Beef Bolognese

By Becky Hardin

Published Aug 27, 2023

Bolognaise sauce recipe easy dinner recipe. - 3

Impress everyone at the dinner table with Easy Beef Bolognese recipe! This classic meat sauce is so hearty and rich with classic Italian flavor. It truly is the BEST bolognese sauce and it couldn’t be easier to make!

A plate of food, with Beef and noodles - 5

What’s in this Bolognese Sauce Recipe

This medley of bold ingredients comes together beautifully in this easy bolognese recipe!

Basil: Fresh basil leaves add the most wonderful herbaceous quality to the dish.
Olive Oil: I recommend using a good quality extra virgin olive oil for the best flavor.
Butter: Unsalted butter is preferred to avoid a salty sauce.
Onion: A yellow onion is preferred, but a white onion will work in a pinch.
Carrot: Make sure it’s finely minced.
Celery: This is an optional ingredient, so feel free to skip it if you’re not a celery fan.
Ground Chuck: You can use ground beef instead if you’d like.
Salt: Be careful not to be too heavy handed!
White Wine: A dry white wine works best for this recipe.
Milk: Whole milk is preferred.
Whole Nutmeg: Don’t worry, you won’t be able to distinguish the taste. The nutmeg is used to deepen the overall flavor of the sauce.
Tomatoes: For the absolute best bolognese sauce, use a can of imported Italian roma tomatoes. San Marzano is what I use.
Pasta: Use your favorite kind for this sauce recipe. I think it pairs best with pappardelle or another type of ribbon pasta .
Parmigiano-Reggiano: The best garnish! Make sure it’s freshly grated.

PRO TIP: Make your bolognese dinner the best it can be with homemade pasta !

What meat is bolognese made from?

Sometimes, bolognese sauce is also made with Italian pork sausage or ground beef instead of ground chuck. Feel free to use whatever meat option sounds best to you!

Bolognese sauce is supremely hearty thanks to the meat! The savory depth is enhanced by ingredients like the nutmeg and dry white wine. Of course, the tomatoes are the most pronounced ingredient that tie it all together.

Yes! While there are spaghetti meat sauces that are similar to bolognese sauce, they don’t include the other ingredients like carrots and nutmeg like bolognese sauce does. Also, because of the milk, bolognese sauce is notably thicker.

Traditionally, bolognese sauce is served with tagliatelle, lasagna, or other flat, broad noodles. Spaghetti bolognese is probably the most popular way to serve it here in America. I’d recommend going with a flat pasta as mentioned.

A plate of food, with Beef and noodles - 7

How to Store/Reheat

In an airtight container in the fridge, bolognese sauce will stay fresh for up to 3 days. Feel free to reheat in the microwave or back in a pot over medium-low heat until warmed through.

How to Freeze

Beef bolognese sauce keeps well in the freezer for up to 2 months. Just make sure it’s completely cooled to room temp prior to freezing.

Serving Suggestions

Compliment your Italian entree with an easy side dish recipe like crispy garlic roasted asparagus or a fresh caprese salad !

a bowl of pasta with bolognese sauce and bread. - 8

MoreItalian Pasta RecipesWe Love

Baked Mostaccioli
Homemade Alfredo Sauce
Penne Alla Vodka
Pesto Cavatappi
Slow Cooker Beef Ragu
Cacio e Pepe

Ingredients1x2x3x

▢ 12 fresh basil leaves medium-large
▢ 2 tablespoons extra virgin olive oil
▢ 3 tablespoons butter unsalted, divided
▢ ½ small yellow onion peeled & minced
▢ ¼ cup minced carrot
▢ ¼ cup minced celery optional
▢ 1 pound ground chuck
▢ Kosher salt
▢ 1 cup dry white wine a good drinking wine
▢ ½ cup whole milk
▢ 2 gratings of whole nutmeg
▢ 1 28 ounce can imported Italian roma tomatoes (preferably San Marzano)
▢ For serving:
▢ 1 pound pasta cooked according to package instructions
▢ Freshly grated Parmigiano-Reggiano

Video

Instructions

Set a heavy bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.
Add 2 tablespoons butter to the oil. Add the minced onion, carrot and celery and sauté until the vegetables have lightly browned.
Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink.
Season with salt and continue cooking & stirring until the ground chuck is completely cooked through.
Add the wine and cook until it has almost evaporated, stir occasionally.
Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often, until the milk has almost evaporated.
In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.
Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering.
Cook uncovered for 3 hours, stirring every 10-15 minutes.
If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed.
When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.
For Serving:
Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Serve with grated Parmigiano-Reggiano.
Enjoy!

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

Beef Bolognese Recipe

Ingredients

12 fresh basil leaves medium-large
2 tablespoons extra virgin olive oil
3 tablespoons butter unsalted, divided
½ small yellow onion peeled & minced
¼ cup minced carrot
¼ cup minced celery optional
1 pound ground chuck
Kosher salt
1 cup dry white wine a good drinking wine
½ cup whole milk
2 gratings of whole nutmeg
1 28 ounce can imported Italian roma tomatoes (preferably San Marzano)
For serving:
1 pound pasta cooked according to package instructions
Freshly grated Parmigiano-Reggiano

Instructions

Set a heavy bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.
Add 2 tablespoons butter to the oil. Add the minced onion, carrot and celery and sauté until the vegetables have lightly browned.
Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink.
Season with salt and continue cooking & stirring until the ground chuck is completely cooked through.
Add the wine and cook until it has almost evaporated, stir occasionally.
Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often, until the milk has almost evaporated.
In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.
Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering.
Cook uncovered for 3 hours, stirring every 10-15 minutes.
If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed.
When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.
For Serving:
Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Serve with grated Parmigiano-Reggiano.
Enjoy!

Video

Notes

Nutrition

By Becky Hardin

Published Jul 12, 2017

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