Hearty Pasta Bolognese Recipe

This aromatic base promises a rich, comforting meal that always brings my family running to the table with eager appetites.

I rely on this Pasta Bolognese whenever I need a hearty dinner that feels like a warm hug in a bowl. It captures the deep, complex flavors of an authentic Italian meat sauce while remaining simple enough for a regular weeknight rotation.

What Makes This Pasta Bolognese a Keeper for Years to Come

You might think a sauce with this much depth requires simmering all day, but my version achieves that slow-cooked taste in under an hour. It balances the savory richness of beef with the sweetness of tomatoes and milk for a truly luxurious texture.

Everything comes together in a single pot, making the cleanup just as stress-free as the cooking process. I appreciate recipes that deliver restaurant-quality results without leaving my kitchen in total disarray.

This dish freezes exceptionally well, meaning I can double the batch and save half for a frantic evening when cooking feels impossible. Having a stash of homemade Pasta Bolognese ready to go is my secret weapon for avoiding takeout.

Craving more hearty comfort food? My Irresistible Easy Stuffed Pepper Casserole Recipe brings that same satisfying warmth, and the Cozy Instant Pot Butternut Squash Soup has become a regular in my meal rotation.

Everything You Need for Perfect Pasta Bolognese

Here’s what you’ll need to get started:

• Olive Oil: Used to sauté the vegetable base and start the flavor profile.
• Onion: Provides a savory, aromatic foundation for the sauce.
• Celery: Adds a subtle crunch and herbal depth to the soffritto.
• Carrots: Brings a natural sweetness that balances the acidity of the tomatoes.
• Garlic Cloves: Freshly minced garlic infuses the meat with essential pungency.
• Lean Ground Beef: The heart of the sauce, providing protein and rich flavor without too much grease.
• Salt: Enhances all the other flavors in the pot.
• Black Pepper: Adds a gentle heat and sharpness to the meat.
• Whole Milk: The secret ingredient for tenderizing the meat and creating a creamy texture.
• Crushed Tomatoes: Forms the body of the sauce with bright, acidic tomato flavor.
• Tomato Paste: Concentrates the tomato taste and adds thickness.
• Bay Leaf: Infuses a subtle, herbal background note during simmering.
• Oregano: Dried oregano gives that classic Italian herb aroma.
• Nutmeg: A pinch adds warmth and complexity that makes the sauce unique.
• Tagliatelle Pasta: Wide ribbons are perfect for holding onto the thick meat sauce.
• Chopped Parsley: Adds a pop of color and freshness for serving.

My Method for Perfect Pasta Bolognese

Let’s get cooking!

1. Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onions, celery, carrots, and minced garlic, stirring them frequently for about 5 to 7 minutes. You want the vegetables to sweat and soften completely without browning too much, releasing their sweet aromatic oils into the pan to create the flavor base known as soffritto.
2. Increase the heat slightly and add the lean ground beef to the pot, seasoning immediately with the salt and black pepper. Use a wooden spoon or meat chopper to break the beef apart vigorously into small crumbles as it cooks. Continue cooking until the meat is fully browned and no pink remains, which usually takes about 6 to 8 minutes.
3. Pour in the whole milk and stir it into the meat and vegetable mixture. Lower the heat slightly and let it simmer gently until the liquid has mostly evaporated, leaving a creamy coating on the beef. This crucial step, often skipped, helps tenderize the meat and adds a subtle richness that cuts the acidity of the tomatoes later.
4. Stir in the crushed tomatoes, tomato paste, bay leaf, dried oregano, and the pinch of nutmeg until everything is well combined. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally to prevent sticking. The sauce will thicken and turn a deep, rich red color as the flavors meld together.
5. While the sauce finishes simmering, bring a large pot of salted water to a boil and cook your tagliatelle pasta according to the package directions until al dente. Remove the bay leaf from the sauce, drain the pasta, and toss the noodles directly into the pot with the Pasta Bolognese to coat every strand before serving with fresh parsley.

My Best Tips for Perfect Pasta Bolognese

Do not rush the simmering process if you have a little extra time on your hands on a weekend. Allowing the Pasta Bolognese to bubble gently on low heat for an hour instead of thirty minutes deepens the savory notes significantly.

Adding milk might seem unusual to some, but it is the traditional secret to tenderizing the meat. This step creates a luxurious, silky texture that sets this authentic sauce apart from basic jarred marinara.

Always toss your noodles directly into the sauce pot rather than ladling sauce on top of plain pasta later. The starch from the pasta helps the Pasta Bolognese cling to every strand, ensuring the perfect flavor-packed bite every time.

Best Ways to Enjoy Pasta Bolognese

I prefer using wide ribbons like tagliatelle or pappardelle because they hold the chunky meat sauce beautifully. These shapes capture the meat and vegetables much better than thin spaghetti strands, making eating easier and tastier.

A slice of crusty garlic bread is absolutely essential for mopping up every last drop of the rich tomato gravy. I also like to serve this Pasta Bolognese with a crisp green salad and sharp vinaigrette to cut through the richness.

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Easy One-Pot Pasta Bolognese

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• Author: Amelia Bryan
• Total Time: 1 hr 5 min
• Yield: 8 servings
• Diet: Classic

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Description

A rich and hearty Pasta Bolognese recipe that uses a traditional milk-simmering technique to create a tender, authentic meat sauce in under an hour.

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Ingredients

• 1 lb lean ground beef
• 1 onion, diced
• 2 carrots, peeled and small diced
• 3 stalks celery, small diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup whole milk
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp ground nutmeg
• 1 bay leaf
• 16 oz Tagliatelle pasta
• Fresh chopped parsley (for garnish)

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Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, celery, carrots, and minced garlic. Sauté for 5-7 minutes until the vegetables are soft and aromatic.
2. Add the ground beef to the pot and season with salt and pepper. Break the meat up into small crumbles with a wooden spoon and cook until fully browned and no pink remains.
3. Pour in the milk and simmer gently, stirring occasionally, until the liquid has mostly evaporated. This step tenderizes the meat.
4. Stir in the crushed tomatoes, tomato paste, oregano, nutmeg, and bay leaf. Bring the mixture to a gentle boil.
5. Reduce heat to low and simmer uncovered for at least 30 minutes (up to 1 hour for deeper flavor), stirring occasionally. The sauce should thicken considerably. Remove and discard the bay leaf.
6. While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Drain well.
7. Add the cooked pasta directly to the pot with the sauce and toss to coat evenly. Serve hot, garnished with fresh parsley.

Notes

For an even richer flavor, add a parmesan rind to the sauce while it simmers. If you don’t eat beef, ground turkey or a plant-based crumble works well as a substitute.

• Prep Time: 15 min
• Resting Time:
• Cook Time: 50 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 5g
• Sodium: 260mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 90mg

Keywords: Pasta Bolognese, meat sauce recipe, easy italian dinner, homemade bolognese, ground beef pasta