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Classic Italian Pasta Bolognese Made the Right Way Recipe

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★★★★★

5 from 143 reviews

Classic Italian Pasta Bolognese is a rich and hearty meat sauce slow-cooked to perfection with ground beef, pork, soffritto vegetables, tomatoes, red wine, and aromatic herbs. Served over your choice of tagliatelle, pappardelle, or spaghetti, this recipe combines traditional techniques for an authentic and deeply flavorful Italian meal.

Ingredients

Scale

Meat

  • 250g ground beef
  • 250g ground pork

Soffritto (Aromatic Base)

  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced

Tomatoes & Wine

  • 400g canned plum tomatoes
  • 2 tbsp tomato paste
  • 150ml dry red wine

Dairy

  • 100ml milk or cream

Herbs & Seasonings

  • 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

Pasta & Garnish

  • 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 pork to the soffritto in the pan. Cook over medium heat, breaking up the meat as it cooks, until it browns evenly and develops a rich color and depth of flavor.
  3. Deglaze with Red Wine: Pour in the red wine and stir well, scraping any browned bits off the bottom of the pan. This step infuses the sauce with robust flavor and a subtle acidity.
  4. Add Tomatoes and Tomato Paste: Stir in the canned plum tomatoes and tomato paste thoroughly, thickening the sauce and creating the classic Italian tomato base for the Bolognese.
  5. Simmer Gently: Reduce the heat to a gentle simmer and cook the sauce uncovered for 1.5 to 2 hours, stirring occasionally. This slow cooking melds all the ingredients into a luscious and integrated sauce.
  6. Finish with Milk and Seasonings: Add the milk or cream to the sauce to soften the acidity and enrich the texture. Season with salt, black pepper, basil, oregano, and bay leaves. Let the sauce simmer for an additional 15 minutes to harmonize all 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 a small amount of pasta water to adjust the sauce consistency if needed.
  8. Combine and Serve: Toss the cooked pasta with the Bolognese sauce until well coated. Serve the pasta hot, topped with freshly grated Parmesan cheese. Optionally garnish with torn basil leaves and a drizzle of quality olive oil for extra flavor.

Notes

  • Using a mix of ground beef and pork adds depth and richness to the sauce.
  • Slow simmering the sauce allows flavors to develop fully and creates a tender texture.
  • Adding milk or cream at the end balances the acidity from the tomatoes and wine.
  • Reserve some pasta water to loosen the sauce if it thickens too much when combined with pasta.
  • For an authentic touch, use dried Italian herbs or fresh if available.
  • Serve with a generous amount of freshly grated Parmesan for best flavor.

Keywords: Bolognese, Italian Pasta, Meat Sauce, Classic Italian Recipe, Ground Beef, Ground Pork, Slow Simmered Sauce

Find it online: https://freshrecipehub.com/classic-italian-pasta-bolognese-made-the-right-way-recipe/