This classic Bolognese sauce recipe is a rich, slow-cooked meat sauce made with ground beef, crushed tomatoes, wine, and fresh herbs. Perfect for pasta dishes like pappardelle or tagliatelle, it’s an authentic Italian-style ragu that’s ideal for family dinners or meal prep. With simple ingredients and detailed cooking instructions, this hearty pasta sauce brings bold, homemade flavor to your table. Great for batch cooking, freezing, and pairing with your favorite noodles.

Rich, hearty, and deeply flavorful, this classic Bolognese sauce is the ultimate comfort food. Slowly simmered to perfection, it’s ideal for pairing with wide ribbons of pasta like pappardelle or tagliatelle and topped with freshly grated Parmesan.

Ingredients

2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter, plus 2 Tbsp more for tossing 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 a mix 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)
1/4 cup finely chopped parsley or fresh basil, plus more to serve
1/2 cup whole milk

To Serve

Pappardelle or tagliatelle pasta
Freshly grated Parmesan cheese

Instructions

Sauté Aromatics:
In a large Dutch oven or heavy-bottomed pot, heat olive oil and 2 tablespoons butter over medium heat. Add chopped onion and cook until soft and translucent, about 3 minutes. Stir in celery and carrot and cook until golden, about 5 minutes more. Add garlic and sauté for 30 seconds until fragrant.
Brown the Meat:
Add the ground beef, salt, and pepper. Cook, breaking the meat apart with a spatula, until browned and beginning to release its juices, about 5 minutes.
Deglaze with Wine:
Increase heat to medium-high. Pour in the wine and cook, stirring frequently, until most of the liquid evaporates, about 5 minutes.
Simmer the Sauce:
Add crushed tomatoes, hot water, tomato paste, and chopped parsley or basil. Stir to combine. Mix in the milk, bring to a boil, then reduce heat to the lowest simmer. Partially cover and cook for at least 1 1/2 to 2 hours, stirring occasionally. Add more hot water (1/2 cup at a time) if the sauce begins to stick or dry out.
Finish and Serve:
Once the meat is tender and the sauce is thick (similar to a sloppy joe consistency), taste and adjust seasoning. Toss with cooked pasta and 2 tablespoons of butter. Serve with extra parsley or basil and grated Parmesan.

Tips

Low and slow is key: Simmering the sauce gently for 2 hours allows the flavors to fully develop.
Use a wide pot: A wide Dutch oven promotes even evaporation and better browning.
Don’t rush the wine: Letting the wine reduce ensures its acidity doesn’t overpower the sauce.

Variations and Substitutions

Meat: Swap in Italian sausage or a mix of veal, pork, and beef for added depth.
Dairy-free: Skip the milk or use a dairy-free alternative like oat milk (unsweetened).
Tomato paste: If using regular tomato paste, double the quantity for deeper flavor.
Herbs: Basil can be used in place of parsley, or mix both for a fresh finish.

FAQs

Can I make this ahead of time?
Yes! Bolognese tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

What’s the best pasta for Bolognese?
Wide, flat noodles like pappardelle or tagliatelle are traditional and cling to the sauce beautifully.

Can I use red wine instead of white?
Absolutely. Red wine will add a richer, deeper flavor to the sauce.

Serving Suggestions

Serve over fresh or dried pappardelle, tagliatelle, or fettuccine.
Add a crisp green salad and crusty bread for a complete meal.
Top with plenty of Parmesan and a sprinkle of fresh herbs.

Why You’ll Love This Recipe

Deep, rich flavor: Layered ingredients and slow simmering make every bite satisfying.
Perfect for make-ahead meals: It reheats beautifully and tastes even better the next day.
Crowd-pleaser: Classic comfort food that’s sure to impress family and guests alike.