Classic Beef Bolognese Pasta
A rich, slow-simmered Italian beef Bolognese sauce served over al dente tagliatelle — the ultimate hearty dinner recipe packed with deep flavor, 42g of protein, and under 600 calories per serving.
20m
4
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Ingredients
- 1 lb (450g) ground beef (80/20 blend)
- 12 oz (340g) tagliatelle or pappardelle pasta
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
- 1 can (28 oz) crushed San Marzano tomatoes
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, plus more for pasta water
- 1 bay leaf
- 1/4 cup freshly grated Parmigiano-Reggiano, for serving
- Fresh basil leaves, for garnish
Instructions
- 1
Prepare the Soffritto
Heat 3 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the finely diced onion, carrot, and celery (the soffritto). Cook, stirring frequently, for 8–10 minutes until the vegetables are very soft and the onion is translucent and lightly golden. Add the minced garlic and cook for 1 more minute until fragrant.
- 2
Brown the Beef
Increase the heat to medium-high and add the ground beef to the pot. Break the meat apart with a wooden spoon and cook for 6–8 minutes, stirring occasionally, until fully browned and no pink remains. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Drain any excess fat if needed, leaving about 1 tablespoon in the pot.
- 3
Add Tomato Paste and Wine
Push the meat and vegetables to the sides and add 2 tablespoons of tomato paste to the center of the pot. Cook the paste for 1–2 minutes, stirring it into the meat mixture, until it darkens slightly and becomes fragrant. Pour in the red wine and stir everything together, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce for about 4–5 minutes until mostly absorbed.
- 4
Simmer the Sauce
Pour in the crushed San Marzano tomatoes and stir to combine. Add the dried oregano, dried thyme, and the bay leaf. Reduce the heat to the lowest setting, partially cover the pot with a lid, and let the sauce simmer gently for at least 60 minutes, stirring every 15–20 minutes. The longer it cooks, the deeper the flavor. Aim for 90 minutes if time allows.
- 5
Add the Milk
About 10 minutes before the sauce is done simmering, stir in 1/2 cup of whole milk. This classic Bolognese technique tenderizes the meat and adds a subtle creaminess that balances the acidity of the tomatoes. Stir well and continue simmering uncovered for the final 10 minutes. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
- 6
Cook the Pasta
Bring a large pot of water to a boil and season generously with kosher salt (the water should taste like the sea). Add the tagliatelle and cook according to package directions until al dente, typically 7–9 minutes. Reserve 1/2 cup of the starchy pasta cooking water before draining.
- 7
Combine and Serve
Add the drained pasta directly into the Bolognese sauce and toss over medium-low heat for 1–2 minutes, adding a splash of the reserved pasta water to help the sauce cling to the noodles. Divide among four warm bowls, top with a generous amount of freshly grated Parmigiano-Reggiano, and garnish with fresh basil leaves. Serve immediately.
Chef's Tips
The secret to an authentic Bolognese is patience — do not rush the simmer. A low, slow cook transforms simple ingredients into a deeply complex sauce. If your sauce looks too thick, add a splash of pasta water or beef broth. For even richer flavor, substitute half the ground beef with ground pork or veal. Leftovers taste even better the next day, so make a double batch and refrigerate or freeze the extra sauce.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic beef bolognese pasta
How long does it take to make Classic Beef Bolognese Pasta?
This recipe takes 110 minutes total time, including 20 minutes prep time and 90 minutes cooking time.
How many servings does this Classic Beef Bolognese Pasta recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Classic Beef Bolognese Pasta recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Classic Beef Bolognese Pasta recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic beef bolognese pasta ahead of time?
Yes! You can prepare this classic beef bolognese pasta up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic beef bolognese pasta?
Store leftover classic beef bolognese pasta covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic beef bolognese pasta?
This classic beef bolognese pasta pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic beef bolognese pasta?
Yes, this classic beef bolognese pasta freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.