# Easy Spaghetti Bolognese

> Soften chopped onion, carrot and celery in olive oil, add garlic, then brown 500 g ground beef until it reaches 71°C (160°F) and no pink remains. Stir in tomato paste, milk, crushed tomatoes, oregano and a bay leaf and simmer for 30-40 minutes. Toss with 400 g cooked spaghetti and serve with parmesan and basil.

Source: https://www.savourrecipes.com/recipe/spaghetti-bolognese
Author: Cookwithmrdots | Published: Oct 28, 2026 | Updated: Oct 28, 2026
Categories: Easy Dinner Recipes
Collections: Fall Recipes
Tags: Comfort Food, Kid Friendly, Make Ahead, High Protein

This is the bolognese for busy weeknights: a soffritto of onion, carrot and celery, browned ground beef, a splash of milk for tenderness and crushed tomatoes simmered just long enough to turn rich and glossy. Make a double batch; it freezes perfectly and tastes even better the next day.

## Key facts

- Prep time: 10 mins
- Cook time: 50 mins
- Total time: 1 hr
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: Italian-inspired
- Method: Simmering
- Calories: 520 per serving

## Ingredients

### Sauce

- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- 500 g lean ground beef
- 2 tbsp tomato paste
- 125 ml milk, 1/2 cup
- 1 can crushed tomatoes, 796 ml / 28 oz
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 tsp sugar (optional)
### Pasta

- 400 g spaghetti
### To serve

- grated parmesan and fresh basil

## Equipment

- Large deep skillet or Dutch oven
- Large pot
- Wooden spoon
- Colander

## Instructions

1. **Cook the vegetables.** Heat the olive oil in a large deep skillet over medium heat. Add the onion, carrot and celery and cook for 6-8 minutes, stirring often, until soft. Add the garlic and cook for 1 minute.
2. **Brown the beef.** Turn the heat to medium-high, add the beef and break it up with a wooden spoon. Cook for 6-8 minutes until browned with no pink remaining; ground beef is safe at 71°C (160°F). Spoon off excess fat if needed.
3. **Add milk and tomatoes.** Stir in the tomato paste for 1 minute. Pour in the milk and simmer until it has mostly evaporated, about 3 minutes. Add the crushed tomatoes, oregano, bay leaf, salt, pepper and sugar, if using.
4. **Simmer.** Bring to a gentle simmer, partly cover and cook for 30-40 minutes, stirring occasionally, until thick and rich. Add a splash of water if it gets too thick. Remove the bay leaf.
5. **Cook the pasta and serve.** Meanwhile, cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain. Toss the spaghetti with half the sauce and a splash of pasta water, then serve topped with the remaining sauce, parmesan and basil.

## Tips

- Chop the vegetables very finely, or pulse them in a food processor, so they melt into the sauce. Picky eaters will never find them.
- The milk may sound unusual, but it is traditional in bolognese and makes the meat tender.
- Tossing the pasta with some sauce and pasta water helps the sauce cling instead of sliding off.

## Variations

- Use half ground beef and half ground pork for a richer sauce.
- Add 125 ml of red wine after browning the beef and let it reduce before the milk.
- Serve the sauce over tagliatelle, penne or gluten-free pasta, or use it for lasagna.

## Storage

- Fridge: Refrigerate the sauce in an airtight container for up to 4 days.
- Freezer: Freeze the sauce, without pasta, for up to 3 months. Thaw overnight in the fridge.
- Reheat: Reheat in a saucepan over medium heat, stirring, until bubbling and hot all the way through.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 520 | 28 g | 62 g | 17 g |

## Frequently asked questions

### How long should bolognese sauce simmer?

At least 30-40 minutes for a weeknight sauce. Longer simmering, up to 2 hours on very low heat, makes it even richer, as long as you add a splash of water when it thickens too much.

### Why add milk to bolognese?

Milk is a traditional ingredient in bolognese. It tenderizes the ground meat and softens the acidity of the tomatoes for a rounder, richer sauce.

### What is the best pasta for bolognese?

In Italy, bolognese is served with wide, flat noodles like tagliatelle, which hold the sauce well. Spaghetti is the most popular choice at home, and penne or rigatoni also work.

### Can I freeze spaghetti bolognese?

Yes. Freeze the sauce on its own for up to 3 months and cook fresh pasta when you reheat it. Cooked pasta turns soft after freezing.