Rich and Slow-Cooked Spaghetti Bolognese

Deep flavour, slow simmered. The ultimate spaghetti bolognese.

For a truly next-level dinner, you need this Rich and Slow Cooked Spaghetti Bolognese. It transforms humble mince, tomatoes and herbs into a luxuriously thick and savoury ragù that’s the definition of Italian comfort food.

Overhead view of spaghetti bolognese in a bowl on a white wooden table with parmesan and a fork.

You know, I think this dish has become a worldwide favourite for a reason. While its true home is Bologna in Italy, a good Spaghetti Bolognese or “Spag Bol” as we call it here, just feels like universal comfort food. And here’s the secret I always come back to: letting the sauce simmer slowly over low heat. That’s the non-negotiable step. It’s what allows all those gorgeous flavours to really mingle and thicken into the rich, hearty consistency we’re after. It’s forgiving, hands-off cooking that rewards a little patience with so much flavour.

Why You’ll Love This Spaghetti Bolognese

Deep, Developed Flavour: The secret is in the slow simmer. Cooking the sauce for over an hour lets the flavours meld and intensify into something you just can’t get in 20 minutes.
Authentic Touch: Using a mix of beef and pork mince, a glug of red wine, and fresh herbs creates a complex, restaurant-quality taste that feels truly special.
A Meal Prep Hero: This bolognese sauce freezes incredibly well. Make a double batch on the weekend and you’ve got glorious dinners sorted for busy weeknights.
The Ultimate Crowd-Pleaser: From fussy kids to hungry adults, this classic dish is guaranteed to get empty plates and happy smiles every single time.

So, while it asks for a bit more time upfront, this recipe pays you back tenfold in flavour and convenience. It’s the version you’ll find yourself making again and again.

My Top Tips for the Best Spag Bol

Think of these as my little secrets for turning a great bolognese into an unforgettable one. They make all the difference.

Brown the Mince Properly: Don’t just stir it until it’s grey. Let it get a proper, caramelised sear on the hot pan before breaking it up. This is fond—flavour gold—and it’s the foundation of a rich sauce.
Cook Off the Tomato Paste: After adding the tomato paste, give it a solid 2-3 minutes to fry in the pan. This ‘cooks out’ any tinny flavour and sweetens it, deepening the entire sauce’s colour and taste.
Let the Wine Reduce Fully: Once you add the red wine, let it bubble away until it’s reduced by about half. This cooks off the harsh alcohol and leaves behind a beautiful, rounded fruitiness.
Simmer, Don’t Boil: After everything is in the pot, the heat should be so low you only see the occasional bubble. A gentle simmer is key for tender meat and a sauce that thickens without burning.
Save Your Pasta Water: Before you drain your spaghetti, scoop out a cup of the starchy cooking water. Tossing a splash of it with the pasta and sauce helps create a silky, emulsified sauce that clings perfectly.

Close-up of a bruschetta bowl with cherry tomatoes, toasted croutons, red onion, fresh herbs and balsamic pearls, served in a speckled ceramic bowl with a fork on a white timber table, surrounded by small bowls of light balsamic, garlic and seasonings.

Ultimate brown butter & roasted garlic bread sliced and served on a wooden board with fresh parsley and sea salt

Serving Suggestions for Spaghetti Bolognese

To turn this bolognese into a feast, start with a heavy snowfall of freshly grated Parmesan. For the ultimate side, my The Ultimate Brown Butter and Roasted Garlic Bread is made for dunking or try my famous 5 Minute Bruschetta Bowl. A fresh salad, like my Easy Rocket & Parmesan Salad cuts through the richness beautifully, while a simple Antipasto Platter makes a great starter. The sauce is the star—everything else is just the delicious supporting cast.

Storage & Reheating

This bolognese is arguably even better the next day, and it freezes like a dream, making it the ultimate make-ahead meal.

Fridge: Let any leftovers cool to room temperature, then pop them in an airtight container. They’ll keep happily in the fridge for 3-4 days.

Freezer: For longer storage, portion the completely cooled sauce (without pasta) into airtight containers or freezer bags. It will keep its fantastic flavour for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Gently warm it in a saucepan over a low heat, adding a small splash of water if needed. In the microwave, use medium power (50%) and stir occasionally until it’s steaming hot all the way through. Always ensure leftovers are reheated until piping hot.

Two bowls of spaghetti bolognese topped with parmesan on a white wooden table, with a pot of meat sauce in the background.

FAQ’s

Can I make this bolognese sauce in a slow cooker?

Absolutely, and it’s a great method. Simply follow steps 1-3 in a frypan on the stove to brown the mince and cook off the wine, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours. The long, gentle heat develops amazing depth of flavour.

What can I use instead of red wine?

You can omit it and use an extra ½ cup of beef stock. For a similar complexity, a tablespoon of balsamic vinegar stirred in at the very end of cooking works beautifully.

My sauce tastes a bit acidic. What can I do?

This is common, especially with certain tomato brands. The caster sugar in the recipe is there to balance this. Simply stir in an extra ½ teaspoon at a time until the flavour mellows and tastes right to you.

Can I use dried herbs instead of fresh?

Yes. Use 1 teaspoon each of dried oregano and thyme, adding them with the bay leaves. The flavour will be slightly different but still delicious.

Can I use all beef mince?

Definitely. While the beef and pork mix adds fantastic richness and depth, using 500g of all beef mince will still give you a classic, delicious bolognese.

There you have it, my take on the perfect Rich and Slow Cooked Spaghetti Bolognese. It’s simple, comforting and worth every minute. If you make it, I’d love to hear how it turned out. Leave a comment below and let me know. Happy cooking

More Recipes:

Kate’s Spaghetti Bolognese

This is the definitive, slow-cooked spaghetti bolognese recipe. Featuring a rich beef and pork ragù simmered with red wine and herbs, it delivers incredible depth of flavour and is the ultimate make-ahead freezer-friendly meal.

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Prep Time:20

Cook Time:1 40

Total Time:2

Course: Dinner

Cuisine: Italian

Keyword: bolognese sauce, freezer friendly meal, Italian dinner, slow cooked pasta, spaghetti bolognese

Servings: 4 – 6

Author: Kate Brodhurst

Ingredients

1 tablespoon olive oil
20g butter
1 onion, finely diced
1 large carrot, finely diced
3 cloves garlic, finely diced
500g beef and pork mince (or 500g beef mince)
2 tablespoons tomato paste
200ml red wine
700g jar tomato passata (I used Mutti)
2 teaspoons beef stock powder (or 2 cubes, crumbled – See Notes)
2 fresh bay leaves
4 sprigs each of fresh oregano and thyme
1-2 teaspoons caster sugar (optional – See Notes)
1 teaspoon Maggi seasoning (optional – See Notes)
Salt and pepper, to taste

TO SERVE

500g good quality dried spaghetti
Freshly grated parmesan cheese

Instructions

Heat a large pot or pan over medium high heat. Add the olive oil and butter then add the onion, carrot and a good pinch of salt. Cook until softened, about 5 minutes, then add the garlic, cooking for 1 min.
Crumble in the mince and make sure it’s touching the pans surface. Cook (without stirring) for a few minutes to get it slightly caramelised then cook for a further 3-4 minutes, breaking up the lumps with a spoon until browned.
Add the tomato paste and cook off for 2-3 minutes, then add the red wine and cook until reduced by half.
Pour in the passata and add the stock powder , bay leaves, oregano, thyme, sugar and Maggi seasoning. Pour 2 cups water into the passata bottle and shake well to loosen all the sauce left in the bottle. Add to the pan and season to taste with salt and pepper.
Bring to the boil, then reduce heat to very low and cook, uncovered, for 1 hour 30 minutes or longer if time permits, stirring from time to time, and adding a little more water if required, if the sauce gets too thick. Remove herbs stalks if desired at the end.
Meanwhile, cook pasta according to packet directions. Once al dente, add the pasta to the sauce directly from the pot using tongs or a large spider utensil. Toss through the sauce and serve. Garnish with loads of freshly grated parmesan. Enjoy.

Notes

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
Stock: You can substitute the stock powder and 2 cups water with 2 cups of liquid beef stock. Simply pour the stock into the empty passata jar, shake, and add it in Step 4.
Sugar: The acidity of tomatoes varies by brand. After simmering, taste your sauce. If it’s too sharp, stir in caster sugar ½ teaspoon at a time until balanced.
Maggi Seasoning: This is my personal umami booster for a savoury depth. You can substitute with a splash of Worcestershire sauce or balsamic vinegar, or simply omit it.