This Quick and Easy Spaghetti Bolognese Sauce is a simple, shortcut version of the classic comfort food! It’s a freezer-friendly, family-friendly, and nourishing dinner option that the entire family can agree on.
There’s not a single dish that is more popular in my house! My Spaghetti Bolognese Sauce is a simple, rustic, Italian dinner that makes my life easier…and you’re about to see why!
With three young boys and a husband to feed each night, it can be challenging to find meals that appeal to the entire family. I know I’m not alone in this either, since I hear from so many of you every single day with the same exact struggle.
What one person loves, the other does not. It’s just the reality, and it’s something that I deal with on a daily basis. Feeding a family is all about compromise, so I do my best to keep everyone happy by serving a variety of dinners each week.
However, with this Spaghetti Bolognese Sauce, nobody has to compromise! The cozy, hearty, and healthy meal makes every single one of my boys happy…which makes me happy! Plus, it’s so darn simple!
While a classic Bolognese Sauce might require hours of time simmering on the stovetop, I’ve created a quicker, easier option that suits our busy lives. At this time of year, with the holiday excitement surrounding us, I know that you will appreciate a shortcut version of the classic favorite too!
And don’t forget — this Bolognese sauce is a freezer-friendly option that you can prepare in advance and keep stashed in your freezer for hectic, last-minute meals. It makes a big batch, and the leftovers will come in very handy!
QUICK AND EASY SPAGHETTI BOLOGNESE SAUCE
Quick and Easy Spaghetti Bolognese Sauce
Ingredients
- 2 tablespoons butter
- ½ cup finely diced onion
- 1/3 cup finely diced carrots
- 1/3 cup finely diced celery
- 1 lb. lean or extra-lean ground beef at least 93% lean
- 4 teaspoons minced fresh garlic
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes optional for a bit spicy kick
- 1 cup dry red wine
- 2 28 ounce cans crushed tomatoes (I like San Marzano tomatoes)
- 2 tablespoons tomato paste
- Salt and pepper
- ¼ cup chopped fresh basil leaves
- 1/3 cup heavy cream
- ½ cup grated Parmesan cheese plus extra for serving
- Spaghetti or other pasta of choice, for serving
Instructions
- Heat butter in a large pot over medium-high heat. Add the onion, carrots, celery, and beef. Crumble the beef with a wooden spoon and cook for 5-7 minutes, or until meat is no longer pink and vegetables are tender. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Add red wine to the pot and stir, scraping up any brown bits on the bottom of the pan.
- Add tomatoes, tomato paste, 2 teaspoons of salt, and ½ teaspoon pepper. Stir to combine.
- Bring to a boil, reduce the heat to low, and allow the sauce to simmer (uncovered) for about 10 minutes.
- While the sauce simmers, cook the pasta according to package instructions.
- As the pasta is cooking, stir the basil leaves and cream into the sauce. Simmer for about 5-10 minutes, stirring regularly. Keep it on very low heat and do not boil. Add Parmesan cheese and stir to combine. Season with additional salt and pepper, to taste.
- Serve sauce with pasta, and garnish with additional Parmesan and basil, as desired.
Recipe Notes
Note: You can freeze any leftover sauce in an airtight container for up to 3 months.
For a Light, Low-Carb Option: Serve the Bolognese Sauce over zucchini noodles!
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You are so right, feeding a family is all about compromise, and I’m sure that makes it difficult at times! I can see why everyone loves this, though. Looks so hearty and comforting! And I love how simple it is. I kinda want to dig in for breakfast! 🙂
Thanks, Gayle! You can have it any time of day…leftover are great. 🙂
In my family it seems like when I make a pasta dish everyone is happy, otherwise everyone is always complaining! so I know the feeling, this looks delicious and will surely be making this for my family 🙂
Exactly, Albert! 🙂 Pasta is always a hit!
Looks like very good, but what can I use in place of wine?
Hi, Kristin! I would suggest beef stock in place of the wine. 🙂
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Oh my goodness, this is TERRIFIC! My only changes were a little less red wine (because I forgot to add it, so I just tossed some in), no tomato paste, and dried basil instead of fresh (no fresh in the market that day). It froze beautifully, and soaking the freezer bag in hot water for a few minutes thawed it quickly. We will definitely make it again, but I’ll increase the quantity a little. We have six in our family, and my kids are grown or nearly so, so a half-recipe is just barely enough for them. Thank you for the recipe!
That’s great, Barbara! I’m so glad that you enjoyed it!