Classic Beef Bolognese
A rich, hearty, and deeply flavorful meat sauce that turns simple pasta into a comforting restaurant-quality meal.
Ingredients
- •1 lb (450g) lean ground beef
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •1 medium carrot, finely diced
- •1 stalk celery, finely diced
- •3 cloves garlic, minced
- •2 tablespoons tomato paste
- •1/2 cup dry red wine (optional, or beef broth)
- •28 oz (800g) crushed tomatoes
- •1 teaspoon dried oregano
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon red pepper flakes
- •1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 2
Add the onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and translucent.
- 3
Add the ground beef to the pan, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
- 4
Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens slightly.
- 5
Pour in the red wine (or broth) to deglaze the pan, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced.
- 6
Add the crushed tomatoes, oregano, salt, pepper, and red pepper flakes. Stir well to combine.
- 7
Reduce the heat to low, cover partially, and simmer for at least 20 minutes to allow the flavors to meld and the sauce to thicken.
- 8
Stir in the fresh parsley just before serving over your favorite pasta.
💡 Chef tips
- For a deeper flavor, let the sauce simmer for an additional 30 minutes on very low heat.
- This sauce freezes beautifully; store it in an airtight container for up to 3 months.
- If you prefer a silky texture, you can pulse the cooked vegetables in a food processor before adding them to the beef.
✅ How it should turn out
The finished sauce should be thick, glossy, and deeply aromatic, with a savory, umami-rich flavor profile that clings perfectly to pasta.