Description
Master a rich, slow-simmered Classic Pasta Bolognese. This easy Italian beef pasta dinner recipe brings authentic flavor to your table.
Ingredients
Scale
- Foundation Ingredients:
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 1.5 lb ground beef (80/20)
- 1 cup finely diced yellow onion
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 4 cloves garlic, minced
- Aromatics & Liquids:
- 1 cup dry red wine (Sangiovese or Chianti)
- 1 cup whole milk
- 28 oz can whole peeled San Marzano tomatoes, crushed
- 1 cup beef broth (optional, for thinning)
- Seasonings & Finishing Touches:
- 1 fresh sprig rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 Parmigiano-Reggiano rind (optional)
- Salt and freshly ground black pepper to taste
- 1 lb tagliatelle or pappardelle pasta
- Freshly grated Parmigiano-Reggiano, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Soffritto, My Dear:: Okay, first things first, get that pancetta sizzling in a large Dutch oven or heavy-bottomed pot over medium heat. Let it render out its fat until it’s crispy and golden – about 5-7 minutes. Scoop out the crispy bits and set them aside for garnish later; they’re precious! Now, in that glorious rendered fat, toss in your finely diced carrots, celery, and onion. This is your soffritto, the aromatic base for our Classic Pasta Bolognese. Cook it down slowly, stirring occasionally, until those veggies are super soft and translucent, about 8-10 minutes. You want them practically melting, releasing all their sweet flavors. This is where patience really pays off, honestly.
- Brown That Beef:: Push the softened veggies to one side of the pot. Add your ground beef to the other side, breaking it up with a spoon. Let it brown deeply without stirring too much at first – you want a nice crust. Once it’s mostly browned, mix it with the soffritto. Drain off any excess fat if there’s a ton, but leave a little for flavor. Now, add your minced garlic and cook for just a minute until fragrant; don’t let it burn, or your Classic Pasta Bolognese will taste bitter, and no one wants that! I’ve definitely rushed this step before and regretted it.
- Wine & Milk Magic:: Pour in your dry red wine. Crank up the heat a bit and scrape up all those delicious browned bits from the bottom of the pot with your spoon – this is called deglazing, and it’s essential for flavor! Let the wine simmer until it’s almost completely evaporated, about 5-7 minutes. You’ll smell the alcohol cooking off, leaving behind a rich, concentrated aroma. Next, add the whole milk. Again, let it simmer gently until it’s mostly absorbed by the meat, about 10-15 minutes. This step is a secret weapon for tenderizing the meat and adding a subtle creaminess to your Classic Pasta Bolognese.
- Tomato Time & Simmer Down:: Now for the tomatoes! Crush your whole peeled tomatoes with your hands (it’s messy but fun!) or roughly chop them, then add them to the pot. Stir in your fresh herb bundle (rosemary, thyme, bay leaf), and if you have one, a Parmigiano-Reggiano rind. Season generously with a good pinch of salt and freshly ground black pepper. Bring the Classic Pasta Bolognese sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it do its thing. This is where the magic happens, folks. I’ve been tempted to rush it, but a good bolognese needs time.
- The Long Wait (It’s Worth It!):: Let your Classic Pasta Bolognese simmer for at least 2-3 hours, or even longer if you have the time! The longer it simmers, the more the flavors meld and deepen, and the meat becomes incredibly tender. Stir it occasionally, every 30-45 minutes, just to make sure nothing is sticking to the bottom. If it looks too dry, add a splash of water or broth. You’ll know it’s ready when the sauce is thick, rich, and the meat is falling apart. The smell filling your kitchen will be pure heaven, honestly, a true Classic Pasta Bolognese aroma!
- Pasta & Serve:: About 20 minutes before your Classic Pasta Bolognese sauce is done, bring a large pot of salted water to a rolling boil. Cook your tagliatelle or pappardelle according to package directions until al dente. Don’t forget to reserve about a cup of the starchy pasta water before draining! Add the drained pasta directly to the pot with the bolognese sauce, along with a splash of that reserved pasta water. Toss everything together until the pasta is beautifully coated. This helps the sauce cling better. Serve immediately, garnished with those crispy pancetta bits, a generous grating of fresh Parmigiano-Reggiano, and maybe a sprinkle of fresh parsley. Enjoy your homemade Classic Pasta Bolognese!