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.
Ingredients
Scale
Meat and Protein
- 500g ground beef and pork blend
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
Liquids and Sauces
- 2 tbsp olive oil
- 150ml red wine
- 400g crushed tomatoes or passata
- 100ml milk or cream
Herbs and Seasoning
- 1 bay leaf
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp dried oregano
- Salt and black pepper, to taste
Pasta
- 400g tagliatelle or your favorite pasta
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.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe with pasta)
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Pasta Bolognese, Italian Classic, Meat Sauce, Tagliatelle, Comfort Food