Homemade Spaghetti Bolognese Sauce Recipe
If there’s one recipe I turn to when life gets hectic, it’s this: our family’s favorite spaghetti bolognese. It’s the perfect solution when we want a healthy, homemade meal but don’t have time to start from scratch.
Every Monday, we work from my mother-in-law’s house. She takes care of the boys, giving us the chance to focus on work. By the time we get home, it’s often close to 6 p.m., and with bedtime routines starting at 7 p.m., there’s barely any time left to cook.
That’s where this recipe comes in. For the past 3.5 years, I’ve been making a big batch of this spaghetti sauce once a month. I freeze it in portions, so on busy evenings, all we need to do is heat the sauce and cook some pasta. Easy, stress-free, and, most importantly, healthy!
This bolognese sauce is packed with vegetables and bone broth, making it both nutritious and delicious. While it does take a little prep time, it’s absolutely worth it for those nights when time is short but you still want a wholesome meal on the table.
Save this recipe for later!
How to Freeze This Sauce for Later Use
We’ve tried everything—containers, bags, mason jars, you name it. Along the way, we lost a few mason jars (RIP) and discovered leaky bags the hard way. Trust me, that’s not something you want to deal with after a long day of work.
After plenty of trial and error, the ultimate way we’ve found to freeze this sauce is by using mason jars of about 1/4 gallon or 1 liter. But, and this is important, don’t make the same mistakes we did. Here’s how to do it right:
- Leave at least an inch of space at the top. The sauce will expand as it freezes, and if there’s no room, the jar will crack.
- Don’t close the lids just yet. Let the jars sit out until the sauce has cooled to room temperature. If you put hot jars straight in the freezer, they’re far more likely to shatter. Not only does this ruin your sauce, but it leaves you wondering if there’s glass in your food. Not worth the risk.
- Check the jars the next day. Once the sauce is fully frozen, screw the lids on properly. This way, your jars stay sealed and safe in the freezer.
How to Defrost the Bolognese Sauce
When you’re ready to use the sauce, take the jar out of the freezer and handle it carefully, frozen glass jars are fragile, so try not to bump them into hard surfaces. Place the jar in the fridge and let it defrost for 24 hours. This slow thawing prevents any temperature shock that could damage the jar.
Once thawed, use a spoon or spatula to scoop the sauce out of the jar and into your pan.
If you’re in a pinch and need it defrosted quickly, you can place the jar in a bowl of slightly lukewarm water but never use hot water, as this can cause the jar to crack.
How to Reheat the Sauce
To reheat, pour the sauce into a pan and warm it over medium heat. Stir frequently, as the edges of the sauce will heat up faster than the center. You want the entire sauce piped hot and bubbling for at least a minute or two.
If the sauce seems too thick, don’t panic—it stiffens up when cold but will loosen as it heats. Only add a little liquid (water, cream, milk, or broth) after it’s fully warmed up if you think it’s still too thick. Adding liquid too soon can leave you with a watery sauce, so trust the process!
And that’s it! Your bolognese sauce is ready to turn a busy evening into a satisfying, homemade meal.
How to Make This Pasta Sauce
Supplies
- A big pan, preferably a Dutch oven
- Mason jars, or another container to freeze the sauce
Ingredients
How to Make This Bolognese Sauce
Heat some oil in your Dutch oven over medium heat. While the oil heats up, chop the onion. Once the pan is hot, add the ground beef along with a pinch of salt, stirring to break it up as it cooks. Let it brown until almost fully cooked.
When the ground beef is nearly browned, add the chopped onion to the pan and stir well. Let it cook for about 5 minutes, allowing the onion to soften and blend with the beef.
Meanwhile, chop the celery sticks, carrots, bell peppers, and leek into small pieces. Add the chopped vegetables to the pan with the beef and onion, stir everything together, and let it cook for a few more minutes. Make sure to stir occasionally to prevent anything from sticking. Mince or cut the garlic cloves.
Next, add the tomato paste and the minced garlic cloves, stirring everything thoroughly to combine. Let the mixture cook for a couple of minutes to allow the tomato paste to develop its flavor. If you’re using red wine, pour it into the pan after a few minutes.
Allow the wine to come to a gentle boil so the alcohol cooks off, then pour in the cans of chopped tomatoes or tomato sauce, and the bone broth or beef stock. Add your herbs and a little pepper, giving everything a good stir.
Once the sauce comes to a boil, reduce the heat to low and let it simmer for at least 3 hours. Keep the lid half on the pan to allow steam to escape, and remember to stir occasionally to keep the sauce from sticking to the bottom.
If the sauce thickens too much while simmering, add a little water to loosen it up. If it’s still too watery toward the end, let it simmer uncovered a bit longer to thicken.
Spaghetti Bolognese Sauce
With this homemade spaghetti bolognese sauce made from scratch, you’ll enjoy a healthy, flavorful dinner. Perfect for busy days when cooking from scratch feels impossible!
Ingredients
- 400 grams of ground beef
- 1 onion
- Garlic cloves to taste (we use about 6)
- Celery
- 3 Carrots
- 2 Bell peppers
- 1 Leek
- 2 tablespoons of tomato paste
- 500 ml of bone broth, or beefstock
- Homemade tomato sauce or 3 cans of tomato cubes
- Optional: 250 ml of red wine
- Oil, pepper, salt, rosemary, oregano, thyme, basil
Instructions
- Heat some oil in a Dutch oven over medium heat.
- While the oil heats, chop one onion.
- Once the pan is hot, add 400 grams of ground beef with a pinch of salt. Stir and break it up as it cooks. Brown until almost fully cooked.
- Add the chopped onion to the browned beef. Stir and cook for 5 minutes, letting the onion soften.
- Meanwhile, chop celery sticks, 3 carrots, 2 bell peppers, and 1 leek into small pieces. Add them to the pan and stir. Cook for a few minutes, stirring occasionally.
- Mince about 6 garlic cloves. Add 2 tbsp of tomato paste and minced garlic to the pan, stirring well. Let it cook for 2–3 minutes to develop the flavors.
- If using red wine, pour 250 ml in now. Allow it to come to a gentle boil to cook off the alcohol.
- Add 500 ml of bone broth or beef stock, herbs, and a little pepper. Stir everything together.
- Once the sauce boils, reduce the heat to low. Cover partially with a lid and let it simmer for at least 3 hours, stirring occasionally.
If the sauce becomes too thick, add a little water. If it’s too watery, simmer uncovered until it thickens.
Notes
- Add a bit of freshly grated Parmesan cheese when you serve this pasta dish!
Save this post for later!
