Pasta Bolognese
Rich, slow-simmered, and steeped in Italian tradition
Bolognese is more than just a meat sauce — it’s a slow-cooked labor of love with deep roots in the cuisine of Bologna, Italy. Traditionally paired with tagliatelle, this hearty, flavorful sauce clings to pasta like a warm hug. Whether you make it with minced meat or finely chopped beef, this dish is a timeless classic that only gets better with time.
Homemade pasta will elevate it even further, but no matter how you serve it, this is true comfort food.
What Makes This Pasta Bolognese Recipe Special?
The secret to an incredible Bolognese is time. The slow simmer allows the flavors of tomato, garlic, red wine, and meat to meld into a rich, velvety sauce. A mix of vegetables gives the base subtle sweetness and depth, while red wine and bay leaf add earthy, aromatic complexity.
Adding a bit of the sauce to the cooked pasta before serving helps bind everything together and ensures the dish stays warm and saucy until the very last bite.
Ingredient Breakdown: How Each One Works Its Magic
- Onion, garlic, carrot, and celery
Form the aromatic base (soffritto) that builds sweetness and complexity into the sauce. - Minced meat or finely chopped flat steak
Provides hearty flavor and body — flat steak brings a more traditional, rustic texture if simmered longer. - Neutral oil
Used for browning the meat and sautéing the vegetables without altering their flavor. - Canned tomatoes (preferably plum)
Offer deep tomato richness and smooth texture, perfect for slow-cooked sauces. - Red wine
Adds depth, acidity, and richness to balance the sweetness of the tomatoes. - Meat stock
Thins the sauce to the right consistency and adds savory depth. - Bay leaf
Brings a subtle herbal aroma and rounds out the overall flavor. - Salt and pepper
Essential for seasoning and balancing the dish. - Fresh tagliatelle (or other pasta)
The classic choice — its broad ribbons hold the sauce beautifully.
Make-Ahead Instructions
- Bolognese sauce: Make up to 3 days in advance. The flavor improves as it rests!
- Freeze in portions: Cooled sauce freezes well for up to 3 months.
- Cook pasta fresh: For best texture, always cook pasta right before serving.
Storing and Reheating
Fridge
- Store leftover sauce in an airtight container for up to 3 days.
Freezing
- Freeze in labeled portions. Thaw overnight in the fridge before reheating.
Reheating
- Stovetop (best): Reheat sauce slowly over low heat, stirring occasionally.
- Microwave: Reheat in short intervals with a splash of water or broth to prevent drying out.
Time and Yield
- Prep time: 20 minutes
- Simmering time: 1½ hours (longer if using flat steak)
- Total time: Over 60 minutes
- Yields: 4 servings
Step-by-Step Instructions
- Chop the vegetables:
Finely chop the onion, garlic, carrot, and celery. Set aside. - Brown the meat:
In a hot pan with oil, brown the minced meat in several batches to avoid overcrowding. Transfer browned meat to a large saucepan or Dutch oven. - Sauté and simmer:
Add the chopped vegetables to the pan with the meat. Stir in canned tomatoes, red wine, meat stock, and bay leaf.
Bring to a gentle boil, then reduce heat. Simmer covered for about 1½ hours, stirring occasionally. Add more liquid as needed to maintain a thick, rich consistency.
Tip: If using finely chopped beef flat steak, extend simmering to 2 hours for tender, melt-in-your-mouth meat.
- Cook the pasta:
Boil fresh tagliatelle (or pasta of choice) according to package instructions. Drain and reserve a small ladle of cooking water. - Combine and serve:
Toss the cooked pasta with a little of the Bolognese sauce before plating — this helps coat the noodles and retain heat.
Serve the pasta with more sauce spooned on top. Garnish with grated Parmesan and fresh basil or parsley if desired.
Ingredients (with Measurements)
4 portions/servings
Bolognese Sauce:
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 stalk celery
- 600 g minced meat or finely chopped flat steak (about 1⅓ lbs)
- 4 tbsp neutral oil (for frying)
- 2 cans canned tomatoes, preferably plum (about 14 oz each)
- 0.5 dl red wine (about 3 tbsp)
- Approx. 6 dl meat stock (about 2½ cups)
- 1 bay leaf
- Approx. 0.5 tsp salt
- 0.5 tsp pepper
Pasta:
- 500 g fresh tagliatelle (about 1.1 lbs)
Optional Variations
- Make it Creamy: Stir in a splash of milk or cream near the end of simmering for a softer, richer flavor.
- Add Herbs: Enhance the aroma with fresh thyme, rosemary, or parsley.
- Vegetarian Twist: Replace meat with finely chopped mushrooms and lentils — simmer as directed for a plant-based Bolognese.
Nutritional Info
per portion/serving
Calories: 685 kcal Fat: 28 g Protein: 43 g Carbohydrates: 60 g
Pasta Bolognese
Ingredients
Bolognese Sauce
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 stalk celery
- 1⅓ lbs minced meat or finely chopped flat steak (600 g)
- 4 tbsp neutral oil for frying
- 2 cans canned tomatoes preferably plum (about 14 oz each)
- 3 tbsp red wine (0.5 dl)
- 2½ cups meat stock (about 6 dl)
- 1 bay leaf
- 0.5 tsp salt
- 0.5 tsp pepper
Pasta
- 1.1 lbs fresh tagliatelle (500 g)