Thereโs something deeply comforting about a pot of rich, simmering Bolognese Sauce cooking on the stovetop. It says, welcome home, dinnerโs almost ready, I hope your hungry, itโs going to be good. For months Iโve tested and taste-tested to land on this perfect recipeโmy go-to Beef Bolognese that has deep flavor and just the right amount of richness. Spoon it over cooked spaghetti for a huge food hug!!
Here at Momโs Dinner, weโre all about helping you feel like a success in your kitchen without needing culinary school under your belt. This Beef Bolognese is a great example: itโs not complicated and the flavor payoff is big. Itโs the sauce that makes everyone think youโve been cooking all dayโor that you have a secret Nonna that cooks for you.
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Why This One Is SO Good
We kept this Bolognese recipe super classic so it tastes like Nonna has been cooking in your kitchen all day. It starts with a soffritto, which is a mixture of finely diced carrots, celery and onion. Then of course we add in garlic and herbs. A little milk and white wine to the beef before adding tomato paste and crushed tomatoes. Let it all simmer together while the flavors develop.
The bonus of this recipe is that it can be made a day or two ahead... it just gets more flavorful in the fridge. Then reheat when it’s time for dinner. I like to make it on a weekend when I have a little extra time and then pop it out for an unexpected Tuesday night dinner treat!
It also freezes really well. I have a batch of it in my freezer right now. It will keep for up to 6 months in the freezer. Let it thaw in the fridge overnight and voila- dinner is ready already.
Traditional Bolognese Ingredients
Like I said, we kept this recipe super traditional, it starts with a soffritto, white wine, milk, and crushed tomatoes.
Ground Beef – Choose an 85/15 ground beef that will have enough fat to be flavorful and juicy, but not so much fat that your Bolognese is greasy.
Soffritto – This is a traditional starter for Bolognese Sauce. It is a mixture of finely diced carrots, celery and onion.
Garlic – The recipe calls for 4 garlic cloves, but if you want to add more, do it! My tip with garlic is to add it after the soffritto has softened, that will give you a little stronger garlic flavor.
Herbs – A combo of dried basil and oregano, onion powder, kosher salt and black pepper is all you need. If you like a little spice, pop in a pinch or two of red pepper flakes.
Sugar – A little sugar balances all the acidity of the tomato content. If you like your sauce a little tangier you can dial the sugar back a smidge and add it to taste.
Milk – Traditionally milk was used in Bolognese to tenderize the beef. It isn’t necessarily needed anymore, but we kept it in to stay true to tradition. The recipe calls for a 5 oz can of evaporated milk (make sure you get evaporated milk and NOT condensed milk).
White Wine – This is also a traditional ingredient in Bolognese sauce. You could also opt for a red wine if you like, but white wine is classic. It imparts amazing flavor into the sauce. I like to use a chardonnay or pinot grigio.
Mom’s Tip (Wine)
If you use white wine a lot in cooking, but don’t drink it often, buy an aseptic container of chardonnay, like the brand Bota Box. Use a little out of the carton, seal it back up and pop it in the freezer. You can cook with that wine for up to 6 months!
Tomato Paste – This enhances the tomato flavor of the sauce.
Crushed Tomatoes – The main ingredient that makes this a tomato based sauce, so use a brand that is high quality. Some brands we like are San Merican, Muir Glen, Cento, Mutti, and Bianco DiNapoli.
How To Make Beef Bolognese
This is a quick overview of how to make Beef Bolognese Sauce, for more detailed instructions and ingredient amounts, pop down to the recipe card.
Step 1
Sautรฉ the carrot, onion and celery together in the olive oil.
Add the garlic and cook for 1 minute.
Step 2
Add the ground beef and crumble/brown until it is cooked through. Drain any excess grease.
Step 3
Measure in the wine and evaporated milk, let simmer for 5 minutes.
Step 4
Add remaining ingredients and let the sauce simmer over low heat for 45 minutes. Stirring occasionally
Step 5
Remove and discard the bay leaves. Taste for additional seasoning. Toss with cooked pasta.
Storing & Freezing
Store any leftover Bolognese Sauce in the fridge, in an air tight container for up to 5 days.
The sauce also freezes really well! Let it cool completely and transfer it to a freezer safe container. Pop in the freezer and keep for up to 6 months. Defrost in the fridge overnight and then heat on the stove top to serve.
Serving Menu
This Beef Bolognese is perfect spooned or stirred into cooked pasta, serve it up with a huge Caesar Salad and some Garlic Bread on the side. If you want to go the extra mile you can add some green beans.
If you are serving this for a Sunday Family Dinner then add a Chocolate Sheet Cake and ice cream for dessert.
Recipe Tips
- This makes a Lot! It could be easily halved
- Use a high quality canned tomato since it is one of the main flavors.
- Opt for an 85/15 ground beef that has enough fat to be flavorful, but not so much fat that your Bolognese turns out greasy.
- Taste the Beef Bolognese before serving; if your family likes it sweeter, add a little sugar. If you like it tangier, add a dash of vinegar.
More Pasta Sauce Recipes
Classic Bolognese Recipe
Ingredients
- 3 tablespoon olive oil
- 1 large yellow onion - very finely diced
- ยฝ cup carrots - very finely diced
- ยฝ cup celery - very finely diced
- 4 cloves garlic - minced
- 1 lb. ground beef - I recommend 85/15
- 5 oz evaporated milk - 1 can
- ยฝ cup dry white wine
- 2 – 28 oz crushed tomatoes - 2 cans in heavy puree
- 6 oz tomato paste - 1 can
- 2 bay leaves
- 2 teaspoon dried oregano leaves
- 2 teaspoon dried basil
- 1 ยฝ teaspoon onion powder
- 2 ยฝ teaspoon kosher salt
- ยฝ teaspoon pepper
- 2 ยฝ tablespoon sugar
- 2 teaspoon white vinegar
Serving
- 16 oz spaghetti - or favorite pasta
Instructions
- In a heavy Dutch oven or large pot, heat 3 tablespoon olive oil over medium heat. Add the diced onion, celery and carrots, sautรฉ until softened. Add the garlic and sautรฉ another minute.3 tablespoon olive oil, 1 large yellow onion, ยฝ cup carrots, ยฝ cup celery, 4 cloves garlic
- Add the ground beef and crumble, brown. Drain some of the excess grease.1 lb. ground beef
- Add in the milk and wine and let it simmer for about 5 minutes over medium low heat.ยฝ cup dry white wine, 5 oz evaporated milk
- Add in the crushed tomatoes, tomato paste, whisk to break up the tomato paste. Add the bay leaves, oregano, Italian seasoning, onion powder, salt, pepper, sugar and vinegar. Turn the heat down to low, cover and let lightly simmer for 45 minutes, stirring occasionally.2 – 28 oz crushed tomatoes, 6 oz tomato paste, 2 bay leaves, 2 teaspoon dried oregano leaves, 2 teaspoon dried basil, 1 ยฝ teaspoon onion powder, 2 ยฝ teaspoon kosher salt, ยฝ teaspoon pepper, 2 ยฝ tablespoon sugar, 2 teaspoon white vinegar
- While the sauce is simmering, prepare the pasta according to the package instructions for al dente (approx. 12 minutes).16 oz spaghetti
- Drain the pasta and add to the sauce.
- Serve immediately with grated Parmesan or Romano cheese and/or a large dollop of ricotta cheese.
Storing & Freezing
- Keep leftover Spaghetti Bolognese in the fridge in an airtight container for up to 4 days.
- To freeze the sauce let it cool completely. Then pop in a freezer safe container or baggie. Keep frozen for up to 6 months. To use thaw in the fridge overnight then reheat on the stove top over low heat and toss with cooked spaghetti.
Recipe Tips and Notes:
-
- This makes A Lot! It could be easily halved
-
- Use a high quality canned tomato since it is one of the main flavors.
-
- Opt for an 85/15 ground beef that has enough fat to be flavorful, but not so much fat that your Bolognese turns out greasy.
-
- Taste the Beef Bolognese before serving; if your family likes it sweeter, add a little sugar. If you like it tangier, add a dash of vinegar.
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