Beef bolognese recipe
This Beef Bolognese recipe is a classic Italian dish that's hearty, comforting, and full of rich flavors. It features ground beef slowly cooked with tomatoes, onions, garlic, and a splash…
Tip: save now, cook later.This Beef Bolognese recipe is a classic Italian dish that’s hearty, comforting, and full of rich flavors. It features ground beef slowly cooked with tomatoes, onions, garlic, and a splash of wine, creating a thick, meaty sauce that’s perfect over pasta. The long simmering time lets all the ingredients come together beautifully, giving you a sauce that’s both cozy and satisfying.
I love making this recipe on a lazy weekend when I have time to let it bubble gently on the stove. One tip I always follow is to let the sauce simmer low and slow—it really brings out the depth of flavor and makes the meat tender. Plus, adding a bit of fresh basil or oregano at the end brightens it up in the best way. I usually make a big batch because it tastes even better the next day!
My favorite way to serve Beef Bolognese is over fresh pasta like tagliatelle or pappardelle, but it’s just as lovely spooned over spaghetti or even creamy polenta. A sprinkle of Parmesan cheese on top completes the dish perfectly. Every time I make this, it reminds me of family dinners that bring everyone around the table with full smiles and happy plates. It’s just one of those meals that feels like a warm hug.
Key Ingredients & Substitutions
Ground Beef: A mix of lean and fattier beef gives the best texture and flavor. If you want a lighter option, try ground turkey or chicken, but the sauce may be less rich.
Onion, Carrot & Celery: These form the classic soffritto base for Bolognese. Finely chop for even cooking and sweeter flavor. If short on time, use pre-chopped frozen veggies.
Tomatoes: Crushed tomatoes or tomato puree works well. If you prefer less acidity, use a mild tomato sauce or add a pinch of sugar to balance the flavor.
Red Wine: While optional, it adds depth. If you avoid alcohol, substitute with beef broth or a splash of balsamic vinegar for acidity.
Milk or Cream: Adds richness and softens the sauce’s tang. You can skip it or use a plant-based milk for a dairy-free version.
Pasta: Tagliatelle or other wide noodles hold the chunky sauce well. Spaghetti works too, but avoid very thin pastas to keep the sauce texture.
How Do You Get a Thick, Flavourful Bolognese Sauce?
Slow and low simmering is key to develop the rich, hearty flavor and thicken the sauce properly. Here’s how I do it:
- Start by softening your soffritto (onion, carrot, celery) gently to bring out their sweetness.
- Brown the meat well; don’t rush this step as it adds a lot of flavor.
- Add wine and let it reduce to concentrate flavors and remove harsh alcohol taste.
- Simmer sauce uncovered for at least 45 minutes, stirring now and then to stop sticking.
- Add milk or cream towards the end to mellow the sauce and give it a creamy texture.
Patience is important! The longer the sauce cooks slowly, the better it tastes and thickens. Keep the heat low to avoid burning and stirring ensures nothing sticks to the bottom.
Equipment You’ll Need
- Large heavy-bottomed skillet or saucepan – it distributes heat evenly for browning and slow simmering.
- Wooden spoon – perfect for stirring the sauce gently without scratching your pan.
- Chef’s knife – for chopping onions, carrots, and celery finely and safely.
- Cutting board – a sturdy surface to prep all your veggies and meat.
- Colander – to drain cooked pasta without hassle.
Flavor Variations & Add-Ins
- Swap ground beef for ground pork or a mix of beef and pork for a richer, slightly sweeter sauce.
- Add finely chopped mushrooms for extra texture and a deeper umami flavor.
- Stir in a dash of nutmeg in the last minutes for a warm, subtle spice.
- Mix in fresh herbs like basil or thyme at the end for a bright fresh note.
How to Make Beef Bolognese
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 lb (450g) ground beef (preferably a mix of lean and fattier)
- 1/2 cup dry red wine (optional)
- 1 (14 oz) can crushed tomatoes or tomato puree
- 2 tbsp tomato paste
- 1 cup beef broth or water
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- Pinch of sugar (optional, to balance acidity)
- 1/4 cup whole milk or cream (optional for richness)
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
- 1 lb (450g) fresh or dried tagliatelle or pasta of choice
How Much Time Will You Need?
Prepare the ingredients in about 10 minutes. The cooking, including simmering the sauce for rich flavor, will take around 1 to 1.5 hours. Plan for additional time to cook the pasta, about 10-12 minutes, depending on the pasta you choose. Overall, about 1 hour and 20 minutes to 1 hour and 40 minutes.
Step-by-Step Instructions:
1. Cooking the Vegetables:
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, carrot, and celery. Stir now and then, cooking until the vegetables soften and become fragrant—this takes about 5 to 7 minutes.
2. Adding Garlic and Browning the Beef:
Next, add the minced garlic and cook for another minute. Then increase the heat to medium-high and add the ground beef. Break it apart with a spoon and cook until browned with no pink remaining.
3. Adding Wine and Tomatoes:
If you want to use red wine, pour it in now and let it simmer until it mostly evaporates, about 5 minutes. Then stir in the crushed tomatoes, tomato paste, and beef broth or water. Add your dried oregano, dried basil, salt, pepper, and a pinch of sugar (if you like to balance acidity).
4. Simmering the Sauce:
Reduce the heat to low and gently simmer the sauce uncovered. Stir every now and then, and let it cook for at least 45 minutes to 1 hour. This slow cooking will thicken the sauce and build deep flavors.
5. Finishing the Sauce:
In the last 10 minutes of cooking, stir in the milk or cream to add a nice richness and soften the tomato’s acidity.
6. Cooking the Pasta and Serving:
While your sauce simmers, cook your pasta according to the package directions until it’s al dente. Drain the pasta and save a little pasta water. Toss the pasta with your Bolognese sauce, adding a splash of pasta water if you need to loosen the sauce. Serve your delicious Bolognese sprinkled with fresh parsley and plenty of freshly grated Parmesan cheese.
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps with better browning.
Can I Make Beef Bolognese Ahead of Time?
Absolutely! In fact, the flavors often improve after a day in the fridge. Store the sauce in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the sauce is too thick.
What Can I Substitute for Red Wine?
If you prefer to skip alcohol, use extra beef broth or a splash of balsamic vinegar for acidity. Both will add depth without overpowering the sauce.
How Should I Store Leftover Bolognese?
Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the sauce for up to 3 months; just thaw it overnight in the fridge before reheating.