How to Make Pasta Bolognese at Home

When it comes to comfort food, few dishes can compete with a hearty bowl of pasta Bolognese. This Italian classic is rich, savory, and deeply satisfying and while it takes a little time, the effort pays off in every bite. Here's how to make an authentic Bolognese sauce at home, step-by-step.

Ingredients You’ll Need

• 1 large onion or 2 small, roughly chopped

• 2 large carrots, chopped

• 3 ribs celery, chopped

• 4 cloves garlic

• Extra-virgin olive oil, for cooking and finishing

• Kosher salt

• 3 pounds ground beef (chuck, brisket, round, or a mix)

• 2 cups tomato paste

• 3 cups hearty red wine (like Chianti or Cabernet Sauvignon)

• Water (added gradually during simmering)

• 3 bay leaves

• 1 bunch of thyme, tied into a bundle

• 1 pound spaghetti

• 1/2 cup grated Parmigiano-Reggiano

Step-by-Step Directions

1. Build the Flavor Base

Use a food processor to puree the onion, carrots, celery, and garlic into a coarse paste. In a large, heavy-bottomed pan, heat a few tablespoons of olive oil over medium. Add the veggie puree and a generous pinch of salt. Cook, stirring frequently, for about 15 to 20 minutes until the moisture evaporates and the mixture turns golden brown. This is a critical step don’t rush it.

2. Brown the Beef

Add the ground meat to the browned vegetables, seasoning again with salt. Cook for 15 to 20 minutes, stirring occasionally, until the beef is thoroughly browned and caramelized.

3. Add Tomato Paste and Wine

Stir in the tomato paste and cook for another 4 to 5 minutes until it deepens in color. Then pour in the red wine and simmer until it reduces by about half, roughly 4 to 5 minutes.

4. Simmer Low and Slow

Add enough water to cover the meat by about 1 inch. Drop in the bay leaves and thyme bundle. Bring to a boil, then reduce to a gentle simmer. Over the next 3.5 to 4 hours, stir occasionally and add more water as needed 2 to 3 cups at a time. This slow reduction builds the rich, meaty flavor characteristic of a great Bolognese. Taste frequently and adjust salt as necessary.

5. Cook the Pasta

During the final 30 minutes of simmering, bring a large pot of well-salted water to a boil. Add spaghetti and cook until just shy of al dente about 1 minute less than the package recommends. Before draining, reserve 1/2 cup of the pasta cooking water.

6. Combine and Serve

Remove half the Bolognese sauce from the pot and set aside. Add the drained pasta to the remaining sauce and toss well. Add a bit of the reserved sauce and some of the pasta water to help it all bind. Cook together over medium heat until the liquid reduces slightly.

Turn off the heat and stir in grated Parmigiano-Reggiano and a drizzle of high-quality extra-virgin olive oil. Divide into bowls, top with extra cheese, and serve immediately.

Pro Tips for the Best Bolognese

• Salt every layer: Season the vegetables, the meat, and taste as you go. This builds depth and balance.

• Use a bold red wine: It adds richness and complexity. Chianti or Cabernet Sauvignon works well.

• Don’t shortcut the simmer: That long, low simmer is what transforms the ingredients into a luxurious sauce.

• Always save your pasta water: It helps the sauce cling to the noodles and adds an extra touch of savory magic.

Nutrition Note

This dish is a calorie-rich comfort meal, but you can lighten it up by serving smaller portions with a side of greens or using a leaner meat blend. If you're looking for a gluten-free option, swap spaghetti for lentil or chickpea pasta without compromising flavor.

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