💡 Quick Highlights
- •The Ultimate Pasta Classic: Italian spaghetti paired with a rich, savory meat sauce, fresh tomatoes, and flavorful herbs.
- •Meal-Prep Friendly: This sauce is perfect for making ahead! Keep it in the fridge or freeze in individual portions for busy weeknights.
- •Thermomix® Method: Sauté the ground beef using the TM6’s built-in High Temp mode, while cooking your pasta right on the stovetop.
Spaghetti Bolognese: the ultimate cozy Italian classic featuring a rich, hearty meat sauce.
With its irresistible flavor and that perfect match of tender spaghetti and savory Bolognese sauce, this comfort food classic is always a total crowd-pleaser.
In my easy step-by-step recipe, I’ll show you just how simple it is to whip up this incredibly delicious Thermomix® Spaghetti Bolognese in no time flat!
This Spaghetti Bolognese is:
- A simple, delicious classic that never goes out of style.
- A total crowd-pleaser for the whole family—kids and adults both obsess over it!
- Super budget-friendly to make.
- Perfect for just about any occasion, from easy weeknights to casual dinner parties.
- Great for meal prep and keeps amazingly well in the fridge or freezer.
My Best Tips for Making Spaghetti Bolognese
Choose quality ground beef: Go for fresh ground beef with a decent fat ratio, like 80/20 or 85/15, to get a super juicy and flavor-packed sauce.
Pick the right tomatoes: Use high-quality canned tomatoes and fresh tomatoes for the best flavor. A combo of tomato paste and crushed or crushed canned tomatoes (or passata) works wonderfully, too.
Layer in the herbs and spices: Along with classic seasonings like salt, pepper, and dried oregano, toss in some fresh herbs like basil or parsley to really make the flavors pop.
Cook to al dente: Boil your spaghetti in a big pot of well-salted water until al dente—meaning it still has a slight bite to it. Be careful not to overcook your pasta so it doesn’t get mushy!
Toss the sauce and pasta together: As soon as the spaghetti is cooked, toss it directly with the hot Bolognese sauce so every single strand gets thoroughly coated in all that delicious flavor.
Finish with good Parmesan: Top your Spaghetti Bolognese generously with freshly grated Parmesan cheese right before serving.
Switch up the ingredients: Feel free to experiment with different add-ins like a beef and pork blend, mushrooms, or finely diced carrots to make this Bolognese sauce your own.
How to Customize This Recipe
There are so many fun ways to switch up your Spaghetti Bolognese and tweak the flavor. Here are a few great ideas:
Make it vegetarian: Swap out the ground meat for plant-based meat crumbles or crumbled tofu. You can also toss in extra veggies like bell peppers, zucchini, or mushrooms for extra texture and flavor.
Whole wheat or gluten-free: Use whole wheat spaghetti or your favorite gluten-free pasta to fit your dietary needs.
Switch the protein: Swap the ground beef for ground turkey, chicken, or even lamb for a fun flavor twist.
Herbs and spices: Play around with different seasonings! Dried oregano, fresh basil, thyme, or a dash of red pepper flakes will give your sauce a delicious kick.
Cheese swaps: While fresh Parmesan or Pecorino Romano are classic, feel free to top your bowl with shredded mozzarella, sharp cheddar, or even a nice Gouda.
Play with the sauce: Want to change things up? Stir in a splash of heavy cream for a rich tomato-cream sauce, or add extra crushed red pepper for a spicy Arrabbiata-style sauce.
Can I Make This Ahead of Time?
Yes, absolutely! In fact, Bolognese is one of those magic dishes that gets better with time. Just cook the sauce, let it cool completely, and store it in an airtight container in the fridge for 2 to 3 days.
When you reheat it, you’ll notice the flavors have actually deepened and melded together—which makes leftovers even better!
This makes it a fantastic option for Sunday meal prep or stress-free weeknight dinners when you’re hosting family and friends.
Spaghetti Bolognese is also super freezer-friendly! You can easily make a bigger batch and freeze the sauce in individual portions.
That way, you’ll always have a quick, delicious meal ready to go on busy weeknights. Just make sure to let the Bolognese cool down completely before freezing.
Use airtight containers or heavy-duty freezer bags to store the sauce. This keeps it fresh and full of flavor for months.
When you’re ready to eat, simply thaw the sauce overnight in the fridge or warm it up gently over low heat on the stovetop.
Spaghetti Bolognese FAQs
What You’ll Need for Spaghetti Bolognese
- 1 onion
- 2 garlic cloves
- 1 large carrot
- 50 g celery root (celeriac)
- 20 g olive oil
- 400 g ground meat (ground beef or a beef/pork blend)
- 2 large fresh tomatoes
- 1 can diced tomatoes (14 oz / 400 g)
- 50 g tomato paste
- 70 g red wine
- 1 beef bouillon cube (for 2 cups / 500 ml broth)
- 1 ½ tsp sugar
- 2 heaping teaspoons salt
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 dried bay leaves
For Serving:
- Fresh basil leaves
- Grated Parmesan cheese
Note: You’ll find the full list of ingredients and step-by-step instructions in the printable recipe card below.
How to Make Spaghetti Bolognese
Before we get started, it’s helpful to know which Thermomix® model you’re using.
The TM6® has an amazing browning function, but unfortunately, you can’t control High Heat mode manually.
No worries at all, though! You can easily work around this by pulling up a Guided Cooking recipe from the Thermomix® menu that already uses the browning function.
Just select one of those recipes, and you’re good to go. For browning ground beef, I like to pop open the Currywurst recipe.
If you’re cooking with a TM5®, you can still cook the ground beef right in your Thermomix®, though you won’t get that deep, caramelized sear.
Alternatively, you can quickly brown the beef in a skillet on the stove first, then toss it in.
I’ve broken down all of these options for you below so you can choose what works best for you!
Making it with the TM6:
First, go to the Thermomix® menu and select the Currywurst recipe.
Next, add 10 g of olive oil and then the ground beef to the mixing bowl, just as instructed in the recipe.
Make sure to break up the ground beef a bit as you add it, rather than tossing it in all in one big chunk.
Place the splash guard on instead of the lid and brown the ground beef according to the recipe instructions.
While the beef is browning, peel and quarter the onion, peel the garlic, and peel and finely dice the carrot and celery.
Once browned, transfer the ground beef to a bowl and set it aside.
Cancel the guided “Currywurst” recipe program and switch to manual cooking mode.
Now, add the prepped veggies to the mixing bowl and chop for 8 sec / Speed 5.
Scrape down the sides of the bowl with the spatula, add 10 g of olive oil, and sauté for 2 min / Varoma® / Speed 1.
Dice the fresh tomatoes and toss them in. Sauté again for 2 min / Varoma® / Reverse / Gentle stir speed.
Add the diced canned tomatoes, tomato paste, beef bouillon cube, red wine, sugar, salt, thyme, and oregano, then mix for 10 sec / Speed 2.
Return the browned beef to the bowl and stir gently with the spatula to combine.
Top with the bay leaves and let it slowly simmer for 30 min / 100°C (212°F) / Reverse / Speed 1.
Leave the measuring cup off so excess steam can escape and the sauce can reduce down nicely—this really intensifies all those deep flavors! Use the splash guard instead.
Near the end of the sauce’s cooking time, boil your pasta the classic way in a pot on the stovetop.
Before serving, remove the bay leaves and give the sauce a quick taste, adding a little extra salt if needed.
Plate up the spaghetti and top with a generous ladle of Bolognese. Feel free to garnish with fresh basil or freshly grated Parmesan cheese!
Instructions for the TM5®:
First, peel and quarter the onion, peel the garlic, and peel and finely dice the carrot and celery.
Add everything to the mixing bowl and chop for 8 sec / speed 5.
Scrape down the sides of the bowl with the spatula, add 10 g olive oil, and sauté for 2 min / Varoma® / speed 1.
Now add a small portion of the ground beef to the mixing bowl and set to 5 min / Varoma® / reverse / gentle stir setting.
Gradually add the rest of the ground beef through the opening in the lid.
Then simply continue with the recipe as described above.
While the sauce simmers, place the simmering basket on top of the mixing bowl lid instead of the measuring cup (since the TM5® doesn’t come with a splash guard).
Alternative method: Browning the ground beef in a skillet: Add the cooked ground beef to the mixing bowl at the exact same step as in the TM6® instructions.
Enjoy!
Note: You’ll find the full list of ingredients and step-by-step instructions further down in the recipe card.
The listed prep and cook times are an average estimate.
Happy cooking!
If you loved this quick and easy Spaghetti Bolognese recipe, you’ll definitely want to check out my delicious Meat-Stuffed Cannelloni next! 🙂
Happy cooking,
Christoph
PS: Don’t want to miss a recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave a comment and rate it 5 stars below! 🙂
Spaghetti Bolognese
Click stars to rate now
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 Large carrot
- 50 g Tuber celery
- 20 g Olive oil
- 400 g Minced meat mixed or beef
- 2 large Fresh tomatoes
- 1 Tin of chopped tomatoes 400 g
- 50 g Tomato paste
- 70 g Red wine
- 1 Cube of beef stock for 500 ml here Knorr Bouillon Pure Beef
- 1 ½ Tsp Sugar
- 2 Heaped teaspoons of salt
- 2 Tsp Oregano Dried
- 1 Tsp Thyme Dried
- 2 Bay leaves Dried
To serve:
- Fresh basil leaves
- Parmesan cheese grated
Instructions
- Before you start preparing, it is important to know which Thermomix® Model you are using.
- The TM6® is great at searing, but unfortunately this function cannot be controlled manually.
- However, this is not an obstacle, as you can use the recipe function in the Thermomix® menu to select a normal recipe that has been written using the sear function. Simply choose one of these recipes and you’re ready to start frying. For minced meat, for example, I like to use the recipe for currywurst.
- If you are using the TM5®, the minced meat can also be cooked in the Thermomix, but then the roasted flavors will be missing.
- Alternatively, you can fry the mince in a pan and only then add it.
- I will describe each of these preparation options here.
Preparation with the TM6:
- First select the Currywurst program in the Thermomix® menu. Then, as indicated in the recipe, add 10 g olive oil and then the minced meat to the mixing bowl. Do not add the minced meat in one piece, but chop it up a little. Place the splash guard in place of the lid and fry the mince according to the recipe.
- While the mince is browning, peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
- Once browned, transfer the mince and set aside. Cancel the “Currywurst” recipe and switch to manual cooking mode.
- Now add the prepared vegetables to the mixing bowl and chop 8 sec. / level 5.
- Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
- Dice the fresh tomatoes and add. Once again, Stew at gentle stirring level / 2 min. / Varoma® / Anticlockwise rotation.
- Add the chopped tomatoes, tomato purée, beef stock cube, red wine, sugar, salt, thyme, and oregano and stir 10 sec. / level 2.
- Add the minced meat and mix a little with a spatula.
- Then place the bay leaves on top and cook 30 Min. / 100° / reverse / level 1 simmer slowly. The measuring cup is not used so that the water can evaporate, and the sauce can boil down. This intensifies the flavor. The splash guard is used instead.
- Towards the end of the cooking time, cook the pasta in the traditional way in a pan on the stove.
- Finally, remove the bay leaves and season the sauce again with salt if necessary.
- Place the spaghetti on a plate and serve with the Bolognese. Finish with fresh basil or Parmesan cheese to taste.
Preparation with the TM5®:
- First peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
- Put everything into the mixing bowl and chop 8 sec. / level 5.
- Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
- Now put a small portion of minced meat into the mixing bowl and set the controls to 5 min. / Varoma® / anticlockwise rotation / gentle stirring stage place. Gradually add the remaining minced meat through the opening in the lid.
- Then continue the recipe as described above. When simmering the sauce, place the simmering basket on the mixing bowl instead of the measuring cup (the TM5® does not have a splash guard).
Notes
Spaghetti Bolognese
Click stars to rate now
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 Large carrot
- 50 g Tuber celery
- 20 g Olive oil
- 400 g Minced meat mixed or beef
- 2 large Fresh tomatoes
- 1 Tin of chopped tomatoes 400 g
- 50 g Tomato paste
- 70 g Red wine
- 1 Cube of beef stock for 500 ml here Knorr Bouillon Pure Beef
- 1 ½ Tsp Sugar
- 2 Heaped teaspoons of salt
- 2 Tsp Oregano Dried
- 1 Tsp Thyme Dried
- 2 Bay leaves Dried
To serve:
- Fresh basil leaves
- Parmesan cheese grated
Instructions
- Before you start preparing, it is important to know which Thermomix® Model you are using.
- The TM6® is great at searing, but unfortunately this function cannot be controlled manually.
- However, this is not an obstacle, as you can use the recipe function in the Thermomix® menu to select a normal recipe that has been written using the sear function. Simply choose one of these recipes and you're ready to start frying. For minced meat, for example, I like to use the recipe for currywurst.
- If you are using the TM5®, the minced meat can also be cooked in the Thermomix, but then the roasted flavors will be missing.
- Alternatively, you can fry the mince in a pan and only then add it.
- I will describe each of these preparation options here.
Preparation with the TM6:
- First select the Currywurst program in the Thermomix® menu. Then, as indicated in the recipe, add 10 g olive oil and then the minced meat to the mixing bowl. Do not add the minced meat in one piece, but chop it up a little. Place the splash guard in place of the lid and fry the mince according to the recipe.
- While the mince is browning, peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
- Once browned, transfer the mince and set aside. Cancel the "Currywurst" recipe and switch to manual cooking mode.
- Now add the prepared vegetables to the mixing bowl and chop 8 sec. / level 5.
- Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
- Dice the fresh tomatoes and add. Once again, Stew at gentle stirring level / 2 min. / Varoma® / Anticlockwise rotation.
- Add the chopped tomatoes, tomato purée, beef stock cube, red wine, sugar, salt, thyme, and oregano and stir 10 sec. / level 2.
- Add the minced meat and mix a little with a spatula.
- Then place the bay leaves on top and cook 30 Min. / 100° / reverse / level 1 simmer slowly. The measuring cup is not used so that the water can evaporate, and the sauce can boil down. This intensifies the flavor. The splash guard is used instead.
- Towards the end of the cooking time, cook the pasta in the traditional way in a pan on the stove.
- Finally, remove the bay leaves and season the sauce again with salt if necessary.
- Place the spaghetti on a plate and serve with the Bolognese. Finish with fresh basil or Parmesan cheese to taste.
Preparation with the TM5®:
- First peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
- Put everything into the mixing bowl and chop 8 sec. / level 5.
- Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
- Now put a small portion of minced meat into the mixing bowl and set the controls to 5 min. / Varoma® / anticlockwise rotation / gentle stirring stage place. Gradually add the remaining minced meat through the opening in the lid.
- Then continue the recipe as described above. When simmering the sauce, place the simmering basket on the mixing bowl instead of the measuring cup (the TM5® does not have a splash guard).
