Classic Beef Bolognese
A rich, deeply savory, and comforting meat sauce made with ground beef, aromatic vegetables, and tomatoes, perfect for coating your favorite pasta.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and finely diced
- •2 stalks celery, finely diced
- •2 cloves garlic, minced
- •1 pound ground beef (85/15)
- •1/2 cup dry red wine
- •1 can crushed tomatoes (28 ounces)
- •2 tablespoons tomato paste
- •1/2 cup low-sodium beef broth
- •1 teaspoon dried oregano
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 pound spaghetti or tagliatelle, for serving
- •Chopped fresh parsley, for garnish
Instructions
- 1
Heat the extra-virgin olive oil in a large saucepan or Dutch oven over medium heat.
- 2
Add the diced onion, carrots, and celery, and sauté for about 8 minutes until softened and translucent.
- 3
Stir in the minced garlic and cook for 1 more minute until fragrant.
- 4
Add the ground beef to the pan, breaking it apart with a wooden spoon, and cook until browned on all sides.
- 5
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan, and let it simmer until mostly evaporated.
- 6
Stir in the tomato paste, crushed tomatoes, beef broth, dried oregano, kosher salt, and black pepper.
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for 20 minutes, stirring occasionally.
- 8
While the sauce simmers, cook the pasta in a large pot of boiling salted water according to package instructions until al dente, then drain.
- 9
Toss the cooked pasta directly into the sauce or serve the rich meat sauce generously spooned over the top of the pasta, garnished with fresh parsley.
💡 Chef tips
- You can substitute beef broth with chicken broth or water if needed, though beef broth adds a deeper flavor.
- This sauce tastes even better the next day, making it an excellent option for make-ahead meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished dish features tender pasta enveloped in a thick, hearty, and aromatic meat sauce with a rich tomato flavor and savory depth.