Miley If you love the classic meat and tomato flavor of Italian sauces, then you’re going to LOVE this Beef Bolognese Recipe! Featuring a rich slow cooked base topped with an easy creamy Parmesan garnish.
I first cooked this sauce for my family’s Sunday dinner and everyone went crazy for it. They were gone in seconds and everyone wanted more! I haven’t received an enthusiastic response like that in a while, and I knew I had to share this recipe.
What makes this Bolognese recipe stand out is that I use red wine and milk for that signature rich and intense savory flavor. Combine that with a light and tender pasta noodle filled with meaty sauce and they are simply irresistible!
Why You’ll Love This Recipe
Something about this sauce makes it easy to fall in love with after the first bite. It feels classic, filling, and deeply comforting without needing fancy steps.
Slow cooked flavor: The beef cooks gently and blends into the sauce for a deep savory taste.
Simple pantry ingredients: Everything comes together with everyday items you likely keep on hand.
Perfect for leftovers: The flavor improves the next day, which makes meal prep easy.
Family friendly: Kids enjoy the rich sauce and adults appreciate the depth.
Great for many meals: Serve it with pasta, spoon it over potatoes, or layer it into baked dishes.
Ingredients
For the Sauce Base
- 1 pound ground beef
- 1 small onion finely chopped
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- Salt to taste
- Black pepper to taste
For the Tomato Mixture
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
For Flavor and Finish
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil
- ½ cup milk
Step by Step Instructions
1. Build the Flavor Base
Begin by heating olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery. Stir slowly and cook until everything softens and turns slightly sweet. This step creates the foundation of the sauce, so take your time and let the vegetables release their aroma.
2. Brown the Beef
Add the ground beef to the pot and break it apart with a spoon. Stir often so it cooks evenly and develops color. Season with salt and pepper while it cooks. Once the beef loses its pink color and looks lightly browned, add the garlic and cook briefly until fragrant.
3. Add Tomato Elements
Stir in the tomato paste and let it cook for a minute so it deepens in color. Pour in crushed tomatoes and beef broth. Mix everything well and scrape the bottom of the pot to lift any browned bits. These bits add richness to the sauce.
4. Simmer the Sauce
Add basil, oregano, and bay leaf. Lower the heat and let the sauce simmer gently for at least 45 minutes. Stir occasionally so nothing sticks. The sauce thickens slowly and the flavors blend together as it cooks.
5. Finish with Milk
Pour in the milk and stir gently. Let the sauce cook for another 10 minutes. This step softens the acidity of the tomatoes and gives the sauce a smooth texture. Remove the bay leaf before serving.
Tips and Variations
Small changes can shape this sauce in fun ways while keeping its classic feel.
- Add a splash of cream for extra richness
- Use ground turkey for a lighter version
- Stir in fresh herbs near the end for brightness
- Let the sauce simmer longer for deeper flavor
- Add mushrooms for extra texture
Serving Suggestions
This Beef Bolognese pairs beautifully with wide pasta that holds sauce well. Spoon it generously over spaghetti, tagliatelle, or penne. A sprinkle of grated cheese on top adds a salty finish.
When serving guests, I like placing the pot on the table with a big spoon and letting everyone help themselves. Add warm bread on the side and a simple salad to round out the meal.
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, the sauce keeps well in the fridge for several days and tastes richer later.
Can I freeze Beef Bolognese?
Freezing works well. Store in airtight containers and thaw slowly before reheating.
Why add milk to the sauce?
Milk balances the tomatoes and gives the sauce a smooth finish.
How long should it simmer?
At least 45 minutes works well, though longer simmering brings deeper flavor.
Can I use fresh tomatoes?
Fresh tomatoes work if cooked longer until they break down fully.
Final Thoughts
Beef Bolognese Recipe feels like comfort food at its best. The sauce cooks slowly, fills the kitchen with warmth, and delivers rich flavor in every bite.
Beef Bolognese with Sauce Recipe
Ingredients
For the Sauce Base
- 1 pound ground beef
- 1 small onion finely chopped
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- Salt to taste
- Black pepper to taste
For the Tomato Mixture
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
For Flavor and Finish
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil
- ½ cup milk
Instructions
- Build the Flavor Base: Begin by heating olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery. Stir slowly and cook until everything softens and turns slightly sweet. This step creates the foundation of the sauce, so take your time and let the vegetables release their aroma.
- Brown the Beef: Add the ground beef to the pot and break it apart with a spoon. Stir often so it cooks evenly and develops color. Season with salt and pepper while it cooks. Once the beef loses its pink color and looks lightly browned, add the garlic and cook briefly until fragrant.
- Add Tomato Elements: Stir in the tomato paste and let it cook for a minute so it deepens in color. Pour in crushed tomatoes and beef broth. Mix everything well and scrape the bottom of the pot to lift any browned bits. These bits add richness to the sauce.
- Simmer the Sauce: Add basil, oregano, and bay leaf. Lower the heat and let the sauce simmer gently for at least 45 minutes. Stir occasionally so nothing sticks. The sauce thickens slowly and the flavors blend together as it cooks.
- Finish with Milk: Pour in the milk and stir gently. Let the sauce cook for another 10 minutes. This step softens the acidity of the tomatoes and gives the sauce a smooth texture. Remove the bay leaf before serving.
