My go-to for a rich and satisfying weeknight Spaghetti Bolognese. It only takes 30 minutes from start to finish. Simple ingredients, without skimping on taste.
Funny thing is, I try out a lot of different recipes for Kitchen Sanctuary, but it takes me a long time to post a recipe for something we eat all the time! I’ve been blogging for five years, and I still haven’t posted a spag bol recipe! Shame on me!
We eat it so much, I can make this one with my eyes shut. Gracey makes it too (love it when she announces that she’s going to cook dinner ❤️️❤️️).
So let’s start off by saying this isn’t a 100% authentic Italian spaghetti bolognese. I don’t use pancetta, milk, or two kinds of minced meat. I also don’t cook it for three hours. This is a quick dinner that totally hits the spot taste-wise and is ready quickly.
Make the bolognese and then spoon it on top of the pasta, like in the picture at the top of the page. Or, you can add the pasta to the pan with the bolognese and mix them together like this: How do you like yours served? I like mine with the bolognese on top of the pasta.
Spaghetti bolognese is a classic pasta dish loved by people all around the world The rich, meaty bolognese sauce is key to a great spag bol. While recipes can vary, many cooks wonder whether to use beef or chicken stock in bolognese sauce for maximum flavor. Let’s explore the options and best practices
The Role of Stock in Bolognese
Stock, also called broth, is an important component in bolognese sauce. It provides:
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Moisture – Keeps the sauce from drying out during extended simmering
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Flavor – Infuses savory, meaty essence into the sauce.
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Body – Gives the sauce a rich, thick texture.
As the sauce simmers, the stock melts into it, leaving behind only its delicious taste and texture.
Why Beef Stock is Traditionally Used
Authentic Italian bolognese alla Bologna is made with beef stock rather than chicken stock. Here are some of the reasons why:
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All beef sauce – Bolognese is a meat sauce made primarily with ground beef. Beef stock matches and enhances the flavor.
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Deeper flavor – The hearty, beefy flavor of beef stock pairs better with the ground beef than lighter chicken stock.
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Tradition – Spaghetti bolognese recipes originating in Italy use beef stock for an authentic taste.
Using beef stock in bolognese is ideal if you want an authentic, restaurant quality sauce.
Benefits of Chicken Stock in Bolognese
While beef stock may be traditional, there are some good reasons for using chicken stock in bolognese sauce:
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Lighter flavor – Chicken stock provides a more subtle, less domineering flavor some people prefer.
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Budget friendly – Chicken stock is economical and keeps on hand for other recipes too.
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Vegetarian/vegan – Vegans and vegetarians can use chicken-free chicken stock substitute.
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Personal preference – Some cooks grew up with a chicken stock bolognese sauce and prefer the familiar flavors.
Chicken stock is an accessible option for making vegetarian or less expensive bolognese sauce.
Tips for Adding Stock to Bolognese
When using stock in bolognese sauce:
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Use homemade – Opt for homemade beef or chicken stock for superior flavor over store-bought.
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Beef up flavor – For especially rich flavor, brown the ground beef first and deglaze the pan with a small amount of stock before adding to sauce.
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Simmer – Gently simmer the sauce 20+ minutes to amalgamate the flavors after adding stock.
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Season – Taste and adjust seasoning at the end, adding salt, pepper, or herbs as desired.
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Use sparingly – Add stock in modest amounts so it doesn’t make the sauce too thin or diluted.
Sample Bolognese Sauce Recipes
To see stock usage in action, here are a couple of sample beloved bolognese recipes:
1. Authentic Italian Bolognese with Beef Stock
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3/4 pound ground beef
- 1/2 pound ground pork
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 3/4 cups beef stock
- 1 teaspoon oregano
- 2 bay leaves
- Salt and pepper to taste
Slowly cook onion, carrot, and celery 15 minutes until very soft. Brown meats, then add wine and cook 2 minutes. Stir in remaining ingredients and simmer at least 1 hour for flavors to develop. Discard bay leaves before serving.
2. Easy Bolognese with Chicken Stock
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 cup chicken stock
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cook onion in oil 3 minutes. Add beef and garlic, cooking until no longer pink. Stir in remaining ingredients and simmer 20 minutes. Season with salt and pepper.
The Verdict on Stock in Bolognese
While beef stock is the gold standard, cooks can opt to use chicken stock with success as well. Just remember to use high quality, homemade stock and allow the sauce to simmer so the flavors mingle.
At the end of the day, personal taste rules. Choose the stock that provides the mouthwatering Italian flavor you crave in your perfect plate of spaghetti bolognese.
More Quick and Easy Weeknight Meals:
(these are all ready in 20 minutes!)
If you have some extra time, try this Cheese and Tomato Garlic Pizza Bread to go with your meal.
To make the bolognese
(full instructions and quantities in the recipe card below)
- We start by cooking the onions until they get soft. Then we add the garlic and cook for one minute.
- Add finely chopped carrots and mushrooms and fry again.
- Add the ground beef and use a wooden spoon to break up any lumps. Fry until the beef is browned.
- Half a glass of red wine should be added and left to bubble until it’s almost gone. Next, add tomato puree, oregano, thyme, Worcestershire sauce, a crumbled stock cube, two cans of chopped tomatoes, a pinch of sugar, salt, and pepper.
- Bring it to a boil, then let it cook on low for 15 minutes while you cook the spaghetti. For my homemade pasta, which goes GREAT with bolognese, you could use that instead of the dried spaghetti.
After the spaghetti is done cooking, drain it and put it in each bowl. Then, add bolognese, spring onions, and grated Parmesan cheese on top.
Easy Bolognese Recipe | Jamie Oliver
FAQ
Should I put beef stock in bolognese?
What can I use instead of beef stock in spaghetti bolognese?
How liquid should bolognese be?
How do you make Spaghetti Bolognese?
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This pasta bolognese recipe is sure to become a family favourite. Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
How long do you Cook Pasta in Bolognese sauce?
Add pasta and cook per packet directions MINUS 1 minute. Scoop out a mug of pasta cooking water and set aside, then drain the pasta. Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.
How long to cook spaghetti bolognese?
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the 75g grated parmesan, check the seasoning and stir. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
What is spaghetti bolognese?
Spaghetti bolognese is just in the name – spaghetti tossed in a sauce made from tomatoes, minced beef, garlic, wine, herbs, and spices. It is a classic Italian dish that has some American roots.