This Pasta Bolognese is a classic Italian dish that’s hearty and full of flavor! With a rich meat sauce made from ground beef, tomatoes, and herbs, it’s perfect for family dinners.
As you twirl the pasta on your fork, you’ll find it’s so comforting that it’ll make you want to skip straight to the dessert—if there’s any left! 😄 I love to sprinkle some cheese on top for an extra yummy touch!
Key Ingredients & Substitutions
Pasta: I love using tagliatelle for its great texture, but fettuccine works too. If you want a gluten-free option, consider chickpea or lentil pasta. They hold up well with the sauce!
Ground Beef: The traditional choice is beef, but you can mix in some pork for extra flavor. If you’re looking for a lighter option, ground turkey or chicken can substitute nicely.
Red Wine: While a dry red wine enhances the sauce depth, you can replace it with beef broth for a non-alcoholic version. Just remember, wine adds complexity that broth won’t replicate perfectly!
Milk: Whole milk makes the sauce creamy. Feel free to use almond or oat milk for a dairy-free version—just watch the flavor balance!
Cheese: Parmesan is a classic topping, but Pecorino Romano adds a sharper taste. If you’re dairy-free, try nutritional yeast for a cheesy flavor.
How Do You Achieve a Rich and Flavorful Bolognese Sauce?
The secret to a rich Bolognese sauce is all about layering flavors. First, cook the vegetables slowly to bring out their sweetness. Adding wine deglazes the pan, loosening those tasty browned bits.
- Make sure to simmer the sauce long enough—at least 45 minutes—to deepen the flavors. Stir occasionally to prevent sticking.
- Adding milk towards the end helps cut the acidity of the tomatoes and gives the sauce a smooth texture. Trust me; it makes a difference!
Enjoy your cooking, and don’t forget to taste and adjust the seasonings before serving!
How to Make Pasta Bolognese Classic Italian
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) tagliatelle or fettuccine pasta
For the Bolognese Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 400g (14 oz) ground beef (or a mix of beef and pork)
- 150ml (5 fl oz) red dry wine
- 400g (14 oz) canned crushed tomatoes or tomato passata
- 2 tbsp tomato paste
- 150ml (5 fl oz) beef stock
- 100ml (3.4 fl oz) whole milk
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Pasta Bolognese will take about 15 minutes to prepare and around 1 hour to cook. You’ll spend a little time cooking the pasta, then making that amazing sauce—it’s worth every minute!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tagliatelle or fettuccine pasta. Cook it according to the package instructions until it’s al dente. After cooking, drain the pasta in a colander and set it aside.
2. Prepare the Base:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook these veggies, stirring occasionally, until they’re softened, which will take about 5 to 7 minutes. Next, toss in the minced garlic and let it cook for another minute until it smells lovely and fragrant.
3. Cook the Meat:
Now, turn up the heat to medium-high. Add the ground beef, using a spoon to break it apart. Cook until the meat is browned all over, which should take about 8 to 10 minutes.
4. Add the Wine:
Once the meat is browned, pour in the red wine. Stir it around to deglaze the pan, scraping up any tasty bits stuck to the bottom. Let it cook until most of the wine has evaporated, about 3 to 4 minutes.
5. Create the Sauce:
Next, stir in the tomato paste, crushed tomatoes, and beef stock. Bring everything to a gentle boil, then reduce the heat to low. Now, let it simmer gently for about 45 minutes to 1 hour, stirring occasionally, until the sauce thickens nicely.
6. Final Touches:
Stir the milk into the sauce along with the dried oregano and basil. Season with salt and pepper to taste, then let it simmer for another 10 to 15 minutes to blend all the flavors.
7. Combine and Serve:
When you’re ready to eat, you can either toss the cooked pasta with some of the sauce or serve the sauce spooned generously over the pasta. Either way, it’ll be delicious!
8. Garnish:
Finally, garnish your dish with chopped fresh parsley and a generous grating of Parmesan cheese. Now, dig in!
Enjoy your authentic Classic Italian Pasta Bolognese with a glass of red wine for the full experience! Buon Appetito!
Can I Use a Different Type of Pasta?
Absolutely! While tagliatelle and fettuccine are traditional choices, you can use any pasta you prefer, like pappardelle or even penne. Just make sure it’s cooked al dente!
How Can I Store Leftovers?
Leftover Pasta Bolognese can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the sauce separately from the pasta for up to 3 months. Thaw in the fridge before reheating!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the sauce a day in advance. Just refrigerate it after cooking and reheat on the stove before serving. Freshly cook the pasta when ready to serve for the best texture!
How Do I Make a Vegetarian Version?
You can substitute the ground beef with lentils, mushrooms, or a plant-based meat alternative. Just follow the same steps for the sauce, and it will still be delicious!
