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Homemade Bolognese Sauce Recipe

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★★★★★

4.8 from 123 reviews

This classic Homemade Bolognese Sauce is a rich and hearty Italian meat sauce made with ground beef and pork, simmered slowly with vegetables, red wine, milk, and tomatoes to develop deep, layered flavors. Served with pappardelle or your favorite long pasta, it’s a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Meat and Vegetables

  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 4 cloves garlic, crushed
  • 1 carrot, finely diced
  • 1 rib celery, finely diced
  • 1 pound lean ground beef
  • ½ pound lean ground pork

Liquids and Seasonings

  • 1 ¼ cups red wine (or beef broth)
  • 1 cup whole milk
  • 1 can whole tomatoes with juices (28 ounces)
  • 4 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • ½ teaspoon salt (more to taste)
  • ¼ teaspoon black pepper

To Serve

  • Pappardelle or long pasta of choice
  • Parmesan cheese, for serving

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and cook until softened, about 3 to 4 minutes, stirring occasionally to prevent burning.
  2. Add Vegetables: Add the crushed garlic, finely diced carrot, and celery to the pot. Continue cooking and stirring until the vegetables are tender and softened, about 5 minutes.
  3. Brown the Meat: Add the ground beef and pork to the pot. Use a wooden spoon to break up the meat, cooking until there is no visible pink remaining. Once browned, carefully drain any excess fat from the pot.
  4. Deglaze and Simmer Wine: Pour in the red wine (or beef broth if preferred) and simmer uncovered until almost all the liquid has evaporated, about 10 minutes. This helps concentrate the flavors.
  5. Add Milk and Simmer: Pour in the whole milk and continue to simmer uncovered until it has mostly evaporated, about 8 minutes. This adds richness and balances acidity in the sauce.
  6. Combine Tomatoes and Season: Stir in the canned whole tomatoes with their juices, tomato paste, Italian seasoning, and bay leaf. Use a spoon to break up the tomatoes. Cover the pot and let the sauce simmer gently for about 30 minutes, or until thickened to your liking. Remove the bay leaf, then season with salt and pepper to taste.
  7. Cook Pasta: Meanwhile, cook your pappardelle or preferred long pasta according to package instructions. Before draining, reserve 1 ½ cups of pasta cooking water to help adjust the sauce consistency.
  8. Toss Pasta with Sauce: Drain the pasta well and return it to the pot or a large bowl. Add the Bolognese sauce and toss to combine, adding reserved pasta water a little at a time if the sauce needs thinning.
  9. Serve: Serve the pasta hot, sprinkled generously with freshly grated Parmesan cheese for a finishing touch.

Notes

  • You can substitute beef broth for red wine if you prefer a non-alcoholic version.
  • For a thicker sauce, simmer uncovered for longer than 30 minutes as needed.
  • Homemade Bolognese tastes even better the next day as the flavors continue to meld.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use fresh Parmesan cheese for the best flavor and texture when serving.

Keywords: Bolognese, Italian, meat sauce, pasta sauce, ground beef, ground pork, homemade sauce, pappardelle, dinner recipe

Find it online: https://thefoodrecipe.com/homemade-bolognese-sauce-recipe/