How to Make the Perfect Classic Beef Bolognese
Italian · Medium · 110 min · 6 servings
A deeply rich and slow-simmered Italian meat sauce made with ground beef, soffritto, tomatoes, and a splash of red wine. Tossed with fresh pasta this hearty sauce is pure comfort food at its finest.
Why this recipe works
This Classic Beef Bolognese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 540 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 1.5 lbs ground beef 80 percent lean
- 1 medium yellow onion finely diced
- 2 stalks celery finely diced
- 2 medium carrots finely diced
- 3 cloves garlic minced
- 0.5 cup dry red wine
- 28 oz crushed San Marzano tomatoes
- 1 lb tagliatelle or pappardelle pasta
- 2 tbsp tomato paste
Step by step instructions
Step 1: Cook the Soffritto
Heat olive oil in a heavy Dutch oven over medium heat. Add the diced onion, celery, and carrots with a pinch of salt and cook for 10 to 12 minutes stirring often until the vegetables are completely soft and lightly golden.
Step 2: Brown the Meat
Add minced garlic and tomato paste to the soffritto and stir for 1 minute. Increase heat to medium-high and add the ground beef breaking it up finely. Cook until no pink remains and the meat begins to brown at the bottom of the pot.
Step 3: Deglaze and Add Tomatoes
Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let the wine reduce by half then add the crushed tomatoes. Stir everything together and bring to a gentle simmer.
Step 4: Slow Simmer
Reduce heat to the lowest setting and simmer the sauce uncovered for at least 60 minutes stirring every 15 minutes. The sauce should thicken considerably and the fat should rise to the surface indicating the flavors have melded properly.
Step 5: Cook Pasta and Combine
Cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Toss the pasta directly into the Bolognese sauce adding a splash of pasta water to bring everything together. Serve topped with Parmesan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → a mix of ground beef and ground pork for more richness
- dry red wine → beef broth with a splash of balsamic vinegar
- tagliatelle → rigatoni or any ridged pasta that holds thick sauces well
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the simmer time which prevents the sauce from developing its deep rich flavor
- Adding too much liquid which makes the sauce thin and watery instead of thick and clinging
- Not reserving pasta water which is essential for adjusting the sauce consistency at the end
Nutrition facts
Per serving: 540 calories, 32g protein, 52g carbs, 18g fat, 4g fiber.
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