Beef Bolognese Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
448 kcal
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Course
Main Course
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Cuisine
Italian
Beef Bolognese Sauce Recipe
Description
This Beef Bolognese Sauce Recipe combines finely chopped vegetables including carrots, celery, onions, and garlic, sautéed to soften and develop sweetness. Lean ground beef is browned until it forms a golden crust, then mixed with the vegetables. Tomato paste and crushed tomatoes add richness and acidity to the sauce, while chicken broth moistens and extends the sauce's body for simmering. Fresh herbs such as rosemary, thyme, and bay leaves infuse aromatic complexity, and a parmesan rind is simmered in to impart savory umami depth. The sauce is cooked low and slow to meld flavors and tenderize the beef.
Finished Bolognese is thick and savory, with layered flavors from the sweated vegetables, herbs, and cheese rind. The texture ranges from finely minced vegetables to tender ground meat, making it ideal poured over pasta. Its balance of mild sweetness and acidity makes it versatile for various pasta types or as a base for baked dishes.
To enhance flavor, use the leanest ground beef available and avoid skipping the trio of vegetables that provide balance. Fresh garlic is preferable but garlic powder can substitute. Removing the parmesan rind after cooking is important as it is too tough to eat. Pasta type is flexible and can be chosen according to preference or dietary needs. Allowing the sauce to simmer long enough concentrates flavors properly.
Ingredients
- 2 large carrot roughly chopped
- 2 celery roughly chopped, stalks
- 1 large yellow onion roughly chopped
- 3-4 garlic cloves
- 2 tablespoons olive oil or any other oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1.5 pounds ground beef lean
- 6 ounces tomato paste one can
- 28 ounces crushed tomatoes one can
- 2 cups chicken broth beef or vegetable broth will work, low-sodium
- 3-4 prigs rosemary chopped, fresh
- 10-12 prigs thyme leaves picked, fresh
- 2 bay leaf
- 1 parmesan rind
- 1/2 cup Parmesan Cheese grated
- 16 oz pasta whole-grain, gluten-free if needed, or lentil pasta, of choice
Instructions
- Place the 2 large carrots (roughly chopped), 2 stalks celery of (chopped), 1 large yellow onion (diced), and 3-4 garlic cloves (minced) in a food processor and pulse to chop. If you don’t have a food processor with a chopping option, then you can finely dice them by hand.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add the chopped veggies and sauté for 3-4 minutes or until softens.
- Bring veggies to the sides of the pan and add in the middle add the 1.5 pounds lean ground beef. Season with Kosher salt & ground black pepper.
- Allow the meat to cook undisturbed for 3-4 minutes, until it develops a golden crust.
- Using a wooden spatula start to stir into the meat, mincing it at the same time. Stir to combine the meat with the sautéed veggies, and continue to cook for 8-10 minutes.
- Add the 6 ounces tomato paste, 28 ounces crushed tomatoes, and 2 cups low-sodium chicken broth. Mix well to combine.
- Stir in the herbs (3-4 sprigs fresh rosemary, 10-12 sprigs fresh thyme, and 2 bay leaves), and the 1 parmesan rind.
- Reduce the heat to low and partially cover the pan. Simmer the bolognese sauce, stirring occasionally, for 60 minutes.
- Just before the sauce is ready, cook the 16 oz pasta of choice in salted water according to package instructions. Reserve 2/3 cup of the pasta water, then drain.
- Remove and discard the bay leaves from the sauce.
- While the sauce is still on the heat, add cooked pasta, starchy water, and the 1/2 cup grated parmesan. Toss well to combine and coat.
- Turn the heat off and divide the bolognese pasta to serving bowls.
- Garnish with extra parmesan if desired and ground black pepper and serve immediately.
Notes
- Choose lean ground beef for best texture and flavor balance.
- Use fresh garlic when possible; substitute garlic powder (1 tbsp) if needed.
- Do not skip carrots, celery, and onions as they create a balanced flavor foundation.
- Simmer with a parmesan rind for depth; remove rind before serving.
- Use any pasta you prefer, or substitute with vegetable noodles for a low-carb option.
- Allow sufficient simmering time to develop rich flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 487mg | 20% |
| Potassium | 1078mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3658IU | 73% |
| Vitamin C | 19mg | 21% |
| Calcium | 161mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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