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The Ultimate Slow-Simmered Classic Beef Bolognese Sauce: Authentic Italian Flavor for Weeknights and Sundays

A fork lifting long strands of spaghetti coated generously with rich bolognese sauce from a grey bowl.
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Make this rich, hearty Bolognese sauce from scratch. This classic recipe uses ground beef and slow simmering to develop deep, authentic Italian flavor, making it perfect for a comforting weeknight dinner or a traditional Sunday meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry red wine (optional, use beef broth instead if omitting)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup beef broth
  • 1/2 cup whole milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 pound spaghetti or desired pasta

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes. This is your soffritto; cooking it slowly builds flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the ground beef to the pot. Break the meat apart with a spoon and cook until it is fully browned. Drain off any excess fat.
  5. If using, pour in the red wine. Let it bubble and cook, scraping up any browned bits from the bottom of the pot, until the wine has mostly evaporated, about 3 minutes.
  6. Stir in the crushed tomatoes, tomato paste, beef broth, milk, oregano, and basil. Season with salt and pepper.
  7. Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook slowly for at least 1.5 hours, or up to 3 hours for the best flavor. Stir every 20 to 30 minutes to prevent sticking.
  8. Taste the sauce near the end of cooking and adjust salt and pepper as needed.
  9. Cook your pasta according to package directions until al dente. Drain the pasta.
  10. Toss the cooked pasta with the rich beef bolognese sauce and serve immediately.

Notes

  • For an even richer flavor, use a mix of ground beef and ground pork or veal.
  • This sauce freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • If you skip the red wine, use beef broth for the liquid to maintain depth.
  • Serving this sauce over fresh tagliatelle instead of spaghetti provides a more traditional Italian experience.

Nutrition

Find it online: https://tastethisplate.com/classic-bolognese-sauce-recipe-simple/