Name: Pasta Bolognese Classic Italian
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 500g ground beef and pork blend; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, minced; 2 tbsp olive oil; 150ml red wine; 400g crushed tomatoes or passata; 100ml milk or cream; 1 bay leaf; 1 tsp fresh thyme leaves (or ½ tsp dried); 1 tsp dried oregano; Salt and black pepper, to taste; 400g tagliatelle or your favorite pasta

If you’re craving authentic flavors from Italy’s culinary heartland, this Pasta Bolognese Classic Italian recipe is your perfect go-to dish. Rich, savory, and beautifully layered with traditional ingredients, it offers a delicious experience that’s both simple to prepare and impressively satisfying. Whether you’re cooking for family or friends, this recipe brings genuine Italian warmth and rustic charm right to your kitchen plate.

Why You’ll Love This Recipe

Authentic flavor profile: Captures the true taste of Italy using traditional ingredients and slow-cooked sauce.
Simple preparation: Uses common pantry staples without sacrificing depth of flavor.
Comfort food at its best: Hearty and rich, perfect for cozy dinners any time of the year.
Versatile and family-friendly: Loved by kids and adults alike, making it ideal for sharing with all.
Healthy and balanced: Combines lean meat and fresh vegetables for a satisfying yet nutritious meal.

Ingredients You’ll Need

The key to a perfect Pasta Bolognese Classic Italian lies in fresh, simple ingredients that marry together beautifully. Each one not only adds to the rich taste but also affects texture and color, creating a vibrant and luscious dish.

Ground beef and pork blend: Offers a juicy, flavorful base for the sauce with balanced fat content.
Onion, carrot, celery: The classic soffritto trio builds the aromatic foundation essential to the texture and aroma.
Crushed tomatoes or passata: Adds vibrant redness and tang that complements the meat perfectly.
Garlic cloves: Provides a subtle kick and depth to every bite.
Red wine: Enhances richness and complexity, helping to tenderize the meat as it simmers.
Milk or cream: Helps soften acidity and gives silkiness to the sauce.
Olive oil: Used for sautéing vegetables, adding a fruity undertone.
Fresh herbs (bay leaf, thyme, oregano): Impart authentic herbal notes that awaken the senses.
Salt and pepper: Essential for seasoning and balancing all the flavors.
Tagliatelle or your favorite pasta: Traditionally paired to hold the rich sauce beautifully.

Variations for Pasta Bolognese Classic Italian

Customizing this classic is so easy and lets you tailor the dish to your preferences or dietary needs. Whether you want to lighten it up or boost its flavors, the options are endless.

Vegetarian version: Substitute meat with finely chopped mushrooms or lentils for a hearty, meat-free Bolognese.
Spicier kick: Add red chili flakes or a splash of hot sauce during cooking for a subtle heat.
Use turkey or chicken: Leaner meats provide a lighter alternative without losing the sauce’s richness.
Gluten-free pasta: Swap regular pasta with gluten-free varieties for those with dietary restrictions.
Extra veggies: Incorporate zucchini or bell peppers to add color and nutrition.

Classic Italian Pasta Bolognese for Authentic Flavor

How to Make Pasta Bolognese Classic Italian

Step 1: Prepare the soffritto

Start by finely chopping onions, carrots, and celery. Heat olive oil in a large pan over medium heat, then add the chopped vegetables. Cook gently until they soften and become fragrant, forming the essential flavor base of your sauce.

Step 2: Brown the meat

Add the ground beef and pork blend to the softened vegetables. Cook, stirring occasionally, until the meat is browned evenly and no longer pink. This caramelization step boosts the depth of flavor in the Bolognese.

Step 3: Deglaze with red wine

Pour a good splash of red wine into the pan to lift any flavorful browned bits stuck at the bottom. Let it simmer until most of the alcohol evaporates and the wine’s rich aroma fills your kitchen.

Step 4: Add tomatoes and herbs

Stir in crushed tomatoes or passata, along with fresh herbs like bay leaf and thyme. Season with salt and pepper, then reduce heat to low for a slow, gentle simmer that allows the sauce to thicken and flavors to meld harmoniously.

Step 5: Finish with milk

Pour in milk or cream near the end of cooking to soften the acidity of the tomatoes and give the sauce its signature creamy texture. Simmer gently for 10-15 minutes, stirring occasionally to keep everything smooth and delicious.

Step 6: Cook the pasta

While the sauce simmers, cook your pasta in plenty of salted boiling water until al dente. Drain and reserve a little pasta water to loosen the sauce if needed.

Step 7: Combine and serve

Toss the cooked pasta with the Bolognese sauce, adding reserved pasta water as needed to coat the pasta evenly. Serve hot, topped with freshly grated Parmesan for that final touch of indulgence.

Pro Tips for Making Pasta Bolognese Classic Italian

Use quality meat: A balanced mix of beef and pork makes your sauce richer and more flavorful.
Patience is key: Let the sauce simmer low and slow to develop all the deep, complex flavors.
Don’t skip the soffritto: Those finely cooked veggies are the soul of the sauce, so take your time here.
Adjust thickness with pasta water: Reserve some pasta water for a silky sauce consistency when mixing it with pasta.
Fresh herbs make a difference: Add them toward the end to keep freshness and vibrant flavors alive.

How to Serve Pasta Bolognese Classic Italian

Garnishes

Top your dish with freshly grated Parmesan or Pecorino cheese, and finish with a sprinkle of chopped fresh basil or flat-leaf parsley for that burst of color and herbaceous aroma.

Side Dishes

Classic garlic bread or a crisp Italian salad with olives, cherry tomatoes, and a balsamic vinaigrette perfectly complement the richness of this pasta. Roasted vegetables also pair beautifully for a wholesome meal.

Creative Ways to Present

Try serving individual portions in rustic bowls with a drizzle of high-quality olive oil and cracked black pepper on top. For a special touch, accompany with a glass of Italian red wine like Chianti or Sangiovese to elevate the experience.

Make Ahead and Storage

Storing Leftovers

Allow the sauce to cool completely before transferring it to airtight containers. Stored in the refrigerator, it stays fresh for up to 3 days, making it convenient for quick meals later in the week.

Freezing

Pasta Bolognese Classic Italian sauce freezes exceptionally well. Portion it into freezer-safe bags or containers, leaving a little headspace, and freeze for up to 3 months without compromising flavor or texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of water or milk to restore creaminess and prevent the sauce from drying out. Avoid reheating pasta with the sauce for best texture; reheat separately and combine when serving.

FAQs

Can I use ground turkey instead of beef and pork?

Absolutely! Ground turkey is a great lean alternative; just be mindful it cooks faster and can be less rich, so consider adding a bit more olive oil or a splash of cream to maintain flavor and moisture.

What pasta type pairs best with Pasta Bolognese Classic Italian?

Traditionally, tagliatelle or pappardelle are preferred because their wide, flat surfaces hold the thick sauce beautifully, but feel free to use spaghetti or fettuccine according to your preference.

How long should I simmer the sauce for authentic flavor?

A slow simmer for at least 1.5 to 2 hours allows the ingredients to fully meld and develop rich depth, but even a shorter 45-minute simmer gives great results when pressed for time.

Is it necessary to add milk or cream to the sauce?

While optional, adding milk or cream softens the acidity of tomatoes and enriches the sauce’s texture, creating a more balanced and authentic Pasta Bolognese Classic Italian experience.

Can I prepare the sauce ahead of time?

Yes, the sauce’s flavors improve overnight as they meld, making it an excellent choice for meal prepping or entertaining guests with minimal last-minute work.

Final Thoughts

Trying this Pasta Bolognese Classic Italian is like a warm hug from Italy, blending tradition with comforting richness. Whether a seasoned home cook or a beginner, it’s a reliable recipe that fills your home with irresistible aromas and your plate with timeless flavor. Gather your ingredients and enjoy the joyful process of making and sharing this beloved classic.

Pasta Bolognese Classic Italian

Author: Anna
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Italian
Diet: Contains meat and dairy

Print Recipe

Description

This Pasta Bolognese Classic Italian recipe delivers rich, savory, and authentic flavors from Italy’s culinary heartland. Featuring a slow-cooked meat sauce with a blend of beef and pork, fresh vegetables, red wine, and a touch of milk or cream, this hearty dish is simple to prepare and perfect for cozy family dinners. Paired traditionally with tagliatelle or your favorite pasta, it offers a comforting and balanced meal full of rustic charm.

Instructions

Prepare the soffritto: Finely chop onion, carrot, and celery. Heat olive oil in a large pan over medium heat, then add the chopped vegetables. Cook gently until they soften and release their fragrance, forming the essential aromatic base of the sauce.
Brown the meat: Add the ground beef and pork blend to the softened vegetables. Cook, stirring occasionally, until the meat is browned evenly and no longer pink, developing the sauce’s rich flavor.
Deglaze with red wine: Pour in the red wine to lift any flavorful browned bits from the pan. Let it simmer until most of the alcohol evaporates and the wine aroma fills the kitchen.
Add tomatoes and herbs: Stir in crushed tomatoes or passata along with bay leaf, thyme, and oregano. Season with salt and pepper. Reduce heat to low and let the sauce simmer gently, allowing flavors to meld and the sauce to thicken, ideally for 1.5 to 2 hours.
Finish with milk: Near the end of cooking, pour in milk or cream to soften the tomato acidity and create a creamy texture. Simmer gently for another 10-15 minutes, stirring occasionally.
Cook the pasta: While the sauce simmers, cook pasta in plenty of salted boiling water until al dente. Drain the pasta, reserving a little pasta water to loosen the sauce if necessary.
Combine and serve: Toss the cooked pasta with the Bolognese sauce, adding reserved pasta water as needed to coat evenly. Serve immediately, topped with freshly grated Parmesan cheese.

Notes

Use a balanced mix of beef and pork for a richer, more flavorful sauce.
Simmer the sauce low and slow to develop deep, complex flavors.
Don’t skip the soffritto; the finely cooked vegetables form the flavor base.
Reserve some pasta water to adjust sauce consistency when mixing with pasta.
Add fresh herbs towards the end of cooking to maintain their vibrant flavors.
Milk or cream is optional but recommended to soften acidity and enrich the sauce texture.