Description
This rich, slow-simmered Bolognese sauce is the ultimate comfort food. Made with a perfect blend of ground meats, aromatic vegetables, and herbs, this classic Italian sauce develops deep, complex flavors as it cooks low and slow. Perfect for coating your favorite pasta, this Bolognese recipe will become your go-to for special dinners and cozy weeknight meals alike.
Ingredients
- For the Slowly Simmered Bolognese Sauce:
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 ounces pancetta, roughly chopped
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- one 6-ounce can tomato paste
- 1 cup medium-bodied red wine, such as Chianti
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- 2 dried bay leaves
- optional: 1 parmesan rind
- one 28-ounce can crushed tomatoes
- up to 2 cups chicken broth or water
- kosher salt and ground black pepper, to season
- For Pasta Bolognese:
- 32 ounces pasta of choice, such as spaghetti, bucatini, or rigatoni
- ½ cup heavy cream
- ½ cup grated parmesan
- for serving, as desired: grated parmesan, finely chopped fresh basil or parsley, crushed red pepper flakes, etc.
Instructions
- In a food processor, pulse carrots, celery, onion, pancetta, and garlic until finely chopped but not pureed.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the vegetable mixture and cook, stirring occasionally, until softened and fragrant (about 8-10 minutes).
- Add ground beef and pork, breaking up with a wooden spoon. Cook until browned (about 10 minutes).
- Stir in tomato paste and cook for 2 minutes until it darkens slightly.
- Pour in red wine, scraping up any browned bits from the bottom. Simmer until wine is reduced by half (about 5 minutes).
- Add rosemary, thyme, bay leaves, and parmesan rind (if using). Stir in crushed tomatoes and 1 cup of broth or water.
- Bring to a simmer, then reduce heat to low. Partially cover and cook for 2-3 hours, stirring occasionally and adding more broth as needed to maintain a saucy consistency.
- Season with salt and pepper to taste. Remove herb sprigs and bay leaves before serving.
- For Pasta Bolognese: Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
- Stir heavy cream and parmesan into the Bolognese sauce. Toss with cooked pasta, adding reserved pasta water as needed to create a silky sauce that coats the pasta.
- Serve immediately with additional parmesan and fresh herbs if desired.
Notes
Tips: For best results, make the sauce a day ahead – the flavors improve overnight. Substitutions: Pancetta can be replaced with bacon or omitted for a less salty version. Use all beef if you can’t find ground pork. Storage: Refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of water or broth to loosen.
- Prep Time: 30
- Cook Time: 180
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: bolognese, pasta sauce, Italian recipe, comfort food