Beef Bolognese is a delicious meat-based sauce served with pasta, and topped with basil and freshly grated cheese. This is the best bolognese sauce recipe outside of Italy!

Beef Bolognese Recipe

Course: Main Course
Cuisine: Italian
Keyword: beef bolognese, bolognese sauce
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4
Calories: 987kcal
Author: Becky Hardin - The Cookie Rookie
Beef Bolognese is a delicious meat-based sauce served with pasta, and topped with basil and freshly grated cheese. This is the best bolognese sauce recipe outside of Italy!
Print Recipe

Ingredients

  • 12 fresh basil leaves medium-large
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter unsalted, divided
  • ½ small yellow onion peeled & minced
  • ¼ cup minced carrot
  • ¼ cup minced celery optional
  • 1 pound ground chuck
  • Kosher salt
  • 1 cup dry white wine a good drinking wine
  • ½ cup whole milk
  • 2 gratings of whole nutmeg
  • 1 28 ounce can imported Italian roma tomatoes (preferably San Marzano)
  • For serving:
  • 1 pound pasta cooked according to package instructions
  • Freshly grated Parmigiano-Reggiano

Instructions

  • Set a heavy bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.
  • Add 2 tablespoons butter to the oil. Add the minced onion, carrot and celery and sauté until the vegetables have lightly browned.
  • Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink.
  • Season with salt and continue cooking & stirring until the ground chuck is completely cooked through.
  • Add the wine and cook until it has almost evaporated, stir occasionally.
  • Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often, until the milk has almost evaporated.
  • In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.
  • Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering.
  • Cook uncovered for 3 hours, stirring every 10-15 minutes.
  • If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed.
  • When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.
  • For Serving:
  • Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Serve with grated Parmigiano-Reggiano.
  • Enjoy!

Video

Notes

Yield: Makes enough for 1 pound dried pasta Note: The sauce can be prepared up to 3 days ahead if refrigerated and kept in an airtight container (without the fried basil). Or, it will keep frozen up to 2 months.

Nutrition

Calories: 987kcal | Carbohydrates: 104g | Protein: 38g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 447mg | Potassium: 1285mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2165IU | Vitamin C: 20mg | Calcium: 162mg | Iron: 6.4mg