This easy bolognese sauce is rich, thick, and perfectly creamy. It's a comforting meat sauce to serve a crowd on chilly evenings or anytime. This classic Italian ragù alla bolognese differs from other meat sauces because it includes sweet ingredients like carrots and a cup of milk for luxurious creamy bites. A generous sprinkle of freshly grated Parmesan at the end ties everything together for the perfect pasta dinner.
red wine, white wine, or beef brothchoose one1 cup
canned whole peeled tomatoes28 oz
tomato paste6 oz
bay leaf
1–2
whole milk1 cup
saltto taste (plus at least 1 tbsp for pasta water)2 tsp
black pepper1 tsp
chili powder (optional)½ tsp
Parmesan cheesefreshly grated, for garnish~½ cupest.
parsley (optional)for garnish~3 tbspest.
pappardelle or tagliatelle pasta1 lb
Steps
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1
Prepare the ingredients: chop carrots, celery, and onion into uniform small pieces. Optionally, use pre-chopped mirepoix from the store to save time. Mince 6 garlic cloves using a press or knife.
2
Add 2 tablespoons of olive oil to a large pot and heat over medium-high heat until the oil shimmers.
3
Add the chopped onions, celery, and carrots. Cook over medium-high heat, stirring occasionally, for about 7 minutes until the vegetables begin to soften.
4
Add the minced garlic and cook for about 1 minute, stirring constantly to prevent burning. If the pot is very hot, remove it from heat momentarily to allow residual heat to cook the garlic without scorching.
5
Add 1.5 pounds of ground beef to the pot. Break it up and stir, cooking over medium-high heat for about 5 minutes until nicely browned. Ground turkey or pork work as substitutes, or use mushrooms and tofu for a vegetarian version.
6
Add 1 cup of red wine, white wine, or beef broth (your choice; red wine is more traditional). Scrape the bottom of the pot to deglaze it and incorporate the browned bits. Let the liquid simmer briefly to cook off the alcohol.
7
Add a 28-ounce can of whole peeled tomatoes, crushing them as you add them or breaking them up with a wooden spoon. Stir in a 6-ounce can of tomato paste until well combined. Add 1 to 2 bay leaves for flavor.
8
Reduce heat to low and partially cover the pot, allowing some liquid to evaporate. Simmer for 2 hours, stirring occasionally, until the flavors meld and the sauce thickens.
9
After 2 hours, uncover the pot and simmer uncovered for an additional hour or until the sauce reaches your desired thickness. The timing depends on your cooktop and other variables, so adjust as needed.
10
Remove the bay leaf. Meanwhile, bring a large pot of salted water to a boil, adding at least 1 tablespoon of salt so the pasta has flavor.
11
Add 1 pound of pappardelle or tagliatelle to the boiling water and cook according to package directions until al dente. Any pasta shape will work.
12
Stir 1 cup of whole milk into the meat sauce (or use half-and-half or heavy cream for extra richness). Mix thoroughly to combine, then warm gently over low heat without boiling.
13
Taste the sauce. Season with 2 teaspoons of salt, 1 teaspoon of black pepper, and optionally 0.5 teaspoon of chili powder. Adjust seasonings to taste and stir in any other spices you prefer, such as oregano.
14
Drain the cooked pasta. Pour the sauce over the pasta and toss gently to coat evenly, being careful not to break the noodles.
15
Divide into bowls and garnish with freshly grated Parmesan cheese and parsley if desired. Serve immediately.
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