This spaghetti alla bolognese recipe is an easy, delicious, and simple pasta dish featuring all the flavors of the garden. It's chunky, meaty, and oh, so good.
I love Italian dishes, especially when they're easy. Well, it doesn't get much easier than this one! It's simple, rustic, and delicious.
Spaghetti alla Bolognese Recipe
This recipe only uses simple ingredients that you can find easily at your local grocery store. It's all about flavor, not being fancy.
- Olive oil
- Chopped onion
- Finely chopped garlic
- Sliced red bell pepper
- Sliced yellow bell pepper
- Sliced green bell pepper
- Lean ground beef
- Tomato paste
- Red wine
- Diced tomatoes
- Vegetable stock powder
- Dried oregano
- Fresh basil
- Fresh thyme
- Smoked paprika (optional)
- Parmesan cheese
Short introduction about this being easy to make, xyz number of steps, don't be overwhelmed by the steps etc.
Step 1: Make the Spaghetti
Cook the spaghetti according to the package direction for al dente. DRaink the spaghetti, reserving 1 tablespoon of the water for the sauce.
Step 2: Cook the Vegetables
Heat oil on medium heat in a large saucepan. Add the onions, garlic, and bell peppers and cook for about 3 minutes.
Step 3: Cook the Beef
Add the beef and cook until it's no longer pink.
Step 4: Make the Sauce
Add the tomato paste and wine and cook until it's reduced and thickened. Then, reduce the heat to medium low and add the reserved pasta water, diced tomatoes, vegetable stock powder, oregano, baseil, thyme, and smoked paprika. Cover and simmer for about 5 minutes until the sauce thickens. Serve with the spaghetti and enjoy!
Hint: Be sure to stir the sauce occasionally as it cooks to prevent sticking and burning.
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this pasta alla bolognese recipe.
- Any Bell Peppers - Use any color bell pepper you have available.
- Ground Beef - You can use Italian sausage, ground turkey or a ground beef and pork blend in place of ground beef.
Want to personalize this pasta alla bolognese recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes for a spicy version.
- Fresh Tomatoes - For a brighter tomato flavor, add diced fresh tomatoes.
- Omit the Wine - If you don't like cooking with wine, you can omit it and add about ¼ cup pasta water and tomato puree and some lemon juice.
- Vegetables - Add some favorites, I frequently add mushrooms, zucchini, carrots, peas, corn and honestly anything goes
If you love recipes like this, you may also enjoy this school cafeteria spaghetti.
You don't need much in the way of equipment to make this recipe.
- Measuring spoons
- Can opener
You can store leftovers in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month.
This recipe is absolutley one of the easiest you'll ever make, but even recipes this easy have their little things that make them even better.
- Be sure not to overcook the onions and peppers. They'll continue to cook when you add the meat and as the sauce simmers.
- Nice, hearty chunks of bell pepper are best. Aim for about an inch in size.
Do you have questions about this spaghetti alla bolognese recipe? Here are some of the most commonly asked questions about spaghetti alla bolognese.
It will last for about 3 days in the refrigerator or up to 1 month in the freezer.
Bolognese sauce is thicker and chunkier than spaghetti sauce.
Place the sauce in a pot over medium-low heat and heat until warm.
Yes you can replace the wine with tomato purée and a bit of lemon juice or use ¼ boiled water from the pasta.
Here I use only beef but you can also do half beef and half pork.
More Pasta Recipes
Do you like pasta? Here are some recipes you may also like to try.
Spaghetti alla Bolognese
Ready to get cooking? Remember that you can print this recipe if you would like.
Spaghetti alla Bolognese
- 3 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium green bell pepper sliced
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- ¼ cup red wine
- 1 can (24 oz) diced tomatoes
- 1 teaspoon vegetable stock powder
- 1 teaspoon oregano dried
- 1 teaspoon fresh basil
- 1 teaspoon fresh thyme
- ½ teaspoon smoked paprika optional
- freshly grated parmesan
- 1 pound spaghetti, cooked
- Get out and measure your ingredients.
- Cook your spaghetti in a pot of salted water. Add 1 tablespoon of the water to the sauce and mix.
- In a large saucepan, heat oil on medium heat. Fry onions, garlic and bell peppers.
- Cook for about 3 minutes then add beef and fry until well cooked.
- Add tomato paste with wine. Cook until the sauce is reduced and thickened. Decrease heat to medium low and stir in the tomato cubes, vegetable stock powder, oregano, basil, thyme and smoked paprika.
- Cover the pan with a lid and let simmer for about 5 minutes until the sauce thickens. Stir occasionally so the sauce does not get burned.
- Divide bolognese and serve with spaghetti.