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Luscious Italian Meat Sauce

Category: Dinner Solutions You'll Love

Hearty Italian Bolognese made with pancetta, ground beef, veggies, milk, and wine. Slow-cooked to perfection. Time-intensive but so satisfying.
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By Sophie Parker Sophie Parker
Updated on Sat, 08 Mar 2025 15:27:39 GMT
Pasta served with savory Bolognese sauce Save
Pasta served with savory Bolognese sauce | tastybysophie.com

There's something magical about a properly made Bolognese sauce simmering on the stove. The rich aroma of meat, wine, and herbs fills the kitchen as this classic Italian sauce slowly transforms into something extraordinary. Every time I make this recipe, it brings back memories of learning these time-honored techniques in my grandmother's kitchen.

Key Ingredients

  • 80/20 ground beef for optimal flavor and texture
  • Imported pancetta adds authentic Italian depth
  • Mirepoix of fresh diced vegetables
  • Quality dry red wine
  • Aged Parmigiano-Reggiano cheese
  • Fresh or premium dried pasta
Classic Pasta Bolognese Save
Classic Pasta Bolognese | tastybysophie.com

Essential Techniques

Building Flavors:
Slowly sweat the mirepoix until vegetables are completely tender and aromatic.
Meat Preparation:
Brown meat thoroughly in batches to develop fond and deep flavor.
Wine Reduction:
Let wine reduce fully to concentrate flavors and alcohol.
Proper Simmering:
Maintain gentle bubbles for hours until sauce reaches ideal consistency.

Important Tips

The key to exceptional Bolognese lies in the details - using quality ingredients, maintaining proper heat, and most importantly, giving the sauce time to develop. Each step builds another layer of flavor.

Choosing Your Pasta

Wide pasta shapes like pappardelle or tagliatelle are traditional choices for Bolognese, their broad surfaces ideal for capturing the rich sauce. Fresh pasta offers a tender bite, while quality dried pasta provides excellent texture.

Perfecting the Simmer

The transformation happens gradually as the sauce reduces and thickens. Look for the right consistency - it should coat a spoon but still be loose enough to envelope the pasta properly.

Recipe Adaptations

This classic recipe welcomes subtle variations. Try adding different herbs, adjusting the wine quantity, or incorporating more vegetables. Each adjustment creates a new version while maintaining the essence of traditional Bolognese.

Classic Pasta Bolognese Recipe Save
Classic Pasta Bolognese Recipe | tastybysophie.com

Final Guidance

Pay attention to visual and aromatic cues while cooking.

Allow the sauce to reduce naturally without rushing.

Practice patience throughout the cooking process.

A well-made Bolognese sauce represents the pinnacle of Italian comfort food. When prepared with care and attention to detail, it creates a memorable meal that brings people together around the table time after time.

Recipe FAQs

→ Can this sauce be prepared in advance?
Absolutely! Keep it in the fridge for up to 3 days, or freeze it for up to 3 months.
→ What kind of pasta works best?
Fresh pasta is a top pick, but any type will go great. Don't miss Buitoni's fresh pasta in the refrigerated aisle!
→ Why does this recipe include milk?
Milk makes the sauce creamy and tenderizes the meat, giving it that real Bolognese texture.
→ Can I use something other than beef?
Traditionally, it's beef and pancetta, but a blend of pork and beef or just beef works too!
→ How can I tell it's done?
Once the sauce is thick and the meat is fork-tender after around 2 hours of simmering, it’s ready.

Pasta with Rich Bolognese

A delicious, slow-cooked Italian meat sauce with pancetta, beef, and veggies, simmered in milk and wine for unbeatable taste.

Prep Time
25 min
Cook Time
125 min
Total Time
150 min
By Sophie Parker: Sophie Parker

Category: Main Dishes

Skill Level: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 servings)

Dietary Preferences: ~

Ingredients

→ Base Vegetables

01 3 garlic cloves, coarsely chopped
02 2 carrots, peeled and sliced into chunks about 1 inch thick
03 2 celery sticks, chopped into pieces that are 1 inch long
04 2 medium-sized yellow onions, peeled and cut into 1-inch pieces

→ Meat and Fats

05 1⅓ pounds of ground beef (85% lean)
06 4 ounces of pancetta, diced into small pieces
07 2 tablespoons of high-quality olive oil

→ Liquids and Seasonings

08 ½ teaspoon dried oregano
09 1 teaspoon salt (you’ll need extra for cooking your pasta)
10 2 cups of beef stock
11 1 (14-ounce) can of crushed tomatoes
12 ½ teaspoon of freshly cracked black pepper
13 1 cup of whole milk
14 ½ cup of dry red wine

→ For Serving

15 1 pound of your favorite pasta
16 Freshly chopped parsley or basil leaves (optional)
17 Grated Parmigiano-Reggiano cheese (optional)

Steps

Step 01

Use a food processor to chop the onions until they’re almost puréed but still have texture. Scoop them into a bowl. Then process the carrots, celery, and garlic together until finely chopped.

Step 02

In a large pot, warm up olive oil on medium-high heat. Toss in the veggies you prepped and cook, stirring every so often, for about 8–10 minutes until they’re soft. If they start to brown too quickly, lower the heat.

Step 03

Add ground beef, pancetta, salt, and pepper to the pot. Break up the beef and mix everything together. Let it cook over medium-high heat until the beef isn't pink anymore, about 5–10 minutes.

Step 04

Pour in the wine and cook until most of it evaporates, which should take about 1–2 minutes.

Step 05

Stir in the beef broth, canned tomatoes, and oregano. Let it come to a gentle boil, then lower the heat to a steady simmer. Keep the pot partially covered and let it gently bubble for around 90 minutes.

Step 06

Mix in the milk and let the sauce continue to simmer, partially covered, until it thickens and the meat becomes tender—about 35 more minutes. If any excess fat rises, skim it off.

Step 07

Boil your pasta in water with some salt, and make sure to save about 1 cup of the pasta water. Combine the drained pasta with the sauce, adding in the reserved water if it needs to loosen up. Serve with lots of grated cheese and fresh herbs if you like.

Notes

  1. You can refrigerate this sauce for up to 3 days.
  2. Stick it in the freezer and it’ll be good for 3 months.
  3. Fresh pasta, like the Buitoni kind, works wonderfully here.
  4. This meal goes great with a Caesar salad.

Required Tools

  • Food processor
  • A sturdy pot or a Dutch oven
  • A big pot for boiling your pasta
  • Wooden spoon for stirring

Allergy Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Uses dairy (milk and cheese)
  • Pasta contains gluten

Nutritional Facts (per serving)

These details are provided for informational purposes and aren't a substitute for medical advice.
  • Calories: 717
  • Fats: 30 g
  • Carbohydrates: 71 g
  • Proteins: 36 g