beef bolognese

Beef Bolognese is a delicious meat-based sauce served with pasta, and topped with basil and freshly grated cheese. This is the best bolognese sauce recipe outside of Italy!

Beef Bolognese Recipe

basil leaves (medium-large)

extra virgin olive oil

butter (unsalted, divided)

½ small yellow onion (peeled & minced)

carrot

celery (optional)

chuck

Kosher salt

dry white wine (a good drinking wine)

milk

whole nutmeg

can imported Italian roma tomatoes (preferably San Marzano)

For serving:

pasta (cooked according to package instructions)

Parmigiano-Reggiano

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 &amp; 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!

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Beef Bolognese is a super flavorful pasta dish with a delicious meat sauce. Bolognese Sauce is traditionally made with beef and served with flat pasta, and I think that's the best way to do it. The beef is cooked to perfection, the pasta is amazing, and it's topped with fresh basil leaves and grated Parmigiano-Reggiano. This is the best bolognese sauce recipe and I can't get enough if it!

Hearty and meaty, this delicious Bolognese sauce recipe is a comforting and aromatic dish that’s packed with flavor, made with lean ground beef and veggies, and cooked to perfection.

Beef Bolognese Sauce Recipe

carrots (roughly chopped)

celery (roughly chopped)

onion

garlic

olive oil

salt black pepper (to taste)

beef

tomato paste (one can)

oz crushed tomatoes (one can)

chicken broth

rosemary (chopped)

thyme (leaves picked)

bay leaves

rind

parmesan

pasta

Place the carrots, celery, onion and garlic to a food processor and pulse to chop. If you don’t have a food processor with a chopping option then you can finely dice them by hand.

Heat oil in a large pan over medium heat. Add the chopped veggies and sauté for 3-4 minutes, or until softens.

Bring veggies to the sides of the pan and add in the middle add the ground meat. Season with salt and pepper.

Allow the meat to cook undisturbed for 3-4 minutes, until it develops a golden crust.

Using a wooden spatula start to stir into the meat, mincing it at the same time. Stir to combine the meat with the sautéed veggies, and continue to cook for 8-10 minutes.

Add the tomato paste, crushed tomatoes and broth. Mix well to combine.

Stir in the herbs and parmesan rind.

Reduce the heat to low and partially cover the pan. Simmer the bolognese sauce, stirring occasionally, for 60 minutes.

Just before the sauce is ready, cook the pasta in salted water according to package instructions. Reserve 2/3 cup of the pasta water, then drain.

Remove and discard the bay leaves from the sauce.

While the sauce is still on the heat, add cooked pasta, starchy water and grated parmesan. Toss well to combine and coat.

Turn the heat off and divide the bolognese pasta to serving bowls.

Garnish with extra parmesan if desired and ground black pepper and serve immediately.

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Hearty and meaty, this delicious beef Bolognese sauce recipe is comfort in a bowl. An aromatic dish that’s packed with flavor, you’re going to want to make this weekly.

Beef Bolognese

This classic Italian favorite slowly simmers for hours to create a flavorful, tender meat sauce perfect for a big, comforting meal.

Ragu alla Bolognese (Beef Bolognese Recipe)

½ large yellow onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

garlic (minced

beef (or veal)

tomato paste (1 small can)

Cups whole milk

tomatoes

thyme

Fine kosher salt* (to taste, about 2 - 3 Tablespoons)

Freshly-ground black pepper (to taste, about ½ - 1 Tablespoon)

Gather, measure and prepare the Ragu alla Bolognese ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.

In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium heat. Add onion, carrot, celery and garlic and sautée about 10 - 15 minutes or until aromatic and tender.

Increase heat to medium-high and add ground beef. Use a wooden spoon to break up the meat, season with salt and pepper and cook until browned. Once browned, add tomato paste and stir to combine.

Add red wine, stir, and bring to a simmer uncovered for 5 - 10 minutes until alcohol has mostly cooked off and the liquid has reduced in the pot. Add milk and stir. Reduce heat and allow the mixture to simmer gently, uncovered, for 30 - 45 minutes until the milk has greatly reduced. (See Note: a.)

Add whole peeled tomatoes, bay leaves and thyme. Bring to a gentle simmer and cook uncovered, stirring occasionally and breaking up the tomatoes, for 2½ - 3½ hours or until the sauce is very thick and flavorful. Remove thyme and bay leaves. Adjust seasonings to taste and serve with polenta, fresh pasta, or in another recipe as suggested.

Amazing!! This will be my go-to Bolognese recipe from now on.

I made this for dinner tonight and it is absolutely delicious.  The flavor is outstanding.  Although the recipe looks complicated, it is not.  It was fairly easy to make……..it just takes a long time to cook but is well with it.
I will definitely make this again and would not hesitate to serve it to company.

Okay, wow! Even though I didn’t make my pasta from scratch nor simmer the sauce for 4 hrs (I was already dying of hunger). Everything else that I followed .. made the Bolognese so flavorful. I can imagine the next time I make it.. it’ll be 100x better if I make my pasta, and allow all the ingredients to marry.. soo good!

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Top 3 beef bolognese recipes from across the web

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Beef Bolognese Recipe

Beef Bolognese Sauce Recipe

Ragu alla Bolognese (Beef Bolognese...

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