I keep coming back to this Bolognese because it’s simple, dependable, and incredibly rewarding. I like how the slow cooking process allows every ingredient to shine, creating a sauce that’s rich without being heavy. It’s perfect for family dinners, leftovers, or even special occasions when I want a dish that feels comforting and homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
olive oil
butter
onion, finely chopped
carrot, finely chopped
celery, finely chopped
ground beef
salt
black pepper
red pepper flakes (optional)
milk
canned tomatoes
beef broth
nutmeg
thyme
pasta of choice
grated Parmesan, for serving
Directions
I begin by heating the olive oil and butter together in a large pot over medium heat. I add the onion, carrot, and celery and cook them slowly until they soften and become fragrant, making sure they don’t brown too quickly.
Next, I add the ground beef to the pot and season it with salt, black pepper, and a pinch of red pepper flakes if I want a bit of heat. I cook the meat until it’s fully browned, breaking it up as it cooks so it stays evenly textured.
Once the meat is browned, I pour in the milk and let it simmer gently, stirring occasionally, until it’s mostly absorbed. This step adds richness and helps create a smoother, more balanced sauce.
I then add the canned tomatoes, beef broth, a small pinch of nutmeg, and thyme. I lower the heat and let the sauce simmer gently for at least an hour, stirring from time to time, until it thickens and develops deep flavor.
Toward the end of cooking, I prepare the pasta in well-salted boiling water until al dente. I drain it and combine it with the Bolognese sauce, tossing until the pasta is fully coated.
Servings and Timing
This recipe makes about 4 to 6 servings. I usually spend around 20 minutes preparing the ingredients and let the sauce simmer for about 1 hour, making the total time roughly 1 hour and 20 minutes.
Variations
Sometimes I mix ground beef with ground turkey or chicken for a lighter version. When I want extra richness, I stir in a small splash of cream near the end. I also like adding fresh herbs such as basil or parsley just before serving for a brighter finish.
Storage/Reheating
I store leftover Bolognese in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop, adding a splash of broth if the sauce has thickened too much. This sauce freezes very well for up to 3 months, making it great for meal prep.
FAQs
What meat works best for Bolognese?
I usually use ground beef, but mixtures of beef and other meats also work well.
Why is milk added to the sauce?
I add milk to soften the meat and balance the acidity of the tomatoes.
Can I make this sauce ahead of time?
Yes, I often make it a day ahead because the flavor improves as it rests.
What pasta pairs best with Bolognese?
I prefer wide pasta shapes because they hold the sauce better.
Can I make this gluten-free?
Yes, I simply serve it with gluten-free pasta.
How thick should the sauce be?
I aim for a thick, spoonable sauce that clings well to pasta.
Can I add vegetables?
Yes, mushrooms or extra carrots are great additions.
How do I avoid a watery sauce?
I simmer the sauce uncovered so excess liquid can reduce.
Is this sauce kid-friendly?
Yes, it’s mild and comforting, especially without red pepper flakes.
Can I freeze Bolognese sauce?
Yes, I freeze it in portions so it’s easy to reheat later.
Conclusion
I love how this Bolognese Pasta transforms simple ingredients into a rich, comforting meal that never goes out of style. With its deep flavor, hearty texture, and versatility, it’s a recipe I trust whenever I want a satisfying, home-cooked dish that everyone enjoys.
A classic, comforting Bolognese Pasta with a rich, slow-simmered meat sauce made from ground beef, aromatic vegetables, milk, and tomatoes that coats pasta beautifully.
Total Time:1 hour 20 minutes
Yield:4–6 servings
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 cup milk
1 (28-ounce) can canned tomatoes, crushed
1 cup beef broth
1/8 teaspoon ground nutmeg
1 teaspoon dried thyme
12 ounces pasta of choice
Grated Parmesan cheese, for serving
Instructions
Heat the olive oil and butter together in a large pot over medium heat.
Add the onion, carrot, and celery and cook gently until softened and fragrant, about 8–10 minutes.
Add the ground beef, season with salt, black pepper, and red pepper flakes if using, and cook until fully browned.
Pour in the milk and simmer gently, stirring occasionally, until mostly absorbed.
Add the canned tomatoes, beef broth, nutmeg, and thyme, stirring to combine.
Reduce the heat to low and simmer uncovered for at least 1 hour, stirring occasionally, until thick and rich.
Cook the pasta in well-salted boiling water until al dente, then drain.
Toss the cooked pasta with the Bolognese sauce until well coated.
Serve hot with grated Parmesan cheese on top.
Notes
Simmer uncovered to allow excess liquid to reduce.
The sauce tastes even better the next day.
Add a splash of cream at the end for extra richness.
