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Classic Bolognese Sauce with Ground Beef and Tomatoes Recipe

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★★★★★

4.9 from 134 reviews

A rich and hearty traditional Italian Bolognese sauce made with ground beef, finely chopped vegetables, wine, tomatoes, and milk, simmered slowly for deep flavors. Perfectly paired with pappardelle or tagliatelle pasta and finished with freshly grated Parmesan cheese.

Ingredients

Scale

Sauce Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter, plus 2 Tbsp more to toss pasta
  • 1 1/2 cups chopped onion (from 1 medium onion)
  • 1 celery stalk, finely chopped
  • 1 medium carrot, peeled and shredded
  • 3 garlic cloves, minced
  • 1 lb ground beef (20% fat or mixture of beef and pork)
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 cup dry white wine or red wine
  • 28 oz canned crushed tomatoes
  • 1 1/2 cups hot water, plus more as needed
  • 2 Tbsp double-concentrated tomato paste or 4 Tbsp regular tomato paste
  • 1/4 cup parsley, finely chopped (or fresh basil), plus more to serve
  • 1/2 cup whole milk

To Serve

  • Pappardelle or tagliatelle pasta
  • Parmesan cheese, to serve

Instructions

  1. Sauté Aromatics: In a 6-quart Dutch oven or pot over medium heat, heat olive oil and butter. Add chopped onion and cook until softened and translucent, about 3 minutes. Add finely chopped celery and shredded carrot, stirring until vegetables are golden, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds to release aroma.
  2. Cook Ground Beef: Add ground beef along with 1/2 tsp sea salt and 1/4 tsp black pepper. Break up the meat with a spatula and cook until browned and the fat is rendered, about 5 minutes.
  3. Deglaze with Wine: Pour in white wine and increase heat. Stir constantly until most of the wine has evaporated, approximately 5 minutes, concentrating the flavors.
  4. Build the Sauce: Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and chopped parsley. Stir everything to combine well. Then stir in the whole milk to soften the acidity and enrich the sauce.
  5. Simmer Slowly: Bring the mixture to a boil, then reduce heat to the lowest simmer. Partially cover the pot and cook gently for at least 1 1/2 to 2 hours or until the meat is very tender, stirring occasionally. Add additional hot water in 1/2 cup increments as needed to prevent sticking. Adjust salt to taste once finished.
  6. Serve: Toss cooked pappardelle or tagliatelle pasta with 2 Tbsp butter, then serve topped with generous spoonfuls of Bolognese sauce and freshly grated Parmesan cheese. Garnish with extra parsley if desired.

Notes

  • Nutrition facts provided are for the sauce only, excluding pasta and Parmesan cheese.
  • For meat variations, substitute half ground beef and half ground pork or Italian sausage as preferred.
  • Use chicken, beef, or vegetable broth instead of water for deeper flavor; reduce salt accordingly.
  • Dry red wine or beef stock can replace white wine based on taste preferences.
  • If desired, crush canned whole peeled tomatoes yourself as an alternative to canned crushed tomatoes.
  • Cool sauce completely before storing. Refrigerate in an airtight container for 3-5 days.
  • Freeze sauce in airtight, freezer-safe containers or bags for up to 3 months; thaw overnight in refrigerator.
  • Reheat gently in microwave or stovetop until warmed through.

Keywords: Bolognese sauce, Italian meat sauce, traditional Bolognese, pasta sauce, slow simmered sauce, ground beef sauce, classic Italian recipe

Find it online: https://busyrecipe.com/classic-bolognese-sauce-with-ground-beef-and-tomatoes-recipe/