Beef Bolognese

• Prep Time: 20 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: Approximately 3 hours

• Servings: 6

• Difficulty: Medium

• Cuisine: Italian

• Best Served With: Fresh pasta, garlic bread, and a glass of red wine

Ingredients

Main Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 medium carrots, peeled and finely diced

• 2 celery stalks, finely diced

• 3 cloves garlic, minced

• 1 pound (450 g) ground beef (80/20 lean-to-fat ratio)

• ½ pound (225 g) ground pork (optional for added richness)

• ½ cup dry white wine or red wine

• 1 cup whole milk

• 1 can (28 oz / 800 g) crushed tomatoes or peeled San Marzano tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• Fresh basil or parsley (for garnish)

• Freshly grated Parmesan cheese (for serving)

For the Pasta (Optional)

• 1 pound (450 g) tagliatelle, pappardelle, or spaghetti

• Salt (for pasta water)

Preparation Steps

Step 1: Prepare Your Ingredients (20 minutes)

Start by washing and dicing your vegetables: onion, carrots, and celery. This trio is known as “soffritto” in Italian cuisine and forms the flavor base for your sauce. Mince the garlic and set all your aromatics aside.

If you are using canned whole tomatoes, use your hands or a spoon to crush them in a bowl. Pre-measure the wine, milk, and tomato paste to streamline the cooking process.

Tip: The finer the vegetables are chopped, the more they will melt into the sauce, creating a smoother, richer texture.

Step 2: Sauté the Aromatics (10 minutes)

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté until the vegetables become soft and translucent, about 6-8 minutes. Add the garlic and cook for another minute until fragrant.

Pro Tip: Stir regularly to prevent the garlic from burning, as it can become bitter.

Step 3: Brown the Meat (10-12 minutes)

Add the ground beef (and pork, if using) to the pot. Use a wooden spoon to break the meat into small pieces. Cook until the meat is fully browned and no longer pink—this should take around 10 minutes. Drain excess fat if there’s too much, but leave a little for flavor.

Flavor Boost: Let the meat sit undisturbed for 1-2 minutes at a time before stirring. This helps develop a caramelized crust and deeper flavor.

Step 4: Deglaze with Wine (5 minutes)

Pour in the wine, stirring to deglaze the pot. Scrape up any browned bits stuck to the bottom, as they contain a lot of flavor. Simmer until most of the wine has evaporated, about 3-5 minutes.

Note: If you prefer alcohol-free, substitute with beef broth or water, but wine adds a layer of richness that’s hard to replicate.

Step 5: Add Milk and Simmer Gently (10 minutes)

Add the milk and simmer gently until it is almost completely absorbed. This step softens the acidity of the tomatoes and helps the meat develop a tender, velvety texture.

Step 6: Add Tomatoes and Simmer Low and Slow (2 hours)

Stir in the crushed tomatoes, tomato paste, oregano, and bay leaf. Season with a pinch of salt and pepper. Bring the sauce to a light simmer.

Once it begins to bubble gently, reduce the heat to low. Cover partially with a lid and let it simmer for 1.5 to 2 hours, stirring occasionally. If the sauce thickens too much, add a splash of water or beef broth.

Important: Low heat and time are key. The sauce needs time to develop depth, balance acidity, and marry the flavors together.

Step 7: Final Seasoning and Serve

Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. You can also stir in a knob of butter or a splash of cream for extra richness.

Serve the sauce over freshly cooked pasta, and top with grated Parmesan and fresh basil or parsley.

Serving Suggestions

Beef Bolognese pairs beautifully with:

• Fresh pasta: Tagliatelle, pappardelle, or rigatoni

• Garlic bread or rustic Italian bread

• A crisp green salad with balsamic vinaigrette

• A bold red wine like Chianti, Barbera, or Sangiovese

Storage and Reheating

To Store: Cool and refrigerate in an airtight container for up to 4 days.
To Freeze: Freeze in freezer-safe containers or bags for up to 3 months.
To Reheat: Simmer gently on the stovetop or microwave until hot throughout, adding a splash of water or broth if it’s too thick.

Nutrition Information (Per Serving)

Based on 6 servings with pasta:

• Calories: ~580 kcal

• Protein: 28g

• Fat: 28g

  • Saturated Fat: 10g

• Carbohydrates: 48g

  • Sugars: 8g

  • Fiber: 4g

• Cholesterol: 85mg

• Sodium: 780mg

• Calcium: 150mg

• Iron: 4.5mg

Note: Nutritional values may vary based on specific ingredients used and portion sizes.