Pasta Bolognese (Classic Italian)

I build this classic Bolognese the traditional way—slowly sweating a soffritto, browning a mix of meats, and simmering low and gentle until the sauce turns silky, deeply savory, and clings to wide ribbons of pasta.

Why You’ll Love This Recipe

I follow time-honored technique for real depth of flavor, I use milk to mellow the tomatoes and enrich the sauce, and I simmer patiently so the ragù becomes glossy and concentrated. I finish with butter and pasta water for that restaurant-style sheen, and I toss with tagliatelle so every strand carries sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil, 2 tablespoons

• Unsalted butter, 2 tablespoons (divided)

• Yellow onion, 1 medium, finely diced

• Carrot, 1 small, finely diced

• Celery stalk, 1 small, finely diced

• Pancetta or bacon, 60 g (2 oz), finely chopped (optional but traditional)

• Ground beef (80–90% lean), 400 g (14 oz)

• Ground pork, 200 g (7 oz)

• Tomato paste, 2 tablespoons

• Dry white wine, 1/2 cup (120 ml)

• Whole milk, 1 cup (240 ml), warmed

• Passata or crushed tomatoes, 2 cups (480 ml)

• Beef or chicken stock (low sodium), 1 cup (240 ml), plus more as needed

• Bay leaf, 1

• Pinch of ground nutmeg

• Fine sea salt and black pepper, to taste

• Parmesan rind (optional), 1 piece

• Tagliatelle or pappardelle, 500 g (1 lb)

• Freshly grated Parmigiano-Reggiano, for serving

Directions

1. Make the soffritto: I warm olive oil and 1 tablespoon butter in a heavy pot over medium heat. I add onion, carrot, and celery with a pinch of salt and cook gently, stirring, until soft and sweet but not browned, about 8–10 minutes.

2. Render and brown: I stir in pancetta and cook 3–4 minutes. I add the beef and pork, break it up with a spoon, and cook until no longer pink and lightly browned, about 8–10 minutes. I season with salt and pepper.

3. Build flavor: I push the meat to one side and add tomato paste to the cleared spot. I cook the paste 2 minutes to caramelize, then stir it through.

4. Deglaze: I pour in the wine and simmer, scraping up browned bits, until mostly evaporated, 2–3 minutes.

5. Add dairy and tomatoes: I stir in warm milk and simmer 3–4 minutes to reduce slightly. I add passata, stock, bay leaf, nutmeg, and the Parmesan rind if I’m using it.

6. Low and slow: I bring the pot to a bare simmer, then lower the heat so the surface just blips. I cook uncovered 1 1/2 to 2 1/2 hours, stirring occasionally and adding small splashes of stock if the sauce gets too tight. I want a thick, glossy ragù.

7. Finish the sauce: I remove the bay leaf (and rind). I stir in the remaining 1 tablespoon butter, taste, and adjust salt and pepper.

8. Cook pasta and marry: I boil tagliatelle in well-salted water until al dente. I transfer pasta to the pot with ragù with a ladle of pasta water and toss vigorously over medium heat until the sauce coats and clings.

9. Serve: I plate with a shower of Parmigiano-Reggiano.

Servings and timing

I get about 6 servings (enough sauce for 500 g/1 lb pasta). I spend 20 minutes on prep, 20 minutes browning and building, and 1 1/2 to 2 1/2 hours of gentle simmering, for a total of roughly 2 to 3 hours.

Variations

• All-beef: I use 600 g (about 1 1/3 lb) ground beef and skip pork for a cleaner flavor.

• Mushroom boost: I finely chop 200 g (7 oz) cremini or porcini and brown them with the meat for extra savoriness.

• Lighter turkey: I swap in ground turkey thigh, add an extra tablespoon olive oil, and don’t skimp on the simmer for richness.

• Pressure cooker: I follow steps through deglazing, then cook at high pressure for 30 minutes; I reduce on sauté after if needed.

• Dairy-free: I replace milk with unsweetened oat milk or stock and add a tablespoon olive oil at the end for body.

storage/reheating

I chill leftovers quickly and keep the sauce (without pasta) in an airtight container up to 4 days in the fridge or 3 months in the freezer. To reheat, I warm gently in a saucepan with a splash of water or stock until loosened and steamy; I toss with freshly cooked pasta and a little pasta water to emulsify. If I’ve already mixed sauce and pasta, I reheat in a skillet over medium with a splash of water, tossing until hot.

FAQs

What makes this different from basic “meat sauce”?

I build Bolognese with soffritto, wine, milk, and a long, slow simmer for a silky texture and mellow, layered flavor—more savory and less tomato-forward than a quick meat sauce.

Why do I add milk to Bolognese?

I add milk to soften the acidity of the tomatoes and to tenderize the meat; it also gives the sauce a velvety finish after a long simmer.

Can I skip the wine?

I can; I replace it with extra stock plus 1 teaspoon red or white wine vinegar for brightness. The flavor will be a bit different but still delicious.

What pasta shape works best?

I reach for tagliatelle, pappardelle, or fettuccine—the broad surfaces catch the thick ragù. If I only have spaghetti, I still make it work.

How thick should the sauce be?

I aim for thick and spoon-coating. If it’s too loose, I simmer uncovered a bit longer; if it tightens too much, I loosen with stock or pasta water.

Conclusion

I rely on classic technique—patient browning, gentle simmering, and a final toss with pasta water—to create a richly flavored, glossy Bolognese that feels like it came from a trattoria. With a few pantry staples and time on the stove, I get a sauce that’s comforting, elegant, and endlessly satisfying.