Description
Pasta Bolognese Classic Italian is a hearty and comforting dish featuring tender pasta coated in a rich, slow-cooked meat sauce infused with fresh herbs, red wine, and a smooth finish of milk or cream. This authentic Italian recipe is perfect for family dinners or cozy nights, offering a balanced and deeply flavorful meal that’s simple to prepare with pantry staples.
Ingredients
Scale
Meat and Vegetables
- 500g ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
Liquids and Sauces
- 400g canned tomatoes (crushed or diced)
- 120ml dry red wine
- 120ml milk or cream
- 2 tablespoons olive oil
Herbs and Seasonings
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Fresh basil leaves (a few, for garnish)
- Salt, to taste
- Black pepper, to taste
Pasta
- 350g tagliatelle or spaghetti pasta
Optional Garnishes
- Freshly grated Parmesan or Pecorino Romano cheese
- Chopped parsley
Instructions
- Prepare the soffritto: Finely chop the onion, carrot, and celery. Heat olive oil in a large pan over medium heat and gently sauté the vegetables until they are soft and fragrant, releasing a delicate sweetness that forms the flavor base.
- Brown the meat: Add the ground beef to the pan with the soffritto. Break it up with a wooden spoon and cook until evenly browned, developing deep savory flavors essential for an authentic Bolognese.
- Add garlic and herbs: Stir in minced garlic, bay leaf, and fresh thyme. Cook briefly until their aromas are released, enriching the sauce with fragrant layers.
- Deglaze with red wine: Pour in the red wine to deglaze the pan, scraping the bottom to lift browned bits. Let the wine simmer and reduce slightly to intensify the sauce depth.
- Incorporate tomatoes and simmer: Stir in the canned tomatoes thoroughly. Reduce the heat to low and let the sauce simmer gently for at least 45 minutes, allowing the flavors to meld and the sauce to thicken beautifully.
- Finish with milk and seasoning: Near the end of cooking, add milk or cream to soften the tomato acidity and enrich the texture. Season with salt and black pepper to taste, adjusting for perfect balance.
- Cook pasta and combine: Boil the pasta according to package directions until al dente. Drain well and mix directly into the Bolognese sauce, ensuring every piece is coated in rich flavor before serving.
Notes
- Patience is key: Slow simmering develops the signature richness and tender character of the sauce.
- Use good quality dry red wine to add complexity; avoid cooking wines.
- Fresh herbs bring brightness and fragrance that dried herbs cannot replicate.
- Cook pasta al dente so it holds the sauce better and maintains a perfect bite.
- Stir the sauce occasionally while simmering to prevent sticking or burning and to keep a silky texture.
- Leftover sauce tastes better the next day as flavors continue melding.
- For a vegetarian version, substitute meat with lentils or mushrooms.
- Freeze cooked sauce separately from pasta for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg