Beef Bolognese Italian Sauce (Printable)
Slow-cooked Italian meat sauce with ground beef, vegetables, and herbs, perfect for pasta pairing.
# What You'll Need:
→ Meats
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 2/3 cup dry red wine
07 - 28 oz canned whole tomatoes, hand-crushed
08 - 2 tablespoons tomato paste
09 - 1 cup whole milk or heavy cream
10 - 3/4 cup beef stock
→ Fats
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - 1/4 teaspoon ground nutmeg
17 - Salt and freshly ground black pepper, to taste
→ To Serve
18 - 1.1 lb tagliatelle, pappardelle, or spaghetti
19 - Freshly grated Parmesan cheese, for garnish
20 - Fresh basil or parsley, chopped (optional)
# How To Make It:
01 - Heat olive oil and butter in a large heavy-bottomed saucepan over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 8 minutes.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Add ground beef, breaking it up with a spoon, and cook until browned and crumbly, approximately 8 minutes.
04 - Stir in tomato paste, dried oregano, dried thyme, and ground nutmeg; cook for 2 minutes to deepen flavor.
05 - Pour in dry red wine, scraping the bottom of the pan to deglaze. Simmer until wine is mostly evaporated, about 3 minutes.
06 - Add crushed tomatoes, bay leaves, and beef stock. Stir to combine evenly.
07 - Bring mixture to a gentle simmer. Reduce heat to low, cover partially, and cook for 1 hour, stirring occasionally.
08 - Stir in whole milk or heavy cream. Simmer uncovered for 30 to 45 minutes until sauce thickens and flavors concentrate. Season with salt and pepper to taste.
09 - Boil pasta in well-salted water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
10 - Toss cooked pasta with sauce, adding reserved pasta water as needed to reach desired consistency. Serve garnished with freshly grated Parmesan and chopped fresh herbs.
# Tips from dashanddishes:
01 -
- This sauce carries a depth of flavor that feels like it took all day even though most of the work is hands-off.
- The balance of herbs and slow cooking makes it rich yet cozy, perfect for sharing with friends or family.
02 -
- Patience is key: letting the sauce simmer slowly allows flavors to meld deeply instead of rushing it.
- Adding milk or cream isn't traditional everywhere but it softens acidity and creates a beautiful, silky texture that sets this sauce apart.
03 -
- Cook the soffritto gently to coax out natural sweetness without browning too fast—it builds the best flavor base.
- Deglazing with wine lifts those caramelized bits off the pan for unrivaled sauce depth.