Make the ultimate complement to your pasta with this slow-simmered sauce featuring a savory mix of beef, tomatoes, and vegetables.
For our honeymoon, my husband and I traveled all around Italy, from Venice to Rome, up to the Cinque Terre, and all across Tuscany. We didn’t make it to Bologna, the birthplace of Bolognese, but that didn’t stop my husband from ordering pasta with Bolognese sauce every chance he got. It’s one of his favorite dishes, so once we got back to the States, I made a point to learn how to make it.
Making Bolognese sauce is one of those dishes that makes me feel like a bona fide chef. It’s a long-simmered dish that requires a bit of time and patience, but it’s always worth it every time I make it. Savory beef and veggies come together with tomatoes, herbs, and beef stock for an ultra-comforting dish that makes the whole house smell incredible. In fact, my kids literally break into a cheer whenever they smell it cooking.
If you’ve ever wanted to try your hand at making Bolognese sauce, this recipe is foolproof. It does take over an hour to make, but most of the cooking time is hands-off while it simmers on the stove. And you’ll end up with the most delicious, homey pasta sauce that everyone will love.
What type of pasta goes best with Bolognese?
While Bolognese sauce is traditionally served with a flat ribbon pasta like pappardelle or tagliatelle, you shouldn’t feel obligated to use this type of noodle. In fact, some folks prefer shorter pasta tubes. Not only are they easier to eat, but the sauce and meat get caught inside for a tastier bite. Penne, ziti, or rigatoni all work nicely. Shell pasta (conchigliette) is also easy to eat and provides a nice little pocket in which to catch the sauce and ground beef.
How do I store leftovers?
Let the sauce cool completely, and then transfer it to an airtight container. It can be refrigerated for up to 4 days. If you want to store it for longer, freeze it up to 3 months using a freezer-safe container or a zip-top freezer bag. Just make sure you remove any air bubbles and you close the bag securely. Let it thaw in the fridge overnight. When you’re ready to reheat, you can warm it up in the microwave or on the stovetop over medium-low heat.
Serving suggestions
Pasta with Bolognese sauce is the quintessential Italian meal, so it’s only natural to serve it with a few quintessential Italian sides. First up is the salad course. I recommend a Caprese Salad to start the meal with a bit of freshness. To mop up all of that delicious sauce, you’re going to need a crusty loaf of Italian bread—and why not smother it with some Garlic Butter? For an easy side dish, serve some Sautéed Asparagus. Last, for dessert, try this Cherry Crumble—Italian Tortoni for a very tasty way to finish the meal.
Homemade Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 onion finely diced
- 3 cloves garlic crushed
- 2 carrots peeled and diced
- 2 ribs celery finely chopped
- 1 can whole tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian herbs
- 2 cups beef stock
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large heavy-based skillet over medium-high heat. Add the ground beef, and brown for 8-10 minutes, using a spoon to break it up as it cooks.
- Remove the browned beef and set aside.
- Drizzle the remaining tablespoon of olive oil in the pan. Add the onions, garlic, carrots, and celery, and sauté for 5 minutes.
- Return the ground beef to the pan, along with the tomatoes, tomato paste, Worcestershire sauce, Italian herbs, beef stock, and a pinch of salt and pepper. Stir well. Bring to a boil; then reduce the heat and let simmer for 1 hour. Stir the sauce occasionally, and use your spoon to break up the whole tomatoes. If the sauce is too thick, pour in a little more water or beef stock.
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