Elevate your pasta night with homemade Bolognese sauce! This hearty, meat-based Italian classic features beef, pork, and rich aromatics, simmered with wine and tomatoes for unmatched depth and comfort.
Perfect for pairing with pappardelle or any long pasta, this recipe offers a robust yet refined sauce that transforms a simple dinner into a restaurant-worthy experience. Whether it’s a cozy family meal or a special occasion, this Bolognese is sure to impress.
Key Ingredients for Homemade Bolognese Sauce
- Lean ground beef and pork – A blend of meats creates a balanced flavor with just the right amount of richness.
- Carrot, celery, and onion – The holy trinity of aromatics forms the base, lending natural sweetness and depth.
- Canned whole tomatoes – High-quality tomatoes provide a robust, tangy foundation for the sauce.
- Red wine – Enhances the complexity, infusing the sauce with warm, rich undertones.
- Whole milk – Softens the acidity of the tomatoes and adds a creamy texture.
- Tomato paste – Concentrates the tomato flavor, boosting the sauce’s savory profile.
How to Make This Bolognese Sauce
- Sauté the aromatics: Begin by softening onions in olive oil, followed by garlic, carrots, and celery for a fragrant, flavorful base.
- Cook the meat: Add beef and pork, breaking it into crumbles until browned. Drain excess fat for a cleaner finish.
- Add liquids: Deglaze with red wine, simmering until evaporated, then stir in milk and repeat the process.
- Simmer the sauce: Incorporate tomatoes, tomato paste, and seasonings. Let it simmer low and slow until thick and hearty.
- Cook pasta: Prepare your pasta of choice, saving some starchy cooking water for perfect sauce consistency.
- Combine and serve: Toss pasta with the sauce, adjusting thickness with reserved pasta water. Serve immediately with Parmesan.
Pro Tips for Perfect Bolognese
For an authentic Bolognese, take your time to let each ingredient shine. Allow the sauce to simmer until the flavors meld and develop depth. For added richness, use high-quality tomatoes and wine. This sauce improves when made ahead, as the flavors intensify overnight.
Storing and Reheating Your Sauce
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. For longer storage, freeze the sauce in portions for up to 3 months. Thaw in the fridge overnight and reheat slowly for the best results.
Enjoy this Homemade Bolognese Sauce for a meal that’s both comforting and unforgettable!
Bolognese Sauce Recipe
Ingredients
- 1 rib celery finely diced
- 28 ounces canned whole tomatoes with juices 1 can
- 1 carrot finely diced
- 2 tablespoons olive oil
- 4 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- 1 pound lean ground beef
- 1 yellow onion finely diced
- ½ pound lean ground pork
- 4 cloves garlic crushed
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 ¼ cups red wine or beef broth
- 1 cup whole milk
- Pappardelle or other long pasta for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the finely diced onion and cook until softened, approximately 3–4 minutes.
- Incorporate the garlic, carrot, and celery into the pan and sauté until they are tender, about 5 minutes.
- Add the ground beef and pork, breaking the meat apart with a wooden spoon as it cooks. Continue until no pink remains, then carefully drain any excess fat.
- Pour in the wine and let it simmer uncovered until the liquid evaporates, roughly 10 minutes. Follow by adding the milk and simmer again uncovered until the milk has evaporated, about 8 minutes.
- Introduce the canned tomatoes with their juices, tomato paste, Italian seasoning, and bay leaf to the pot. Break apart the tomatoes with a spoon. Cover and let the mixture simmer for 30 minutes or until it reaches a thick consistency. Adjust seasoning with salt and black pepper as needed.
- Meanwhile, cook the pasta according to the package instructions. Reserve 1 ½ cups of the starchy pasta water, then drain the pasta well.
- Combine the cooked pasta with the Bolognese sauce, adding the reserved pasta water gradually to achieve your desired consistency.
- Serve hot, garnished with grated Parmesan cheese if desired.
