Pasta Bolognese

Recipe by Provided Anonymously to GenTree Global, LLCCourse: Main Course Cuisine: Italian

Servings

4-6

servings

Prep time

minutes

Cooking time

1.5

hours

A deeply rich and savory Italian ragù, this classic sauce features slow-simmered ground beef and aromatic vegetables (mirepoix) reduced in wine and milk, then cooked down with crushed tomatoes. The result is a thick, complex, and hearty meat sauce traditionally served over broad, flat pasta like tagliatelle, and finished with a generous grating of Parmesan cheese.

Ingredients

Ground Meat: 1 lb (450g) ground beef (80/20 mix is ideal for flavor)
Pork (Optional): $1/2$ lb (225g) ground pork or diced pancetta
Onion: 1 medium, finely chopped
Carrots: 2 medium, finely chopped
Celery: 2 stalks, finely chopped
Garlic: 3-4 cloves, minced
Crushed Tomatoes: 1 (28-oz) can, high quality
Tomato Paste: 2 tablespoons
Milk: $1/2$ cup (whole milk preferred)
Wine: $1/2$ cup dry red wine (e.g., Chianti, Merlot)
Broth: $1/2$ cup beef broth or water
Olive Oil: 2 tablespoons
Dried Oregano: 1 teaspoon
Dried Basil: 1/2 teaspoon
Bay Leaf: 1
Salt and Black Pepper to taste
Pasta: 1 lb (450g) of a sturdy pasta (tagliatelle, pappardelle, or fettuccine are traditional)
Parmesan Cheese: Freshly grated, for topping
Fresh Basil or Parsley (optional, for garnish)

Directions

Sauté the Mirepoix: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Add Garlic and Meat: Stir in the minced garlic and cook for 1 minute until fragrant. Push the vegetables to the side, increase the heat to medium-high, and add the ground beef and pork (if using). Break up the meat with a spoon and brown thoroughly. Drain off any excess fat.
Deglaze and Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half (2-3 minutes).
Add Liquids and Seasoning: Pour in the milk and let it simmer until it is mostly absorbed (about 5 minutes). This step tenderizes the meat. Next, add the crushed tomatoes, beef broth, oregano, basil, bay leaf, and season generously with salt and pepper.
Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot loosely (or slightly ajar) and let the sauce cook for at least 1.5 to 3 hours, stirring every 30 minutes. The longer it simmers, the deeper the flavor will be. If the sauce becomes too thick, add a little water or broth.
Cook the Pasta: About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
Combine and Serve: Remove the bay leaf from the sauce. Add the drained pasta directly to the Bolognese sauce. Toss to coat thoroughly, adding a splash of the reserved pasta water if needed to create a glossy consistency.
Garnish: Serve immediately in bowls, topped with a generous amount of freshly grated Parmesan cheese and a sprinkle of fresh herbs.