A Glug of Oil

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Spaghetti Bolognese Recipe

This is most certainly the best bolognese sauce recipe

The pasta sauce is rich and delicious with the addition of milk - yes milk. Read on to find out why adding milk to your bolognese sauce works!

Spaghetti Bolognese in a bowl.
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This is far better than those jars of ready-made sauce that all seem to be the same colour whatever brand you look at. With red wine and herbs, with extra garlic, without garlic, original, traditional whatever, they all seem to look the same colour!

Can I freeze spaghetti bolognese?

Yes, you can freeze spaghetti bolognese. Ideally, freeze the bolognese sauce on its own in a sealed, freezer-safe container within 2-hours. 

How long does spaghetti bolognese keep?

Properly stored in a sealed container in the fridge, your spaghetti bolognese should keep for 3-4 days.

In the freezer, it should keep for up to 3 months.

What is the best way to reheat spaghetti bolognese?

If you're just reheating the sauce from chilled, put it into a saucepan and heat on over medium-low heat, stirring regularly until piping hot all the way through. You may need to add a splash of water to loosen it back up.

Defrost frozen spaghetti bolognese in the fridge overnight before heating as described above.

Why add milk?

Gordon Ramsay says adding milk is the secret to a silky bolognese sauce. It also helps cut through any remaining acidity in the sauce. So, if it's good enough for Gordon, it's good enough for me - all I know is, it works!

You can, of course, leave it out if you prefer.

To serve

All that's needed is my easy Cheesy Garlic Bread.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Easy Spaghetti Bolognese Recipe

spaghetti bolognese recipe, best spaghetti bolognese recipe, easy
main, dinner, pasta
Yield: 3-4
Author: Jan Bennett
Spaghetti Bolognese Recipe

Spaghetti Bolognese Recipe

Although it's really simple to make it isn't a 10-minute job; all good things are worth waiting for and all that and the end result is a lovely rich sauce.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 1-2 tablespoons vegetable oil
  • 1 large onion - finely chopped
  • 1 large carrot - grated
  • 1 stick of celery - finely chopped
  • 2 fat cloves of garlic - minced
  • 1 tablespoon tomato puree (paste if you're in the US)
  • 250g minced beef - low fat 5%
  • 250g minced Pork - low fat 5%
  • 100 ml red wine
  • 1 x 400g good quality tinned tomatoes
  • 2 teaspoons dried oregano
  • a splash of Worcester sauce
  • salt and freshly ground black pepper to taste
  • Parmesan - to serve
To serve
  • Freshly cooked spaghetti (as per packet instructions)


  1. Heat the oil in a large frying pan or skillet and fry the onion, carrot and celery over a medium heat the softened but not coloured. Stir all the while with a wooden spoon.
  2. Now turn the heat up a bit and add the beef and pork mince and fry until lightly browned. Move the meat out of the way and add the tomato puree and garlic and cook for a couple of minutes.
  3. Stir in the wine and cook for a few minutes until it has reduced to a light syrup.
  4. Add the tomatoes and a splash of Worcester sauce.
  5. Stir in the milk and simmer for about 20-30 minutes - keep an eye on it and stir from time to time.
  6. Season with salt and pepper and have a taste.
  7. Serve with freshly cooked pasta and sprinkle with freshly grated Parmesan.
Did you make this recipe?
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  1. Australia's most popular dish!

  2. Jan this looks great.....I have a friend who loves spag bol and I'm gonna give her the link to your blog.

  3. Definitely better than the jarred sauce. I love that you add both beef and pork, very Italian:D

  4. I could just dive my fork in that Jan - looks and sounds divine!

  5. Looks fab Jan!! Great pictures!

  6. Jan, fab pic and that's almost how I make mine (I add bay and oregano).

  7. Hi Jan,nip over to my blog and collect your Happiness & Sunshine award - well deserved!


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