This classic Bolognese sauce is rich, flavorful, and perfect for a comforting family dinner. Made with ground beef, aromatic vegetables, and a hearty tomato base, it pairs beautifully with your favorite pasta. This recipe serves 5 people generously.
Serves: 5 people | Time: 60 minutes
Ingredients
- Olive oil – 2 tbsp
- Ground beef – 500 g (or a mix of beef and pork for extra flavor)
- Onion – 1 large, finely chopped
- Garlic – 3 cloves, minced
- Carrot – 1 medium, finely diced
- Celery stalk – 1, finely diced
- Canned tomatoes – 800 g (2 cans)
- Tomato paste – 2 tbsp
- Beef stock – 250 ml
- Red wine – 100 ml (optional, for depth of flavor)
- Bay leaves – 2
- Dried oregano – 1 tsp
- Dried basil – 1 tsp
- Salt and black pepper – to taste
- Sugar – 1 tsp (optional, to balance acidity)
- Milk – 100 ml (optional, for creaminess)
For serving:
- Pasta – 500 g (spaghetti, tagliatelle, or your choice)
- Parmesan cheese – freshly grated
- Fresh basil leaves – for garnish (optional)
Instructions
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Prepare the base:
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
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Cook the meat:
- Increase the heat to medium-high and add the ground beef.
- Cook until browned, breaking it up with a spoon. Drain any excess fat if needed.
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Build the sauce:
- Stir in tomato paste and cook for 1 minute.
- Add canned tomatoes, red wine (optional), beef stock, bay leaves, oregano, basil, and sugar (if needed). Mix well.
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Simmer:
- Reduce heat to low and let the sauce simmer for 30-40 minutes, partially covered. Stir occasionally.
- If it becomes too thick, add a little water or stock.
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Finish with milk (optional):
- Stir in milk for a creamy texture. Season with salt and pepper to taste.
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Cook the pasta:
- In the meantime, cook the pasta in salted boiling water according to package instructions.
- Drain, reserving a cup of pasta water.
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Combine and serve:
- Toss the pasta with the sauce, adding reserved pasta water as needed to adjust the consistency.
- Plate and top with Parmesan cheese and fresh basil leaves. Enjoy!
Tips
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Meat Mix: For richer flavor, use a mix of ground beef and pork.
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Red Wine: Adds depth, but can be skipped or substituted with more beef stock.
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Creaminess: A splash of milk balances acidity and makes the sauce velvety.
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Make Ahead: The sauce tastes even better the next day. Store in the fridge for up to 3 days or freeze for longer storage.
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Pasta Water: Reserved pasta water helps the sauce cling to the pasta due to its starch content.