Beef bolognese recipe
Beef Bolognese is a classic Italian dish that’s all about rich flavors and comforting textures. It’s a hearty sauce made with ground beef, tomatoes, garlic, onions, and a splash of…
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Beef Bolognese is a classic Italian dish that’s all about rich flavors and comforting textures. It’s a hearty sauce made with ground beef, tomatoes, garlic, onions, and a splash of red wine, slowly simmered to create a deep, meaty flavor that clings perfectly to pasta. The aroma alone makes your kitchen feel warm and inviting.
I love making beef bolognese when I want a meal that feels like a big, cozy hug. One tip I’ve learned is to let the sauce simmer low and slow — the longer it cooks, the more the flavors blend together, and it turns into this super satisfying sauce you just can’t stop tasting. It’s also great for making ahead because the flavors only get better the next day.
My favorite way to serve it is over a big bowl of spaghetti, sprinkled with plenty of freshly grated Parmesan cheese and a handful of chopped fresh basil. It’s a simple meal that always feels special, whether it’s a weeknight dinner or a weekend treat. Whenever I make beef bolognese, it brings out that cozy, happy feeling that only good food and good company can create.
Key Ingredients & Substitutions
Ground Beef: Lean beef works best for a rich, meaty sauce without extra grease. You can use a mix of beef and pork for extra flavor or turkey for a lighter option.
Milk: Whole milk tenderizes the meat and adds creaminess. If you prefer, you can substitute with half-and-half or a splash of cream for richness.
Red or White Wine: Adds depth to the sauce. Use a dry variety you enjoy drinking. If you prefer no alcohol, substitute with beef broth or extra tomato sauce.
Vegetables: Carrots, celery, and onions form the soffritto base—these add natural sweetness and flavor. Finely chopping them helps them blend smoothly into the sauce.
Tomatoes & Paste: Crushed tomatoes and tomato paste give the sauce body and tang. If you can’t find crushed tomatoes, use canned diced and crush them with your spoon.
How Do You Make a Thick, Flavorful Beef Bolognese Sauce?
The secret is patience and layering flavors by following these steps:
- Start by slowly softening the chopped vegetables in olive oil until soft but not browned; this builds a sweet base.
- Brown the ground beef thoroughly to develop rich flavor through caramelization.
- Add milk early and cook slowly to tenderize the meat and mellow acidity.
- Simmer wine until reduced to concentrate flavor before adding tomatoes.
- Let the sauce simmer low and slow for at least 45 minutes to an hour, stirring occasionally to let flavors meld and thicken the sauce.
- Adjust seasoning at the end with salt and pepper to balance all the tastes.
These steps bring out the deep, hearty, and comforting taste classic to an authentic bolognese.
Equipment You’ll Need
- Large heavy-bottomed skillet or sauté pan – great for even cooking and browning the meat and veggies without burning.
- Wooden spoon or silicone spatula – perfect for stirring the sauce gently without scratching your pan.
- Chef’s knife – you’ll use this to finely chop onion, carrot, and celery for the sauce base.
- Cutting board – a sturdy surface to prep your vegetables safely.
- Large pot – for boiling the pasta; a big pot prevents sticking by giving the pasta room to move freely.
- Colander – handy for draining cooked pasta quickly and easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground pork or a mix for a richer, slightly sweeter sauce.
- Add chopped mushrooms for extra earthiness and a meaty texture that bulk up the sauce nicely.
- Stir in a handful of fresh chopped basil or parsley at the end for a fresh herbal note.
- Replace the dry wine with balsamic vinegar or more beef broth for a wine-free version that still adds depth.
Classic Beef Bolognese Recipe
Ingredients You’ll Need:
For The Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500g (1 lb) ground beef (preferably lean)
- 1 cup whole milk
- 1 cup dry white or red wine
- 1 can (400g/14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
For The Pasta & Serving:
- 400g (14 oz) tagliatelle, pappardelle, or fettuccine pasta
- Freshly grated Parmesan cheese, for serving
- Fresh rosemary sprig or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious beef bolognese takes about 15 minutes of prep time and around 1 hour of slow simmering to develop deep flavors. Cooking the pasta will take another 10-12 minutes. Plan for about 1 hour 30 minutes total, so you have time for each step and a tasty, rich sauce.
Step-by-Step Instructions:
1. Preparing the Vegetables and Sautéing:
Heat olive oil in a large pan over medium heat. Add finely chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring now and then, until the veggies are soft and translucent. Then add minced garlic and cook for 1 minute more until fragrant.
2. Browning the Beef:
Add the ground beef to the pan. Use a spoon to break it up and cook, stirring often, until it’s browned all over and no longer pink, about 8-10 minutes. Season with salt and pepper.
3. Adding Milk and Wine:
Pour in the cup of whole milk. Let it gently simmer, stirring frequently, until almost all the milk is absorbed (about 5-7 minutes). Next, add the wine and cook until it reduces by half. These steps tenderize the meat and build layers of flavor.
4. Building the Sauce:
Stir in crushed tomatoes, tomato paste, oregano, and basil. Lower the heat and let the sauce simmer uncovered on low for 45 minutes to 1 hour, stirring occasionally. The sauce will thicken and develop a rich, deep flavor.
5. Cooking the Pasta:
While the sauce simmers, cook pasta in plenty of salted boiling water, following package instructions until al dente. Drain well.
6. Serving Your Beef Bolognese:
Plate the cooked pasta and spoon generous amounts of beef bolognese sauce over the top. Sprinkle with freshly grated Parmesan cheese and garnish with a rosemary sprig or chopped parsley for a fresh touch. Enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes, frozen ground beef works fine as long as it’s fully thawed before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps ensure even browning and prevents extra moisture in the sauce.
Can I Make Beef Bolognese Ahead of Time?
Absolutely! In fact, the flavors deepen and improve after a day or two in the fridge. Make the sauce up to 2 days ahead and reheat gently on the stove before serving. You can also freeze portions for up to 3 months.
What Pasta Works Best With Bolognese?
Wide, flat pasta like tagliatelle, pappardelle, or fettuccine is ideal because the sauce clings beautifully to the ribbons. Spaghetti is a classic alternative if you don’t have flat noodles.
How Should I Store Leftovers?
Store leftover beef bolognese in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
