Summer Spaghetti Bolognese

This spaghetti bolognese recipe is made with beef, mushrooms, and a white wine sauce. It tangles the taste buds, garnished with fresh summer tomatoes!

Easy recipes are what makes cooking such fun. This bolognese sauce is served on a beautiful Italian summer spaghetti dish. This light summer pasta sauce can be made ahead, and is freezable, too.

What is bolognese sauce?

Bolognese sauce originated from Bologna, Italy, and is a meat-based sauce served with your favorite pasta. Mix it with pasta? SO good!

Pasta says “comfort” and is inexpensive, and you can make some delicious meals. I serve this at many summer dinner parties and guests love it.

Why you’ll love this spaghetti bolognese recipe 

• It’s summer fresh (use fresh tomatoes and herbs on top)
• The sauce is easy to make ahead and freeze.
• It’s a super easy recipe to serve for company!

Ingredients needed 

• Pasta: Use a good-quality brand like Delallo Foods for the best texture.
• Mushrooms: we use cremini mushrooms. They add an earthy, savory depth that complements the beef beautifully. Slice them for even cooking.
• Carrot: Grated carrot adds a touch of natural sweetness and helps balance the acidity of the tomatoes.
• Ground beef: Provides that classic bolognese richness and hearty texture we all love.
• Olive oil: A good-quality extra virgin olive oil forms the base for sautéing and adds richness.
• Garlic + Chili flakes + Oregano: For depth and seasoning. 
• Dry white wine: we use Chardonnay. Dry white wine adds brightness and helps deglaze the pan, incorporating all those delicious, browned bits.
• Tomato paste: Concentrated tomato flavor that forms the backbone of the sauce.
• Sugar: A touch of sugar balances the acidity of the tomatoes and vinegar.
• Lemon juice: Fresh lemon juice adds bright, citrusy acidity that makes this sauce feel light and summery.
• Red wine vinegar: Adds a tangy depth that complements the rich meat and mushrooms.
• Fresh tarragon (or you can use dried)
• Salt and pepper: Essential for enhancing all the flavors and bringing the dish together.
• Kalamata olives: Briny, salty olives add a pop of color and Mediterranean flavor.
• Cherry tomatoes: Fresh cherry tomatoes bring sweetness, color, and a burst of freshness.
• Fresh thyme: Earthy, aromatic thyme complements the other herbs beautifully.
• Fresh basil: Sweet, peppery basil adds a classic Italian finish.
• Lemon zest: Bright, citrusy zest enhances all the flavors and adds a beautiful pop of color.

How do you make this summer bolognese recipe? 

Cook the pasta:

1. Bring a large pot of water to a boil, add in salt, then add in the pasta.
2. When the water comes back up to a boil, begin the timer and cook the pasta al dente. Remove from heat, drain noodles, then place back in the pot with a cover to keep warm-do not add oil.

PRO TIP: Salting the pasta water generously is crucial – it should taste like the sea. This is your only chance to season the pasta itself!

Make the sauce:

1. Coat the bottom of a large skillet with olive oil. Heat oil on medium, then, when oil is hot, add in the mushrooms. Allow mushrooms to brown, then add in the grated carrot, garlic, oregano, tarragon, beef, chili, salt, and pepper. Brown the beef.
2. Next, add in tomato paste, and sugar. Stir until paste is evenly dispersed, then add in the pasta, wine, vinegar, and lemon juice. Allow to simmer.

PRO TIP: Don’t overcrowd the pan when browning mushrooms. Give them space to release their moisture and develop that beautiful golden crust.

Assemble and serve:

1. Mix beef and pasta together and serve warm, garnished with kalamata olives, cherry tomatoes, basil, thyme, and lemon zest.
2. Serve with fresh Parmesan cheese!

PRO TIP: Add the fresh garnishes just before serving to maintain their bright colors and fresh flavors.

Serving

I love the first ingredient in this recipe: one pound of pasta. To me that says, let’s invite someone over! This summer spaghetti bolognese recipe is a great place to start.

Try serving with this Summer Avocado Pasta Salad or Orecchiette Pasta Salad or this fabulous Greek Pasta Saladrecipe. You can make our hot herb bread, or here’s how to make garlic bread with regular bread (easy tip!)

Sandy’s tips and substitutions:

• Use your favorite pasta!
• Cook the pasta al dente. This is the secret to a good bolognese recipe. And a quality pasta is everything!
• Play around with summer ingredients, like fresh herbs, tomatoes, kalamata olives, and lemon zest.
• And don’t forget the fresh grated parmesan cheese! SO GOOD!
• Grate your own Parmesan: Pre-grated cheese doesn’t melt as smoothly. Buy a block and grate it fresh for the best flavor and texture.
• Make ahead: The sauce can be made up to 2 days in advance and stored in the refrigerator. Cook the pasta fresh just before serving for the best texture.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Variations:

• Add vegetables: Stir in some spinach, zucchini, or bell peppers for extra color and nutrition.
• Swap the meat: Try ground turkey, chicken, or Italian sausage for a different flavor profile.
• Make it vegetarian: Use plant-based ground meat or double the mushrooms for a hearty vegetarian version.
• Add cream: Stir in a splash of heavy cream at the end for a richer, creamier sauce.
• Spice it up: Add more chili flakes or a pinch of cayenne for extra heat.
• Change the pasta: This sauce works wonderfully with pappardelle, fettuccine, or any long pasta.
• Add olives to the sauce: Stir some of the Kalamata olives into the sauce while it simmers for even more briny flavor.

For more spaghetti-inspired meals, try my Greek Spaghetti, Tuna Spaghetti Salad, or Chicken Spaghetti with Rotel. 

More summer pasta recipes you may want to try:

• Dill Pickle Pasta Salad
• Ditalini Pasta Salad
• Bacon Cheeseburger Pasta Salad
• Creamy Lemon Chicken Pasta

4.80 stars (5 reviews)

Leave a Review

Get the Recipe:

Summer Spaghetti Bolognese

Sandy Coughlin

Rich ground beef and earthy mushrooms in a bright, tangy tomato sauce tossed with spaghetti and finished with fresh herbs, briny olives, and Parmesan. This 30-minute summer pasta is the perfect warm-weather dinner!

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Yield: 8

Print Recipe Pin Recipe Save RecipeSaved!

Ingredients

 

1x2x3x

• 1 pound spaghetti, we use Delallo Foods brand
• 4 cups sliced cremini mushroom
• 1 large carrot, grated
• 1 pound ground beef
• ¼ cup olive oil
• 2 Tbsp garlic
• 1 tsp chili flakes
• ½ Tbsp oregano
• ½ cup dry white wine
• 6 oz tomato paste
• 1 Tbsp sugar
• ½ lemon, juiced
• 2 Tbsp red wine vinegar
• 2 Tbsp fresh tarragon
• Salt and pepper to taste

Garnish the dish:

• ½ cup Kalamata olives, sliced
• 2 cups sliced cherry tomatoes
• ½ cup freshly grated Parmesan cheese
• Fresh thyme
• Fresh basil
• Lemon zest

Instructions

 

• Bring a large pot of water to a boil, add in about 1/4 c of salt, then add in the pasta. When the water comes back up to a boil, begin the timer for about 7 minutes—this will cook the pasta al dente. Remove from heat, drain noodles, then place back in pot with a cover to keep warm—do not add oil.
• Coat the bottom of a large skillet with olive oil. Heat oil on medium, then, when oil is hot, add in the mushrooms. Allow mushrooms to brown for about 4-5 minutes, then add in the grated carrot, garlic, oregano, tarragon, beef, chili, salt, and pepper. Brown the beef for about 5 minutes.
• Next, add in tomato paste, and sugar. Stir until paste is evenly dispersed, then add in the pasta, wine, vinegar, and lemon juice. Allow to simmer for 10 minutes.
• Mix beef and pasta together and serve warm.
• Garnish with kalamata olives, cherry tomatoes, basil, thyme, and lemon zest. Serve with fresh Parmesan cheese!

Notes

Sandy’s tips:

• Use your favorite pasta!
• Cook the pasta al dente. This is the secret to a good bolognese recipe. And a quality pasta is everything!
• Play around with summer ingredients, like fresh herbs, tomatoes, kalamata olives, and lemon zest.
• Grate your own Parmesan: Pre-grated cheese doesn’t melt as smoothly. Buy a block and grate it fresh for the best flavor and texture.
• Make ahead: The sauce can be made up to 2 days in advance and stored in the refrigerator. Cook the pasta fresh just before serving for the best texture.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Cuisine: Italian

Course: Main Course

Calories: 463kcal, Carbohydrates: 55g, Protein: 22g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 525mg, Potassium: 864mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2033IU, Vitamin C: 19mg, Calcium: 156mg, Iron: 4mg

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!