Go Back
Delish Classic Pasta Bolognese

Delish Classic Pasta Bolognese

A rich, slow-simmered Italian Bolognese with beef and pork, silky milk and wine, and a tomato base—tossed with al dente pasta and finished with Parmesan.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1.5 cups yellow onion, finely chopped
  • 0.75 cups carrot, finely chopped
  • 0.75 cups celery, finely chopped
  • 2 teaspoons garlic, minced
  • 1 pounds ground beef, 85% lean
  • 0.5 pounds ground pork
  • 1.5 teaspoons kosher salt plus more to taste
  • 1 teaspoons black pepper, freshly ground
  • 2 tablespoons tomato paste
  • 0.5 teaspoons dried oregano
  • 0.25 teaspoons ground nutmeg
  • 1 cups dry red wine
  • 1 cups whole milk
  • 28 ounces crushed tomatoes
  • 1 cups beef broth, low-sodium
  • 2 leaves bay leaves
  • 0.5 teaspoons granulated sugar optional, to balance acidity
  • 1 pound spaghetti or tagliatelle
  • 1 tablespoons kosher salt for pasta water
  • 0.5 cups Parmesan cheese, freshly grated for serving
  • 0.25 cups fresh parsley or basil, chopped for garnish

Instructions

Preparation Steps

  • Heat olive oil and butter in a large Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until very soft and sweet but not browned, 8 to 10 minutes. Stir in garlic and cook 1 minute.
  • Add ground beef and ground pork. Cook, breaking up with a spoon, until no longer pink and most liquid has evaporated, 8 to 10 minutes. Season with kosher salt and black pepper.
  • Stir in tomato paste, oregano, and nutmeg; cook until the paste darkens slightly and coats the meat, about 2 minutes.
  • Pour in red wine and simmer, scraping up browned bits, until nearly evaporated, 3 to 5 minutes.
  • Add milk and simmer gently until it looks creamy and mostly absorbed, 5 to 7 minutes.
  • Stir in crushed tomatoes, beef broth, bay leaves, and sugar if using. Bring to a bare simmer, then reduce heat to low. Partially cover and cook, stirring occasionally, 90 to 120 minutes until thick and glossy. Add a splash of water if it gets too thick. Remove bay leaves. Adjust salt and pepper to taste.
  • Near the end of the sauce time, bring a large pot of water to a boil. Salt the water, add pasta, and cook until al dente. Reserve 1 cup pasta water, then drain.
  • Toss pasta with enough Bolognese to coat, loosening with reserved pasta water as needed. Serve topped with Parmesan and herbs.

Notes

For the most tender sauce, keep the simmer very gentle. Bolognese improves after a rest—make ahead and reheat gently. Tagliatelle or pappardelle are traditional, but spaghetti works well too.