classic beef bolognese

classic beef bolognese

Classic beef bolognese is one of my favorite things to cook and eat. Savory tomatoes and beef simmer low and slow for several hours to develop an incredible flavor that’s special enough to serve at a dinner party. Make your own tagliatelle pasta for a truly special dish that your guests will love.

classic beef bolognese

Several months ago I hosted two of my best girlfriends for a long overdue dinner. My childhood friend, Nahal, was one of my guests and she is the biggest pasta fan I know. All of my memories of us dining out include Nahal ordering a huge plate of pasta and enjoying every bite (while staying unbelievable trim). I don’t know how she does it, but my dear friend can eat her weight in pasta without gaining an ounce! I was so excited to serve this beef bolognese with home made tagliatelle to such a pasta-phile. I’m happy to report that she loved this dish and so does everyone else who tries it! Pair this bolognese sauce with homemade pasta or cook up your favorite brand of store-bought tagliatelle!

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classic beef bolognese

classic beef bolognese

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  • Author: Sep Esmaili Campos


  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 ½  cups yellow onion, finely diced (about ½ onion)
  • ¾ cup celery, finely diced (2 stalks)
  • ¾ cup carrot, finely diced (2 carrots)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound 85% lean ground beef
  • ½ cup dry white wine (such as sauvignon blanc)
  • 1 28-ounce can crushed tomatoes (use San Marzano tomatoes that you crush by hand for best results)
  • ⅛ teaspoon ground nutmeg
  • 1 cup whole milk
  • Parmesan cheese, grated for garnish
  • 1 pound tagliatelle or thick pasta of choice


  1. In a large nonstick pot or shallow dutch oven, heat the oil and butter over medium heat until the butter has melted.
  2. Add the diced onion, celery, carrot and ½ teaspoon salt and ¼ teaspoon pepper.
  3. Cook the vegetables, stirring occasionally with a wooden spoon, until the onions are translucent and the vegetables are soft, 10-15 minutes. Lower the heat if the vegetables are browning too quickly.
  4. Add the ground beef, increase the heat to medium high, and use a wooden spoon to break the meat up into little pieces. Cook the beef, stirring occasionally, until the meat has browned and any liquid has evaporated, 8-10 minutes.
  5. Deglaze the bottom of the pot with the white wine, using a wooden spoon to scrape up any brown bits of food from the bottom of the pot. Continue to cook until the wine has fully evaporated.
  6. Add the tomatoes and nutmeg to the beef. Stir to combine.
  7. Add the milk and stir to fully combine and bring to a gently bubble, about 5 minutes.
  8. Lower the heat to the lowest setting and allow the bolognese to simmer gently, uncovered, for 2-4 hours for best results or at least 1 hour if you’re crunched for time.
  9. Stir the sauce every 30 minutes to make sure it’s not burning. Add a splash of water any time the sauce becomes too dry and is starting to burn.
  10. Cook thick noodles of choice and toss to combine.
  11. Serve with lots of fresh grated parmesan cheese.

Pin this recipe to your “Sunday Dinners” board for a truly special family treat!

classic beef bolognese recipe

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