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This rich and hearty bolognese has been a comforting go-to for family dinners, turning simple ingredients into a sauce packed with deep, savory layers. It simmers gently for hours to transform ground beef and vegetables into something truly special.
I first made this on a chilly weekend and found that the long cooking time rewarded me with a sauce my whole family couldn’t get enough of. Now it’s a favorite whenever we want a classic Italian meal that feels like a warm hug.
Ingredients
- Olive oil: adds rich, fruity notes and helps soften vegetables gently
- Sweet yellow onion: supplies subtle sweetness and depth choose firm onions without blemishes
- Carrots: bring natural sweetness and body to the sauce pick firm, vibrant carrots
- Celery: contributes earthiness and balances the flavors look for crisp stalks
- Minced garlic: adds aromatic pungency fresh is best for strong flavor
- Lean ground beef: is the bolognese’s hearty core opt for fresh or high-quality meat
- Salt: enhances all the flavors naturally
- Black pepper: adds mild heat and complexity freshly ground is ideal
- Tomato paste: concentrates tomato flavor and adds thickness
- Dry white wine such as Pinot Grigio: deglazes and adds subtle acidity
- Crushed tomatoes: form the base of the sauce choose good-quality canned for freshness
- Whole milk: softens acidity and enriches the texture
- Dry bay leaf: imparts a subtle herbal undertone that complements each ingredient
- Grated parmesan cheese: is a classic garnish that adds salty umami
- Chopped fresh parsley: brightens the finished dish with freshness
Instructions
- Sauté the Vegetables:
- Add olive oil to a large stock pot over medium-high heat. Once hot, add the diced yellow onion, carrots, celery, and minced garlic. Cook for 3 to 4 minutes until the vegetables soften and the onions turn translucent. This gentle cooking develops the flavor base.
- Brown the Ground Beef:
- Add lean ground beef, salt, and black pepper to the softened vegetables. Continue cooking for 5 to 6 minutes, breaking up the beef with a spoon to ensure even browning. Cook until no pink remains. This step builds richness and texture.
- Incorporate Tomato Paste and Wine:
- Stir in the tomato paste and pour in the dry white wine. Cook for 1 to 2 minutes to cook off the alcohol and allow the tomato paste to fully blend with the meat and vegetables. This deepens the sauce’s flavor.
- Add Tomatoes, Milk, and Bay Leaf:
- Pour in the crushed tomatoes and whole milk, then add the dry bay leaf. Stir to combine thoroughly. The milk balances the acidity of the tomatoes and creates a silky texture.
- Simmer Gently:
- Bring the sauce to a boil, then reduce the heat to low. Let it simmer uncovered for 2 to 3 hours, stirring often to prevent sticking or burning. This slow reduction thickens the sauce and concentrates flavors, resulting in a rich, luscious texture.
- Finish and Serve:
- When the sauce has reduced by about half and thickened, remove from heat. Take out the bay leaf and discard it. Serve the bolognese hot with your favorite pasta, topped with grated parmesan and fresh parsley.
One of my favorite things about this recipe is how the milk softens the acidity, creating a velvety texture that feels indulgent without heaviness. My kids love helping to stir while it simmers which turns cooking into a family event full of chatter and anticipation.
Storage Tips
Cool the bolognese completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Ingredient Substitutions
Ground turkey or pork can replace beef for a different flavor profile and lighter texture Use whole canned tomatoes if crushed are unavailable, just break them down when adding If white wine is not desirable, replace with beef broth or a splash of vinegar to maintain acidity
Serving Suggestions
Serve with traditional tagliatelle or pappardelle pasta for a classic touch Try over creamy polenta or buttered mashed potatoes for a comforting twist Top with freshly grated parmesan and chopped parsley to brighten the richness
This bolognese brings warmth and comfort with every bite; perfect for those who appreciate slow-cooked depth in a classic dish.
FAQs about Recipes
- → What vegetables are used in this bolognese?
Sweet yellow onions, diced carrots, celery, and minced garlic provide a flavorful base for this sauce.
- → Why is milk added to the sauce?
Milk softens the acidity of the tomatoes and enriches the texture to create a balanced, creamy sauce.
- → What is the purpose of simmering the sauce for hours?
Slow simmering reduces the sauce, intensifies flavors, and tenderizes the ingredients for a rich consistency.
- → Can dry white wine be substituted?
Yes, a dry white wine like Pinot Grigio adds brightness, but you may substitute with broth for a non-alcoholic option.
- → How should this sauce be served?
It pairs wonderfully with pasta, polenta, or even as a base for lasagna, garnished with grated parmesan and fresh parsley.
- → Is it necessary to remove the bay leaf before serving?
Yes, removing the bay leaf after cooking prevents any tough or bitter texture in the final dish.