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–+ servings
Mary Kelly

The Best Homemade Bolognese Recipe

Ah, Bolognese! Just the thought brings a smile to my face. The rich aroma of simmering meat, the tang of tomatoes—it’s like a warm embrace from my Italian grandmother, even if I’m just steeped in my modest kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons double-concentrated tomato paste – for a rich base flavor.
  • ¾ pound ground pork shoulder – tender and flavorful meat.
  • 2 tablespoons freshly chopped flat-leaf parsley – a fresh touch at the end.
  • ¾ pound lean ground beef – classic choice for heartiness.
  • 1 pound pappardelle pasta cooked al dente – the perfect vehicle for the sauce.
  • 1 cup whole milk at room temperature – for creaminess.
  • ½ teaspoon anchovy paste – trust me it adds depth.
  • 3 cloves fresh garlic finely minced – for an aromatic kick.
  • 1 ½ tablespoons unsalted European-style butter – because butter!
  • 1 stalk celery finely diced – for crunch and flavor.
  • 1 medium sweet yellow onion finely diced – the aromatic foundation.
  • 2 teaspoons dried Italian oregano – a herb that ties flavors together.
  • 1 teaspoon balsamic vinegar – brings a splash of sweetness.
  • 1 cup dry Italian red wine like Chianti – enhances the meat’s flavor.
  • ¼ teaspoon red pepper flakes crushed – a hint of heat.
  • 4 ounces pancetta finely chopped – for that smoky richness.
  • 1 15-ounce can fire-roasted crushed tomatoes – adds a lovely texture.
  • Kosher salt and freshly cracked black pepper to taste – seasoning essentials.
  • ⅛ teaspoon freshly grated nutmeg – to lift the flavors subtly.
  • 1 carrot peeled and finely chopped – a touch of sweetness.

Equipment

  • Skillet, Stovetop

Method
 

Step 1: Preparing Your Ingredients
  1. Before you even think about turning on the stove, take the time to chop your vegetables—onions, celery, carrot, and garlic—all should be finely diced. It makes the cooking process smoother and gives your sauce a consistent texture. Trust me; a bit of prep goes a long way.
Step 2: Searing the Meat
  1. In a large skillet over medium heat, melt your butter. Once it starts to bubble, toss in the pancetta. Sauté until it’s crispy, which infuses the butter with flavor. Next, add your ground beef and pork.
  2. Break it up, and let it brown. This step is crucial; even if you’re itching to rush the process, let it brown nicely. This caramelization develops the deep flavor you’re aiming for.
Step 3: Aromatics Time
  1. Once your meat is browned, add the diced onions, celery, and carrot. Season lightly with salt and pepper. Stir it all together, letting those vegetables soften for about 5 minutes. You’ll start to smell the goodness. Then, toss in your garlic and cook for another minute—you want it fragrant but not burnt.
Step 4: Incorporating the Rest
  1. Now, it’s time for the flavor boosters! Stir in the tomato paste and anchovy paste. Let them mingle with the meat and vegetables for about 2 minutes. They need time to unlock their potential. Next, pour in the red wine. This is where the magic happens. Allow it to simmer for about 5 to 6 minutes until it's reduced slightly.
Step 5: Adding Tomatoes and Seasoning
  1. Add in your fire-roasted crushed tomatoes, dried oregano, and red pepper flakes. The sauce gets richer with these additions. Stir it together and let it bubble gently. Now, it’s also time for the balsamic vinegar and a pinch of nutmeg. These ingredients will brighten up your sauce and add complexity.
Step 6: The Long Simmer
  1. Lower the heat and let your sauce simmer on the stovetop uncovered. Aim for 45 minutes to an hour, stirring occasionally. The longer it simmers, the better the flavors will meld. If it looks too thick, add a splash of water or stock.
Step 7: Cream It Up
  1. About 15 minutes before serving, stir in the whole milk. This step adds creaminess and balances the acidity of the tomatoes. It’s a game-changer, and you’ll notice a delightful transformation.
Step 8: Final Touches
  1. Once the sauce has simmered and thickened to your preference, give it a taste. Adjust the seasoning with more salt, pepper, or even a touch more balsamic vinegar if needed. When it’s exactly how you like it, stir in the fresh parsley right before serving.

Nutrition

Calories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gFiber: 3g

Notes

Here are some handy tips to keep in mind while making this Bolognese:
  • Use Quality Meat: The better the meat, the better your sauce.
  • Don’t Skip the Wine: It adds depth. If you don’t want to use wine, use a bit of extra broth.
  • Slow and Steady: The longer it simmers, the better it becomes!
  • Savor It Over Time: Bolognese tastes even better the next day due to the flavors melding together.
  • Mix It Up: Experiment with herbs. Fresh basil or thyme can add unique flavors.

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