The Bestest Ever Spaghetti Bolognese
If you’re looking for a spaghetti bolognese that’s rich, saucy and packed with flavour – this is the one.
I make mine with passata instead of chopped tomatoes for a creamy, silky sauce, and I always finish the pasta right in the pan with the sauce so it all clings together beautifully.
Try it out for yourself!!!
Hey, I'm Verna!
About this recipe
Everyone has their own version of spaghetti bolognese, but this is the one people always ask me for.
Now, before you come for me, this is definitely not what I'd call "traditional" or "authentic" - it's just how I like to make mine.
The secret? Browning the mince first without oil so it gets that deep flavour, then building a sauce with passata, Parmesan, and fresh basil.
I also add a splash of starchy pasta water at the end – it’s the ultimate trick for a glossy, restaurant-style finish.
This recipe is weeknight-friendly, doesn’t need fancy ingredients, and makes enough for four people (with the possibility of leftovers if you’re lucky).
Why You’ll Love This Spag Bol
- Creamy & saucy – passata makes it smooth and rich compared to chopped tomatoes
- Flavour-packed – browning the beef properly adds depth and richness
- Restaurant-style finish – pasta water + Parmesan = glossy, clingy sauce
- Family favourite – simple ingredients, crowd-pleasing taste
Ingredients
- 400g spaghetti
- 500g beef mince
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 700ml passata
- 2 tbsp tomato paste
- 1 tsp sugar, or more if you prefer
- 1 tsp dried oregano
- 1 tsp dried basil
- Small handful fresh basil leaves, torn
- 60g Parmesan, grated (plus more to serve)
- Salt & black pepper
- Olive oil (optional, for serving)
Pair it with
Instructions
1. Brown the beef
Heat a large pan over medium-high. Add the mince (no oil needed) and cook until browned and the fat renders out.
2. Add aromatics
Push the beef mince aside and stir in onion and garlic. Cook until softened and fragrant for a few minutes.
3. Build the sauce
Add tomato paste, cook for a minute, then stir in passata. Stir to combine and season with sugar, dried herbs, salt, and pepper.
Let simmer gently for 15–20 minutes until thick and flavourful.
4. Cook the pasta
Meanwhile, cook spaghetti in a large pot of well-salted boiling water until just shy of al dente. Reserve a mug of pasta water.
5. Finish the sauce
Stir in a ladle of pasta water and Parmesan. Taste and adjust seasoning.
6. Combine with pasta
Toss drained spaghetti directly into the sauce until coated. Add more pasta water if it needs loosening or more Parmesan for a richer sauce.
Roughly tear up the fresh basil and add to the pasta.
7. Serve
Divide into bowls, top with extra Parmesan and a drizzle of olive oil.
Tips
- Don’t skip browning – it builds the base flavour for the whole dish.
- Salt your pasta water properly – it’s the easiest way to season the pasta from the inside.
- Add sugar sparingly – it balances acidity but don’t overdo it.
- Finish in the sauce – tossing pasta in the pan helps it soak up flavour and creates that glossy coating.
FAQs
Can I make this ahead of time?
Yes! The sauce actually tastes better the next day. Just reheat and toss with fresh pasta.
Can I freeze the sauce?
Absolutely – let it cool, then freeze in portions for up to 3 months.
What pasta works best?
Spaghetti is classic, but you can swap in tagliatelle, pappardelle, or even penne.
How long can I keep this for?
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Sauce can be frozen (without pasta) for 3 months.
- Reheat: Warm gently on the stove, adding a splash of water if it’s too thick.
Video demonstration
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