If you’re looking for a comforting and satisfying pasta dish, this Pasta Bolognese recipe is exactly what you need. It’s a rich, meaty sauce with a blend of fresh vegetables simmered to perfection, served over your favorite long pasta. This one-pot sauce combines simple ingredients and takes under an hour to prepare, making it perfect for a hearty weeknight meal or family dinner.
Why We Love This Pasta Bolognese Recipe
You’ll appreciate how easy and straightforward this recipe is, even though it feels like a restaurant-quality meal. The sauce is packed with layers of flavor from fresh vegetables and simple spices, without requiring complicated ingredients or techniques. Since everything cooks in one pot, cleanup is a breeze.
This dish also brings comfort and warmth, making it ideal for family gatherings or cozy dinners. The long, slow simmer ensures the sauce is thick, rich, and deeply flavorful. You can customize the pasta shape to whatever you have on hand, which adds flexibility. Plus, it’s a fantastic way to get a balanced meal with protein, vegetables, and carbs all in one bowl.
Ingredients for Pasta Bolognese
To make this dish, you’ll need:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 celery sticks, small diced
- 2 carrot sticks, peeled and small diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon oregano
- ¼ teaspoon nutmeg
- 16 ounces Tagliatelle pasta or any pasta of choice
- Chopped parsley for serving
How to Make Pasta Bolognese
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the diced onion, celery, carrots, and minced garlic. Sauté these vegetables for several minutes until they soften and release their aromas.
Next, add the ground beef to the pot. Season it with salt and black pepper. Use a wooden spoon to break the meat apart as it cooks, stirring occasionally until the beef is fully browned and crumbled.
Pour in the milk and let it simmer gently. This step is crucial because it tenderizes the meat and adds a silky texture to the sauce. Stir occasionally and let the milk reduce mostly, which should take about 10 minutes.
Once the milk has mostly evaporated, add the crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg to the pot. Stir everything well to combine. Raise the heat until the mixture boils, then reduce to low and let it simmer uncovered. The longer you simmer, the richer the flavor will be—ideally at least 30 minutes, but 1 to 2 hours is even better if you have the time. Stir occasionally to prevent sticking.
When the sauce is ready, remove it from heat and discard the bay leaf. In a separate large pot, bring salted water to a boil. Cook your pasta according to package directions until al dente. Drain the pasta and divide it among bowls.
Spoon the hearty Bolognese sauce generously over the pasta. Garnish with chopped fresh parsley and grated Parmesan cheese if you like.
How to Serve Pasta Bolognese
To enjoy your Pasta Bolognese at its best, serve it immediately after cooking while the sauce is warm and aromatic. Pair it with a simple side salad or steamed green vegetables for a balanced meal. A crusty bread on the side is perfect for soaking up any leftover sauce on your plate.
If you want to dress up the presentation, sprinkle fresh parsley or basil leaves on top to add a pop of color. You can also add freshly grated hard cheese like Parmesan or Pecorino for extra flavor and richness.
This dish is very versatile, so feel free to use different pasta types like fettuccine, penne, or spaghetti. Serve it family-style in a large bowl for a communal meal or plate it individually for a more formal dinner.
Expert Tips for Making Pasta Bolognese
- Use lean ground beef to avoid excessive grease in the sauce. You want a rich flavor but not a heavy, oily texture.
- Don’t rush the simmering step. Low and slow cooking brings out the best flavors and creates a velvety sauce.
- Adding milk might seem unusual, but it really helps tenderize the meat and balance the acidity from tomatoes.
- If you want to add extra depth, sauté the vegetables in butter along with olive oil or add a splash of broth during simmering.
- Taste the sauce as it cooks and adjust seasoning if needed. Sometimes a pinch more salt or pepper can brighten the dish.
- For a smoother sauce, you can blend part of the vegetables before adding the tomatoes.
- Cook your pasta just until al dente so it holds up well when mixed with the sauce.
- Save some pasta water before draining and add a bit to the sauce if it’s too thick to help it cling to the pasta better.
How to Store Pasta Bolognese
If you have leftovers, allow the sauce to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. When reheating, warm it gently on the stove over medium-low heat, adding a splash of water or milk to restore the sauce’s consistency.
Avoid freezing the pasta itself, as it can become mushy when thawed. However, the Bolognese sauce freezes well and can last up to three months in the freezer. Thaw it overnight in the fridge before reheating and pairing with freshly cooked pasta.
If you plan to meal prep, making the sauce a few days ahead and cooking pasta fresh when serving keeps the best texture and flavor.
Variation of Pasta Bolognese
You can easily customize this classic recipe to suit your taste or dietary needs. For a lighter version, swap ground beef for ground turkey or chicken. You can also mix in finely chopped mushrooms or lentils to stretch the sauce and add extra texture and nutrients.
For a vegetarian twist, replace the meat entirely with a combination of mushrooms, diced zucchini, and lentils, and increase the herbs for extra flavor.
If you like a little heat, add crushed red pepper flakes during cooking. Alternatively, stir in fresh basil or thyme toward the end of simmering to change the flavor profile.
To make it gluten-free, simply serve the sauce with gluten-free pasta or spiralized vegetables like zucchini noodles.
Frequently Asked Questions About Pasta Bolognese
What pasta is best for Bolognese sauce?
Tagliatelle is traditional, but you can use any long pasta like spaghetti, fettuccine, or even penne. The key is to use pasta that holds the thick sauce well.
Can I make Bolognese sauce ahead of time?
Yes, the sauce tastes even better after resting. You can make it up to three days in advance and reheat gently before serving.
How do I store leftover Bolognese sauce?
Keep it in an airtight container in the fridge for up to three days or freeze it for up to three months. Reheat gently on the stove.
Is it necessary to add milk?
Adding milk helps tenderize the meat and softens the acidity of tomatoes, giving the sauce a richer, smoother taste.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken can be used for a lighter version, though the flavor will be slightly different.
How long should I simmer the sauce?
Simmering for at least 30 minutes is essential to develop flavor, but letting it cook for 1-2 hours on low heat will produce the best results.
Pasta Bolognese
Equipment
- Large Pot
- Heavy-bottomed pot
Ingredients
- 1 Tbsp. olive oil
- 1 piece onion diced
- 3 sticks celery small diced
- 2 sticks carrot peeled and small diced
- 2 cloves garlic minced
- 1 lb. lean ground beef
- ½ tsp. salt
- ½ tsp. black pepper
- 1 cup whole milk
- 1 can crushed tomatoes (28 ounces)
- 2 Tbsp. tomato paste
- 1 piece bay leaf
- 1 tsp. oregano
- ¼ tsp. nutmeg
- 16 oz. Tagliatelle pasta or any pasta of choice
- Chopped parsley for serving
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, celery, carrots, and minced garlic. Sauté for several minutes until softened.
- Add ground beef, seasoning with salt and black pepper. Break the meat apart as it cooks until browned.
- Pour in the milk and let it simmer gently for about 10 minutes until mostly reduced.
- Add crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Stir to combine and bring to a boil, then reduce to low and simmer uncovered for at least 30 minutes.
- When the sauce is ready, discard the bay leaf. In a separate pot, bring salted water to a boil and cook pasta until al dente.
- Drain the pasta and divide it among bowls. Spoon the Bolognese sauce generously over the pasta and garnish with chopped parsley.
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