Description
A rich and savory Italian classic, Beef Bolognese features a slow-cooked meat sauce made with ground beef, tomatoes, onions, and herbs. Perfectly paired with pasta, this hearty sauce is comforting and full of depth, making it a favorite for family dinners.
Ingredients
For the Beef Bolognese Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound (450g) ground beef (preferably 80% lean)
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup whole milk or heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 bay leaf
- ½ cup freshly grated Parmesan cheese (for serving)
- Fresh basil or parsley, for garnish (optional)
Instructions
Start by preparing the vegetables. Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic finely. These aromatic ingredients will form the base of your sauce, so it’s important to chop them into similar-sized pieces to ensure even cooking and flavor distribution.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery to the pot, stirring occasionally. Cook the vegetables for about 7-10 minutes, or until they become soft and slightly caramelized. The onions should be translucent and the carrots and celery tender. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Push the vegetables to the side of the pot, and add the ground beef to the center. Break up the beef with a wooden spoon or spatula and cook it until it is browned and no longer pink, about 5-7 minutes. Stir the beef into the vegetables as it cooks. Browning the meat helps to develop a deep, savory flavor that will enrich the sauce.
Once the beef is browned, pour in the red wine to deglaze the pot. Scrape up any browned bits from the bottom of the pot with the spoon, as these contribute to the flavor of the sauce. Allow the wine to cook for 2-3 minutes, letting the alcohol evaporate and the flavors concentrate.
Stir in the crushed tomatoes and tomato paste. Add the dried oregano, basil, salt, and black pepper to the pot. Drop in the bay leaf for added flavor. Bring the sauce to a simmer, then reduce the heat to low and cover the pot. Let the sauce simmer for 1-1.5 hours, stirring occasionally. The sauce should thicken as it cooks, and the flavors will meld together.
Once the sauce has simmered and thickened, stir in the milk or heavy cream. This will create a smooth, velvety texture and balance out the acidity of the tomatoes. Allow the sauce to simmer for another 15-20 minutes to allow the milk or cream to blend seamlessly into the sauce.
Taste the Bolognese sauce and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your preference. If the sauce is too thick, you can add a bit of water or additional milk to achieve your desired consistency.
Once the sauce is rich, flavorful, and has reached your desired thickness, remove the bay leaf and discard it. Serve the Beef Bolognese over your favorite cooked pasta, such as spaghetti, pappardelle, or rigatoni. Garnish with freshly grated Parmesan cheese and optional fresh basil or parsley for a burst of color and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 18-22g
- Carbohydrates: 20-25g
- Protein: 30g