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Rich Italian Meat Sauce

Category: Dinner Ideas That Actually Work

For a rich, authentic Bolognese, simmer beef, pancetta, and veggies with wine and milk on low heat. Don’t rush it—take your time and let the sauce get super flavorful and silky.
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Clare Recipes
Created By Lily Chen
Updated on Sat, 17 May 2025 17:15:12 GMT
Pasta Bolognese Save
Pasta Bolognese | lilicooks.com

Every Sunday, my kitchen fills with the deep, savory smell of simmering Bolognese, and it's impossible not to think back on afternoons spent at my grandma's stove. She always said the best sauce is the one you don't rush. There's something wonderful about watching simple things slowly turn into something that draws everyone into the kitchen, all impatient to eat. Those dishes are the ones that stick with us, becoming part of who we are.

Mouthwatering Elements

  • Fresh pasta makes every plate a little fancier.
  • Parmigiano-Reggiano gives a salty punch you just can’t skip.
  • Red wine deepens the taste, so don’t rush that splash.
  • Starting with fresh onions, celery, and carrots sets up all the layers of goodness.
  • Pancetta is what brings true depth—bacon just doesn’t do it.
  • Ground beef with some fat keeps things juicy, not dry.
Classic Pasta Bolognese Save
Classic Pasta Bolognese | lilicooks.com

Unleashing Sauce Goodness

Simmer Time:
Let the sauce quietly bubble away so the flavors go deep and folks end up wanting more.
Wine Wonder:
Pour in your wine and simmer it down until all the good stuff on the pan bottom comes up and into your sauce.
Meat Mojo:
Give your meat time to brown and get little crispy spots—those bits add the magic.
Flavor Base:
Chop onions, carrots, and celery really fine and cook them slow until they're sweet and soft, almost disappearing into the pot.

Ultimate Pasta Matchup

After plenty of big dinners and family meals, I can say picking the right pasta is almost as important as nailing the sauce. Wide noodles are the winner—they soak up the sauce just right and make each bite perfect. Sometimes I grab fresh pasta from a local shop, and other nights I settle for dried—but either way, this sauce makes it feel like a treat.

Nailing The Texture

It’s during those last slow-cooking hours the magic really starts—meat gets crazy soft and the sauce gets so silky it hugs every bit of pasta. That’s when I know waiting was one hundred percent worth it.

Putting Your Spin On It

These days, I swap things up—a little more wine on a chilly evening, fresh basil from the garden in late summer. My mom throws in extra carrots for a hint of sweet, while my sister adds more pancetta and swears that's the best version. Somehow, every twist becomes another favorite in the family.

Classic Pasta Bolognese Recipe Save
Classic Pasta Bolognese Recipe | lilicooks.com

Little Kitchen Tips

Wait for your pot to nudge you before stirring again.

The sauce will get thicker right on time—just hang tight.

Seriously, patience brings the best flavors out.

Every time this sauce comes together, whether it’s just us or the house is packed, I think about all the laughter and stories the pot’s heard. It’s not just about the meal anymore. It’s what Sundays look like for us—warm bowls, full hearts, and everyone feeling taken care of.

Recipe FAQs

→ How far ahead can I make this sauce?
Go ahead and make it up to three days before you eat, just keep it in the fridge. You can also stick it in the freezer for as long as three months.
→ Which pasta pairs best?
Fresh pasta is the absolute favorite, but any pasta you like will soak up this sauce. Look for Buitoni fresh pasta in the cooler section if you want to go all out.
→ Why should I pour in milk?
Milk smooths out the sauce and makes the meat extra soft, which gives you that melt-in-your-mouth classic Bolognese feel.
→ Can I swap the meat types?
Classic style uses beef and pancetta, though mixing in pork or just beef also comes out great.
→ How do I tell if it's all done?
It'll be perfect when the sauce thickens up and the meat feels super tender, usually after simmering for about two hours.

Rich Italian Meat Sauce

Cozy up to a big bowl of saucy, deeply flavored Italian meat sauce packed with ground beef, savory pancetta, chopped veggies, slow-cooked in wine and milk. The flavor builds as it bubbles so be patient, it's so worth it.

Preparation Time
25 min
Cooking Time
125 min
Overall Time
150 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Italian

Output: 6 Serves (6 servings)

Dietary Options: ~

Ingredients

→ Base Vegetables

01 2 celery stalks, sliced into chunks about an inch long
02 2 medium-sized yellow onions, chopped into large pieces after peeling
03 3 garlic cloves, roughly chopped into big pieces
04 2 carrots, peeled and cut into chunky 1-inch pieces

→ Meat and Fats

05 4 ounces of finely diced pancetta
06 1⅓ lbs of ground beef (lean, 85%)
07 2 tablespoons of high-quality extra-virgin olive oil

→ Liquids and Seasonings

08 1 (14-ounce) can of crushed tomatoes
09 1 full cup of whole milk
10 ½ cup of a good dry red wine
11 2 cups of flavorful beef broth
12 ½ teaspoon dried oregano
13 ½ teaspoon fresh black pepper, ground
14 1 teaspoon salt (add more for the pasta water)

→ For Serving

15 Grated Parmigiano-Reggiano (only if you'd like)
16 Fresh herbs like parsley or basil, chopped (optional)
17 1 pound of your favorite pasta

Steps

Step 01

Use a food processor to chop the onions finely, but don’t let them turn into mush. Move them to a bowl, then do the same with garlic, carrots, and celery.

Step 02

In a big pot, warm up the oil over medium-high. Toss in the processed veggies and stir regularly for 8-10 minutes, lowering the heat if they look like they’re starting to brown.

Step 03

Throw in the ground beef, pancetta, some salt, and a bit of pepper. Keep the heat at medium-high and break up the meat as you cook. Stop once the pink is gone, around 5-10 minutes.

Step 04

Pour the wine in and let it bubble away till most of it disappears. This usually takes a minute or two.

Step 05

Add the crushed tomatoes, beef broth, and oregano. Let the mixture come to a gentle boil before dropping the heat to low. Simmer it for 90 minutes with the lid slightly off.

Step 06

Mix in the milk, then continue simmering gently for about 35 minutes with the lid ajar. Stir now and then, removing any fat sitting on top if you see it.

Step 07

Boil pasta in salted water. Before draining, save a cup of pasta water. Toss the pasta with the sauce, adding some of that saved water if the sauce feels too thick. Toss in fresh herbs and cheese when serving, if you'd like.

Tips

  1. You can make this sauce 3 days in advance and refrigerate it.
  2. It freezes well! Store for up to 3 months.
  3. Fresh pasta like Buitoni goes great with this dish.
  4. A side Caesar salad pairs nicely!

Required Tools

  • A food processor
  • A sturdy Dutch oven or large pot
  • A big pot for pasta
  • A wooden spoon to stir

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Includes dairy (milk, cheese)
  • Includes gluten (pasta)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 717
  • Fats: 30 g
  • Carbohydrates: 71 g
  • Proteins: 36 g