Bolognese Beef Italian Sauce (Printable)

Hearty Italian Bolognese with ground beef, tomatoes, and herbs slow-cooked for rich flavor.

# What You'll Need:

→ Meats

01 - 1.1 lbs ground beef, 80/20 blend

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 cloves garlic, minced
06 - 14 oz canned crushed tomatoes
07 - 2 tbsp tomato paste

→ Liquids

08 - ½ cup dry red wine
09 - 1 cup whole milk
10 - 1 cup beef broth

→ Fats & Oils

11 - 2 tbsp olive oil
12 - 1 tbsp unsalted butter

→ Herbs & Seasonings

13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1 bay leaf
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch of freshly grated nutmeg (optional)

# How To Make:

01 - Heat olive oil and butter in a large heavy-bottomed pot over medium heat.
02 - Add onion, carrot, and celery; sauté for 6 to 8 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.
05 - Stir in tomato paste and cook for 2 minutes to deepen flavor.
06 - Pour in red wine, scraping up browned bits from the pot; simmer until nearly evaporated, approximately 2 to 3 minutes.
07 - Add crushed tomatoes, beef broth, milk, oregano, basil, bay leaf, and nutmeg; stir to combine thoroughly.
08 - Bring to a gentle simmer, reduce heat to low, partially cover, and cook for 90 to 120 minutes, stirring occasionally until thick and rich.
09 - Remove bay leaf; season sauce with salt and freshly ground pepper to taste.
10 - Serve over freshly cooked pasta such as tagliatelle or use as a filling for lasagna.

# Expert Tips:

01 -
  • The milk creates an impossibly silky sauce that tastes nothing like what you'd expect from beef and tomatoes.
  • Two hours of gentle cooking means you can actually leave it alone while the house smells incredible.
  • One pot feeds six people and tastes even better the next day.
02 -
  • Don't skip the browning step with the beef—those caramelized bits are where the deep flavor lives.
  • The milk isn't a garnish; it's what makes Bolognese taste like Bolognese, not just meat sauce with tomatoes.
03 -
  • Don't rush the simmer—low heat and time make the difference between good and unforgettable.
  • When the sauce stops steaming and starts to smell like it's almost caramelizing, you're close to perfect.

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