Homemade Bolognese Sauce with Gigli Pasta Recipe
If you have ever dreamed of creating a restaurant-quality dish in your own kitchen, this Homemade Bolognese Sauce with Gigli Pasta Recipe is the perfect way to impress yourself and your loved ones. This hearty, slow-simmered sauce blends rich ground beef and pork with aromatic vegetables, lush tomatoes, and fragrant herbs, tossed with delightful gigli pasta whose ruffled edges are perfect for soaking up every bit of that luscious sauce. It’s a comforting, soul-warming meal that brings both traditional Italian charm and a touch of elegance to your dinner table.
Ingredients You’ll Need
As simple as the ingredient list looks, each component plays a crucial role in building layers of depth in flavor, texture, and color. From the fresh veggies that add brightness and sweetness to the red wine that lends richness, these essentials combine to create that iconic Bolognese sauce you’ll crave again and again.
- Olive oil: Provides a fruity base that gently sautés the vegetables while adding depth to the sauce.
- Small onion: Adds sweetness and a savory background note once sautéed.
- Carrots: Contribute natural sweetness and vibrant color, balancing the acidity of the tomatoes.
- Celery stalks: Bring a subtle aromatic earthiness essential for classic Bolognese.
- Garlic cloves: Infuse the sauce with fragrant warmth and complexity.
- Ground beef and pork: The combination ensures a rich, hearty meatiness with a perfect texture contrast.
- Whole milk: Softens the meat’s intensity and enriches the sauce’s texture.
- Dry red wine: Adds acidity and depth, enhancing the overall flavor profile.
- Crushed tomatoes: The robust tomato base for the sauce that brings both acidity and sweetness.
- Tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
- Dried oregano and basil: Classic Italian herbs that elevate the sauce with fragrant, herby notes.
- Red pepper flakes (optional): For those who enjoy a little subtle heat kick.
- Bay leaf: Adds a subtle, complex earthy aroma during simmering.
- Salt and pepper: Essential for seasoning, balancing, and bringing the flavors alive.
- Gigli pasta: Its unique ruffled shape perfectly catches and holds the rich sauce for every scrumptious bite.
- Freshly grated Parmesan cheese: For a nutty, salty finish that ties the dish together beautifully.
How to Make Homemade Bolognese Sauce with Gigli Pasta Recipe
Step 1: Softening the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add finely chopped onion, carrots, and celery—these humble vegetables create the aromatic soffritto which is the backbone of any authentic Bolognese. Cook them gently for about 7 to 8 minutes until the onion turns translucent and the veggies soften, releasing a naturally sweet, fragrant base.
Step 2: Infusing with Garlic
Add the minced garlic to the softened vegetables and let it cook for just 1 to 2 minutes until it becomes fragrant but not browned. This step ensures that the sauce develops a warm, inviting aroma that signals the start of something delicious.
Step 3: Browning the Meat Mix
Next, add your ground beef and pork. Season immediately with salt and pepper to amplify flavors as it cooks. Using a spoon, break up the meat and brown it thoroughly, about 8 to 10 minutes, ensuring no large clumps remain. This step builds the rich meaty structure that makes Bolognese so satisfyingly hearty.
Step 4: Adding Milk for Tenderness
Pour in whole milk and stir well. Let it simmer gently until the milk has nearly evaporated, about 5 to 7 minutes. This mellow dairy addition softens the meat’s muscular notes and generates a velvety texture, making the final sauce luxuriously smooth.
Step 5: Flavor Boost with Red Wine
Time for the red wine—pour it in gradually, scraping the pot’s bottom to lift all those flavorful browned bits. Let the wine cook down for about 5 minutes; this lets the alcohol evaporate while enriching the sauce with a robust, complex undertone that sings in every bite.
Step 6: Simmering the Sauce
Stir in crushed tomatoes, tomato paste, oregano, basil, optional red pepper flakes for a little heat, and the bay leaf. Bring the entire mix to a gentle simmer. Then reduce the heat to low, cover, and let it cook slowly for 1.5 to 2 hours. This time is magic—allowing the flavors to meld, the sauce to thicken, and the meat to become tender and deeply flavorful. If it gets too thick, just add a splash of water or broth to achieve the perfect consistency.
Step 7: Cooking the Gigli Pasta
While the sauce simmers, cook the gigli pasta according to package instructions until al dente. Don’t forget to save a little pasta water—it’s a little secret weapon that helps the sauce cling beautifully to each piece of pasta.
Step 8: Final Adjustments
Once your sauce is ready, taste and adjust with additional salt and pepper if needed. Be sure to remove the bay leaf before combining with pasta. Toss the drained gigli with the Bolognese sauce, adding reserved pasta water as needed to keep it silky and perfectly coated.
Step 9: Serving Up Heaven
Serve the dish steaming hot in bowls, generously topped with freshly grated Parmesan cheese and a sprinkle of fresh basil if you like. Each bite brings a balance of tender pasta folds soaked in rich Bolognese sauce that will leave you smiling.
How to Serve Homemade Bolognese Sauce with Gigli Pasta Recipe
Garnishes
Freshly grated Parmesan is a must—it adds that cheesy, salty punch that complements the meaty sauce beautifully. A few torn basil leaves or a light drizzle of good-quality olive oil finishes the dish with a bright, fresh note that’s irresistible.
Side Dishes
This dish pairs wonderfully with crispy garlic bread to scoop up every last bit of sauce. A simple green salad dressed with lemon juice and olive oil brings refreshing acidity and crunch, balancing the richness of the Bolognese.
Creative Ways to Present
For a special touch, serve the homemade Bolognese sauce alongside gigli pasta in individual shallow bowls or rustic wooden plates. Garnish each portion with microgreens or edible flowers to bring an unexpected pop of color and sophistication for guests.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Homemade Bolognese Sauce with Gigli Pasta Recipe in an airtight container for up to 3 days. The flavors often deepen overnight, making for a tastier meal the next day.
Freezing
Both the sauce and cooked gigli pasta freeze well separately. Store the sauce in freezer-safe containers for up to 3 months. Defrost in the refrigerator overnight for best results. Avoid freezing the pasta mixed with sauce to keep the texture intact.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. For the pasta, warm briefly in boiling water or the microwave and toss with the reheated sauce right before serving to maintain that fresh-cooked taste.
FAQs
Can I use other types of pasta instead of gigli?
Absolutely! While gigli pasta’s ruffled edges capture the sauce wonderfully, you can substitute with pappardelle, fettuccine, or even rigatoni for a delightful twist.
Is it necessary to use both ground beef and pork?
Using both adds complexity and balance—beef provides richness, while pork brings juiciness and a slightly sweet finish, creating the signature Bolognese texture and flavor.
Can I make this sauce in a slow cooker?
Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 4 to 6 hours to develop those rich flavors with even less hands-on time.
Do I have to use whole milk in the sauce?
Whole milk adds creaminess and softens the meat’s flavor, but you can use 2% as a substitute. Avoid skim milk as it won’t give the same richness.
How do I know when the sauce is done?
The sauce is ready when it has thickened considerably, the meat is tender, and the flavors have melded into a rich, fragrant blend—after simmering for 1.5 to 2 hours. The texture should be thick enough to coat your pasta without being dry.
Final Thoughts
This Homemade Bolognese Sauce with Gigli Pasta Recipe is more than just a meal; it’s an experience of authentic Italian cooking right in your kitchen. With patience and love, you’ll create a dish bursting with flavor and comfort that becomes a treasured favorite on your dinner table. So gather your ingredients, roll up your sleeves, and treat yourself and your friends to this rich, soul-satisfying pasta dish that truly feels like a warm hug in every bite.
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Homemade Bolognese Sauce with Gigli Pasta Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
This classic homemade Bolognese sauce recipe offers a rich, hearty Italian meat sauce simmered to perfection and served with tender gigli pasta. Combining ground beef and pork with aromatic vegetables, milk, red wine, and crushed tomatoes, this slow-simmered sauce develops deep flavors ideal for a comforting family meal. Topped with freshly grated Parmesan cheese, it’s a satisfying dish that brings authentic Italian taste to your table.
Ingredients
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup whole milk
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper, to taste
For the Pasta:
- 12 oz gigli pasta (or other pasta of choice)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, and celery. Cook for 7-8 minutes until the vegetables are softened and the onion becomes translucent, creating a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Brown the Meat: Add the ground beef and ground pork to the pot. Season with salt and pepper. Cook while breaking up the meat with a spoon until it is browned and cooked through, about 8-10 minutes.
- Simmer Milk: Pour in the whole milk and stir well. Let it simmer gently until the milk has almost completely evaporated, about 5-7 minutes. This step tenderizes the meat and adds richness.
- Deglaze with Wine: Add the dry red wine to the pot, scraping up any browned bits from the bottom. Allow it to cook for about 5 minutes so the alcohol evaporates and the flavors meld.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes if using, and the bay leaf. Bring to a simmer, then reduce the heat to low.
- Slow Simmer the Sauce: Cover the pot and let the sauce cook gently for 1.5 to 2 hours, stirring occasionally. The sauce should thicken and develop a rich, deep flavor. If it gets too thick, add a little water or broth to adjust consistency.
- Cook the Pasta: While the sauce simmers, cook the gigli pasta according to package instructions until al dente. Drain the pasta and reserve some pasta water to adjust sauce consistency later.
- Season and Remove Bay Leaf: Taste the sauce and adjust salt and pepper as needed. Remove the bay leaf from the pot.
- Toss Pasta and Sauce: Combine the cooked pasta with the Bolognese sauce, adding reserved pasta water as necessary to coat the pasta smoothly.
- Serve: Plate the pasta topped generously with freshly grated Parmesan cheese and additional basil if desired. Serve immediately.
Notes
- Using both ground beef and pork creates a more flavorful and rich Bolognese sauce.
- Simmering the sauce for an extended period allows the flavors to deepen and the sauce to thicken beautifully.
- If you prefer a milder sauce, omit the red pepper flakes.
- Reserve pasta water to help bind the sauce to the pasta for a silky finish.
- Gigli pasta’s ridges and shape hold the sauce particularly well, but you can substitute with other pasta shapes like rigatoni or pappardelle.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
