Description
This rich and hearty Homemade Bolognese Sauce is slow-cooked to perfection, pairing wonderfully with Gigli pasta for an authentic Italian meal. It’s packed with savory flavors from beef, pancetta, and a medley of vegetables. A must-try for pasta lovers!
Ingredients
Units
Scale
- 1 medium red onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots or 8–10 baby carrots, peeled, grated
- 4 cloves garlic, minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 1 lb ground beef chuck
- 4 oz diced pancetta
- 1 cup dry red wine
- 1 tbsp beef base
- 1/4 cup tomato paste
- 28 oz whole peeled tomatoes
- 1 tsp dried oregano
- 1 tbsp fresh parsley, finely chopped
- 2 bay leaves
- 2 cups water or beef broth
- 1 cup whole milk
- Gigli pasta, or pasta of your choice
- kosher salt and ground black pepper, to taste
- parmesan cheese and parsley, for garnishing
Instructions
- Prep the Veggies: Finely chop onion and celery. Peel and grate carrots. Mince garlic.
- Cook the Pancetta: Over medium heat, cook pancetta until crispy, about 10 minutes. Remove from pot and set aside.
- Sauté the Veggies: Add butter and olive oil to the Dutch oven with pancetta grease. Sauté onion, carrots, and celery until softened, about 5-6 minutes. Add garlic and cook for another minute.
- Brown the Beef: Add ground beef, salt, and pepper. Cook over medium-high heat until browned and water evaporates, about 6-7 minutes. Stir in tomato paste and beef bouillon, cooking for another 1-2 minutes.
- Deglaze the Pan: Pour in red wine and scrape up any bits from the bottom of the pan.
- Add Additional Ingredients: Add crushed tomatoes, water (or beef stock), milk, pancetta, bay leaves, oregano, parsley, and season with salt and pepper. Stir well.
- Simmer on Low: Reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add water if the sauce reduces too much before the meat is tender.
- Cook the Pasta: Cook pasta (Gigli or your choice) according to package instructions.
- Assemble: Transfer pasta to sauce and mix well. Add ¼-½ cup pasta water if needed. Serve topped with fresh parsley, parmesan cheese, or green onions. Enjoy!
Notes
- For a smoother sauce, use an immersion blender or blend the sauce in batches once it’s done simmering.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
- If you don’t have Gigli pasta, any other pasta like pappardelle or tagliatelle will work beautifully.
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 10g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg