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Bolognese Sauce Recipe
Bolognese Sauce Recipe
Classic and cozy homemade Bolognese Sauce served over pappardelle pasta is the ultimate comfort food. Watch the video tutorial and learn how to make this Italian-inspired Bolognese recipe with tender beef in a rich tomato sauce.
If you love the vibrance of homemade Marinara Sauce, adding ground meat and simmering low and slow will produce a winning pasta sauce. Top it with parmesan cheese and serve with a fresh Caesar Salad for the perfect weeknight (or weekend) dinner.
Bolognese Recipe
What Is Bolognese Sauce?
What Is Bolognese Sauce?
How to Make Bolognese Sauce
What’s the Best Pasta for Bolognese?
Common Questions
What is the difference between ragu and bolognese?
Good question. Bolognese sauce is a mix of meats with added milk or cream, served over pappardelle. Ragu is usually one type of meat simmered with veggies and wine, served over a variety of pasta.
Can I substitute the crushed tomatoes?
Yes, you can use canned whole tomatoes (peeled) and crush them yourself.
Can I use broth instead of water?
You can use chicken, beef, or vegetable broth or stock instead of hot water. Since the stock has more salt than water, go lighter on the added salt.
Why add milk to a bolognese sauce?
Adding milk at the beginning of simmering is an easy trick to tenderize the beef and cut the acidity.
Can I double the recipe?
Absolutely. However, it takes longer to simmer (2-3 hours).
Can I make Bolognese in the slow cooker?
For an option that’s cooked extra slow and low, try our Slow Cooker Bolognese Sauce.
Serve With
Looking to turn your classic beef bolognese into a hearty family meal? Pair your pasta dinner with these easy serving ideas:
Salad – Serve with a Garden Salad, Panzanella Salad, or a vibrant Caprese Salad.
Bread – Homemade Focaccia or Garlic Bread is perfect for sopping up extra meat sauce.
Vegetables – Pair with veggie sides like Roasted Broccoli or Roasted Asparagus.
Garnishes – Fresh herbs like basil, oregano, or parsley, plus grated parmesan or pecorino cheese.
Make-Ahead
Bolognese sauce is wonderful to make ahead and refrigerate or freeze. It’s such a treat to have an extra batch waiting in the freezer for a quick meal. Here’s how to store leftovers:
To refrigerate: Transfer the cooled bolognese sauce to an airtight container and keep it refrigerated for up to 3-5 days. I recommend using glass Tupperware as the red sauce tends to stain plastic.
Freezing: Make sure that your bolognese is completely cool, then store it airtight and freeze it for up to 3 months.
To reheat: Reheat bolognese sauce in a saucepan on the stovetop or in the microwave until hot throughout.
Bolognese Sauce Recipe
Cook Time:2hours20minutes
Total Time:2hours20minutes
Our family-favorite homemade Bolognese Sauce is filled with rich savory ground beef and juicy crushed tomatoes. Serve it over pappardelle pasta for the ultimate Italian comfort food! For the full batch of sauce, you will need 1 1/2 to 2 lbs of pasta.
Author:Natasha Kravchuk
Course: Dinner
Cuisine: Italian
Keyword: best bolognese recipe, Bolognese Sauce, Italian bolognese
1/4cupparsley, finely chopped (or fresh basil), plus more to serve
1/2cupwhole milk
To Serve:
pappardelle, or tagliatelle pasta, to serve
Parmesan cheese, to serve
Instructions
In a 6-quart Dutch oven or pot over medium heat, add oil and butter. Add onion and stir until it is softened and translucent, about 3 minutes. Add celery and carrots and stir until golden, another 5 minutes. Add garlic and stir for another 30 seconds.
Add ground beef, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Cook the beef, breaking it up with a spatula until it’s browned and begins releasing fat and juices, about 5 minutes.
Add white wine, turn up the heat, and continue stirring until most of the liquid has evaporated, about 5 minutes.
Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and parsley and stir to combine. Stir in the milk and bring to a boil then reduce the heat to the lowest simmer, partially cover and continue cooking for at least 1 1/2 hours and preferably 2 hours or until the meat is very tender, stirring occasionally. Add more hot water 1/2 cup at a time only as needed to keep the sauce from sticking to the bottom of the pot.
When the meat is tender and you’ve reached the consistency of sloppy joes, add more salt to taste and serve.
Recipe Notes
Nutrition Facts are for the sauce only and do not include the pasta or parmesan cheese.
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