Slow-simmered meat sauce with tomato, wine, and cream over tender egg pasta—rich, savory, and deeply flavored.
Do not rush the simmer—low heat for 60–90 minutes develops depth that quick cooking cannot achieve. Stir occasionally to prevent sticking and ensure even cooking of the meat.
For a leaner sauce, use 85/15 ground beef or substitute half with ground pork. Bolognese improves when made a day ahead; refrigerate and reheat gently before serving.
Ingredients
Scale
Measurement units
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium carrot
- 3 cloves garlic
- 1 pound ground beef
- ½ cup dry red wine
- 3 tablespoons tomato paste
- 1 can (28 oz) canned crushed tomatoes
- ½ cup beef broth
- ¼ cup whole milk
- 1 tablespoon salt (to taste)
- black pepper (to taste)
- 4 quarts water
- 1 pound fettuccine
Ingredients
Scale
Measurement units
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium carrot
- 3 cloves garlic
- 1 pound ground beef
- ½ cup dry red wine
- 3 tablespoons tomato paste
- 1 can (28 oz) canned crushed tomatoes
- ½ cup beef broth
- ¼ cup whole milk
- 1 tablespoon salt (to taste)
- black pepper (to taste)
- 4 quarts water
- 1 pound fettuccine
Instructions
Sauté aromatics and brown the meat
Heat olive oil (2 tablespoons) in a large heavy-bottomed pot over medium heat.
Add diced onion (1 medium), diced, diced carrot (1 medium), diced, and minced garlic (3 cloves), minced; sauté until softened and fragrant, about 4 minutes.
Add ground beef (1 pound) and cook, breaking it apart with a wooden spoon, until no pink remains, about 6 minutes.
Deglaze and add tomato base
Pour dry red wine (½ cup) into the pot, scraping up browned bits from the bottom.
Simmer until wine reduces by half, about 3 minutes.
Stir in tomato paste (3 tablespoons) and cook for 1 minute to deepen flavor.
Add canned crushed tomatoes (1 can (28 oz)) and beef broth (½ cup).
Simmer the sauce
Reduce heat to low and simmer uncovered for 60–75 minutes, stirring occasionally, until sauce thickens and flavors meld.
Stir in whole milk (¼ cup) and season with salt and black pepper to taste.
Cook the pasta
Bring a large pot of salt (1 tablespoon)ed water (4 quarts) to a rolling boil.
Add fettuccine (1 pound) and cook until al dente, about 9 minutes, stirring occasionally.
Drain fettuccine in a colander.
Equipment: Colander
Plate and serve
Divide fettuccine among serving bowls.
Ladle Bolognese sauce over each portion and top with freshly grated Parmigiano-Reggiano.
Before you cook
Cook notes
- • Bolognese improves when made a day ahead; refrigerate and reheat gently before serving.
- • Do not rush the simmer—low heat for 60–90 minutes develops depth that quick cooking cannot achieve.
- • Stir occasionally to prevent sticking and ensure even cooking of the meat.
- • Whole milk or heavy cream mellows acidity; omit if you prefer a sharper tomato flavor.
- • Freshly grated Parmigiano-Reggiano added at the table brightens the dish.
- • For a leaner sauce, use 85/15 ground beef or substitute half with ground pork.
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