Easy Bolognese Sauce Recipe

Ingredients

• 2 pieces Carrots (peeled and cut into quarters)
• 2 stalks Celery (cut into bite‑size pieces)
• 1 large Onion (peeled and chopped)
• 6 cloves Garlic (minced or pressed)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1.5 pounds Ground Beef (80% lean, preferably grass‑fed)
• 1 cup Dry Red Wine (or White Wine or Beef Broth) (for deglazing; optional)
• 28 ounces Whole Peeled Tomatoes (canned, crush in pot)
• 6 ounces Tomato Paste (adds depth)
• 2 leaves Bay Leaves (optional, adds flavor)
• 1 cup Whole Milk (adds creaminess; can substitute half‑and‑half or heavy cream)
• 2 teaspoons Salt (adjust to taste; also for pasta water)
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Chili Powder (optional, adds subtle lift)
• 1 pound Pappardelle or Tagliatelle Pasta (any long pasta works)
• 0.25 cup Parmesan Cheese (freshly grated for garnish)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prep the Mirepoix

   Peel and quarter the carrots, cut the celery stalks into bite‑size pieces, and chop the onion into uniform dice. Mince or press the garlic cloves.

   Time: PT10M

2. Heat Oil

   Place the large pot over medium‑high heat and add 2 Tbsp olive oil. Heat until the oil shimmers.

   Time: PT2M

3. Sauté Vegetables

   Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, for about 7 minutes until they begin to soften.

   Time: PT7M

4. Add Garlic

   Remove the pot from heat briefly, add the minced garlic, and let it sit for about 1 minute to soften without burning. Then return the pot to the burner.

   Time: PT1M

5. Brown the Meat

   Add 1.5 lb ground beef to the pot. Break it up with the wooden spoon and cook for about 5 minutes, stirring, until fully browned.

   Time: PT5M

6. Deglaze

   Pour in 1 cup dry red wine (or white wine or beef broth). Scrape the browned bits from the bottom of the pot and let the liquid simmer for 2 minutes to evaporate the alcohol.

   Time: PT2M

7. Add Tomatoes and Paste

   Stir in the 28‑oz can of whole peeled tomatoes (crush with the spoon) and the 6‑oz tomato paste. Add 1–2 bay leaves.

   Time: PT2M

8. First Simmer

   Reduce heat to low, partially cover the pot, and let the sauce simmer for 2 hours, stirring occasionally.

   Time: PT2H

9. Second Simmer

   Uncover the pot and continue to simmer for an additional 1 hour, or until the sauce thickens to a rich, velvety consistency.

   Time: PT1H

10. Finish with Milk

    Remove the bay leaves, stir in 1 cup whole milk, and let the sauce warm over low heat for about 5 minutes.

    Time: PT5M

    Temperature: low

11. Cook Pasta

    Bring a large pot of water to a rolling boil, add a generous tablespoon of salt, then add 1 lb pappardelle (or any long pasta). Cook until al dente, about 10 minutes.

    Time: PT10M

    Temperature: boiling

12. Combine and Season

    Drain the pasta, return it to the pot or a serving bowl, and toss with the Bolognese sauce. Add 2 tsp salt, 1 tsp black pepper, and ½ tsp chili powder; adjust to taste.

    Time: PT5M

13. Serve

    Plate the pasta, garnish with grated Parmesan and chopped fresh parsley. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

6 g