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My Spaghetti Bolognese recipe is the ultimate easy pasta dinner, ready in under an hour with rich flavors that taste like it simmered all day. Using a combination of lean ground beef and Italian sausage gives the sauce incredible flavor, while a jarred marinara shortcut makes this hearty meal simple enough for any night of the week.
If you love this, try my Creamy Cajun Chicken Pasta or Easy Baked Ziti next!
Why I Love This Recipe
- More Protein – Combines ground beef and Italian sausage for a deeply flavorful sauce.
- Simple Ingredients – Just a few pantry staples and fresh basil make a huge impact.
- Quick Cook – Simmer the meat sauce for as little as 15 minutes or up to 2 hours for flexibility.
- Freezes Well – Freezer-friendly and perfect for meal prep.
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients prepped and assembled.
- Italian Sausage: Choose mild or spicy depending on your preference. Spicy adds an extra kick that pairs well with the red pepper flakes.
- Marinara Sauce: A good quality jarred sauce saves time but still gives that homemade taste. I prefer Rao’s, but whatever your favorite is will work.
- Fresh Basil: Brightens the sauce at the end. If fresh isn’t available, substitute with dried basil earlier in the cooking process.
How To Make Spaghetti Bolognese
See the recipe card below for full, detailed instructions
Heat olive oil in a large pan or pot over medium-high.
Cook the ground beef and Italian sausage, breaking it up as it cooks, until no longer pink; drain the grease.
Stir in the garlic, bay leaves, oregano, and red pepper flakes, cooking for about a minute until fragrant.
Add the marinara sauce and bring to a boil, then lower the heat, cover, and simmer anywhere from 15 minutes to 2 hours, stirring occasionally.
Meanwhile, cook the pasta in salted water according to package directions.
Before serving, stir chopped fresh basil into the sauce and let it simmer for a few more minutes.
Add the cooked spaghetti directly into the sauce, tossing to coat, then stir in freshly grated Parmesan.
Serve with extra Parmesan and basil on top.
Frequently Asked Questions
Can I use all ground beef instead of mixing with Italian sausage?
Yes, you can use all ground beef if you prefer. The sausage adds extra flavor, but the sauce will still be delicious without it.
What if I don’t have marinara sauce?
You can substitute with crushed tomatoes seasoned with a little extra garlic, oregano, and basil to mimic marinara sauce.
Serving Suggestions
- Serve with a crisp green salad and garlic bread for a classic Italian-American meal.
- You can add sautéed mushrooms, bell peppers, or spinach to the sauce for extra veggies.
- Use linguine, fettuccine, or even penne if you want to switch up the pasta shape.
- For a kid-friendly option, keep the red pepper flakes to a minimum.
Storage Tips
How to Store Leftovers
When you store pasta in sauce, it tends to continue absorbing little by little, so keep that in mind.
Cool the pasta completely, then store in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave, adding a little splash of water if needed to rehydrate.
To freeze just the sauce, pour into a freezer-safe container and freeze for up to 6 months. I don’t recommend freezing the pasta in the sauce because it can break down and change the texture as it thaws.
Recipe Tips
- Browning the meat well builds the base flavor for the sauce.
- Stir occasionally while simmering to prevent sticking.
- If you want an extra-rich sauce, add a splash of heavy cream or a few tablespoons of butter right before serving.
More Easy Pasta Recipes
- 15 Minute Spaghetti Pomodoro with Homemade Meatballs
- One Pan Spaghetti and Meatballs
- One Pot Beef Stroganoff
- One Pan Chicken Cordon Bleu
Easy Weeknight Spaghetti with Meat Sauce
Ingredients
- 2 tablespoons Olive oil
- 1 pound Lean ground beef
- 1 pound Ground Italian sausage
- 4 Garlic cloves peeled and minced
- 2 teaspoons Dried oregano
- 1/4 teaspoon Crushed red pepper flakes or more for a spicier sauce
- 2 Bay leaves
- 48 ounces Marinara or spaghetti sauce 2 (24-ounce jars)
- 1 pound Pasta like spaghetti or linguine
- 1/4 cup Chopped fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Freshly grated Parmesan cheese plus extra for garnish
Instructions
- Heat olive oil in a 5 quart saute pan or large pot over medium-high heat. Add ground beef and Italian sausage and cook, crumbling with a wooden spoon or spatula, for about 6-7 minutes or until the meat is no longer pink. Drain the grease.
- Stir in minced garlic, bay leaves, dried oregano and red pepper flakes. Cook for 1 minute.
- Stir in marinara. Bring to a boil, cover and simmer on low for about 15 minutes or up to 2 hours, stirring every 15-30 minutes.
- About 15 minutes prior to finishing the sauce, bring a large pot of water to boil. Add a tablespoon of salt and the pasta. Cook according to package directions.
- Stir fresh basil into the sauce and simmer for another 5 minutes, stirring occasionally.
- Once the pasta is cooked to al dente (cooked, but with a bite) add the pasta directly to the sauce and stir/toss to coat. Add ½ cup freshly grated Parmesan and toss again.
- Divide into bowls and garnish with extra Parmesan cheese and fresh basil.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Excited to try this recipe tonight! When do you add the bay leaf?
I made this tonight and it was just awesome. Super quick and super easy. I had serious misgivings about the red wine sub, but I’m so glad I tried it – it was PERFECT. This is going into heavy rotation for sure.
So glad you tried it! It’s a great substitution for when you don’t usually have red wine on hand!