Forget every quick-and easy “Bolognese” you’ve ever tried. This is the real deal; a rich, deeply flavorful, and soul warming sauce that simmers low and slow to develop an incredible depth of flavor. Authentic Bolognese isn’t just a tomato sauce with meat; it’s a luxurious, complex masterpiece built from a soffritto of vegetables, a blend of meats, a splash of wine, and a touch of milk for silkiness. Yes, it takes time, but the result is an unforgettable, restaurant quality pasta dish that is absolutely worth the wait. Let’s make a pot of magic.
Why You’ll Love This Recipe
- Deep, Complex Flavor: The two hour simmering time allows all the ingredients to meld into a rich, savory, and unforgettable sauce.
- Authentic Technique: Learn the classic methods that make a true Bolognese special, from the finely chopped soffritto to the addition of milk.
- Comfort Food at its Finest: This is the ultimate cozy, satisfying meal that everyone at the table will adore.
- Meal Prep Hero: This sauce freezes beautifully, making it a fantastic make ahead option for easy, gourmet dinners.
Ingredients for Pasta Bolognese
Gather these simple, high-quality ingredients to build your ultimate Bolognese.
For the Soffritto & Meat:
- 2 medium yellow onions, peeled and chopped into 1 inch chunks
- 2 carrots, peeled and chopped into 1 inch chunks
- 2 celery stalks, cut into 1 inch chunks
- 3 cloves garlic, very roughly chopped
- 2 tablespoons extra virgin olive oil
- 1⅓ pounds ground beef (85% lean)
- 4 ounces pancetta, finely diced
For the Sauce:
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon freshly ground black pepper
- ½ cup dry red wine
- 2 cups beef broth
- 1 (14 oz) can crushed tomatoes
- ½ teaspoon dried oregano
- 1 cup whole milk
For Serving:
- 1 pound pasta (pappardelle, tagliatelle, or fettuccine are classic)
- Handful chopped fresh basil or parsley, for serving (optional)
- Freshly grated Parmigiano Reggiano, for serving
Instructions for Making Pasta Bolognese
Follow these steps for a perfectly authentic and rich Bolognese sauce.
1Create the Flavor Base (Soffritto): Place the onion chunks in a food processor and pulse until very finely chopped. Transfer to a bowl. Now, add the carrots, celery, and garlic to the food processor and pulse until they are also finely chopped.
Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium high heat. Add all the finely chopped vegetables and cook, stirring frequently, for 8-10 minutes until they are softened and fragrant. Reduce the heat if they start to brown.
2Brown the Meats: Add the ground beef, diced pancetta, salt, and pepper to the pot. Cook over medium high heat, breaking up the meat with a wooden spoon, for 5-10 minutes, until the beef is no longer pink.
3Deglaze and Build the Sauce: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. Let it cook for 1-2 minutes, until the wine is nearly evaporated.
Stir in the beef broth, crushed tomatoes, and dried oregano. Bring the sauce to a gentle boil, then immediately reduce the heat to low. Partially cover the pot with the lid slightly ajar and let it simmer gently for 1 hour and 30 minutes. Stir occasionally.
4Add the Secret Ingredient: Pour in the whole milk and stir to combine. Continue to simmer with the lid slightly ajar for another 35 minutes. The milk will absorb, and the sauce will become tender and rich. If any fat has risen to the top, you can skim it off with a spoon. Remove the pot from the heat.
5Cook the Pasta and Serve: While the sauce finishes, bring a large pot of well salted water to a boil. Cook your chosen pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
Drain the pasta and add it directly to the pot with the Bolognese sauce. Use tongs to toss everything together, adding a splash of the reserved pasta water at a time to help the sauce cling beautifully to the pasta.
Divide the pasta among bowls, garnish with fresh herbs if using, and serve immediately with plenty of freshly grated Parmigiano Reggiano cheese.
The Ultimate Pasta Bolognese
Ingredients
- 2 medium yellow onions chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- 1⅓ lbs ground beef 85% lean
- 4 oz pancetta finely diced
- 1 tsp salt
- ½ tsp black pepper
- ½ cup dry red wine
- 2 cups beef broth
- 1 14 oz can crushed tomatoes
- ½ tsp dried oregano
- 1 cup whole milk
- 1 lb pasta for serving
- Fresh basil or parsley optional, for garnish
- Grated Parmigiano Reggiano for serving
Instructions
- Pulse onions in a food processor until finely chopped. Remove. Pulse carrots, celery, and garlic until finely chopped.
- Heat oil in a Dutch oven. Cook all chopped vegetables for 8-10 mins until soft.
- Add ground beef, pancetta, salt, and pepper. Cook 5-10 mins, breaking up meat, until no longer pink.
- Add wine; cook 1-2 mins until nearly evaporated.
- Add broth, crushed tomatoes, and oregano. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 1 hour 30 mins.
- Stir in milk. Simmer partially covered for 35 mins more. Skim fat if desired.
- Cook pasta in salted water. Reserve 1 cup pasta water before draining.
- Toss drained pasta with the sauce, adding pasta water as needed. Garnish and serve with cheese.
Notes
- Pasta Choice: Pappardelle, tagliatelle, or fettuccine are classic choices that hold the sauce beautifully.
- Make Ahead: The sauce can be made 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently on the stovetop.
- Wine Tip: Use a dry red wine you enjoy drinking, like a Chianti or Sangiovese.
