Recipe

Classic Bolognese (Rich and Meaty)

Slow-simmered meat sauce with a splash of milk, a kiss of tomato, and deep savory flavor that clings to pasta like it means it.

By Matt Campbell

•

4.9

Dutch oven filled with rich bolognese sauce simmering on a stovetop with a wooden spoon resting on the rim

Jump to Recipe

If you have ever ordered bolognese at a restaurant and wondered why yours at home tastes like regular spaghetti sauce with ground beef, you are not alone. A true classic bolognese is less about big tomato energy and more about patient browning, gentle simmering, and building layers until the whole pot tastes like it has been working all day.

This version is rich, meaty, and cozy in the best way. It uses accessible ingredients, clear steps, and a couple of small tricks that make a huge difference: brown the meat properly, let the soffritto get sweet, and finish with milk for that silky, restaurant-style depth.

Pasta note: Wider noodles like tagliatelle and pappardelle cling to this sauce beautifully, but spaghetti still works and nobody is mad about it.

Spaghetti tossed with bolognese in a large pan with grated Parmesan on top

Why It Works

Deep, savory flavor from browning the meat until it actually browns, not just turns gray.
Silky texture thanks to milk added during the simmer, which softens acidity and rounds everything out.
Thick, clingy sauce that coats noodles instead of sliding to the bottom of the bowl.
Make-ahead friendly and honestly better the next day, which is the kind of kitchen win I live for.

Pairs Well With

Pasta: tagliatelle is classic, pappardelle is luxurious, rigatoni is a sauce-trap (in a good way). Spaghetti works too, especially if you finish it in the sauce with a splash of pasta water.
Salad: crisp romaine with lemony vinaigrette to cut the richness.
Bread: warm crusty bread or garlic bread for the last swipe of sauce.
Cheese: Parmigiano-Reggiano, or Pecorino if you like it saltier and sharper.
Wine: Sangiovese or Barbera. If you are skipping wine, sparkling water with lemon is a surprisingly great palate reset.

Storage Tips

Fridge: Cool sauce down, then store in an airtight container for up to 4 days. The flavor gets deeper overnight.

Freezer: Freeze in portions for up to 3 months. I like using quart freezer bags laid flat so they stack like files.

Reheat: Warm gently in a saucepan over medium-low with a splash of water or broth. If it looks tight or oily, stir in 1 to 2 tablespoons of water and keep going until it turns glossy again.

Best move: Store sauce and pasta separately if you can. If it is already mixed, it still reheats fine, but add a splash of water and stir often.

Common Questions

Is bolognese supposed to have a lot of tomato?

Classic bolognese is more meat-forward than tomato-forward. Think tomato as a backdrop: a little tomato paste plus a smaller amount of crushed tomatoes for body and sweetness, not a full marinara situation.

Why add milk?

Milk softens the acidity and helps create that mellow, velvety finish. It also helps the sauce stay tender and cohesive during a long simmer.

Can I make it without wine?

Yes. Swap the wine for beef broth plus 1 teaspoon balsamic vinegar (optional) to mimic the depth wine adds.

White wine or red wine?

Either works. White wine keeps things a little brighter and more classic to many traditional approaches. Dry red wine brings deeper, darker notes. Use what you like, just keep it dry.

What if I do not have whole milk?

Half-and-half works great. In a pinch, use 2 percent. Avoid heavy cream unless you want it noticeably richer.

What is the best meat for bolognese?

A mix is best: beef for beefy flavor, and pork for richness. If you want extra luxury, add a little pancetta.

My sauce tastes flat. How do I fix it?

Add salt in small steps first. Then try one of these: a pinch of chili flakes, an extra tablespoon of Parmesan, or 1 teaspoon tomato paste toasted in a small corner of the pot for 30 seconds before stirring in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottom Dutch oven or large pot
Wooden spoon for scraping up browned bits
Chef’s knife and cutting board
Measuring cups and spoons
Large pot for pasta (if serving right away)

The first time I made bolognese the “right” way, I was shocked by how unglamorous it looked at the beginning. Just a pot of chopped vegetables and meat doing its thing. But about an hour in, the kitchen smelled like a serious place. Now it is my favorite Sunday simmer, the kind of recipe that lets you cook with a little chaos while still feeling wildly in control. Also, it is basically guaranteed future-you happiness when there is a container of it waiting in the fridge.

Classic Bolognese (Rich and Meaty)

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 40 minutes

Servings 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
4 ounces pancetta, finely diced (optional but excellent)
1 pound ground beef (80 to 85% lean)
1/2 pound ground pork
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup dry white wine (or beef broth)
1 cup whole milk
1 (14.5-ounce) can crushed tomatoes
1 bay leaf
Pinch of nutmeg (optional, classic)
3/4 cup beef broth or water, plus more as needed
1 pound tagliatelle, pappardelle, rigatoni, or spaghetti
Parmigiano-Reggiano, for serving

Optional finishing boost: 2 tablespoons butter, stirred in at the end for extra gloss and richness.

Instructions

Build the base. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8 to 10 minutes, stirring often, until softened and starting to turn sweet.
Optional pancetta moment. If using pancetta, add it now and cook 3 to 4 minutes until it renders and lightly browns.
Brown the meat like you mean it. Add ground beef and pork. Break it up and spread it out. Let it sit undisturbed 2 to 3 minutes to develop browning, then stir. Keep cooking 8 to 10 minutes until you see real golden bits on the bottom. Season with 1 teaspoon of the salt and the pepper (save the rest of the salt to adjust at the end).
Add garlic, then toast the tomato paste. Stir in the garlic and cook 30 seconds, just until fragrant. Push the meat to the sides, add tomato paste to the center, and cook 1 minute, stirring, until it darkens slightly.
Deglaze. Pour in the wine (or broth). Scrape the pot well to lift the browned bits. Simmer 2 to 3 minutes.
Add milk, then tomatoes. Reduce heat to low. Stir in the milk and let it simmer gently 3 to 4 minutes. Add crushed tomatoes, bay leaf, nutmeg (if using), and 3/4 cup broth or water. Stir.
Low and slow simmer. Bring to a gentle simmer, then keep it at a bare simmer (occasional bubbles) on low heat. Partially cover and cook 2 hours, stirring every 15 to 20 minutes. If it starts sticking or looks too thick, add a splash of water or broth. You want a thick sauce that still moves.
Taste and adjust. Remove bay leaf. Taste, then add the remaining 1/2 teaspoon salt if needed (and more, if your tomatoes and broth are shy). Add pepper to taste. If you want extra richness, stir in butter at the end.
Cook pasta and finish together. Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain. Toss pasta with bolognese over low heat, adding a splash of pasta water until glossy and perfectly saucy.
Serve. Pile into bowls and shower with Parmesan. Take a bite. Pause mid-bite. You know why you are here.

Ladle lifting thick, meaty bolognese sauce from a pot

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes