Name: Classic Italian Pasta Bolognese Made the Right Way Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 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; 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; Salt, to taste; Black pepper, to taste; Olive oil, for sautéing; 400g pasta (tagliatelle, pappardelle, or spaghetti); Freshly grated Parmesan cheese, to serve

Jump to Recipe

Introduction

Classic Italian Pasta Bolognese is a hearty, flavorful dish that brings the taste of Italy straight to your kitchen. This recipe combines tender ground meats with a rich tomato and wine sauce, slow-simmered to perfection. It’s a comforting meal perfect for any occasion.

A close-up image of a rectangular baking dish filled with mashed potatoes that have a golden brown crust on top. The mashed potatoes form a smooth, creamy white base layer with slightly whipped peaks, while the top layer is crispy, textured, and browned with darker burnt spots. The dish rests on a white marbled surface, with part of a white plate on the left side partially visible. The lighting highlights the contrast between the soft mashed potato layer and the crunchy baked topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
Salt, to taste
Black pepper, to taste
Olive oil, for sautéing
400g pasta (tagliatelle, pappardelle, or spaghetti)
Freshly grated Parmesan cheese, to serve

Instructions

Step 1: Prepare the soffritto by heating olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery, and gently sauté until soft and translucent, about 5-7 minutes.
Step 2: Add the ground beef and pork to the soffritto. Cook over medium heat, breaking up the meat with a spoon, until browned evenly and richly colored, around 8-10 minutes.
Step 3: Pour in the red wine and stir well, scraping up any browned bits from the pan. Let the wine reduce slightly for about 2-3 minutes to infuse the sauce with flavor.
Step 4: Stir in the canned plum tomatoes and tomato paste until fully combined. Reduce the heat to low and let the sauce simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking.
Step 5: Add the milk or cream along with basil, oregano, bay leaves, salt, and black pepper. Simmer for an additional 15 minutes to blend the flavors and soften acidity.
Step 6: While the sauce finishes, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving a small amount of pasta water in case the sauce needs loosening.
Step 7: Toss the cooked pasta with the Bolognese sauce until evenly coated. If needed, add a splash of reserved pasta water to achieve the desired consistency.
Step 8: Serve hot, topped with freshly grated Parmesan cheese. Optionally garnish with torn fresh basil leaves and a drizzle of quality olive oil.

Tips & Variations

For a richer sauce, use a mix of ground beef and pork as recommended; you can also add pancetta for extra depth.
Simmer the sauce gently and patiently to develop the best flavor and texture — avoid boiling.
If you prefer a spicier kick, add a pinch of chili flakes during the soffritto stage.
Substitute dry red wine with beef broth if you prefer to avoid alcohol.
Use freshly grated Parmesan for the best flavor and melt in the cheese just before serving.

Storage

Store leftover Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce as needed. The sauce can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a baked dish in a rectangular pan with a golden brown top layer. The dish has about two visible layers: the top is a browned, slightly crispy cheese or sauce layer with dark golden spots and a bubbly texture, while underneath is a smooth, creamy pale yellow or white mashed potato layer. The edges of the mashed potatoes show some soft texture with gentle ridges and waves. The pan is placed on a white marbled surface, and part of an empty white plate is seen at the image's left edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bolognese ahead of time?

Yes, Bolognese sauce actually tastes better when made a day ahead as the flavors have time to meld. Simply store in the fridge overnight and reheat before serving.

What pasta works best with Bolognese?

Traditional choices include tagliatelle, pappardelle, or spaghetti. The wider ribbons like tagliatelle or pappardelle hold the chunky sauce well, making each bite flavorful.