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Classic Thick Bolognese

A robust, meaty sauce that clings to pasta perfectly. Rich in flavor, light on liquid.

Classic Thick Bolognese
Prep Time20m
Cook Time2h
Total Time2h 20m
Yield6 servings

Ingredients

  • 1 tbsp Olive Oil
  • 1 large Onion, finely chopped
  • 2 Carrots, finely chopped
  • 2 Celery stalks, finely chopped
  • 4 cloves Garlic, minced
  • 500g Ground Beef (80/20)
  • 250g Ground Pork
  • 1 cup Dry Red Wine (like Sangiovese)
  • 1 can (800g) Crushed Tomatoes
  • 1/2 cup Whole Milk
  • 1/4 tsp Nutmeg, freshly grated
  • Salt and Black Pepper to taste
  • Fresh Basil or Parsley for garnish (optional)
  • Parmesan Cheese, grated, for serving

Instructions

  1. 1

    Soffritto

    Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery (the soffritto). Cook until softened, about 10-15 minutes, stirring occasionally.

  2. 2

    Brown Meat

    Add minced garlic and cook for another minute until fragrant. Increase heat slightly, add ground beef and ground pork. Break up the meat with a spoon and cook until browned all over.

  3. 3

    Deglaze

    Pour in the red wine. Bring to a simmer and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce by about half, about 5 minutes.

  4. 4

    Simmer

    Stir in the crushed tomatoes, milk, and nutmeg. Season generously with salt and pepper. Bring the sauce to a gentle simmer.

  5. 5

    Cook Low and Slow

    Reduce heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor. Add a splash of water or broth if it becomes too thick.

  6. 6

    Adjust & Serve

    Taste and adjust seasoning if necessary. Serve hot over your favorite pasta (traditionally tagliatelle), garnished with fresh basil or parsley and grated Parmesan cheese.