Hearty Beef Bolognese Pasta (Printer-friendly)

Slow-simmered beef and tomato sauce paired with tender pasta for a comforting meal.

# What You Need:

→ Meats

01 - 1.1 lb ground beef (80/20 blend preferred)

→ Vegetables

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

→ Liquids

06 - ½ cup dry red wine
07 - 28 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef or vegetable broth
10 - 2 tbsp whole milk

→ Pantry & Seasonings

11 - 3 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1 bay leaf
15 - ½ tsp sugar
16 - Salt and freshly ground black pepper, to taste

→ Pasta & Garnish

17 - 14 oz dried tagliatelle or spaghetti
18 - Freshly grated Parmesan cheese, for serving
19 - Fresh basil or parsley, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery; sauté until softened, about 7 to 8 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Raise heat to medium-high. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, approximately 6 to 8 minutes.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine and simmer for 3 to 4 minutes until slightly reduced.
05 - Add crushed tomatoes, broth, oregano, basil, bay leaf, sugar, salt, and pepper. Mix thoroughly.
06 - Bring mixture to a gentle simmer, partially cover, and cook for 45 to 60 minutes, stirring occasionally. Remove lid during the last 15 minutes to thicken sauce.
07 - Stir in whole milk and simmer an additional 5 minutes. Remove bay leaf and adjust seasoning as needed.
08 - Meanwhile, cook pasta in a large pot of salted boiling water following package instructions until al dente. Drain, reserving ½ cup of pasta water.
09 - Toss pasta with Bolognese sauce, adding reserved pasta water as needed to achieve desired consistency.
10 - Serve immediately, garnishing with freshly grated Parmesan and chopped fresh basil or parsley if desired.

# Expert Tips:

01 -
  • It tastes like you've been cooking all day, but the magic happens in just under two hours—enough time to feel like you've done something truly special
  • One pot does most of the work while you relax, and the aroma alone will have everyone hovering around the kitchen
  • It's endlessly forgiving and actually gets better as leftovers, so you can make extra without worry
02 -
  • Never skip browning the beef properly—rushing this step means missing out on the deep, caramelized flavors that make Bolognese sing
  • The soffritto (onion, carrot, celery) must be finely diced and cooked until truly soft; this is where sweetness and depth come from, not from the meat alone
  • That splash of milk at the end is not optional—it genuinely transforms the sauce from good to transcendent by balancing the tomato's acidity
03 -
  • Use a heavy-bottomed pot—it conducts heat evenly and prevents hot spots that can cause the bottom to stick or scorch
  • Don't crowd the pan when browning the beef; if your pot is too small, do it in two batches so the meat browns instead of steaming
  • Reserve that pasta water before draining—the starch is liquid gold for bringing everything together into one cohesive dish

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