Description
Hearty Bolognese Pasta
Ingredients
1 lb ground beef (or a mix of beef and pork)
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 can (28 oz) crushed tomatoes
1/4 cup tomato paste
1/2 cup red wine (optional, for depth of flavor)
1/2 cup whole milk
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
12 oz pasta (rigatoni, penne, or spaghetti)
Fresh parsley, chopped (for garnish)
Parmesan cheese, grated (for serving)
Directions
Cook the Meat and Vegetables: In a large skillet or pot, heat a bit of olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat. Add chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until vegetables are softened.
Add Tomatoes and Seasoning: Stir in the tomato paste, crushed tomatoes, and red wine (if using). Add oregano, basil, salt, and pepper. Bring to a simmer.
Add Milk and Simmer: Stir in the milk to create a creamy consistency. Reduce heat to low and let the sauce simmer for 30-45 minutes, stirring occasionally until thick and rich.
Cook the Pasta: While the sauce is simmering, cook the pasta according to package instructions. Drain and set aside.
Combine and Serve: Add the cooked pasta to the sauce and toss to combine. Serve with chopped parsley and a sprinkle of Parmesan cheese.
Times
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Calories: ~500 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for an authentic, rich Bolognese. First, finely chop your onion, carrot, and celery (the “soffritto”) to ensure they melt into the sauce. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the ground meat and cook until well-browned, not just grey—this builds flavor. Drain most of the fat, leaving about a tablespoon. Add the soffritto and a pinch of salt, sautéing for 10-12 minutes until very soft and fragrant. Stir in the garlic for the last minute.
Push the mixture to the side, add the tomato paste to the cleared spot, and let it cook for 1-2 minutes to sweeten. Pour in the red wine to deglaze, scraping up any browned bits. Let it simmer until mostly evaporated. Add crushed tomatoes, dried herbs, salt, and pepper. Bring to a low simmer. Here’s the key: stir in the milk. This is traditional and cuts the acidity. Partially cover the pot and let it simmer on the lowest heat for at least 45 minutes, up to 3 hours, stirring occasionally. The longer it cooks, the deeper the flavor.
Serving Suggestions
Serve your Bolognese sauce generously over al dente pasta like tagliatelle, pappardelle, or rigatoni. Always toss the pasta with a ladle of sauce in the pot before plating to help it cling. Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano and a light garnish of fresh parsley. For a complete meal, pair with a simple arugula salad dressed with lemon juice and olive oil, and a slice of crusty garlic bread.
How-to Summary
To make Bolognese: brown ground meat, then sauté finely chopped onion, carrot, celery, and garlic. Add tomato paste, deglaze with red wine, then add crushed tomatoes and herbs. Stir in milk and simmer for 45+ minutes until thick and rich. Toss with cooked pasta and serve with Parmesan.
Frequently Asked Questions
Can I make Bolognese ahead of time? Absolutely. In fact, it tastes better the next day. Let it cool, store it in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Reheat gently on the stove.
What can I use instead of red wine? You can omit it or substitute with an equal amount of beef broth or even a splash of balsamic vinegar for acidity and depth.
Why add milk to a meat sauce? The milk tenderizes the meat and mellows the sharp acidity of the tomatoes, resulting in a smoother, richer, and more balanced sauce.
Can I use only ground beef? Yes, but a mix of beef and pork (or even veal) is traditional and creates a more complex flavor and tender texture.
My sauce is too acidic. How can I fix it? A pinch of sugar can help, but the best fix is longer, slower simmering and ensuring you used the milk. A small grated carrot can also naturally sweeten it.
Common Mistakes to Avoid
- Rushing the Sauté: Not cooking the soffritto (onion, carrot, celery) long enough. They need to be soft and sweet, not crunchy.
- Not Browning the Meat: Simply greying the meat misses the opportunity for deep, caramelized flavor. Get a good sear.
- Skipping the Simmer: A quick 15-minute simmer won’t develop the flavors. A long, slow cook is essential for authenticity.
- Using Pre-Grated Cheese: Pre-grated Parmesan contains anti-caking agents that prevent it from melting smoothly. Always grate it fresh.
Conclusion
Mastering a classic Bolognese is a rewarding kitchen achievement. It’s a lesson in patience and layering flavors, from the initial browning of the meat to the long, slow simmer that transforms simple ingredients into a deeply savory, comforting sauce. By following this guide and avoiding common pitfalls, you can create a restaurant-quality Italian staple that is sure to become a cherished recipe in your home cooking repertoire. Buon appetito!