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A big bowl of homemade beef Bolognese is the coziest comfort ever. The rich, slow-cooked tomato sauce and melt-in-your-mouth beef wrap every pasta piece in goodness. It's the meal I always want to share when family comes over or the weather is chilly outside.
I whipped this up one snowy evening for a hungry crew, and let me tell you, it vanished in no time. Everyone wanted more, so now I keep the fixings in my pantry all winter because it's just that much of a hit.
Hearty Ingredients
- Fresh basil, parsley, and grated Parmesan: These go on as a final flourish. Pick really fresh herbs and real Parmesan if you can.
- Spaghetti or other pasta: Use what you like best—classic spaghetti or even your preferred gluten-free noodles.
- Olive oil: Kicks off the whole thing, adding body and taste. Go for extra virgin if possible.
- Whole milk: Gets stirred in at the end to make everything super creamy. Trust me, don’t leave it out.
- Beef broth: Really bulks up the texture. Low sodium is good if you want to watch the salt.
- Salt, black pepper, and red pepper flakes: Bring out the best in all the flavors. Adjust seasoning however you want.
- Dried oregano and basil: Your classic Italian aromas—make sure the herbs are fresh from the jar.
- Tomato paste: Brings an extra punch. You want it super thick and a really rich color.
- Crushed tomatoes: Your base for the sauce. Good canned ones make a big difference.
- Carrot and celery: These veggies soften the taste and add a bit of bite. Go for super crisp stalks and carrots with no cracks.
- Garlic: Brings a bold, savory kick. Use freshly chopped if you can swing it.
- Onion: Adds a background sweetness. The firmer and fresher, the better.
- Ground beef: Makes the sauce hearty and meaty. A little fat means greater flavor.
Simple Steps
- Serve and Garnish:
- Ladle that hot Bolognese over your cooked pasta. Top with lots of shaved Parmesan and a sprinkle of fresh basil or parsley. Dig in while it’s piping hot.
- Cook the Pasta:
- While your sauce does its thing, get a big pot of salted water boiling. Toss in the pasta and boil until just firm. Drain it, don’t rinse, and set aside.
- Finish with Milk:
- Pour in the whole milk and give the sauce another ten minutes of easy simmering. This makes everything super smooth and rich.
- Simmer the Sauce:
- Add in the beef broth, turn down the heat, and let everything bubble away gently for thirty minutes. Don’t cover it! Stir every so often so it doesn’t stick and so flavors can deepen.
- Add Tomatoes and Seasonings:
- In go the crushed tomatoes and tomato paste, plus oregano, basil, your salt and pepper, and a bit of red pepper if you want. Stir until evenly mixed.
- Brown the Beef:
- Turn up the heat a little, crumble in your ground beef, and break it up as it sizzles. Cook until the pink is gone and it gets some brown bits—drain out any extra grease.
- Add Garlic:
- Garlic goes in next—just a minute until it’s nice and fragrant, not golden.
- Cook the Vegetables:
- Start with olive oil, then in go onions, carrots, and celery. Stir for about eight minutes until everything softens and onions are a bit golden.
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The part I look forward to is swirling the milk into that thick tomato beef sauce. It’s just like being a kid at my Nonna’s table again—she always splashed in milk or cream for a super silky sauce. This dish takes me straight to those loud, joyful family dinners and I love it every time.
Storing Made Easy
Leftover Bolognese? Toss it in a container and leave in the fridge up to five days. It gets even tastier the next day. For long-term, freeze single meals for up to three months. Let it thaw overnight and reheat gently, adding a splash of water or broth to loosen it.
Easy Swaps
Try ground chicken, turkey, or plant-based crumbles instead of beef if you want something lighter. Lentils swap in for a veggie version, and plant milk works if you go dairy-free. Just make sure your milk is unsweetened and plain-tasting.
Serving Ideas
This sauce loves all kinds of pasta—try pappardelle or rigatoni too. For a lighter spin, pile it on zucchini noodles or roasted spaghetti squash. A crisp salad and some garlicky bread seal the deal for any crowd.
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Where It’s From
Folks in Bologna, Italy, call it ragu alla bolognese. They’ve been simmering it for hours and serving it with tagliatelle way before most people used spaghetti. Everyone puts their own spin on it, passing tricks down generations.
Frequently Asked Questions
- → Got any ways to pump up the sauce taste?
Let it hang out on the stove a bit longer to get it super deep, or toss in some red wine for a fun twist.
- → Which pasta should I toss with this beef Bolognese?
Spaghetti is a go-to but don't skip rigatoni, fettuccine, or really any sturdy pasta since they scoop up all that chunky sauce.
- → Is there a gluten free way to make it?
Just pick any gluten free pasta you like and you’re all set for a gluten free dinner.
- → How can I switch it for a lighter or no-meat version?
If you want it healthier, use ground turkey or chicken. For no meat, cooked lentils are awesome here instead of beef.
- → What toppings can I add to jazz this up?
Toss on some fresh basil or parsley, and give it a shower of grated Parmesan for an extra bump in taste.