Beef Bolognese Sauce (Printable Version)

Slow-simmered Italian meat sauce with beef, tomatoes, and aromatic herbs, ideal for pasta and baked dishes.

# What You Need:

→ Meats

01 - 1.1 lb ground beef (80/20 blend preferred)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 cloves garlic, minced

→ Liquids

06 - 2/3 cup dry red wine
07 - 28 oz canned whole tomatoes, crushed by hand
08 - 2 tbsp tomato paste
09 - 3/4 cup whole milk
10 - 2 tbsp olive oil

→ Seasonings

11 - 1 tsp dried oregano
12 - 1 bay leaf
13 - 1 tsp salt, plus more to taste
14 - 1/2 tsp freshly ground black pepper
15 - Pinch of nutmeg (optional)

→ To Serve

16 - Freshly grated Parmesan cheese
17 - Cooked pasta of choice (tagliatelle, pappardelle, or spaghetti)

# How to Make It:

01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Cook for 6 to 8 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it apart with a wooden spoon. Cook for 8 to 10 minutes until browned and no longer pink.
04 - Pour in the red wine, scraping up browned bits from the pot. Simmer for 2 to 3 minutes until slightly reduced.
05 - Incorporate tomato paste, crushed tomatoes, oregano, bay leaf, salt, pepper, and nutmeg if desired.
06 - Reduce heat to low and partially cover. Simmer gently for 1 hour and 30 minutes, stirring occasionally.
07 - Stir in whole milk and continue to simmer uncovered for 20 minutes. Adjust seasoning to taste.
08 - Remove bay leaf. Serve sauce hot over cooked pasta and garnish with freshly grated Parmesan cheese.

# Expert Advice:

01 -
  • It fills your home with the kind of smell that makes people wander into the kitchen asking whats for dinner.
  • The slow simmer turns simple ingredients into something that tastes like you spent all day caring, which you sort of did.
  • Leftovers somehow taste better the next day, which means future you gets an even better meal.
02 -
  • Do not rush the simmer or the sauce will taste sharp and thin instead of deep and sweet.
  • Adding the milk at the end instead of the beginning keeps it from curdling and gives the sauce a creamy finish without feeling heavy.
  • If the sauce looks dry during cooking, add a splash of water or broth rather than more tomatoes which can make it too acidic.
03 -
  • Make it a day ahead and the flavors will deepen overnight, turning good into unforgettable.
  • Use a heavy-bottomed pot to prevent scorching during the long simmer, and keep the heat low enough that you see gentle bubbles instead of a rolling boil.
  • Reserve a cup of pasta water before draining and toss it with the sauce and noodles so everything clings together instead of sliding apart on the plate.

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