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20-Minute Spaghetti Bolognese
5 from 27 votes

20-Minute Spaghetti Bolognese

This 20-Minute Spaghetti Bolognese uses ground beef sautéed with onion, garlic, and tomato paste, simmered briefly with red wine and Worcestershire sauce to build a rich, savory sauce served over spaghetti noodles. The recipe strikes a balance between deep meat flavor and quick preparation, making it a practical choice for a satisfying weeknight meal.

Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
Servings: 4 to 5 servings
Calories: 551 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 2 tablespoons olive oil
  • 1 onion finely diced, medium
  • 2 garlic minced or pressed, cloves
  • ½ teaspoon salt divided
  • 8 ounces ground beef *
  • 12 ounces spaghetti noodles
  • ¼ cup tomato paste 2 tablespoons (99g
  • 1 cup red wine dry
  • 2 teaspoons Worcestershire sauce
  • Parmesan Cheese optional for topping

Instructions

    Cup of Yum
  1. Bring a large pot of water to boil for the pasta. Once at a boil, salt generously.
  2. While your water comes to a boil, prep and measure out the rest of your ingredients so they’re ready to go.
  3. In a large skillet, heat olive oil over medium heat. Once hot, add onion, garlic, and ¼ teaspoon of the salt. Cook until the onions are softened and beginning to turn translucent around the edges, 3 to 5 minutes.
  4. Add ground beef and remaining ¼ teaspoon of salt. Use a wooden spoon or spatula to break the beef into crumbles as it cooks. Cook just until the beef is no longer pink on the outside, but is not yet cooked through.
  5. Add your pasta to the pasta water and cook until the pasta is just shy of al dente.
  6. While your pasta cooks, stir the tomato paste into the beef mixture, and cook until it begins to caramelize on the bottom of the pan, 2 to 3 minutes.
  7. Add red wine and Worcestershire sauce and bring to a simmer. Cook, stirring frequently until the mixture reduces down most of the liquid has evaporated, 4 to 6 minutes. If your sauce finishes before the pasta is ready, turn off the heat and let it sit.
  8. Use a heat proof measuring cup to scoop out 1 cup of the pasta water and set aside. Drain pasta or use tongs to scoop the pasta out of the water. Add pasta to the sauce along with the reserved 1 cup of pasta water.
  9. Bring the sauce back to a simmer and cook, stirring frequently, until most of the liquid has been cooked out of the sauce, and it clings to the pasta, 2 to 3 minutes.
  10. Add salt if needed, top with parmesan if desired, and enjoy!

Notes

  • Use any lean ground beef available, ranging from 75% to 95% lean.
  • Cabernet Sauvignon is recommended for the red wine, though Merlot or Pinot Noir work well.
  • Replacing wine with water results in a milder sauce flavor.

Nutrition Information

Calories 551kcal (28%)

Nutrition Facts

Serving: 4 to 5 servings

Amount Per Serving

Calories 551

% Daily Value*

Calories 551kcal 28%

* Percent Daily Values are based on a 2,000 calorie diet.