

2. Stir in the onion, red bell pepper, and garlic; cook, stirring occasionally, for 10 minutes. Add the canned tomatoes, gently mashing them with the back of a wooden spoon. Stir in the tomato paste, reserved bacon, one cup (250 ml) of red wine, and 4 teaspoons each of oregano and basil, along with salt, pepper, and water.
3. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 3 hours, stirring occasionally. Taste the sauce after an hour of cooking and adjust the seasoning with more salt and pepper if needed.

4. About 15 minutes before serving, sprinkle in the remaining 1 teaspoon each of oregano and basil and half a cup (125 ml) of red wine. If desired, you can also add a splash of water to thin the sauce slightly. Serve over your favourite pasta and enjoy!

Notes

• I like to switch out one can of the plum tomatoes for a can of baby roma tomatoes (Italian datterini tomatoes from Mutti) as they have fleshy texture and add a little extra sweetness to the sauce.
• This big batch bolognese meat sauce is ideal for freezing. Once it’s cooled completely, transfer it to freezer-safe containers, label with the date and contents, and store in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator or defrost in the microwave, then gently reheat on the stovetop until warmed through. Serve over pasta for a quick and flavourful meal!

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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