Save to Pinterest This slow-simmered Italian sauce features ground beef browned with aromatic onion, carrot, and celery, deglazed with red wine, then combined with crushed tomatoes, herbs, and a touch of cream or milk. Cooked gently for hours, it develops rich flavor and velvety texture. Served with fresh pasta and Parmesan, it’s a hearty and satisfying classic. The sauce can be made ahead or frozen for convenience, and variations include swapping meats or adjusting creaminess for a lighter dish.
Discovering this Beef Bolognese was like uncovering a treasured family secret that simmered slowly on the stove, filling the entire kitchen with warm, inviting aromas that promised comfort in every bite.
I still remember the first time unexpected guests arrived just as I finished simmering this sauce; everyone was instantly drawn to the kitchen, and the meal became an instant hit, making that day unforgettable.
Ingredients
- Ground beef: I always choose an 80/20 lean-to-fat ratio for the perfect balance of flavor and tenderness.
- Onion, carrot, and celery: Finely chopped for that classic soffritto base that builds the sauce’s richness.
- Garlic: Minced finely so it blends seamlessly without any overpowering bites.
- Dry red wine: Adds acidity and depth, I recommend a decent quality but drinkable bottle.
- Canned whole tomatoes: Crushed by hand to keep texture; fresh tomatoes just don’t simmer the same.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce naturally.
- Whole milk or heavy cream: Adds silky richness that rounds out acidity and spices.
- Beef stock: Use homemade if possible, it intensifies the meaty flavor beautifully.
- Olive oil and unsalted butter: The fat duo that creates a luscious base for sautéing and flavor layering.
- Bay leaves, oregano, thyme, nutmeg: A fragrant herb mix that gives this sauce its signature Italian soul.
- Salt and freshly ground black pepper: Essential seasoning to brighten all the flavors.
- Pasta and toppings: Tagliatelle or pappardelle are my go-to for holding the sauce well, topped with Parmesan and fresh herbs for the final flourish.
Instructions
- Get Everything Ready:
- Gather your ingredients and prep by finely chopping onions, carrots, celery, and mincing garlic so everything’s ready to go without a pause.
- Soffritto Magic:
- Heat olive oil and butter in a large heavy-bottomed pan; as onion, carrot, and celery soften over 8 minutes, the kitchen fills with a sweet, savory scent that signals the flavor base is coming together.
- Add Garlic & Brown the Beef:
- Stir in garlic, cooking until fragrant, then add the ground beef, crumbling and browning it until all those wonderful meaty aromas release and the mixture looks crumbly and rich.
- Season & Simmer:
- Mix in tomato paste, herbs, and nutmeg, cooking briefly before deglazing with red wine; scraping the pan bottom releases caramelized bits that anchor the sauce’s complexity.
- Add Tomatoes & Stock:
- Combine crushed tomatoes, bay leaves, and beef stock, and bring to a gentle simmer; cover partially and let it cook low and slow for an hour, stirring occasionally to deepen flavors.
- Finish with Milk & Adjust:
- Stir in milk or cream then simmer uncovered for up to 45 minutes until thickened; season with salt and pepper to your taste.
- Cook Pasta & Serve:
- Boil pasta till al dente, reserve some pasta water, then toss pasta with sauce, adding water if needed; finish with Parmesan and fresh herbs for a beautiful, comforting meal.
Save to Pinterest This dish became more than just food when shared at holiday dinners; it’s a symbol of togetherness and warmth that brings everyone back to the table again and again.
Keeping It Fresh
If you make the sauce ahead, refrigerate for up to 3 days or freeze for months to preserve that fresh, homemade flavor without losing any richness.
When You're Missing Something
Don’t have red wine? A splash of balsamic vinegar or extra beef stock can help mimic the acidity and depth, so you’re never stuck without a good sauce.
Serving Ideas That Clicked
Tagliatelle is classic, but for a fun twist, try spooning this sauce over roasted vegetables or creamy polenta to mix things up in a delightful way.
- Remember to save some pasta water—it helps adjust consistency perfectly right before serving.
- Fresh herbs on top brighten every bite, so always keep some on hand.
- Grated Parmesan cheese is non-negotiable for the finishing touch.
Save to Pinterest Thanks for spending time in the kitchen with me; I hope this sauce brings as much joy and comfort to your table as it has to mine.
Recipe FAQs
- → What cut of beef is best for this sauce?
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Ground beef with an 80/20 lean-to-fat ratio provides a good balance of flavor and moisture, enhancing the sauce's richness without drying out.
- → Can I substitute any ingredients for dietary preferences?
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Yes, ground pork or veal can replace beef for a different depth of flavor, while using low-fat milk makes it lighter without sacrificing creaminess.
- → How should the sauce be cooked to develop its full flavor?
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Simmering the sauce slowly over low heat allows the ingredients to meld deeply, resulting in tender meat and a thick, flavorful consistency.
- → What pasta types work best with this meat sauce?
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Ribbon-shaped pastas like tagliatelle or pappardelle hold the sauce well, but spaghetti is also a popular and delicious choice.
- → How can I store leftovers effectively?
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Store the sauce in an airtight container in the refrigerator for up to three days or freeze for up to two months to maintain freshness.
- → What herbs enhance the sauce’s flavor?
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Dried oregano, thyme, and bay leaves add aromatic depth, while fresh basil or parsley can be added just before serving for brightness.
