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Authentic Bolognese

This authentic bolognese combines rich flavors of ground beef, red wine, and tomato paste, slow-cooked to perfection for a creamy, hearty ragù. Perfect over tagliatelle or as a base for lasagna, this traditional recipe is a timeless Italian favorite.
Course Pasta, Sauce
Cuisine Italian American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Calories 425kcal
Author Meghan Birnbaum

Equipment

  • Large pot
  • Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Small mixing bowl

Ingredients

For the Sauce:

  • 2 tablespoons olive oil
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 shallot diced
  • 6 garlic cloves smashed
  • 1 pound ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup red wine
  • 1 cup heavy cream
  • 4 tablespoons tomato paste
  • 1 14oz can whole tomatoes hand-crushed
  • 1 tablespoon Italian seasoning
  • 1 bay leaf

For Serving:

  • Freshly torn basil leaves
  • Freshly grated Parmesan cheese
  • Cooked tagliatelle pasta or your favorite pasta (I used rigatoni!)

Instructions

  • Prepare vegetables: Dice the carrot, celery, and shallot. Smash the garlic cloves and set them aside.
  • Sauté vegetables: Heat olive oil in a Dutch oven over medium heat. Add diced carrot, celery, and shallot. Sauté for 10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  • Cook the meat: Add the ground beef to the pot. Season with kosher salt and black pepper. Cook for 5 minutes, breaking the meat apart with a wooden spoon, until no longer pink.
  • Deglaze with red wine: Pour in the red wine and scrape the bottom of the pan with the wooden spoon to release browned bits. Simmer for 5 minutes, allowing the alcohol to evaporate.
  • Build the sauce: Add the tomato paste, stirring until it deepens in color. Add the hand-crushed whole tomatoes with their juice, heavy cream, Italian seasoning, and bay leaf. Stir to combine.
  • Simmer the sauce: Reduce the heat to low and cover the pot. Let the sauce simmer for at least 30 minutes, stirring occasionally. For the best depth of flavor, cook for up to 8 hours.
  • Prepare pasta: While the sauce simmers, cook your pasta in a large pot of salted water until al dente. Drain and set aside.
  • Finish the sauce: Remove the bay leaf before serving. Taste the sauce and adjust seasoning if necessary.
  • Serve: Spoon the sauce over the cooked pasta. Garnish with freshly torn basil leaves and grated Parmesan cheese.

Notes

  • Slow Cooking: If you want to use a slow cooker, transfer the sauce after step 5 and cook on low for 6-8 hours.
  • San Marzano Tomatoes: For an authentic bolognese sauce, use San Marzano tomatoes.
  • Leftovers: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
  • Lasagna Bolognese: Use this sauce to make a classic lasagna bolognese for a delicious variation.

Nutrition

Serving: 1Serving | Calories: 425kcal | Carbohydrates: 8g | Protein: 15g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 253mg | Potassium: 473mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2465IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg