Classic Beef Bolognese
A rich, slow-simmered meat sauce that delivers deep, savory flavors perfect for coating your favorite pasta.
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 (120ml) dry red wine
- •1 can (28 oz / 800g) crushed tomatoes
- •1 teaspoon dried oregano
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot 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 pot, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
- 4
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.
- 6
Add the crushed tomatoes, oregano, salt, and pepper. 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.
- 8
Taste and adjust seasoning, then stir in the fresh parsley before serving over hot pasta.
💡 Chef tips
- For a deeper flavor, you can simmer the sauce for up to an hour; just add a splash of water if it gets too thick.
- This sauce freezes exceptionally well; store it in an airtight container for up to 3 months.
- If you prefer a richer texture without dairy, add a tablespoon of olive oil at the very end to emulsify the sauce.
✅ How it should turn out
The finished sauce should be thick, glossy, and deeply aromatic, with a robust savory beef flavor balanced by the sweetness of the cooked vegetables.