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Homemade Bolognese Sauce with Pasta Recipe

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★★★★★

4.7 from 99 reviews

This classic Bolognese sauce is a rich and hearty Italian meat sauce made with a combination of Italian sausage, ground beef, fresh vegetables, aromatic herbs, white wine, cream, and tomatoes. Slow-simmered to develop deep flavors, it pairs perfectly with tagliatelle or pappardelle pasta and is finished with fresh herbs and grated Parmesan cheese for a comforting, traditional meal.

Ingredients

Scale

Vegetables and Herbs

  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 3 medium carrots, peeled and chopped
  • 1/2 teaspoon fennel seeds, crushed
  • 5 sprigs fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 6 cloves garlic, smashed and minced
  • 1/3 cup fresh parsley, chopped (optional)
  • 1/3 cup fresh basil, chopped (optional)

Meats

  • 1/2 pound mild Italian sausage
  • 1/2 pound ground beef

Liquids and Sauces

  • 2 tablespoons olive oil
  • 1 cup white wine
  • 1 cup heavy cream
  • 6-ounce can tomato paste
  • 2 cups beef broth (or 2 cups water plus 2 teaspoons beef bouillon base)
  • 28-ounce can crushed tomatoes
  • 2 tablespoons balsamic vinegar

Seasonings

  • 2 teaspoons kosher salt (adjust if using table salt)
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper

Pasta and Garnishes

  • 1 1/2 pounds tagliatelle or pappardelle pasta (cooked in salted water)
  • Freshly grated Parmesan cheese (to garnish)

Instructions

  1. Prepare the vegetables: Chop the onion, celery, and carrots finely, using a food processor or knife. The carrots should be chopped small to blend well into the sauce.
  2. Heat oil and cook vegetables: Warm 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots to the pot.
  3. Season vegetables: Add 2 teaspoons kosher salt, 1 tablespoon Italian seasoning, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, and crushed fennel seeds to the vegetables. If using dried rosemary, add 1/2 teaspoon now. Stir to combine.
  4. Sauté vegetables: Cook the vegetables and spices for about 5 minutes until they start to soften.
  5. Add fresh rosemary and garlic: Finely chop fresh rosemary and crush and mince the garlic cloves. Add both to the pot, ensuring there is sufficient oil to prevent scorching. Cook for 1 minute until garlic is fragrant.
  6. Cook the meats: Add Italian sausage and ground beef to the pot. Break up the meat with a wooden spoon and cook over medium heat until fully browned, about 5 minutes.
  7. Add wine, cream, and tomato paste: Stir in 1 cup white wine, 1 cup heavy cream, and the 6-ounce can of tomato paste. Bring to a simmer and cook for 5-10 minutes until the mixture thickens and reduces.
  8. Add broth, tomatoes, and vinegar: Pour in 2 cups beef broth, 28-ounce crushed tomatoes, and 2 tablespoons balsamic vinegar. Stir well.
  9. Simmer the sauce: Bring to a low simmer over medium to medium-low heat. Let it cook gently for 1 to 3 hours, stirring occasionally. Add extra beef broth (1/2 cup at a time) if the sauce thickens too much.
  10. Finish with fresh herbs: Stir in chopped fresh parsley and basil just before serving.
  11. Cook the pasta: In a separate large pot, boil several quarts of salted water (2 tablespoons salt). Add pasta and cook according to package instructions (usually 3-6 minutes) until al dente. Drain immediately and drizzle with olive oil.
  12. Serve: Plate the pasta, spoon over the Bolognese sauce, garnish with freshly grated Parmesan and additional fresh herbs as desired.
  13. Optional slow cooker method: After cooking the sauce down with cream, wine, and tomato paste, transfer the mixture to a slow cooker. Add broth, crushed tomatoes, and balsamic vinegar. Simmer on low for 3 to 8 hours or on high for 2 to 4 hours, stirring occasionally and adding broth if needed to maintain desired consistency.

Notes

  • The longer the sauce simmers, the deeper and more complex the flavor becomes; you can simmer for up to 3 hours or longer if desired.
  • If you do not have fresh rosemary, dried rosemary works well and should be added earlier with the other dried seasonings.
  • Use quality crushed tomatoes like Cento brand for best results.
  • Leftover meats from this recipe can be used to prepare Italian Wedding Soup.
  • When cooking pasta, salt the water generously to enhance flavor.
  • Adding a bit of cream helps balance acidity and creates a smoother sauce.
  • Adjust the spiciness by varying the amount of crushed red pepper used.
  • For a thicker sauce, simmer uncovered; add broth if it thickens too much during long simmering.
  • Using a slow cooker is a great alternative for low and slow cooking if you prefer hands-off preparation.

Keywords: Bolognese sauce, Italian meat sauce, tagliatelle sauce, slow simmered sauce, hearty Italian recipe, homemade pasta sauce, beef and sausage Bolognese

Find it online: https://lieblingsmahlzeit.com/homemade-bolognese-sauce-with-pasta-recipe/