Pasta Bolognese
A rich, slow-simmered meat sauce made with a blend of beef and pork, aromatic vegetables, and tomatoes. This classic Italian-American comfort food is perfect tossed with your favorite pasta for a hearty, satisfying meal.
For 4 servings
6 steps. 135 minutes total.
- 1
Step 1
- a.Build the Soffritto Base
- b.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- c.Add the diced pancetta and cook, stirring occasionally, until it's crispy and the fat has rendered, about 5-7 minutes.
- d.Add the finely chopped onion, carrots, and celery (the soffritto). Sauté until the vegetables are very soft and translucent, about 8-10 minutes. Avoid browning them to maintain a sweet flavor base.
- 2
Step 2
- a.Brown the Meats and Aromatics
- b.Increase the heat to medium-high. Add the ground beef and ground pork to the pot.
- c.Using a wooden spoon, break up the meat and cook until it is thoroughly browned with no pink remaining, about 8-10 minutes. Drain off any excess fat.
- d.Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens in color, which deepens its flavor.
- 3
Step 3
- a.Deglaze and Add Liquids
- b.Pour in the red wine to deglaze the pot, scraping up any flavorful browned bits (fond) from the bottom of the pot.
- c.Allow the wine to simmer and reduce by about half, which should take 3-4 minutes.
- d.Stir in the crushed tomatoes, beef broth, and whole milk. Add the bay leaf and season with 1.5 tsp salt and 0.5 tsp black pepper. Stir until everything is well combined.
- 4
Step 4
- a.Simmer the Sauce
- b.Bring the sauce to a gentle simmer over medium heat. Once it begins to bubble, reduce the heat to the lowest possible setting.
- c.Partially cover the pot with a lid, leaving a small gap for steam to escape. This allows the sauce to thicken while preventing it from reducing too quickly.
- d.Let the sauce cook slowly for a minimum of 2 hours, stirring every 20-30 minutes to prevent sticking. The longer it simmers, the more tender the meat and richer the flavor will become.
- 5
Step 5
- a.Cook the Pasta
- b.About 20 minutes before the sauce is finished, bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
- c.Add the tagliatelle and cook according to package directions until al dente (firm to the bite).
- d.Before draining the pasta, reserve at least 1 cup of the starchy pasta water. This water is key to finishing the dish.
- 6
Step 6
- a.Combine and Serve
- b.Remove and discard the bay leaf from the sauce. Taste the sauce and adjust seasoning with more salt or pepper if needed.
- c.Drain the cooked pasta and add it directly to the pot with the bolognese sauce. Toss thoroughly to coat every strand.
- d.Add a splash of the reserved pasta water (about 1/4 cup to start) and toss again. The starch in the water helps the sauce emulsify and cling to the pasta, creating a silkier texture. Add more water if needed to reach your desired consistency.
- e.Serve immediately in warm bowls, garnished generously with freshly grated Parmesan cheese and chopped fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't rush the simmer. The long, slow cooking time is crucial for developing the deep, complex flavors of a true bolognese.
- 2Using a combination of beef and pork adds more flavor and a better texture than using beef alone.
- 3Always save some of the starchy pasta water. It's the secret to making the sauce cling perfectly to the pasta.
- 4For the best flavor, grate your own Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
- 5The sauce tastes even better the next day. Make it ahead of time and gently reheat before tossing with freshly cooked pasta.
- 6Finely chopping the soffritto vegetables is key. They should almost melt into the sauce, not be chunky. A food processor can make this step quicker.
Adapt it for your goals.
Vegetarian
Replace the ground meats and pancetta with a mix of finely chopped mushrooms (like cremini and shiitake) and cooked brown lentils for a hearty, plant-based version.
SpicierSpicier
Add 1/2 teaspoon of red pepper flakes along with the garlic and tomato paste to give the sauce a gentle, warming heat.
CreamierCreamier
Use heavy cream instead of milk for an even richer sauce. You can also stir in an extra splash of cream at the very end before serving.
White Bolognese (Bianco)White Bolognese (Bianco)
Omit the crushed tomatoes and tomato paste. Increase the beef broth and add a splash of white wine instead of red for a savory, tomato-free meat sauce.
Why this is on our healthy list.
High in Protein
The combination of ground beef and pork provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Lycopene
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and protection against cell damage.
Source of B Vitamins
Red meat is a natural source of essential B vitamins, particularly B12, niacin (B3), and B6. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Frequently asked questions
A typical serving of this Pasta Bolognese contains approximately 1000-1100 calories. It is a rich and hearty dish, with calories coming from the pasta, meats, pancetta, and cheese.