Description
This Homemade Bolognese Sauce with Gigli pasta is a classic Italian dish that’s sure to impress! The slow-cooked sauce, made with tender ground beef, pancetta, and tomato paste, is bursting with deep, savory flavors. Perfectly paired with Gigli pasta (or pasta of your choice), this dish is a hearty, comforting meal that will become a family favorite. Parmesan cheese and fresh parsley top off this delightful dish, creating a satisfying dinner for any occasion.
Ingredients
Scale
- 1 medium red onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots (or 8–10 baby carrots), peeled, grated
- 4 cloves garlic, minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 1 lb ground beef chuck
- 4 oz diced pancetta
- 1 cup dry red wine
- 1 tbsp beef base
- ¼ cup tomato paste
- 28 oz whole peeled tomatoes
- 1 tsp dried oregano
- 1 tbsp fresh parsley, finely chopped
- 2 bay leaves
- 2 cups water or beef broth
- 1 cup whole milk
- Gigli pasta, or pasta of your choice
- Kosher salt and ground black pepper, to taste
- Parmesan cheese and parsley, for garnishing
Instructions
- Prep the Veggies: Finely chop onion and celery. Peel and grate carrots. Use a food processor or blender for quick chopping. Mince the garlic.
- Cook the Pancetta: In a large Dutch oven, cook pancetta over medium heat until crispy, about 10 minutes. Remove the pancetta and set aside on a paper towel.
- Sauté the Veggies: Increase heat to medium-high and add butter and olive oil to the pot with the pancetta grease. Add chopped onions, carrots, and celery. Cook until the vegetables soften, about 5-6 minutes.
- Add Garlic and Beef: Add garlic to the pot and cook for another minute. Then, add the ground beef chuck. Season with salt and pepper. Cook over medium-high heat, stirring constantly until the meat is browned and all liquid has evaporated, about 6-7 minutes. Stir in tomato paste and beef bouillon, cooking for another 1-2 minutes.
- Deglaze the Pan: Pour in the red wine and scrape up any bits at the bottom of the pot.
- Add Additional Ingredients: Crush the peeled tomatoes by hand or with a masher. Add the water (or beef stock), milk, crushed tomatoes, reserved pancetta, bay leaves, oregano, parsley, and a pinch of salt and pepper. Stir well.
- Simmer on Low: Bring to a simmer, then reduce heat to low. Let the sauce simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce thickens. If the sauce reduces too much before the beef is tender, add a little water. If the meat becomes tender before the sauce thickens, continue simmering uncovered.
Notes
- This sauce can be prepared ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.
- If you don’t have Gigli pasta, any other pasta, such as pappardelle, fettuccine, or tagliatelle, will work well with this sauce.
- The longer the sauce simmers, the richer the flavor. For best results, simmer for the full 3 hours.
- For a creamier sauce, you can add a bit more milk toward the end of cooking.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 10g
- Sodium: 950mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 105mg