Pasta with Bolognese Sauce

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Difficulty: Moderate
Flavor Profile: Deep, meaty, rich, savory, slow-cooked comfort

 Introduction

Ragù alla Bolognese, known simply as Bolognese sauce outside of Italy, is the crown jewel of Italian meat sauces. Originating in Bologna, Emilia-Romagna, this dish isn’t just “spaghetti with meat sauce.” It’s a slow-cooked, savory meat-based ragù traditionally served with tagliatelle, pappardelle, or layered into lasagna.

This recipe honors the traditional approach, using a combination of ground beef and pork, soffritto (a blend of finely chopped onions, carrots, and celery), tomato paste, milk, white wine, and a low-and-slow simmer to develop depth and richness.

This is Italian comfort food at its finest — humble, hearty, and built on patience.

 Why You’ll Love This Recipe

• Authentic, slow-cooked flavor

• 🇮🇹 Based on the classic Italian preparation

•  Perfect with pasta or in lasagna

•  Great for meal prep – freezes beautifully

•  Better the next day!

 Ingredients

For the Bolognese Sauce:

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 medium yellow onion, finely diced

• 1 medium carrot, finely diced

• 1 celery stalk, finely diced

• 2 cloves garlic, minced (optional for added depth)

• ¾ lb (340g) ground beef (preferably 80/20)

• ¾ lb (340g) ground pork (or Italian sausage without casing)

• ½ cup (120ml) dry white wine

• 3 tbsp tomato paste

• 1 ½ cups (360ml) whole milk

• 2 cups (480ml) low-sodium beef broth (as needed)

• Salt and freshly ground black pepper, to taste

• A pinch of nutmeg (optional, but traditional)

For the Pasta:

• 1 lb (450g) tagliatelle, pappardelle, or fettuccine

• Salted water for boiling

• Freshly grated Parmesan or Pecorino Romano, for serving

 Instructions

 Step 1: Make the Soffritto

1. In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat.

2. Add the onion, carrot, and celery. Sauté for 8–10 minutes until soft, fragrant, and beginning to caramelize slightly.

3. Add garlic (if using), and cook for another 30 seconds.

Tip: Don’t rush this step — it’s the aromatic foundation of the entire sauce.

 Step 2: Add the Meats

1. Add the ground beef and pork to the pot.

2. Break up the meat with a spoon and cook until no longer pink — about 10 minutes.

3. Season with salt, pepper, and a pinch of nutmeg (if using).

🍳 You want the meat to brown slightly and soak in the flavors of the soffritto.

 Step 3: Deglaze with Wine

1. Pour in the white wine and bring to a simmer.

2. Let the wine reduce for about 5–7 minutes until mostly evaporated.

 Scrape up any browned bits from the bottom of the pan — that’s pure flavor.

 Step 4: Add Tomato Paste & Milk

1. Stir in the tomato paste, and cook for 2–3 minutes to concentrate the flavor.

2. Gradually add the milk, stirring constantly.

3. Reduce heat to low and let it gently simmer for 5 minutes.

 The milk softens the acidity of the tomato and makes the sauce velvety.

 Step 5: Simmer Low and Slow

1. Add 1 cup of beef broth, reduce to a bare simmer, and cover partially.

2. Let the sauce cook for 2 to 2.5 hours, stirring occasionally.

3. Add more broth or water as needed to keep it moist but not soupy.

 The long cooking time is essential. This is when the ragù transforms into a rich, cohesive sauce.

 Step 6: Cook the Pasta

1. About 20 minutes before serving, bring a large pot of salted water to a boil.

2. Cook your pasta al dente according to package instructions.

3. Reserve ½ cup of pasta water, then drain.

 Step 7: Combine and Serve

1. Add cooked pasta to the sauce, tossing gently to coat.

2. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

3. Plate and top with freshly grated Parmesan or Pecorino Romano.

 What to Serve with Bolognese Pasta

• Garlic bread or rustic Italian loaf

• Green salad with lemon or balsamic dressing

• Roasted vegetables (e.g., zucchini, mushrooms, or eggplant)

• A glass of Chianti or Barbera (classic Italian red wines)

 Storage & Reheating

Refrigerator:

• Store in an airtight container for up to 5 days

Freezer:

• Freeze sauce (without pasta) for up to 3 months

• Defrost overnight in fridge and reheat gently on the stove

Reheating:

• Add a splash of broth or water to loosen when reheating

• Best reheated slowly on the stovetop

 Pro Tip: The flavor is even better the next day!

 Nutrition Estimate (Per Serving – including pasta)

Note: Values vary based on exact ingredients used.

 Variations

 Vegetarian Option:

• Use lentils or mushrooms in place of meat

• Use vegetable stock and plant-based milk

 Meat Alternatives:

• Use veal instead of beef for a softer texture

• Add chopped pancetta or prosciutto for a deeper umami hit

 Tomato Variation:

• Some regional versions use crushed tomatoes or passata. This adds more tomato flavor and changes the sauce’s color and texture.

 FAQs

Is Bolognese the same as spaghetti meat sauce?

Not quite. American-style “meat sauce” usually has more tomato and herbs. Traditional Bolognese uses less tomato, no garlic (or very little), milk, and white wine for a milder, richer taste.

Can I use red wine instead of white?

Yes, but the sauce will take on a slightly deeper, richer flavor. White wine is traditional in Emilia-Romagna.

Why is milk added to Bolognese?

Milk tenderizes the meat and balances acidity from tomatoes and wine. It’s a hallmark of authentic ragù.

 Final Thoughts

Pasta with Bolognese Sauce isn’t fast food — it’s slow food, meant to simmer for hours while filling your kitchen with savory, rich aromas. It’s a dish made with love, patience, and simplicity. Every bite tells the story of Italian culinary tradition, making it perfect for family dinners, Sunday suppers, or a cozy night in.