Pasta Bolognese

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Few dishes are as comforting and satisfying as a hearty bowl of pasta Bolognese. With layers of rich, savory flavor, it’s a dish that never disappoints.

What You’ll Need To Make Pasta Bolognese

• Onions, Carrots, Celery, Garlic: Form the flavor base of the sauce.
• Ground Beef: The heart of the sauce—bringing richness, texture, and that classic meaty flavor.
• Pancetta: This Italian bacon adds a rich, meaty flavor to the sauce. Unlike American bacon, it’s cured with salt and spices and then dried, not smoked. You can usually find it in the deli section or pre-cut in the refrigerated gourmet foods aisle—perfect for saving time.
• Red Wine: A good dry red, like Chianti, Barolo, or Sangiovese, adds acidity and depth to the sauce—and pairs perfectly with the finished dish. But really, any dry red you enjoy, such as Pinot Noir, Merlot, or Cabernet Sauvignon, will work. Just skip the supermarket cooking wine; it’s loaded with salt and additives.
• Beef Broth: Provides additional meaty flavor and richness, while also adding moisture.
• Canned Crushed Tomatoes: Forms the tomato base of the sauce, contributing sweetness and tanginess; it also thickens the sauce.
• Whole Milk: Softens the acidity from the tomatoes and wine while adding a creamy richness.
• Pasta: The classic pasta choice is tagliatelle, a wide, flat egg noodle that holds the sauce well. Other traditional options include pappardelle and fettuccine, but any pasta shape will work! Fresh or homemade pasta is especially delicious—and it cooks faster than dried pasta.
• Oregano and Basil: Herbs that add aromatic freshness to the sauce.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Start by chopping the veggies—I like to use a food processor to make things quick and easy. First, add the onions to the bowl and pulse until they’re finely chopped but not puréed. Scoop them into a bowl, then toss the carrots, celery, and garlic into the processor and pulse until finely chopped. Alternatively, you can chop everything by hand.

Heat the olive oil in a large, heavy pot over medium-high heat, then add the onion and veggie mixture. Cook, stirring often, until everything is soft, about 8 minutes. If the veggies start to brown too quickly, just lower the heat a bit.

Add the ground beef, pancetta, salt and pepper.

Cook over medium-high heat, stirring and breaking up meat with a wooden spoon, until meat is no longer pink, 5 to 10 minutes.

Add red wine and cook until almost evaporated, then stir in the broth, crushed tomatoes, and oregano.

Bring the mixture to a gentle boil, then turn the heat down to low. Cover the pot with the lid slightly ajar and let it simmer for about 1 hour and 30 minutes. After that, stir in the milk and let it all come together.

Simmer until milk is absorbed, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Bolognese sauce can be made up to 3 days ahead of time or frozen for up to 3 months.

When you’re ready to serve, cook the pasta according to the package instructions.

Drain the noodles, reserving 1 cup of the pasta water. Toss the pasta with the sauce, adding the reserved pasta water little by little if the pasta seems dry. Divide the pasta into serving bowls and pass the grated Parmesan cheese at the table.

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