This 130-Year-Old Italian Spaghetti Sauce Is So Good

Near the top of the list of my family’s most requested dinners is pasta with Bolognese sauce. During the week and when I’m pressed for time, weeknight spaghetti Bolognese or Instant Pot spaghetti with meat sauce are my defaults. But when I have more time, I’m all too happy to get out my Dutch oven for a slow-simmered batch of classic Bolognese. This version of the classic meaty sauce is hearty and rich, with a deep savory flavor. Spoon it over a bowl of pappardelle or toss with your favorite pasta shape.

Why You’ll Love It

• Nothing says comforting like Bolognese. I cannot think of a more comforting way to top a bowl of pasta than with this flavorful, slow-simmered sauce.

• It freezes well. Because the cook time is rather lengthy, it’s worth taking advantage of the fact that you can freeze this sauce. It also happens to be quite easy to scale up, without doubling the work.

Key Ingredients in Bolognese

• Ground beef: I recommend lean ground beef (ideally 85% lean) to ensure the sauce isn’t greasy.

• Milk: Stick with whole milk. In addition to adding a richer flavor, it works to tenderize the meat and balance the acidity of the tomatoes and wine.

• White wine: A cup of dry white wine balances the meaty flavors in Bolognese.

• Canned tomatoes: The tomatoes are broken apart when added to the pot, and the long cook time continues to break down the tomatoes and slowly thicken the sauce.

• Broth: Low-sodium chicken broth is the best option. It adds moisture, a savory flavor, and a little more richness to the sauce.

How to Make Bolognese

1. Soften the vegetables. The recipe calls for the onion, carrot, and celery to be finely diced before they’re sautéed in oil until softened. If you’d rather skip the chopping, coarsely chop the vegetables, then pulse a few times in a food processor until blitzed into small pieces.

2. Brown the ground beef. While the ground beef cooks, continue to break up the meat into very small pieces.

3. Simmer with milk, then wine. First add the milk and cook, stirring occasionally, continuing to break up the meat, until it’s totally evaporated. Add the wine and repeat the same process.

4. Add the tomatoes and broth, and simmer. Break up the tomatoes with your hands as you add them to the pot, and add the broth. Bring to a simmer, then reduce the heat and cook at barely a simmer, stirring occasionally until the sauce is thickened and flavors meld. As with any classic Bolognese, the cook time is admittedly lengthy. But don’t skimp on it — your patience will be rewarded with a more full-flavored sauce.

Helpful Swaps

• Crushed or diced tomatoes (and the juices) can be used as a substitute for the can of whole peeled tomatoes. If you use diced tomatoes, you may want to consider puréeing the tomatoes first.

• Low-sodium vegetable or beef broth can be used as a substitute for chicken broth.

• While not traditional, other types of ground meat (or a combination) can be used in place of ground beef.

• While whole milk is definitely preferred, 2% milk will get the job done in a pinch. I don’t recommend using 1% or skim milk in this recipe.

Storage and Make-Ahead Tips

• Stored in an airtight container in the refrigerator, Bolognese will keep for up to four days.

• Bolognese can also be frozen in an airtight container for up to three months.

What to Serve with Bolognese

• Baked Spaghetti

• Roasted Spaghetti Squash

• Baked Ziti

• Shakshuka

• Lasagna Roll-Ups

Bolognese Recipe

It’s hearty, rich, and better than anything you’ll order in a restaurant.

Prep time 15 minutes to 20 minutes

Cook time 2 hours 20 minutes

Makes Makes 5 cups

Serves 4

Ingredients

• 2 tablespoons olive oil

• 1 small yellow onion, finely diced (about 1 cup)

• 1 small carrot, peeled and finely diced (about 1/3 cup)

• 1 small stalk celery, finely diced (about 1/4 cup)

• 3 cloves garlic, minced

• 1 pound lean ground beef

• 1 1/2 teaspoons kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper

• 1/8 teaspoon ground or freshly grated nutmeg

• 1 cup whole milk

• 1 cup dry white wine

• 1 (28-ounce) can whole peeled tomatoes

• 1 cup low-sodium chicken broth

Instructions

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1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Stir in 1 finely diced small yellow onion, 1 peeled and finely diced small carrot, 1 finely diced small celery stalk, and 3 minced garlic cloves. Cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.

2. Add 1 pound lean ground beef, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 7 minutes.

3. Stir in 1 cup whole milk and cook, stirring occasionally, until evaporated, 10 to 12 minutes. Stir in 1 cup dry white wine and cook, stirring occasionally, until evaporated, 10 to 12 minutes.

4. Stir in 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands into bite-size pieces as you add them to the pot, and 1 cup low-sodium chicken broth. Bring to a simmer. Reduce the heat to low to maintain a very gentle simmer. Simmer, stirring occasionally and breaking up any large pieces of tomato with a wooden spoon, until the sauce is thickened and the flavors meld, about 1 1/2 hours.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Further Reading

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