Description
This classic Bolognese Sauce is a slow-simmered meat sauce made with ground beef, aromatic veggies, tomatoes, and a splash of milk for richness. It’s thick, savory, and full of deep flavor—perfect for serving over pasta, layering in lasagna, or freezing for later meals.
Ingredients
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2 tablespoons olive oil
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1 small onion, finely diced
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1 carrot, peeled and finely diced
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1 celery stalk, finely diced
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3 cloves garlic, minced
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1 pound ground beef (or a mix of beef and pork)
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1/4 cup tomato paste
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1/2 cup dry white wine (or red wine)
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1 (28 oz) can crushed tomatoes
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1/2 cup whole milk
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1 teaspoon dried oregano
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
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Fresh basil or parsley, for garnish (optional)
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Grated Parmesan, for serving
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–8 minutes.
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Stir in garlic and cook for 1 minute.
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Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
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Stir in tomato paste and cook for 2 minutes to deepen the flavor.
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Pour in wine and let it simmer until mostly reduced, about 3–4 minutes.
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Add crushed tomatoes, milk, oregano, salt, pepper, and red pepper flakes if using. Stir to combine.
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Reduce heat to low and let the sauce simmer uncovered for 45–60 minutes, stirring occasionally. The longer it cooks, the better the flavor.
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Taste and adjust seasoning as needed.
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Serve over your favorite pasta with grated Parmesan and herbs.
Notes
Traditional Bolognese is best with tagliatelle, pappardelle, or other wide noodles.
Add a Parmesan rind during simmering for even more flavor.
Freezes beautifully—make a double batch for easy meals later!