Pasta Bolognese is the very definition of cozy Italian comfort food—a savory, slow-simmered sauce clings to tender pasta, filling your kitchen with an irresistible aroma. This dish is all about rich, meaty flavors rounded out by sweet vegetables, a hint of wine, and just the right touch of herbs. Whether you’re cooking for a weeknight dinner or a special occasion, Pasta Bolognese never fails to win over hearts (and appetites!) with its rustic charm and pure satisfaction. Once you try making it yourself, you’ll wonder why you ever settled for jarred sauces.
Ingredients You’ll Need
Every ingredient in this Pasta Bolognese recipe plays a starring role. The beauty is in their simplicity—each one brings flavor, texture, or color to the finished dish. Gather these pantry and fridge staples, and you’re halfway to dinner bliss:
- Olive oil: Adds a silky foundation and depth of flavor for sautéing the vegetables.
- Onion: Finely chopped onion provides mild sweetness and aromatic base.
- Carrots: Diced carrots bring subtle sweetness and beautiful color to the sauce.
- Celery: Adds earthy undertones and a little crunch to the mix.
- Garlic: Minced garlic infuses the sauce with classic Italian aroma.
- Ground beef: Offers hearty, meaty texture and robust flavor.
- Ground pork: Balances the beef with a bit of richness and tenderness.
- Whole milk: Softens the acidity of the tomatoes and creates a velvety texture.
- Dry white wine: De-glazes the pan and adds a gentle tang to deepen flavors.
- Crushed tomatoes: The heart of the sauce, giving body and bold tomato flavor.
- Tomato paste: Concentrated tomato richness and color boost.
- Dried oregano: A hint of herbal warmth to elevate the sauce.
- Salt: Essentials for seasoning and drawing out all the delicious flavors.
- Black pepper: Adds gentle heat and depth.
- Pasta (tagliatelle or spaghetti): The perfect partner to soak up every bit of sauce.
- Grated Parmesan cheese: Nutty, salty finish that ties everything together.
- Chopped parsley: Fresh, vibrant color and a touch of brightness for serving.
How to Make Pasta Bolognese
Step 1: Sauté Aromatics
Begin your Pasta Bolognese journey by heating olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, diced carrots, and celery. Sauté these vegetables for 6 to 8 minutes, stirring occasionally, until they’re beautifully softened and glistening. This classic “soffritto” forms the flavorful foundation—think of it like aromatherapy for your kitchen!
Step 2: Add Garlic
Next, add the minced garlic and stir constantly for about 1 minute. You’ll know it’s ready when the garlic becomes fragrant, but keep an eye on it—burnt garlic can tip the balance of the whole sauce. Trust your nose!
Step 3: Brown the Meat
Crumble the ground beef and pork into your pot, and use a wooden spoon to break up any clumps. Cook until the meat has lost its pinkness and starts to brown, letting all those savory juices and flavors mingle with the vegetables. This stage gives your Pasta Bolognese its signature hearty, rich base.
Step 4: Simmer with Milk
Pour in the whole milk, stirring gently. Let it simmer for about 5 minutes, allowing the milk to absorb and mellow the acidity in the tomato that will come later. The milk brings a lovely silkiness to your sauce, making it irresistibly velvety.
Step 5: Add Wine
With the heat still on medium, add the dry white wine. Let it bubble and evaporate while gently scraping the bottom of the pan to lift up all those flavorful brown bits. Simmer for another 5 minutes until most of the wine has absorbed, deepening the sauce’s flavor profile.
Step 6: Tomato Time
Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Once everything is combined, bring the sauce to a gentle simmer, reduce the heat to low, and let it cook uncovered for 45 to 60 minutes. Stir occasionally—this is the part where the magic happens as the flavors marry and the sauce thickens into pure Pasta Bolognese perfection.
Step 7: Cook Pasta and Finish
While the Bolognese sauce is simmering, bring a large pot of salted water to a boil and cook your favorite pasta (tagliatelle or spaghetti work gorgeously) until just al dente. Drain well, then toss the pasta right in with the sauce or serve the sauce spooned on top. Don’t forget plenty of grated Parmesan and a shower of fresh parsley!
How to Serve Pasta Bolognese
Garnishes
A generous sprinkle of grated Parmesan cheese brings salty, nutty richness, while chopped fresh parsley brightens up the bowl with color and a hint of herbaceous freshness. If you want to go the extra mile, a drizzle of good olive oil or a twist of black pepper over the top can be utterly transformative.
Side Dishes
Classic Pasta Bolognese always plays well with crusty Italian bread—the better to mop up every last bit of rich meat sauce. For something lighter, pair it with a simple green salad dressed with lemon vinaigrette or some garlicky roasted veggies. It’s all about balancing indulgence with freshness.
Creative Ways to Present
Feeling playful? Try serving Pasta Bolognese in individual ramekins for a dinner party, or top baked potatoes with a ladle of sauce and a dusting of cheese for a fun twist. The leftovers even make an incredible filling for lasagna or stuffed peppers. Let your creativity lead the way!
Make Ahead and Storage
Storing Leftovers
Any extra Pasta Bolognese can be cooled and kept in an airtight container in the refrigerator for up to four days. The flavors just get better as they meld—lucky you if there’s some left for lunch the next day!
Freezing
This sauce is a freezer superstar. Simply ladle cooled sauce (without the pasta) into zip-top bags or airtight containers and freeze for up to three months. Thaw in the fridge overnight or gently in the microwave for last-minute dinners.
Reheating
When ready to reheat, warm the Bolognese sauce gently in a saucepan over low heat, stirring occasionally until hot. If the sauce looks a bit thick, add a splash of water or broth to loosen it up. Toss with freshly cooked pasta for best results!
FAQs
Can I make Pasta Bolognese ahead of time?
Absolutely! In fact, Pasta Bolognese tastes even better when made a day ahead, giving those deep flavors extra time to develop. Store the sauce separately from the pasta for best texture, then reheat and combine when ready to serve.
Is it possible to make a vegetarian version?
Yes! Swap out the ground beef and pork for a mix of finely chopped mushrooms, lentils, or your favorite plant-based ground meat substitute. You’ll still get that hearty texture and delicious, savory taste.
What’s the best type Main Course
While tagliatelle is traditional and its wide strands cling beautifully to thick sauces, spaghetti or pappardelle work equally well. Choose a pasta shape that’s sturdy enough to support the rich Bolognese!
Can I substitute red wine for white?
Definitely—red wine adds a deeper, slightly fruitier flavor to Pasta Bolognese, while white wine offers a lighter note. Both versions are delicious, so use what you have and enjoy the slight flavor variation!
How can I make this dish dairy-free?
Simply skip the milk in the sauce and omit the Parmesan garnish. You can add a splash of unsweetened dairy-free milk substitute to keep the sauce silky, or just leave it out entirely—the sauce will still turn out hearty and delicious.
Final Thoughts
There’s something wonderfully satisfying about making Pasta Bolognese from scratch—once you experience the incredible flavors, you’ll find yourself coming back to this classic again and again. Gather your ingredients, pour yourself a glass of wine, and treat yourself (and loved ones) to a bowl of pure Italian comfort. Buon appetito!
Print
Pasta Bolognese Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Pasta Bolognese recipe is a comforting and classic Italian dish featuring a rich and hearty meat sauce served over pasta, topped with Parmesan cheese and fresh parsley.
Ingredients
Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 lb ground beef
- 1 lb ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
To Serve:
- 1 lb pasta (tagliatelle or spaghetti)
- Grated Parmesan cheese and chopped parsley for serving
Instructions
- Prepare Meat Sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until soft. Stir in garlic. Add ground beef and pork, cook until browned. Stir in milk and simmer. Pour in wine and simmer. Add tomatoes, tomato paste, oregano, salt, and pepper. Simmer uncovered for 45–60 minutes.
- Cook Pasta: Meanwhile, cook pasta according to package instructions. Drain and toss with the sauce.
- Serve: Serve pasta with grated Parmesan and fresh parsley.
Notes
- For a richer flavor, simmer the sauce longer or add a Parmesan rind during cooking.
- This sauce freezes well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 520
- Sugar: 7g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
