When it’s cold and snowing on the weekend I generally don’t want to leave the house. I would much rather stay in and relax while cooking, usually something that takes a while, like this bolognese. It’s one of our favorite dishes, so I have managed to quicken up the cooking process a bit when we want it mid-week, since I’m not spending 3+ hours cooking dinner on a Tuesday. It’s the same recipe, I just put everything into a pressure cooker and rather than simmering on the stove for 3 hours, I pressure cook it for 40 minutes. So, you can do whichever method you like, depending on how much time you want to spend cooking.
This sauce is all about the meat. It’s a ragù, slow cooked, not overtly tomato-y or acidic and it’s totally delicious. I don’t always follow the same exact recipe, I use what aromatics I have and whatever I’m in the mood for. The only imperative rules you must follow are to use the best quality meat you can get, and don’t rush it. The magic happens in the slow cooking time that breaks down the meat and turns it into something completely different than just browned beef in tomato sauce.
And this all goes without saying, that the other half to this dish is the pasta. The sauce would be nothing without the pasta, so get the best quality you can, make sure to salt the water you’re cooking it in, and don’t overcook it.
I would also like to mention I tend to switch up whether I add wine to the sauce or not. Sometimes, like this time, I didn’t use any. I prefer to use white wine when I do add it, less tannins and the acidity of white wine goes well with the beef since it’s bound to have some fat, rich flavor, blah blah blah… Red works well too. If you want to add it in, go ahead, if not, no worries. Use red or white, whatever. It’s just there to enhance the dish, it’s all about the meat anyway.
The magic happens in the slow cooking time that breaks down the meat and turns it into something completely different than just browned beef in tomato sauce.
Classic Bolognese Sauce Recipe: Slow-Cooked Comfort at Its Best
Discover how to make classic Bolognese sauce with this step-by-step recipe. Packed with rich flavor, this Italian ragù is perfect for pasta or lasagna. Includes FAQs, storage tips, and variations.
In This Post:
Why You’ll Love This Easy Pasta Bolognese Recipe
When it comes to Italian comfort food, few dishes rival a rich, hearty Bolognese sauce. Known in Italy as ragù alla Bolognese, this slow-cooked meat sauce originates from Bologna and has become a worldwide favorite.
Here’s why this recipe deserves a spot in your regular rotation:
- Rich, Layered Flavor: This recipe combines high-quality meat, fresh aromatics, and a slow-simmering technique to build incredible depth.
- Flexible Cooking Options: Traditional stovetop method or a pressure cooker shortcut—your choice!
- Perfect for Lots of Dishes: Toss it with pasta, layer it in your lasagna, or spoon it over creamy polenta.
- Make-Ahead Friendly: This sauce gets even better after a day in the fridge and freezes perfectly
- Whether you’re cooking for a cozy weeknight dinner or a crowd-pleasing gathering, this Bolognese delivers on all fronts.
Ingredients for the Perfect Pasta Bolognese
- Ground Beef – The classic meat for Bolognese. You want a high quality ground beef with some fat in it, I would avoid anything that is very lean. The fat is essential for flavor here.
- Aromatics (Onion, Carrot, Celery) – This trio forms the soffritto, the aromatic base that adds subtle sweetness and complexity.
- Garlic – Another aromatic. Add it in after the onion, carrot and celery have cooked so it doesn’t burn.
- Tomato Paste – A concentrated burst of tomato flavor that enhances the sauce without overwhelming the meat.
- Wine (Optional) – Adds acidity and complexity. Both red and white wines work. You want something that is dry and you would drink on it’s own.
- Fresh Herbs – Bay leaves, thyme, and parsley lend an earthy aroma that ties the dish together.
- High-Quality Pasta – For this recipe I am using bucatini, but you could use spaghetti, rigatoni, gnocchi, tagliatelle, pappardelle, the list goes on. Use whatever high quality pasta you like.
To Serve:
- Parmigiano-Reggiano – Grated
- Fresh parsley – Finely chopped, totally optional, but I like it.
Step-by-Step Instructions for Bolognese Sauce
- Prep Your Ingredients – Finely dice onion, carrot, and celery. I like to do this is the food processor, it’s quick and the super small chop on the vegetables lets them melt into the sauce once it’s fully cooked.
- Brown the Meat – In a large, heavy-bottomed pot, cook the ground beef over medium heat until browned. Break up the meat into small pieces as it cooks.
- Add in the Aromatics – Add the diced onion, carrot, and celery to the pot. Sauté until softened and super fragrant. Stir the garlic and tomato paste until it darkens slightly.
- Simmer the Sauce – Pour in wine (if using) and water. Stir thoroughly and scrape off any bits from the bottom of the pan. Add in bay leaves and thyme. Reduce the heat to low and let the sauce simmer uncovered for 2-3 hours, stirring occasionally. Alternatively, use a pressure cooker and cook for 40 minutes, letting it naturally release pressure. If the pressure cooker sauce is too thin, let it simmer uncovered until reduced and thick.
- Cook the Pasta – Prepare your pasta according to package instructions. Always salt the water generously and cook until just al dente. I used bucatini here, but use whatever you like, spaghetti and rigatoni are some other favorites.
- Toss and Serve – Toss the cooked pasta with the sauce, a little pasta water, and garnish with freshly chopped parsley. Serve immediately.
Pro Tips for Success
Choose Quality Meat
Opt for freshly ground meat from a butcher for the best flavor and texture. And feel free to switch up the meat, swap in half the amount with pork, or get a course grind on the meat for meatier texture to the final sauce.
Slow Cooking is Key
The low-and-slow method breaks down the meat and melds the flavors beautifully. This is a super easy sauce to make, it just takes time. Your patience will be rewarded.
Make sure to Deglaze
Scrape up any browned bits from the pot with wine or water. You want to make sure to get all that extra flavor in the sauce you worked so hard to make.
FAQs: Your Bolognese Questions Answered
Can I make Bolognese without wine?
Yes! Substitute the wine with water. You can also swap in beef or chicken stock for a non-alcoholic version as well.
What’s the best pasta for Bolognese sauce?
Tagliatelle is a pretty traditional choice, but pappardelle, fettuccine, or even gnocchi work wonderfully. I also love using classic spaghetti or rigatoni.
Can you freeze Bolognese sauce?
Absolutely! Allow the sauce to cool completely before transferring it to airtight containers. It freezes well for up to 3 months.
What’s the difference between Bolognese and marinara?
Bolognese is a meat-based ragù with minimal tomato, while marinara is a tomato-based sauce with no meat.
Where is Bolognese sauce from?
Bolognese originates from Bologna, Italy, and is traditionally served with tagliatelle or as a lasagna filling.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
- Freezer: Freeze sauce in portion-sized containers for easy meal prep. Thaw in the fridge overnight before reheating.
Serving Suggestions and Recipe Variations
The Classic Pairing for Bolognese Sauce
Serve over egg-based pasta like fresh homemade tagliatelle or pappardelle, topped with freshly grated Parmigiano-Reggiano.
Creative Uses
Spoon over creamy polenta, layer in lasagna, or use as a topping for baked potatoes.
Pizza Sauce
Use it as a base for your next pizza, top with fresh mozzarella and finish off with grated Parmigiano-Reggiano as soon as it comes out of the oven.
Add some Spice
Add a pinch of red pepper flakes or a spoonful of Calabrian chili paste for some heat.
Join the Conversation
Did you try this Bolognese sauce recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Bolognese Sauce
Equipment
- Pressure Cooker optional
Ingredients
For The Bolognese Sauce
- 1 lb ground beef
- 1 onion finely chopped
- 2 small carrots finely chopped
- 2 stalks celery finely chopped
- 3 sprigs thyme or more if you like it. i like it.
- 6 oz tomato paste
- 2 cloves garlic chopped
- 3 bay leaves
- salt
- black pepper
To Serve
- 1 lb pasta whatever you like, I used bucatini
- parmigiano-reggiano grated
- parsley finely chopped
Instructions
- Add your meat to a hot pan, season with salt and cook till everything is nicely browned. Like, actually browned, not just un-pink. BROWN!
- Strain off any excess fat from the pan. This will depend on the fat content in your meat to start and you can really leave as much as you want, but the meat will let off more fat as it cooks, so you’ve been warned.
- Next, using a food processor, finely chop your carrots, celery and onion. Add them to the pan and cook them along with the meat until the veg is slightly browned as well. And, be sure to season with some salt again too.
- Once the veg is browned you can go ahead and add in the tomato paste. And like before, cook till it’s browned. It will go from a deep red color, to a burnt rust color, that’s when you know you are good to move on. And, just make sure to constantly stir the tomato paste, it’s got a high sugar content and you don’t want it to burn. Browning yes, blackening no.
- If you’re using wine, add it in here. Scrape, stir and reduce by about half. Otherwise next step…
- Cover everything with water, by about an inch and add in your aromatics. Here I used garlic, thyme and bay leaves. Rosemary is also nice, I just didn’t have any. Stir it all together and make sure to scrape off any bits stuck to the bottom of the pan at this point. And I would suggest tasting for seasoning again here.
- Next you just need to let it stew. Either cook it on low heat for about 3 hours on the stove or 40 minutes in a pressure cooker and let it naturally release pressure. Once you’ve finished with this long portion of the cooking, test for seasoning again, and reduce the sauce if needed.
- Then, just cook up your pasta of choice. I usually use spaghetti, but opted for some bucatini this time. Combine the pasta, sauce and a generous handful of grated parmesan together so everything is good, and evenly coated. Top with parsley if you want, more cheese and eat up!
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
7 thoughts on Bolognese Sauce
Can’t wait to have a go at this. Makes me want to have a large bowl tonite for dinner.
This looks so good! It is one of my favorite dishes you have made for us when we’ve been over for dinner. If we have a snow day this week, I’m going to try it! Mmmmm!!!! The pictures look amazing!
Purchased all the ingredients today and will give it a go. So excited, as I have never cooked Bolognese and have always wanted to.
I’ll let you know. Thanks for the images to really see if I am progressing correctly with the browning. Bon Appetite!
Delectable! So beyond flavorful. Meat marries life at its finest!!
Obviously, the first time trying the Bolognese recipe was a success as I have made it three times since. It is my families favorite!
I’m gonna try this tonight! Can’t wait, love the pressure cooker idea.
Yesss!! Lemme know how it goes!
Also, I love my pressure cooker! Total time saver, highly recommend. Beans, stews, bolognese, all doable in an hour or two with that thing.