Pasta Bolognese
This post may contain affiliate links. Read my full disclosure policy. Few dishes are as comforting and satisfying as a hearty bowl of pasta Bolognese. With layers of rich, savory flavor, it’s a dish that never disappoints. Pasta Bolognese is a classic Italian dish that hails from Bologna, and it’s a Sunday night staple in my house—perfect for cozy family dinners. As the sauce simmers away, filling the house with its rich aroma, it’s only a matter of time before the sharks start circling the kitchen, asking, “When’s dinner?” Unlike a typical meat sauce that leans heavily on tomatoes, ragù alla Bolognese (Bolognese sauce) develops its deep, complex flavor from pancetta, plenty of veggies, broth, wine, and a touch of milk. It’s traditionally served with wide, flat noodles like tagliatelle or fettuccine, which hold the sauce beautifully. But it’s also fantastic layered into lasagna or spooned over your favorite pasta shape. For an extra special touch, try making homemade pasta or pick up some fresh noodles from the store—it’s an easy way to take this dish up a notch. “My whole family loves this sauce. It’s rich and full of flavor and so easy for weekday or weekend.” What You’ll Need To Make Pasta Bolognese Onions, Carrots, Celery, Garlic: Form the flavor base of the sauce. Ground Beef: The heart of the sauce—bringing richness, texture, and that classic meaty flavor. Pancetta: This Italian bacon adds a rich, meaty flavor to the sauce. Unlike American bacon, it’s cured with salt and spices and then dried, not smoked. You can usually find it in the deli section or pre-cut in the refrigerated gourmet foods aisle—perfect for saving time. Red Wine: A good dry red, like Chianti, Barolo, or Sangiovese, adds acidity and depth to the sauce—and pairs perfectly with the finished dish. But really, any dry red you enjoy, such as Pinot Noir, Merlot, or Cabernet Sauvignon, will work. Just skip the supermarket cooking wine; it’s loaded with salt and additives. Beef Broth: Provides additional meaty flavor and richness, while also adding moisture. Canned Crushed Tomatoes: Forms the tomato base of the sauce, contributing sweetness and tanginess; it also thickens the sauce. Whole Milk: Softens the acidity from the tomatoes and wine while adding a creamy richness. Pasta: The classic pasta choice is tagliatelle, a wide, flat egg noodle that holds the sauce well. Other traditional options include pappardelle and fettuccine, but any pasta shape will work! Fresh or homemade pasta is especially delicious—and it cooks faster than dried pasta. Oregano and Basil: Herbs that add aromatic freshness to the sauce. Jump to the printable recipe for precise measurements Onions, Carrots, Celery, Garlic: Form the flavor base of the sauce. Ground Beef: The heart of the sauce—bringing richness, texture, and that classic meaty flavor. Pancetta: This Italian bacon adds a rich, meaty flavor to the sauce. Unlike American bacon, it’s cured with salt and spices and then dried, not smoked. You can usually find it in the deli section or pre-cut in the refrigerated gourmet foods aisle—perfect for saving time. Red Wine: A good dry red, like Chianti, Barolo, or Sangiovese, adds acidity and depth to the sauce—and pairs perfectly with the finished dish. But really, any dry red you enjoy, such as Pinot Noir, Merlot, or Cabernet Sauvignon, will work. Just skip the supermarket cooking wine; it’s loaded with salt and additives. Beef Broth: Provides additional meaty flavor and richness, while also adding moisture. Canned Crushed Tomatoes: Forms the tomato base of the sauce, contributing sweetness and tanginess; it also thickens the sauce. Whole Milk: Softens the acidity from the tomatoes and wine while adding a creamy richness. Pasta: The classic pasta choice is tagliatelle, a wide, flat egg noodle that holds the sauce well. Other traditional options include pappardelle and fettuccine, but any pasta shape will work! Fresh or homemade pasta is especially delicious—and it cooks faster than dried pasta. Oregano and Basil: Herbs that add aromatic freshness to the sauce. Jump to the printable recipe for precise measurements Step-by-Step Instructions Start by chopping the veggies—I like to use a food processor to make things quick and easy. First, add the onions to the bowl and pulse until they’re finely chopped but not puréed. Scoop them into a bowl, then toss the carrots, celery, and garlic into the processor and pulse until finely chopped. Alternatively, you can chop everything by hand. Heat the olive oil in a large, heavy pot over medium-high heat, then add the onion and veggie mixture. Cook, stirring often, until everything is soft, about 8 minutes. If the veggies start to brown too quickly, just lower the heat a bit. Add the ground beef, pancetta, salt and pepper. Cook over medium-high heat, stirring and breaking up meat with a wooden spoon, until meat is no longer pink, 5 to 10 minutes. Add red wine and cook until almost evaporated, then stir in the broth, crushed tomatoes, and oregano. Bring the mixture to a gentle boil, then turn the heat down to low. Cover the pot with the lid slightly ajar and let it simmer for about 1 hour and 30 minutes. After that, stir in the milk and let it all come together. Simmer until milk is absorbed, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Bolognese sauce can be made up to 3 days ahead of time or frozen for up to 3 months. When you’re ready to serve, cook the pasta according to the package instructions. Drain the noodles, reserving 1 cup of the pasta water. Toss the pasta with the sauce, adding the reserved pasta water little by little if the pasta seems dry. Divide the pasta into serving bowls and pass the grated Parmesan cheese at the table. You May Also Like RecipeComments (878)Add Comment Recipe Comments (878) Add Comment Ingredients 2 medium yellow onions, peeled and chopped into 1-inch chunks 2 carrots, peeled and chopped into 1-inch chunks 2 celery stalks, cut into 1-inch chunks 3 cloves garlic, very roughly chopped 2 tablespoons extra-virgin olive oil 1⅓ pounds ground beef (85% lean) 4 ounces pancetta, finely diced 1 teaspoon salt (plus more for pasta water) ½ teaspoon freshly ground black pepper ½ cup dry red wine 2 cups beef broth 1 (14-oz) can crushed tomatoes (about 1¾ cups) ½ teaspoon dried oregano 1 cup whole milk 1 pound pasta, for serving Handful chopped fresh basil or parsley, for serving (optional) Freshly grated Parmigiano-Reggiano, for serving (optional) 2 medium yellow onions, peeled and chopped into 1-inch chunks 2 carrots, peeled and chopped into 1-inch chunks 2 celery stalks, cut into 1-inch chunks 3 cloves garlic, very roughly chopped 2 tablespoons extra-virgin olive oil 1⅓ pounds ground beef (85% lean) 4 ounces pancetta, finely diced 1 teaspoon salt (plus more for pasta water) ½ teaspoon freshly ground black pepper ½ cup dry red wine 2 cups beef broth 1 (14-oz) can crushed tomatoes (about 1¾ cups) ½ teaspoon dried oregano 1 cup whole milk 1 pound pasta, for serving Handful chopped fresh basil or parsley, for serving (optional) Freshly grated Parmigiano-Reggiano, for serving (optional) Instructions Place the onions in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped but not puréed. Transfer the onions to a separate bowl, then add the carrots, celery, and garlic to the food processor. Pulse until finely chopped. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the finely chopped onions and vegetable mixture and cook, stirring frequently, until soft, 8 to 10 minutes. Lower the heat if the vegetables start to brown. Add the ground beef, pancetta, salt, and pepper and cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, 5 to 10 minutes. Add the wine and cook until it is almost evaporated, 1 to 2 minutes. Add the broth, crushed tomatoes and oregano. Bring to a gentle boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes. Add the milk to the sauce and stir to combine. Cover with the lid slightly ajar and simmer until the milk is absorbed and the meat is tender, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Remove the pan from the heat and cover to keep warm while you make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before straining, ladle out 1 cup of the pasta water into a bowl or measuring cup and set aside. Drain the pasta, then add to the sauce. Toss with tongs, adding the reserved pasta water little by little if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary. Divide the pasta into serving bowls and sprinkle with fresh herbs, if using. Pass the grated Parmigiano Reggiano at the table. Note: I like the Buitoni brand of fresh pasta sold in the refrigerator case at most supermarkets for this recipe. It cooks quickly and tastes great. (But don't worry if you can't find it; any pasta will work well.) Make-Ahead Instructions: The sauce can be made up to 3 days ahead of time. Let it cool to room temperature and then store in a covered container in the refrigerator. Reheat over medium-low heat on the stovetop before serving. Freezer-Friendly Instructions: The sauce can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until hot. Place the onions in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped but not puréed. Transfer the onions to a separate bowl, then add the carrots, celery, and garlic to the food processor. Pulse until finely chopped. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the finely chopped onions and vegetable mixture and cook, stirring frequently, until soft, 8 to 10 minutes. Lower the heat if the vegetables start to brown. Add the ground beef, pancetta, salt, and pepper and cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, 5 to 10 minutes. Add the wine and cook until it is almost evaporated, 1 to 2 minutes. Add the broth, crushed tomatoes and oregano. Bring to a gentle boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes. Add the milk to the sauce and stir to combine. Cover with the lid slightly ajar and simmer until the milk is absorbed and the meat is tender, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Remove the pan from the heat and cover to keep warm while you make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before straining, ladle out 1 cup of the pasta water into a bowl or measuring cup and set aside. Drain the pasta, then add to the sauce. Toss with tongs, adding the reserved pasta water little by little if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary. Divide the pasta into serving bowls and sprinkle with fresh herbs, if using. Pass the grated Parmigiano Reggiano at the table. Note: I like the Buitoni brand of fresh pasta sold in the refrigerator case at most supermarkets for this recipe. It cooks quickly and tastes great. (But don't worry if you can't find it; any pasta will work well.) Make-Ahead Instructions: The sauce can be made up to 3 days ahead of time. Let it cool to room temperature and then store in a covered container in the refrigerator. Reheat over medium-low heat on the stovetop before serving. Freezer-Friendly Instructions: The sauce can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until hot. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 717 Fat: 30 g Saturated fat: 10 g Carbohydrates: 71 g Sugar: 10 g Fiber: 5 g Protein: 36 g Sodium: 910 mg Cholesterol: 85 mg Per serving (6 servings) Calories: 717 Fat: 30 g Saturated fat: 10 g Carbohydrates: 71 g Sugar: 10 g Fiber: 5 g Protein: 36 g Sodium: 910 mg Cholesterol: 85 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFreezer-FriendlyMake-AheadMost PopularPizza, Pasta & VegetarianItalian Dinner Freezer-Friendly Make-Ahead Most Popular Pizza, Pasta & Vegetarian Italian