Save This traditional Italian meat sauce blends ground beef, pancetta, and aromatic vegetables gently simmered in red wine, tomatoes, milk, and beef stock. Simmered slowly for hours, it develops deep, rich flavors perfect for coating tagliatelle or layering in baked pasta dishes. Seasoned with herbs and finished with Parmesan, it’s a hearty complement to any Italian meal. The slow cooking tenderizes the meat and melds ingredients for a luscious, savory sauce ideal for gatherings and family dinners.
I still remember the first time I made this Beef Bolognese—it was a chilly Sunday afternoon and the smell of simmering meat and herbs filled the whole house, wrapping us in a cozy, warm hug that made everyone linger around the kitchen.
One evening, unexpected guests arrived and I pulled together this sauce quickly—it was the first time I nailed the balance between the tangy tomatoes and the tender beef, turning a potential disaster into a memorable feast.
Ingredients
- Ground beef: I always choose an 80/20 blend for the perfect fat content that keeps the sauce juicy without being greasy
- Pancetta or unsmoked bacon: Adds a smoky richness that lifts the entire flavor profile
- Onion, carrots, and celery: The holy trinity for depth and sweetness that gently balances the acidity
- Garlic: Minced fresh to infuse subtle warmth without overpowering
- Dry red wine: Helps deglaze the pan and adds complexity—don&t skip this step
- Canned whole tomatoes: Crushed by hand to keep hearty texture and freshness
- Tomato paste: Concentrates the tomato flavor and thickens the sauce
- Whole milk: Makes the sauce silky smooth and tenderizes the meat
- Beef stock: Boosts umami and deepens the broth
- Olive oil, bay leaves, oregano, thyme, nutmeg, salt and pepper: The blend that rounds out the flavors perfectly
- Pasta and Parmesan: A personal choice for serving—tagliatelle holds this sauce beautifully
Instructions
- Get Everything Ready:
- Gather all your ingredients, chop the veggies finely, and open your cans and bottles so everything flows smoothly once the cooking begins.
- Start With The Meats:
- Warm olive oil in your pot and let the pancetta sizzle until golden, filling the kitchen with that inviting smoky scent.
- Sauté Your Veggies:
- Add the chopped onion, carrots, and celery. Stir gently as they soften and release their sweetness over about 8 minutes.
- Garlic Joins The Party:
- Mix in the garlic and let it cook briefly until you catch that aromatic fragrance teasing your senses.
- Brown The Beef:
- Turn up the heat and add the ground beef, breaking it apart until nicely browned, releasing those rich meaty aromas.
- Wine Time:
- Pour in the red wine and scrape up all the caramelized bits from the bottom—this step adds incredible depth. Let the wine reduce mostly away.
- Build The Sauce:
- Stir in tomato paste, crushed tomatoes, bay leaves, oregano, thyme, and nutmeg if you’re using it. Season well with salt and pepper.
- Milk & Stock:
- Add the milk and beef stock and bring the pot to a gentle simmer, bubbling softly as flavors meld.
- The Long Simmer:
- Reduce heat to low, cover partially, and let it simmer for 1½ to 2 hours. Stir occasionally and add a splash of stock or water if it thickens too much.
- Final Tastes:
- Check seasoning, adjust as needed, and remove the bay leaves before serving.
- Cook The Pasta:
- While the sauce simmers, prepare the pasta in plenty of salted boiling water, then drain and toss with the sauce or top with generous spoonfuls and fresh Parmesan.
Save This dish quickly became more than just dinner—it was a symbol of comfort and togetherness, whether feeding family after a long day or sharing laughs with friends on a cold evening.
Where This Dish Comes From
Originating from Bologna, Italy, this recipe captures the heart of traditional Italian cooking—meat slowly coaxed to tender perfection with wine and aromatic herbs, creating a warm backdrop for countless family meals.
Making It Ahead for the Freezer
This sauce freezes beautifully, so making a double batch and freezing half can save you on busy nights or unexpected guests. Just thaw gently and reheat slowly while stirring.
Serving Ideas That Clicked
Besides classic tagliatelle, I've enjoyed this bolognese spooned over creamy polenta or even stuffed into baked bell peppers for a fun twist.
- Don't forget to sprinkle extra Parmesan right before serving for that final savory touch
- Try garnishing with fresh basil or parsley for a vibrant pop of color
- Leftovers make amazing sloppy joes when mixed with toasted buns and a slice of melted cheese
Save Thanks for sharing this kitchen moment with me—hope this recipe fills your home with as much warmth and joy as it did mine.
Recipe FAQ
- → What meat blend works best for this sauce?
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Using an 80/20 ground beef blend balances flavor and fat, creating a rich, tender texture. Adding pancetta enhances depth with subtle smokiness.
- → Can the sauce be prepared ahead of time?
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Yes, it keeps well refrigerated up to 3 days and can be frozen for 3 months, allowing flavors to develop even further when reheated.
- → Which pasta pairs best with this sauce?
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Traditional tagliatelle or fettuccine works beautifully to hold the sauce, but spaghetti or other long noodles are also suitable.
- → How does simmering time affect the final dish?
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Longer simmering (up to 3 hours) deepens the flavor and tenderizes meat, offering a richer, more integrated taste.
- → What are good seasoning tips for balancing this sauce?
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Use fresh herbs like oregano and thyme, salt and pepper to taste, and a pinch of nutmeg for warmth. Adjust seasonings after simmering for best results.
