Beef Bolognese Italian Sauce (Printable Format)
Hearty Italian meat sauce with ground beef, tomatoes, and herbs, perfect for pasta dishes.
# What You Need:
→ Meats
01 - 1.1 lb ground beef (80/20 blend)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 cloves garlic, minced
→ Liquids
06 - 2/3 cup dry red wine
07 - 28 oz canned whole tomatoes, hand-crushed
08 - 2 tbsp tomato paste
09 - 3/4 cup whole milk
10 - 2 tbsp olive oil
→ Seasonings
11 - 1 tsp dried oregano
12 - 1 bay leaf
13 - 1 tsp salt (plus additional to taste)
14 - 1/2 tsp freshly ground black pepper
15 - Pinch of nutmeg (optional)
→ To Serve
16 - Freshly grated Parmesan cheese
17 - Cooked pasta of choice (tagliatelle, pappardelle, or spaghetti)
# How-To Steps:
01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it apart with a wooden spoon. Cook for 8 to 10 minutes until browned and no longer pink.
04 - Pour in red wine, scraping up browned bits from the pot. Simmer for 2 to 3 minutes until slightly reduced.
05 - Stir in tomato paste, crushed tomatoes, oregano, bay leaf, salt, pepper, and optional nutmeg.
06 - Reduce heat to low, partially cover the pot, and simmer gently for 1.5 hours, stirring occasionally.
07 - Stir in whole milk and continue simmering uncovered for 20 minutes. Adjust seasoning as needed.
08 - Remove bay leaf. Serve hot over cooked pasta with freshly grated Parmesan cheese.
# Expert Suggestions:
01 -
- The slow simmer creates layers of flavor you simply cannot shortcut, turning humble ingredients into something that tastes like it came from a trattoria in Bologna.
- It fills your home with the kind of warmth that makes everyone wander into the kitchen asking when dinner will be ready.
- Leftovers taste even better the next day, making it perfect for meal prep or surprise weeknight comfort.
02 -
- Do not rush the simmer, the sauce will look thin at first but it will thicken and concentrate beautifully if you give it time.
- Adding milk at the end is not optional, it transforms the texture and balances the acidity in a way that makes the sauce taste complete.
- Always remove the bay leaf before serving, biting into one is unpleasant and can ruin an otherwise perfect bite.
03 -
- Use a heavy-bottomed pot to prevent scorching during the long simmer, and keep the heat low enough that the sauce barely bubbles.
- Crushing the tomatoes by hand instead of using pre-crushed gives you better control over texture and releases more of their natural juices.
- Taste the sauce halfway through and adjust salt gradually, as it will concentrate and intensify as it reduces.