Beef Bolognese Sauce (Print version)

Rich meat sauce simmered with tomatoes, red wine, and aromatic vegetables for a comforting meal.

# What you'll need:

→ Meats

01 - 1.1 lbs ground beef (80/20 fat ratio)

→ Vegetables

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

→ Liquids

06 - ½ cup dry red wine
07 - 28 oz canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup whole milk
10 - 1 cup beef stock

→ Seasonings

11 - 2 teaspoons dried oregano
12 - 1 teaspoon dried basil
13 - ½ teaspoon ground black pepper
14 - 1 teaspoon salt, plus more to taste
15 - 1 bay leaf

→ Fats

16 - 2 tablespoons olive oil

→ To Serve

17 - 1 lb spaghetti or tagliatelle
18 - Freshly grated Parmesan cheese (optional)
19 - Fresh basil leaves (optional)

# How to make it:

01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, and celery; cook until softened, about 7 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Increase heat to medium-high. Add ground beef, breaking it up with a spoon, and cook until fully browned and no longer pink, about 8 minutes.
04 - Mix in tomato paste and cook for 2 minutes. Pour in red wine and simmer until mostly evaporated, about 3 minutes.
05 - Combine crushed tomatoes, beef stock, oregano, basil, black pepper, salt, and bay leaf. Stir thoroughly to meld ingredients.
06 - Lower heat to a gentle simmer and cook uncovered for 1 hour, stirring occasionally.
07 - Stir in whole milk and continue to simmer gently for 30 more minutes until sauce thickens and flavors deepen.
08 - Meanwhile, cook pasta according to package directions until al dente. Drain, reserving a small amount of pasta water.
09 - Remove bay leaf from sauce. Taste and adjust seasoning as necessary. Toss pasta with sauce, adding reserved pasta water if needed for desired consistency.
10 - Plate pasta topped with Bolognese sauce. Garnish with Parmesan cheese and fresh basil leaves if preferred.

# Expert suggestions:

01 -
  • The milk softens the acidity of the tomatoes in a way that feels like a secret—it creates a sauce that's impossibly smooth and rounded, not sharp or aggressive
  • You get to use one pot for nearly everything, which means less cleanup and more time actually enjoying dinner
  • It freezes beautifully, so you're essentially making several meals at once without any extra effort
  • The aroma while it simmers is the kind of thing that makes people ask what you're cooking before they even walk into the kitchen
02 -
  • The milk is not optional—this is the difference between good Bolognese and authentic Bolognese. It sounds strange, but it's the magic. Don't skip it, don't substitute cream, just trust the milk
  • Patience with the simmering is real. The full hour and a half of gentle cooking transforms individual flavors into one unified, complex sauce. You can't rush this. Lower heat, longer time, never higher heat and shorter time
  • The pasta water is essential. Don't just dump it down the sink. That starch is what helps the sauce cling to the pasta and creates a creamy finish without cream
  • Taste as you go, especially at the end. Sometimes your tomatoes are more acidic than others, sometimes your salt needs adjusting. A little tasting spoon is your best friend
03 -
  • If your sauce tastes too acidic at the end, a pinch of sugar helps, but honestly, that's what the milk is for—add a little more milk and simmer longer instead
  • Brown your meat in two batches if your pot isn't huge; crowding the pan means steam instead of browning, and you'll taste the difference

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