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
Scale
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
