Name: Easy Bolognese – A Super Easy Recipe for Weeknight Comfort
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 pound ground beef; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper; 1 tablespoon tomato paste; 1 (28-ounce) can crushed tomatoes; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 teaspoon sugar; ½ cup whole milk; 12 ounces spaghetti or pasta of choice; Fresh basil or parsley, optional for garnish; Freshly grated parmesan, optional for garnish

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Bolognese always reminds me of the first time I tried to cook for someone else. It was a date night, I was nervous, and my sauce came out looking more like soup. We still laugh about it. Since then, I’ve nailed this version—hearty, flavorful, and ready in under an hour. If you’re anything like me, some days you just need a dinner that’s dependable. This super easy recipe fits the bill. The ingredients are humble—onion, garlic, beef, tomatoes—but the taste is pure comfort in a bowl. And if you’ve got picky eaters at home, this one usually wins them over without a fuss. We all have those go-to meals we keep in our back pocket when life gets loud. This easy Bolognese is mine. Whether you’re feeding a crew or just batch cooking for future-you, it’s one of those easy recipes that delivers every single time.

1) Key Takeaways
2) Easy Easy Bolognese Recipe
3) Ingredients for Easy Bolognese
4) How to Make Easy Bolognese
5) Tips for Making Easy Bolognese
6) Making Easy Bolognese Ahead of Time
7) Storing Leftover Easy Bolognese
8) Try these Main Course next!
9) Easy Bolognese
10) Nutrition

1) Key Takeaways

This is a rich and satisfying meat sauce that comes together in about 45 minutes.
The ingredients are simple, budget-friendly, and pantry-staple approved.
Great for meal prep and pairs well with nearly any pasta shape you like.
Includes a splash of milk for a creamy finish without being too heavy.

2) Easy Easy Bolognese Recipe

I’ve made a lot of Bolognese over the years, and this one? This is the weeknight winner. It’s one of those super easy recipes that I keep in my back pocket for when I just can’t do the whole dinner dance. I’m talking about those nights when you walk in the door, your stomach growls louder than the dog, and you need something good fast.

This dish gets its depth from humble ingredients and a little patience. Not the kind of patience that takes hours. I mean, if you’ve got 45 minutes and a decent playlist, you’ve got a pot of Bolognese that’ll make your kitchen smell like it belongs in an Italian grandma’s house. It checks all the boxes for easy recipes, and it tastes like you tried way harder than you did.

From the sizzle of onion in olive oil to the way the tomato sauce clings to the spaghetti, everything about this dish screams comfort. It fits right into the super low calorie recipes folder too, if you swap the beef for turkey or lentils. I’ve tried both and they hold up well. It’s a food easy recipe you’ll come back to, especially when that craving for pasta hits and you want dinner done without any drama.

3) Ingredients for Easy Bolognese

Olive Oil: This kicks off the flavor in the pan. I like to use extra virgin if I have it, but regular works too. It gives that smooth, warm base every sauce needs.

Yellow Onion: One medium, chopped fine. This is your flavor foundation, so take a little time with it. Let it soften slowly so it sweetens up a bit.

Garlic Cloves: Four might sound like a lot, but trust me—when they hit the hot oil, magic happens. Mince them well and don’t let them burn.

Ground Beef: One pound, nothing fancy. I usually grab whatever’s on sale. Ground turkey or even lentils work if you’re going for a leaner or veggie-friendly dish.

Sea Salt and Black Pepper: These two are simple, but don’t skip them. Salt brings out flavor and pepper adds just a bit of bite.

Tomato Paste: A tablespoon adds richness and body to the sauce. It’s like tomato flavor on steroids—in the best way.

Crushed Tomatoes: One 28-ounce can. Go for a decent brand if you can, because this is the backbone of the sauce. No shame in canned when it tastes this good.

Oregano and Thyme: Dried herbs, a teaspoon and half a teaspoon. Nothing complicated, just the right warm notes to make the sauce feel round and complete.

Sugar: Just a pinch (okay, a teaspoon). It cuts the acidity of the tomatoes without making the sauce sweet. You’ll barely notice it’s there, but you’d miss it if it wasn’t.

Whole Milk: This is the secret weapon. Stirring it in at the end makes everything a little silkier. It doesn’t turn it into a cream sauce—it just smooths things out.

Spaghetti: Twelve ounces of whatever pasta you like. I usually go classic, but I’ve used penne and even rotini on occasion when that’s what I had.

Fresh Basil or Parsley: Optional, but worth it if you’ve got some. A sprinkle on top gives the dish a nice pop of color and freshness.

Parmesan Cheese: Freshly grated if possible. It finishes the plate with that nutty, salty kick. You don’t need much, but it makes a difference.

4) How to Make Easy Bolognese

Step 1: Heat olive oil in a large skillet. Add the chopped onion and let it cook until soft, about five minutes. Don’t rush this—it sets the tone for the whole sauce.

Step 2: Stir in the garlic and let it sizzle for a minute. You’ll know it’s ready when your kitchen smells like you’re doing something right.

Step 3: Add the ground beef. Break it up with a spoon as it cooks. You want it brown, not gray, so give it a few minutes to really sear.

Step 4: Season the beef with salt and pepper. Then stir in the tomato paste. It’s thick, so fold it in well. Let it cook for another minute so it gets cozy with the meat.

Step 5: Pour in the crushed tomatoes. Then add oregano, thyme, and sugar. Stir it all together and lower the heat to a simmer.

Step 6: Let the sauce simmer for 25 minutes. Stir it now and then so it doesn’t stick. You’ll see it thicken and darken. That’s what you want.

Step 7: Stir in the milk. It’ll mellow the sauce and make it taste more full. Let it cook for five more minutes while you make the pasta.

Step 8: Boil the pasta according to the package. I like it al dente—it holds up better under sauce. Drain but don’t rinse.

Step 9: Toss the pasta with the sauce or serve the sauce on top. Add fresh herbs and parmesan if you’re feeling it.

5) Tips for Making Easy Bolognese

Let’s be real, no one wants a watery sauce. So simmer it long enough to thicken. You’re not aiming for stew, but you want it hearty enough to coat each strand of spaghetti like it means it.

Don’t skip the milk. That little splash brings the sauce together in a quiet but convincing way. It’s how you get restaurant-style flavor without restaurant-level effort. Another tip? If the sauce feels a bit too thick, a splash of pasta water can help loosen it while keeping the flavor strong.

It helps to use a wide skillet so the sauce reduces evenly. If all you’ve got is a pot, that’ll do just fine. I’ve made this in everything from a cast iron to a beat-up saucepan and it still tasted great. This is one of those easy dinner recipes that forgives a lot of kitchen sins and still turns out good enough to impress your in-laws—or at least yourself.

6) Making Easy Bolognese Ahead of Time

I’m a big fan of batch cooking when life gets wild, and this Bolognese is perfect for that. You can make it a day or two ahead, and honestly, it tastes even better after a rest in the fridge. The flavors settle, deepen, and somehow feel more grown-up.

If I know I’ll be tight on time, I double the sauce and stash half in the freezer. It freezes beautifully. When you reheat it, you might need a splash of water or broth to wake it up, but that’s about it.

One of the things I like about this being one of my go-to super easy recipes is how flexible it is. I’ve thrown this together between Zoom calls and during Sunday meal prep, and either way, it works. Make it when you can, eat it when you want.

7) Storing Leftover Easy Bolognese

Leftovers? You’re in luck. This sauce keeps well. Store it in a sealed container in the fridge and it’ll hold up for four days. When you warm it, do it low and slow. That way, the flavors stay intact and you don’t scorch the bottom.

If you want to freeze it, let it cool completely first. Use freezer bags or containers with tight lids. Label them. Trust me, you won’t remember what’s what in two weeks. It reheats well straight from the freezer or thawed overnight in the fridge.

This food easy recipe saves the day when you forget to plan dinner or don’t feel like cooking. Having it on hand means you’re never more than 10 minutes away from a bowl of something good and warm. I call that a win.

8) Try these Main Course next!

9) Easy Bolognese