I used to reach for a jar of ready-made sauce because it felt quick and easy, until one day I ran out and decided to make my own. I haven’t bought bottled bolognese since. A simple homemade bolognese delivers a deeper, fresher flavour and is only a little more effort than pouring a sauce from a bottle.
This recipe produces a rich, well-balanced bolognese that works perfectly over spaghetti, tossed with penne or baked into a lasagne. It’s designed as a foundation recipe: feel free to adapt it to your pantry and taste. Add vegetables such as carrots, zucchini or corn, fold in olives or sun-dried tomatoes for a different character, increase the garlic, or finish with fresh herbs. If you prefer a cleaner flavour profile, omit mushrooms or capsicum. A small change like adding two crushed cloves of garlic while the sauce simmers gives a lovely aromatic lift without overpowering the dish.
Spaghetti Bolognese
A basic bolognese sauce can be made in large batches and frozen for convenient, quick mid-week meals. This version is straightforward to prepare and scales easily.
10 minutes
30 minutes
40 minutes
Ingredients
- 500g mince
- 1 onion, diced
- 1–2 cloves of garlic, crushed
- a handful of mushrooms, sliced
- 1/2 capsicum, diced
- 2 Tbsp tomato paste
- 400g tin crushed tomatoes
- splash of wine (optional)
- 1 tsp dried oregano or basil (or a mix)
- 1 tsp sugar (optional)
- salt and pepper to taste
Instructions
- Heat a skillet over medium heat and brown the mince, breaking up any lumps with a wooden spoon. Cook until well browned for better flavour. Remove the meat and drain briefly if needed to remove excess fat, then return it to the pan when ready.
- Sauté the diced onion in the pan with a little oil until softened and translucent. Add the diced capsicum and crushed garlic and cook for a couple more minutes, then add the sliced mushrooms and cook for another minute. Sweating the vegetables gently helps build a rounded base flavour for the sauce.
- Stir in the tomato paste and dried herbs and cook for about 30 seconds to caramelise the paste slightly — this intensifies the tomato flavour. Return the browned mince to the pan and combine thoroughly.
- Add the crushed tomatoes and, if you like, a splash of wine to deglaze the pan and loosen any caramelised bits. If using, pour the wine into the tomato can and use it to rinse out any remaining sauce. Add the optional sugar, then season with salt and freshly ground black pepper to taste.
- Bring the sauce briefly to a boil, then reduce the heat and simmer gently for 10–20 minutes while you cook the pasta. Simmering allows the sauce to reduce, thicken and develop deeper flavours. Stir occasionally and adjust seasoning as needed.
- Serve the bolognese over cooked pasta with a generous scattering of freshly grated parmesan. A drizzle of good olive oil and a few torn basil leaves make a nice finishing touch.
Tips and Variations
Use a mix of beef and pork mince for extra richness, or substitute turkey or a plant-based mince if preferred. If you like a smoother sauce, blend briefly once cooked. For a heartier texture, add diced carrots or celery at the same time as the onion. To turn this into lasagne: prepare a simple béchamel, layer the bolognese with pasta sheets and cheese, then bake until golden.
Make-ahead and storage: this sauce reheats well and can be made in advance. Cool completely before refrigerating or freeze portions for later use to speed up weeknight dinners.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 407
Total Fat: 22g
Saturated Fat: 8g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 111mg
Sodium: 383mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 8g
Protein: 37g
Nutritional information is provided as a guideline and can vary based on ingredient brands, portion sizes and preparation methods. Use your preferred nutrition calculator if exact values are required.
Did you make this recipe?
Share your experience or a photo in the comments—feedback and variations are always welcome.