This beef bolognese recipe simmers ground beef with a finely diced soffritto of onion, carrot, and celery in crushed tomatoes and broth, low and slow, until deeply rich and thick. This classic beef bolognese sauce takes about 2 hours, mostly hands-off simmering, and remains one of the most consistently popular pasta sauces people make from scratch.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Category: Main dish
Why You’ll Love This Beef Bolognese
- The long, slow simmer in this beef bolognese recipe builds a depth of flavor that a quick sauce simply can’t match.
- A splash of milk or cream at the end rounds out the acidity for that classic silky finish.
- Freezes beautifully, so it’s worth making a double batch.
- A comforting, crowd-pleasing sauce that works for both weeknight dinners and dinner parties.
Ingredients You’ll Need
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 5 lbs ground beef
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 cup red wine, optional
- 28 oz crushed tomatoes
- 1 cup beef broth
- 1 tsp Italian seasoning
- 1 bay leaf
- 1/2 cup milk or heavy cream
- Grated parmesan, for serving
- Cooked tagliatelle or pappardelle, for serving
How to Make Beef Bolognese
- Heat the olive oil in a large pot and cook the diced onion, carrot, and celery until softened, about 8 minutes.
- Add the ground beef, breaking it up, and cook until browned.
- Stir in the garlic and tomato paste, cooking for 1 to 2 minutes.
- Deglaze with red wine, if using, and simmer until mostly reduced.
- Add the crushed tomatoes, beef broth, Italian seasoning, and bay leaf.
- Simmer uncovered on low for 1.5 to 2 hours, stirring occasionally, until thickened.
- Stir in the milk or cream during the last 10 minutes of cooking.
- Toss with cooked pasta and top with parmesan.
Tips for the Best Beef Bolognese
- Dice the soffritto vegetables finely so this beef bolognese recipe has a smooth, cohesive texture.
- Let the sauce simmer the full time — rushing it means missing out on the deep, developed flavor.
- Remove the bay leaf before serving.
- Save a splash of pasta water to loosen the sauce if it’s too thick when tossing with pasta.
Variations to Try
- Use a mix of ground beef and ground pork for a more traditional flavor.
- Substitute the wine with extra beef broth for an alcohol-free version.
- Add a rind of parmesan to the sauce while it simmers for extra umami.
How to Store It
Store in the fridge for up to 5 days, or freeze for up to 3 months.
Frequently Asked Questions
Why does bolognese need to simmer so long?
The long simmer breaks down the meat and vegetables, allowing the flavors to meld and develop the deep, rich taste that defines a classic beef bolognese sauce.
Can I make beef bolognese ahead of time?
Yes, this recipe tastes even better the next day and is ideal to make ahead for a dinner party.
Why add milk or cream to bolognese?
Milk or cream rounds out the acidity of the tomatoes and adds a silky finish to the sauce.
Can I make this beef bolognese recipe without wine?
Yes, simply skip the wine and use a little extra beef broth in its place — the flavor will still be rich.