This Pasta Bolognese features a rich and savory meat sauce made with ground beef, pork, San Marzano tomatoes, and aromatic herbs, simmered to perfection. Served over your choice of pasta and topped with grated Parmesan, this classic Italian dish is perfect for family dinners, weeknight meals, or special occasions. The sauce develops deep flavor during slow simmering, and can be made ahead for easy meal prep.
Ingredients
Meat and Sauce:
- 2 tablespoons olive oil, plus more as needed
- 1 pound 80–85% lean ground beef
- 1 pound 80% lean ground pork (not Italian sausage)
- 1 small yellow onion, diced
- 1 cup peeled and diced carrot
- 2 ribs celery, diced
- ¼ cup finely chopped Italian parsley
- 1 tablespoon minced garlic
- 2 teaspoons salt, divided
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- ¼ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 1 cup red wine (Italian red or full-bodied wine such as Cabernet Sauvignon or Zinfandel)
- 6 ounces tomato paste
- 56 ounces canned whole San Marzano tomatoes (2 cans, 28 ounces each)
- 1 cup low-sodium beef broth
- 1 cup whole milk
Pasta and Topping:
- Dry pasta of your choice (rigatoni, penne, spaghetti, or linguine work well)
- Grated Parmesan cheese, for topping
Instructions
- Cook the meat:
Heat a little olive oil in a Dutch oven over medium heat. Add ground beef and pork, breaking it up with a spoon as it cooks, about 10 minutes, until fully browned. Use a slotted spoon to transfer the meat to a plate and drain excess grease from the pot. - Cook the vegetables:
Add 2 tablespoons olive oil to the empty Dutch oven. Heat over medium heat and add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften but do not brown. Stir in parsley, garlic, and 1 teaspoon salt. - Combine meat and seasonings:
Return the cooked meat to the Dutch oven. Add thyme, oregano, nutmeg, remaining 1 teaspoon salt, and a generous amount of black pepper. Pour in the red wine, increase heat to medium-high, and cook for 5 minutes, stirring frequently. - Add tomatoes and simmer:
Stir in tomato paste, then add the canned tomatoes, breaking them up slightly with a spoon. Pour in beef broth and milk. Bring the mixture almost to a boil, then reduce heat to low. Simmer uncovered for 1–3 hours. Longer cooking will produce a richer, thicker sauce. Stir occasionally and break up tomatoes as they soften. - Cook the pasta:
Boil pasta according to package directions. Drain, reserving a little pasta water, and return pasta to the pan. Add Bolognese sauce and toss to combine. If the sauce is too thick, add reserved pasta water to loosen. - Serve:
Transfer pasta to plates or bowls, sprinkle with grated Parmesan cheese, and serve immediately.
Why You’ll Love This Recipe
- Rich and hearty: Slow-simmered sauce brings out deep, savory flavors.
- Classic Italian comfort food: Perfect for family dinners or special occasions.
- Customizable: Works with almost any type of pasta and can be adjusted for preferred thickness.
- Make-ahead friendly: Sauce can be prepared in advance and reheated without losing flavor.
Tips
- Use San Marzano tomatoes for authentic Italian flavor.
- Stir occasionally during simmering to prevent sticking and encourage thickening.
- Adjust pasta water to achieve desired sauce consistency.
- Longer simmering enhances flavor; 2–3 hours produces the richest results.
Variations and Substitutions
- Meat: Substitute pork with veal or sausage, or use all beef.
- Vegetables: Add mushrooms, bell peppers, or zucchini for extra nutrition.
- Wine: Red wine can be replaced with chicken broth for a milder flavor.
- Milk: Swap whole milk with cream or a non-dairy alternative for a creamier sauce.
FAQs
Q: Can I freeze Bolognese sauce?
A: Yes, it freezes well for up to 3 months. Thaw in the refrigerator before reheating.
Q: Can I make this in a slow cooker?
A: Yes, brown the meat and vegetables first, then combine with other ingredients and cook on low for 4–6 hours.
Q: How do I prevent pasta from sticking to the sauce?
A: Toss pasta with a small amount of pasta water before adding the sauce, and stir thoroughly.
Serving Suggestions
- Serve with freshly grated Parmesan or Pecorino cheese.
- Pair with a green salad and crusty garlic bread for a complete Italian meal.
- Garnish with fresh basil or parsley for added freshness and color.
Pasta Bolognese
6
servings25
minutes3
hoursIngredients
Meat and Sauce:
2 tablespoons 2 olive oil, plus more as needed
1 pound 1 80–85% lean ground beef
1 pound 1 80% lean ground pork (not Italian sausage)
1 small 1 yellow onion, diced
1 cup 1 peeled and diced carrot
2 2 ribs celery, diced
¼ cup finely chopped Italian parsley
1 tablespoon 1 minced garlic
2 teaspoons 2 salt, divided
1 tablespoon 1 dried thyme
1 tablespoon 1 dried oregano
¼ teaspoon ground nutmeg
Freshly ground black pepper, to taste
1 cup 1 red wine (Italian red or full-bodied wine such as Cabernet Sauvignon or Zinfandel)
6 ounces 6 tomato paste
56 ounces 56 canned whole San Marzano tomatoes (2 cans, 28 ounces each)
1 cup 1 low-sodium beef broth
1 cup 1 whole milk
Pasta and Topping:
Dry pasta of your choice (rigatoni, penne, spaghetti, or linguine work well)
Grated Parmesan cheese, for topping
Directions
- Cook the meat:
- Heat a little olive oil in a Dutch oven over medium heat. Add ground beef and pork, breaking it up with a spoon as it cooks, about 10 minutes, until fully browned. Use a slotted spoon to transfer the meat to a plate and drain excess grease from the pot.
- Cook the vegetables:
- Add 2 tablespoons olive oil to the empty Dutch oven. Heat over medium heat and add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften but do not brown. Stir in parsley, garlic, and 1 teaspoon salt.
- Combine meat and seasonings:
- Return the cooked meat to the Dutch oven. Add thyme, oregano, nutmeg, remaining 1 teaspoon salt, and a generous amount of black pepper. Pour in the red wine, increase heat to medium-high, and cook for 5 minutes, stirring frequently.
- Add tomatoes and simmer:
- Stir in tomato paste, then add the canned tomatoes, breaking them up slightly with a spoon. Pour in beef broth and milk. Bring the mixture almost to a boil, then reduce heat to low. Simmer uncovered for 1–3 hours. Longer cooking will produce a richer, thicker sauce. Stir occasionally and break up tomatoes as they soften.
- Cook the pasta:
- Boil pasta according to package directions. Drain, reserving a little pasta water, and return pasta to the pan. Add Bolognese sauce and toss to combine. If the sauce is too thick, add reserved pasta water to loosen.
- Serve:
- Transfer pasta to plates or bowls, sprinkle with grated Parmesan cheese, and serve immediately.
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