Description

This easy bolognese sauce recipe creates a rich, deep-flavored, family-friendly meal perfect for weeknights or gatherings, delivering warmth and satisfaction. It transforms simple ingredients into a hearty sauce with an irresistible aroma.

Ingredients

Scale

30 ml olive oil
450 g lean ground beef
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
30 g tomato paste
400 g crushed tomatoes
240 ml beef broth (or chicken broth)
120 ml whole milk (or half-and-half)
1 bay leaf
0.5 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
340 g dried tagliatelle or pappardelle pasta
250 g full-fat ricotta cheese
1 teaspoon smoked paprika
0.5 teaspoon lemon zest
Pinch of salt (for ricotta)
Fresh parsley, finely chopped, for garnish
Extra virgin olive oil, for drizzling

Instructions

Brown the Meat: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned and no pink remains (8-10 minutes). Drain off any excess fat and set the beef aside.
Saute the Mirepoix: Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly golden (8-10 minutes). Add minced garlic and cook for 1 minute more until fragrant.
Build the Flavor: Stir in tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and caramelizes. Return the browned beef to the pot. (If tomato paste looks like it’s burning, reduce heat slightly and add a splash of broth.)
Simmer the Sauce: Pour in crushed tomatoes, beef broth, and whole milk. Add bay leaf and dried oregano. Season generously with salt and freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for at least 45 minutes, stirring occasionally, or up to 2 hours for richer flavor. Remove bay leaf before serving.
Season and Serve: While the bolognese simmers, prepare the Smoked Paprika Ricotta Swirl by combining ricotta cheese, smoked paprika, lemon zest, and a pinch of salt in a small bowl; mix until uniformly colored. Cook tagliatelle or pappardelle pasta until al dente in well-salted boiling water. Drain, reserving about 120 ml (0.5 cup) of pasta water. Serve the hot bolognese sauce over pasta, adding dollops of the vibrant ricotta swirl. Garnish with fresh parsley and a drizzle of extra virgin olive oil.

Notes

Store any unused tomato paste in a small airtight container in the fridge for up to a week, or freeze it in tablespoon-sized dollops. This sauce can be adapted with ground turkey or lentils for a lighter/vegetarian option, or using a frozen chopped mirepoix mix for convenience.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (with pasta and ricotta)
Calories: 450 calories
Sugar: 12 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: easy bolognese, pasta sauce, family meal, hearty, Italian, beef, comfort food, weeknight dinner, ground beef, rich sauce