Description
This classic Bolognese sauce recipe delivers a rich and hearty meat sauce simmered slowly to develop deep flavors. Made with ground beef, aromatic vegetables, and a mix of herbs, this sauce pairs perfectly with pappardelle, spaghetti, or zucchini noodles. The addition of milk and a splash of white wine balances the acidity of the tomato paste, resulting in a deliciously creamy and robust sauce that’s perfect for a comforting Italian meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tbsp. oil
- ½ sweet onion, finely diced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, crushed
- 6 oz. mushrooms, finely chopped
Meat & Dairy
- 1 lb. ground beef (85/15)
- 1 cup milk (divided)
Liquids & Flavorings
- ½ cup white wine (or broth)
- 6 oz. tomato paste
- 1 ¼ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. oregano
- ½ tsp. thyme
- ½ tsp. parsley (dried)
- ¼ tsp. ground nutmeg (optional)
To Serve
- Pappardelle pasta or zucchini noodles
- Grated Parmesan cheese (optional)
- Fresh parsley or basil (optional)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add finely diced onion, carrot, and celery, and sauté for 2-3 minutes until they start to soften. Add crushed garlic cloves and finely chopped mushrooms and sauté for another minute to release their aromas.
- Cook Ground Beef: Push the sautéed vegetables to one side of the pot and add 1 pound of ground beef. Cook for 6-7 minutes, stirring occasionally, until the meat is nearly cooked through. Use a potato masher or spoon to break the beef into fine crumbles for an even texture.
- Add Liquids and Seasonings: Pour in ¾ cup of milk and ½ cup white wine (or broth) to the pot, then stir in 6 ounces of tomato paste along with 1 ¼ teaspoons salt, ¼ teaspoon black pepper, dried oregano, thyme, parsley, and optionally nutmeg. Stir ingredients to combine well. Bring the mixture to a boil over medium-high heat.
- Simmer Slowly: Once boiling, reduce the heat to low and let the Bolognese sauce simmer uncovered for at least 1 hour, or up to 2 hours for a richer flavor. Stir the sauce every few minutes to prevent it from sticking to the bottom and burning.
- Finish with Milk: Just before serving, stir in the remaining ¼ cup of milk to add creaminess and balance the acidity of the sauce.
- Serve: Serve the sauce hot over cooked pappardelle, tagliatelle, spaghetti, or zucchini noodles. Garnish with a sprinkle of grated Parmesan cheese and fresh parsley or basil if desired. Enjoy this classic Italian meat sauce!
Notes
- For a deeper flavor, simmer the sauce for the full 2 hours instead of just 1.
- Use broth instead of white wine if you prefer a non-alcoholic version.
- Breaking the beef into small pieces ensures a more even sauce texture.
- Optional nutmeg enhances the warm, savory notes but can be omitted.
- Pair sauce with pappardelle or zucchini noodles for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
