Classic Bolognese
Classic Bolognese
Ingredients
For the Bolognese Sauce
- 3 carrots, finely chopped
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 5 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground lamb
- 2 tablespoons olive oil, as needed
- 1 cup red wine, or white wine
- 1 tablespoon tomato paste
- 2 cups broth, chicken or vegetable
- 1 cup milk
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 pinch nutmeg, freshly grated if possible
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, chopped
- 2 bay leaves
For Serving
- 1 pound pasta, tagliatelle, pappardelle, or rigatoni
- 1/2 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Prepare the soffrito by finely chopping the carrots, onion, and celery. Mince the garlic cloves. You can use a food processor for a quicker method.
⏱️ 10 min
- 2
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan or Dutch oven over high heat. Add the ground beef and ground lamb. Cook, breaking up the meat with a spatula, until well browned. Season with salt and pepper.
⏱️ 8 min
- 3
Once the meat is browned, remove it from the pan using a slotted spoon, leaving any rendered fat behind. Drain any excess liquid from the meat and set aside.
⏱️ 2 min
- 4
Add the remaining 1 tablespoon of olive oil to the same pan if needed. Add the finely chopped carrots, onion, celery, and minced garlic (soffrito). Season with a pinch of salt and pepper. Sauté for about 3 minutes until the vegetables begin to soften.
⏱️ 5 min
- 5
Return the browned meat to the pan with the sautéed vegetables. Pour in the red wine. Bring to a simmer and cook on low heat until most of the wine has been absorbed by the meat and vegetables, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the tomato paste until well combined. Add the pinch of nutmeg, red pepper flakes, bay leaves, and chopped fresh basil. Pour in the broth and milk. Stir everything together.
⏱️ 3 min
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and let the Bolognese simmer for at least 1 1/2 to 2 hours, or longer if desired, stirring occasionally. The longer it simmers, the more flavorful and thick the sauce will become. If the sauce becomes too thick, you can add a little more broth or water.
⏱️ 90 min
- 8
While the sauce is simmering, cook your chosen pasta according to package directions until al dente.
⏱️ 10 min
- 9
Remove the bay leaves from the finished Bolognese sauce. Taste and adjust seasoning with salt and pepper as needed. Serve the Bolognese sauce generously over the cooked pasta, garnished with grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Bolognese
For the Bolognese Sauce
- 3 carrots, finely chopped
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 5 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground lamb
- 2 tablespoons olive oil, as needed
- 1 cup red wine, or white wine
- 1 tablespoon tomato paste
- 2 cups broth, chicken or vegetable
- 1 cup milk
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 pinch nutmeg, freshly grated if possible
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, chopped
- 2 bay leaves
For Serving
- 1 pound pasta, tagliatelle, pappardelle, or rigatoni
- 1/2 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Prepare the soffrito by finely chopping the carrots, onion, and celery. Mince the garlic cloves. You can use a food processor for a quicker method.
⏱️ 10 min - 2
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan or Dutch oven over high heat. Add the ground beef and ground lamb. Cook, breaking up the meat with a spatula, until well browned. Season with salt and pepper.
⏱️ 8 min - 3
Once the meat is browned, remove it from the pan using a slotted spoon, leaving any rendered fat behind. Drain any excess liquid from the meat and set aside.
⏱️ 2 min - 4
Add the remaining 1 tablespoon of olive oil to the same pan if needed. Add the finely chopped carrots, onion, celery, and minced garlic (soffrito). Season with a pinch of salt and pepper. Sauté for about 3 minutes until the vegetables begin to soften.
⏱️ 5 min - 5
Return the browned meat to the pan with the sautéed vegetables. Pour in the red wine. Bring to a simmer and cook on low heat until most of the wine has been absorbed by the meat and vegetables, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the tomato paste until well combined. Add the pinch of nutmeg, red pepper flakes, bay leaves, and chopped fresh basil. Pour in the broth and milk. Stir everything together.
⏱️ 3 min - 7
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and let the Bolognese simmer for at least 1 1/2 to 2 hours, or longer if desired, stirring occasionally. The longer it simmers, the more flavorful and thick the sauce will become. If the sauce becomes too thick, you can add a little more broth or water.
⏱️ 90 min - 8
While the sauce is simmering, cook your chosen pasta according to package directions until al dente.
⏱️ 10 min - 9
Remove the bay leaves from the finished Bolognese sauce. Taste and adjust seasoning with salt and pepper as needed. Serve the Bolognese sauce generously over the cooked pasta, garnished with grated Parmesan cheese.
⏱️ 3 min