This Beef Bolognese is a classic, rich sauce that’s packed with tender ground beef, tomatoes, onions, and a hint of garlic. It’s slow-cooked until all the flavors blend together perfectly, making a hearty, comforting sauce that’s great with pasta or even on its own with a bit of crusty bread.
I love making this sauce on a lazy weekend because the house fills up with the wonderful smell of simmering tomatoes and meat. It’s one of those recipes where you can really taste the love and time that went into it. I usually add a splash of red wine to give it a little extra depth, and I find that letting it simmer longer makes it even better.
My favorite way to serve this Beef Bolognese is over freshly cooked spaghetti with a sprinkle of grated Parmesan and a few fresh basil leaves on top. It’s the kind of meal that feels like a warm hug and always seems to bring people together around the table. If you have leftovers, it also makes an amazing base for lasagna or stuffed peppers!
Key Ingredients & Substitutions
- Ground Beef
- Lean ground beef keeps your sauce rich but not greasy. If you want a milder taste or less fat, try ground turkey or a mix of pork and beef for extra flavor.
- Tomatoes
- Crushed canned tomatoes or passata work well here — both give great texture. If you prefer fresher flavors, use chopped fresh tomatoes but cook longer to soften.
- Red Wine
- This adds depth and a touch of acidity. You can swap it for beef broth or grape juice if you want to skip alcohol, but the flavor will be lighter.
- Vegetables (Onion, Carrot, Celery)
- These build a flavorful base. Don’t skip them! If you’re missing one, just use more of the others. Finely chop for the best texture.
How Do You Get That Deep, Rich Flavor in Bolognese?
The key is slow cooking the sauce to let all the flavors blend and develop. Here’s what I do:
- Start by gently sautéing your onion, carrot, and celery until soft. This step is crucial for sweetness and depth.
- Brown the meat well – don’t rush. This caramelizes the beef and adds richness.
- Deglaze the pan with red wine and let it mostly evaporate. This lifts all the tasty browned bits off the pan for more flavor.
- Simmer gently for at least 45 minutes to an hour, stirring now and then, so the sauce thickens and tastes full-bodied.
Patience here really pays off. The longer and slower the simmer, the better it tastes!
Equipment You’ll Need
- Large skillet or saucepan – perfect for browning meat and simmering the sauce evenly.
- Wooden spoon – great for stirring the sauce without scratching your pan.
- Sharp knife – helps you finely chop onions, carrots, and celery with ease.
- Cutting board – keeps your workspace organized and safe for chopping veggies.
- Colander – handy for draining cooked pasta quickly and easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground pork or a mix for a slightly sweeter, richer sauce.
- Add chopped mushrooms when sautéing veggies for earthiness and extra texture.
- Stir in a splash of cream or whole milk near the end to make the sauce silky and smooth.
- Include fresh herbs like basil or thyme for a brighter and fresher flavor profile.
How to Make Beef Bolognese
Ingredients You’ll Need:
For The Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 500g ground beef (preferably lean)
- 150 ml dry red wine
- 400g canned crushed tomatoes (or passata)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil (optional)
- Pinch of nutmeg (optional)
- Salt and freshly ground black pepper to taste
- 100 ml beef broth or water
For Serving:
- 400g tagliatelle or spaghetti
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 45 minutes to 1 hour for simmering the sauce, making the total time roughly 1 to 1 hour 15 minutes. The slow simmer lets the flavors deepen into a rich, hearty sauce you’ll love!
Step-by-Step Instructions:
1. Cook Your Veggies:
Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté slowly for 5 to 7 minutes until the veggies are soft and smell wonderful.
2. Add Garlic & Brown the Beef:
Mix in the minced garlic and cook for another minute without letting it brown. Turn the heat to medium-high and add the ground beef. Break it up as you cook until it’s nicely browned, about 6 to 8 minutes.
3. Add Wine and Tomatoes:
Pour in the red wine and let it simmer until mostly gone, about 3 to 4 minutes. Stir in crushed tomatoes, tomato paste, oregano, basil if using, and a pinch of nutmeg. Season with salt and pepper to your taste.
4. Simmer Your Sauce:
Add the beef broth or water and bring the sauce to a gentle simmer. Lower the heat and cover partially. Let it cook slowly for at least 45 minutes to 1 hour, stirring now and then. The sauce will thicken and taste amazing.
5. Cook Pasta & Serve:
While the sauce simmers, cook the pasta according to package directions until al dente. Drain the pasta and plate it. Spoon the hearty bolognese sauce over the noodles, then sprinkle with chopped parsley and grated Parmesan cheese. Enjoy your delicious meal!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but be sure to thaw it completely in the fridge overnight before cooking. This ensures it cooks evenly and browns nicely without steaming.
How Can I Make This Beef Bolognese Vegetarian?
To make a vegetarian version, substitute the ground beef with finely chopped mushrooms, lentils, or a plant-based ground meat alternative. Cook the veggies as usual and proceed with the recipe for a delicious meatless sauce.
Can I Prepare the Sauce Ahead of Time?
Absolutely! The flavors deepen even more when made ahead. Store the cooled sauce in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently before serving.
How Should I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove over low heat, stirring occasionally. Add a splash of water or broth if the sauce thickens too much.