Delicious Spag Bol recipe in 1 hour!

This dish is wonderfully simple, hearty, and perfect for busy weeknights or relaxed weekends when you want something satisfying without spending hours in the kitchen. One of its biggest strengths is how approachable it is, even for newer cooks. The entire preparation takes less than 30 minutes, which means you can chop, season, and assemble everything in practically no time at all. This quick prep makes it ideal for those evenings when you walk through the door already hungry, or when you’re juggling multiple tasks and don’t have the luxury of a long, hands-on cooking process.

Once everything is ready and placed in the pan or baking dish, the rest is effortless. The cooking time is about 45 minutes, during which the ingredients meld together, the flavors deepen, and the textures become perfectly tender. You can use this time to tidy up, set the table, unwind, or simply enjoy the comforting scents filling your kitchen. Despite the minimal effort, the finished dish tastes like something much more time-intensive—rich, cozy, and homemade in the best possible way.

This balance of quick preparation and slow-developing flavor makes it a go-to recipe you’ll want to keep in regular rotation. It’s reliable, crowd-pleasing, and easy to adapt with your favorite ingredients, making it a perfect choice for weeknight dinners, meal prep, or sharing with friends and family.

Delicious Spag Bol ingredient list;
Two tablespoons of olive oil
400g/14oz of minced beef
One chopped onion
Two chopped garlic cloves
100g/3½oz of grated carrot
Two 400g cans of chopped tomatoes
400 ml/14 fl oz stock (made from stock cubes; any will do, but beef is preferred)
400g/14oz dried spaghetti
salt and pepper

Delicious Spag Bol step by step instruction guide;

Step 1
Heat a large saucepan over medium heat, allowing it to warm thoroughly so the oil and mince cook evenly. Add a tablespoon of olive oil and give it a moment to shimmer, ensuring it’s properly heated before adding the meat. Once the oil is hot, add the beef mince along with a generous pinch of salt and pepper. Use a wooden spoon or spatula to break the mince apart and spread it evenly across the base of the pan. Let the beef cook undisturbed for the first minute or two to help it develop a rich, deep colour. Continue cooking the mince over a medium-high heat, stirring occasionally, until it becomes well browned. Take care not to burn it—you're aiming for a dark, caramelised brown that builds flavour, not a blackened or overly crisp texture. This browning process is what gives the dish its savoury depth, so take your time and ensure the mince is evenly coloured.

Step 2
Once the beef is fully browned and any excess moisture has evaporated, carefully transfer it to a bowl and set it aside. This will keep the mince warm while you continue with the next steps of your recipe, and it prevents overcrowding in the pan as you move on to cooking the remaining ingredients.

Step 3
Add another tablespoon of oil to the same saucepan you used to brown the mince—this helps carry over all those rich, flavorful bits left on the bottom of the pan. Turn the heat down to medium and allow the oil to warm for a moment. Once it’s heated, add the chopped onions along with a small pinch of salt to help draw out their moisture and encourage even softening. Fry the onions gently for 5–6 minutes, stirring occasionally, until they become softened, translucent, and fragrant. You want them to lose their raw bite without taking on too much colour. When the onions have softened, add the minced garlic to the pan. Stir it through and cook for another 2 minutes, allowing the garlic to release its aroma and blend into the base of the dish without burning. Keep the heat steady, as garlic can turn bitter if cooked too quickly.

Step 4
Next, add the grated carrot to the saucepan and mix it in well, letting it cook briefly so it begins to soften and incorporate into the mixture. The carrot adds a subtle sweetness and helps build a richer, more rounded flavour. Once the vegetables are softened and fragrant, return the browned mince to the saucepan, making sure to pour in any juices that have collected in the bowl—these juices are full of flavour and help enrich the sauce as it cooks. Stir everything together thoroughly so the mince and vegetables are well combined and evenly distributed before moving on to the next step of your recipe.

Step 5
Add the tomatoes to the pan and stir well to combine with the mince and vegetables, scraping up any browned bits from the bottom for extra flavour. Pour in the stock and mix to form the base of the sauce. Bring to a gentle simmer, then reduce the heat and cook for about 45 minutes, stirring occasionally. The sauce should gradually thicken and deepen in colour until it becomes rich and full-bodied.

Step 6
As it nears the end of its cooking time, taste the sauce and assess the seasoning. Add more salt, pepper, or any additional herbs or spices if needed to balance the flavours. The finished sauce should be robust, well-rounded, and perfectly seasoned, ready to serve with your chosen accompaniment. 

Step 7
When you’re ready to cook the spaghetti, bring a large pan of water to a rolling boil and add a pinch of salt. Add the spaghetti, making sure all the strands are submerged, and cook according to the packet instructions. Stir once or twice to prevent sticking and cook until tender but still slightly firm (al dente).

Step 8
When the spaghetti is cooked through, drain it well in a colander, shaking lightly to remove any excess water. While still hot, add the drained spaghetti directly into the pan with the bolognese sauce. Use tongs or a large spoon to toss everything together thoroughly, ensuring each strand is well coated in the rich, hearty sauce. Once the pasta and sauce are fully combined, serve immediately while piping hot. You can finish with a sprinkle of grated cheese, fresh herbs, or a drizzle of olive oil if you like, creating a comforting and satisfying plate of spaghetti bolognese.