Pasta Bolognese

Pasta Bolognese is a traditional Italian meat sauce recipe made with pancetta, ground beef, onions, carrots, celery, and tomatoes, all slowly simmered into a sauce. Eat it over pasta with fresh basil, thyme, and grated Parmesan cheese. This is one of my favorite Sunday meals and one recipe that everyone should experience. With its rich, slow-cooked flavor and fresh herbs, you will want to savor this dish.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Pancetta: This is a cut from the belly of the pig that is cured with salt but not smoked. It is sliced very thin. You can eat it cooked or uncooked. I prefer mine cooked in a skillet like bacon.
• Dry Red Wine: Substitutions include dry white wine, vodka, or more beef broth.
• Parmesan Rinds: Keep old rinds in the fridge or the freezer. Use them if they have no signs of spoilage.
• Pasta: Other kinds of pasta that work with this sauce include tagliatelle, pappardelle, penne, ziti, or medium shells.
• Milk: Use full-fat milk for the richest flavor.
• Herbs: Use fresh herbs such as thyme and basil

How to make Pasta Bolognese

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. In a large skillet, over medium heat, add a little olive oil. Toss in the pancetta and cook until slightly crispy.
2. Add the ground beef and cook until it’s about halfway browned. Mix in the onion, carrots, and celery, and cook until the beef is browned and the vegetables are tender.
3. Reduce the heat to low and add the garlic. Cook for a minute while stirring.
4. Add the tomato paste, red wine, beef broth, crushed tomatoes, bay leaf, and Parmesan rinds to the pot. Bring it to a soft boil and then reduce to a low simmer.
5. Simmer uncovered for about 2 to 3 hours, adding more beef broth if it becomes too thick.
6. Bring a large pot of salted water to a boil over medium-high heat while the sauce simmers down. Cook the pasta al dente and drain well. Reserve half a cup of pasta water to thin the sauce if it becomes too thick.
7. Stir the milk, fresh thyme, and fresh basil into the sauce. Season with kosher salt and fresh ground pepper to taste.
8. Stir the cooked pasta into the sauce and top with fresh herbs. Sprinkle with freshly grated Parmesan cheese.

What to serve with Pasta Bolognese

I like to serve this dish with a crisp salad like Italian chopped salad, copycat Olive Garden salad, or easy Panzanella salad, along with cheese garlic bread or garlic knots. Tasty vegetable sides are roasted broccoli or oven-roasted Parmesan asparagus.

Preparation Tips

• Chop the veggies very finely. It takes a little bit of time, but it is well worth the effort.
• Don’t forget to remove the Parmesan rinds and the bay leaf before serving.
• Reserve ½ cup of pasta water for thinning the dish if it becomes too thick.

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