Description
Experience the rich, authentic flavors of traditional Italian home cooking with this Pasta Bolognese Classic Italian recipe. A hearty, slow-simmered sauce combining ground beef and pork with ripe tomatoes, aromatic soffritto, red wine, and herbs creates a comforting and satisfying meal perfect for family dinners and special occasions.
Ingredients
Units
Scale
Meats
- 250g ground beef
- 250g ground pork
Soffritto (Aromatic Base)
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
Tomatoes & Wine
- 400g canned plum tomatoes
- 2 tbsp tomato paste
- 150ml dry red wine
Dairy
- 100ml milk or cream
Herbs & Seasonings
- 1 tsp dried or fresh basil
- 1 tsp dried or fresh oregano
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Olive oil, for sautéing
Pasta & Garnish
- 400g pasta (tagliatelle, pappardelle, or spaghetti)
- Freshly grated Parmesan cheese, to serve
Instructions
- Prepare the Soffritto: Finely chop the onion, carrot, and celery. Heat olive oil in a large pan, then gently sauté the chopped vegetables until they are soft and translucent, releasing their sweet, aromatic flavors.
- Brown the Meat: Add the ground beef and pork to the soffritto, cooking over medium heat. Break up the meat as it cooks, ensuring it browns evenly and develops rich color and depth.
- Deglaze with Red Wine: Pour in the red wine and stir well, scraping any browned bits from the pan. This infuses the sauce with a robust flavor and subtle acidity.
- Add Tomatoes and Tomato Paste: Stir in the canned plum tomatoes and tomato paste completely, thickening the sauce and developing the classic Italian tomato taste.
- Simmer Gently: Lower the heat to a gentle simmer and cook the sauce uncovered for 1.5 to 2 hours, stirring occasionally. This slow cooking melds ingredients into a luscious, integrated sauce.
- Finish with Milk and Seasonings: Add the milk or cream to soften the acidity and enrich the texture. Season with salt, pepper, basil, oregano, and bay leaves. Let it simmer for an additional 15 minutes to harmonize flavors.
- Cook the Pasta: While the sauce finishes, cook the pasta in boiling salted water until al dente. Drain, reserving a small amount of pasta water to loosen the sauce if necessary.
- Combine and Serve: Toss the pasta with the Bolognese sauce until well coated. Serve hot, topped with freshly grated Parmesan cheese, and garnish optionally with torn basil leaves and a drizzle of quality olive oil.
Notes
- Low and Slow Cooking: Simmering the sauce gently unlocks deeper, richer flavors.
- Balance Acidity: Adding milk or cream mellows tomato sharpness for a smoother taste.
- Use Fresh Herbs: Fresh basil and oregano enhance aroma and freshness.
- Don’t Skip the Soffritto: It builds the flavor base and signature warmth of the sauce.
- Reserve Pasta Water: A splash helps the sauce cling better to the noodles.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg