Easy Weeknight Spaghetti Bolognese Recipe (30 Minutes)

Our Family’s Weeknight Spaghetti Bolognese: Simple, Unfussy, Beloved – I should probably start by admitting something that would make my Italian friends cover their ears: I’ve been making bolognese for years without a speck of pancetta, splash of milk, or hint of wine. I know, I know.

Spaghetti Bolognese

Lumina Liu

This Italian recipe for Spaghetti Bolognese features a sauce made with beef, mushrooms, oregano, and tomatoes, served over cooked pasta and finished with Parmesan cheese.

4.8 from 253 votes

Prep Time 15 Minutes

Cook Time 40 Minutes

Total Time 55 Minutes

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 520 calories kcal

Ingredients

 

• 2 onions
• 1 tbsp olive oil
• 1 clove garlic
• 500g lean minced beef
• 90g mushrooms
• 1 tsp dried oregano
• 400g can tomatoes
• 300ml hot beef stock
• 1 tbsp tomato puree
• 1 tbsp worcestershire sauce
• 350g spaghetti
• Parmesan cheese for topping

Instructions

 

1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown.
2. Add the mushrooms and herbs, and cook for another couple of mins.
3. Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
4. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce.
5. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.

Nutrition

Calories: 520.00 caloriesFat: 15.00 gCarbohydrates: 62.00 gFiber: 4.00 gProtein: 35.00 gSaturated Fat: 5.00 g

Keyword Spaghetti Bolognese, Italian pasta, beef pasta sauce, homemade bolognese, pasta dinner

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I’m sure somebody’s nonna is ready to revoke my pasta privileges. But here’s the thing—on Tuesday nights when everyone’s hungry and homework isn’t finished, this streamlined version has saved dinner approximately 427 times in our household.

It’s not authentic bolognese in the traditional sense, but it is authentically what happens in my kitchen when real life collides with dinner plans. And honestly? It’s still really, really good.

The Weeknight Bolognese Compromise: Easy Weeknight Spaghetti Bolognese Recipe

I’ve read all the proper bolognese recipes. I’ve nodded respectfully at the instructions to simmer for four hours, to use three different meats, to add milk at precisely the right moment.

I’ve bookmarked them all for “someday”—that mythical weekend when I have nothing but time to tend to a simmering pot.

But in the meantime, we eat this version, which takes about 40 minutes from start to finish.

It’s rich enough to feel special but simple enough that I can practically make it with my eyes closed while simultaneously helping with math homework and mediating an argument about whose turn it is to set the table.

What Makes This Work

There’s a difference between cutting corners and making smart compromises. This recipe focuses on building flavor quickly through a few key moves:

First, get a good brown on your onions and beef—don’t just gray the meat, but actually let it develop some caramelization. Second, use beef stock instead of water to add depth.

And third, a spoonful of tomato paste and Worcestershire sauce brings an umami punch that makes the sauce taste like it’s been cooking for much longer than it has.

The result is a sauce that’s deeply satisfying but doesn’t demand your entire afternoon. Exactly the kind of cooking that keeps us fed and happy in real life.

The Recipe: Weeknight Spaghetti Bolognese

Now here’s the fun part. Here’s the Spaghetti Bolognese recipe which you can cook within 30 minutes of your precious time:

Ingredients

• 2 onions, finely chopped
• 1 tablespoon olive oil, plus a dash extra for the pasta
• 1 clove garlic, minced
• 500g lean minced beef
• 90g mushrooms, sliced
• 1 teaspoon dried oregano
• 400g can tomatoes
• 300ml hot beef stock
• 1 tablespoon tomato purée
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 350g spaghetti
• Parmesan cheese, for serving

Instructions

1. Start with the flavor base. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 minutes until they start to soften and take on some color. Don’t rush this part—those golden edges on the onions will give your sauce character.
2. Add the beef and build layers. Add the garlic and minced beef and continue cooking until both brown properly. I find using a wooden spoon to break up the meat helps it brown more evenly instead of steaming in its own juices. When the meat has lost its raw look and has some genuinely browned bits (about 5-7 minutes), add the mushrooms and oregano and cook for another couple of minutes until the mushrooms start to soften.
3. Transform it into sauce. Stir in the tomatoes, beef stock, tomato purée, Worcestershire sauce, salt, and pepper. Break up the tomatoes with your spoon if they’re whole. Bring everything to a boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes. The sauce will thicken and the flavors will meld—resist the urge to rush this part.
4. Prepare the pasta. About 10 minutes before the sauce is done, cook the spaghetti in a large pan of boiling, salted water according to package instructions. (I usually aim for the lower end of the time range for al dente pasta.) Drain well, run hot water through it briefly to remove excess starch, return it to the pan, and add a tiny dash of olive oil to prevent sticking.
5. Bring it all together. Stir the meat sauce into the pasta, ensuring every strand gets coated with the rich sauce. Serve in warmed bowls (I just run them under hot water for a few seconds before drying and filling), and pass around the Parmesan for everyone to add to their liking.

Making It Your Own

One of the beautiful things about a recipe like this is how adaptable it is to your pantry and preferences. Some variations we’ve tried and loved:

• Add a finely grated carrot along with the onions for natural sweetness and a vegetable boost
• Throw in a handful of frozen peas during the last five minutes of cooking for color and sweetness
• Use half beef, half Italian sausage removed from casings for a more complex flavor
• Add a pinch of red pepper flakes if you like a little heat
• Substitute half the beef stock with red wine if you happen to have an open bottle

The Real-Life Results

Is this the most authentic bolognese sauce that’s ever graced a plate of pasta? Not even close. Will it win awards from Italian culinary academies? Definitely not.

But will it make a table of hungry people happy on a Wednesday night? Every single time.

The sauce freezes beautifully, too. I often make a double batch and freeze half in a flat layer in a zip-top bag.

Future-me is always grateful to past-me for this foresight, especially on days when dinner planning has gone completely off the rails.

So yes, someday I’ll make that six-hour authentic ragù bolognese that simmers contentedly all afternoon while I read a novel nearby.

But until then, this version keeps us well-fed, happy, and—most importantly—actually eating dinner together instead of ordering takeout because the “real” version felt too daunting for a Tuesday.

And in my kitchen, that’s what counts as a complete success.