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Classic Italian Pasta Bolognese Recipe

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★★★★★

4.1 from 84 reviews

Classic Italian Pasta Bolognese with a rich, slow-simmered meat and tomato sauce, perfectly paired with tender pasta and finished with freshly grated Parmesan cheese.

Ingredients

Scale

Meat and Vegetables

  • 250g ground beef
  • 250g ground pork
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced

Tomato Sauce

  • 400g canned plum tomatoes
  • 2 tbsp tomato paste
  • 150ml dry red wine
  • 100ml milk or cream
  • 1 tsp dried or fresh basil
  • 1 tsp dried or fresh oregano
  • 2 bay leaves

Seasoning and Cooking

  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, for sautéing

Pasta & Serving

  • 400g pasta (tagliatelle, pappardelle, or spaghetti)
  • Freshly grated Parmesan cheese, to serve

Instructions

  1. Prepare the Soffritto: Finely chop the onion, carrot, and celery. Heat olive oil in a large pan over medium heat, then gently sauté the chopped vegetables until they become soft and translucent, releasing their sweet, aromatic flavors.
  2. Brown the Meat: Add the ground beef and ground pork to the soffritto. Cook over medium heat, breaking up the meat as it cooks to ensure even browning and development of rich color and depth of flavor.
  3. Deglaze with Red Wine: Pour in the red wine and stir well, scraping any browned bits from the pan. This step infuses the sauce with robust flavor and subtle acidity.
  4. Add Tomatoes and Tomato Paste: Stir in the canned plum tomatoes and the tomato paste thoroughly, which thickens the sauce and delivers the classic Italian tomato taste.
  5. Simmer Gently: Reduce the heat to a gentle simmer. Cook the sauce uncovered for 1.5 to 2 hours, stirring occasionally to meld the ingredients into a luscious, integrated sauce.
  6. Finish with Milk and Seasonings: Add the milk or cream to soften the acidity and enrich the sauce’s texture. Season with salt, black pepper, basil, oregano, and add bay leaves. Let simmer for an additional 15 minutes to harmonize the flavors.
  7. Cook the Pasta: While the sauce is finishing, cook the pasta in boiling salted water until al dente. Drain the pasta, reserving some pasta water to loosen the sauce if needed.
  8. Combine and Serve: Toss the cooked pasta with the Bolognese sauce until well coated. Serve the dish hot, topped with freshly grated Parmesan cheese and optionally garnished with torn basil leaves and a drizzle of quality olive oil.

Notes

  • Simmering the sauce slowly is key to developing the rich, deep flavors characteristic of traditional Bolognese.
  • Using a mixture of ground beef and pork provides a balanced flavor and texture.
  • Reserve some pasta water to adjust the sauce consistency if it becomes too thick when combining with pasta.
  • For a creamier sauce, use cream instead of milk at the finishing step.
  • Serve immediately for the best texture and flavor, though the sauce can be refrigerated and reheated for up to 2 days.

Keywords: Pasta Bolognese, Italian pasta sauce, Classic Bolognese recipe, ground beef and pork sauce, slow simmered pasta sauce

Find it online: https://foodiecara.com/classic-italian-pasta-bolognese-recipe/