Slow-Simmered Classic Beef Bolognese
Tender ground beef, pancetta, and white wine simmered low and slow into a rich, silky ragu — the Sunday sauce worth waiting for.
In a nutshell: This authentic italian slow-simmered classic beef bolognese comes together in just 2 hrs 50 mins using simple whole ingredients. The chef's secret: They should melt into the sauce, not sit in it — a food processor's pulse button gets you. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Ground beef, pancetta, and white wine simmer low and slow into a rich, silky Bolognese. A Sunday sauce that tastes like it cooked all day.
Key Equipment
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- Large Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Chef's Pro-Tips
- Dice the vegetables as fine as you can: They should melt into the sauce, not sit in it — a food processor's pulse button gets you there in seconds.
- Do not rush the milk step: Letting the milk cook into the meat before the tomatoes go in is the classic trick that keeps Bolognese silky instead of acidic.
- The sauce improves overnight: Make it a day ahead, refrigerate, and reheat gently — the flavors round out and the fat lifts off easily if you want to skim it.
Ingredients
6
servings
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4 oz pancetta, finely diced
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1 tbsp olive oil
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1 medium yellow onion, finely diced
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2 medium carrots, finely diced
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2 ribs celery, finely diced
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1 ½ lbs ground beef, 80/20
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½ lb ground pork
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1 cup dry white wine
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1 cup whole milk
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1 can crushed tomatoes, 28 oz
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2 tbsp tomato paste
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1 tsp kosher salt, plus more to taste
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½ tsp black pepper
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1 pinch ground nutmeg
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1 lb tagliatelle or pappardelle, for serving
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½ cup grated Parmesan cheese, for serving
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Step-by-Step Instructions
Render the Pancetta
Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook, stirring often, for 5-6 minutes until it renders its fat and turns lightly golden.
Soften the Vegetables
Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until soft and sweet, without browning.
Brown the Meat
Add the ground beef and pork, breaking it up with a wooden spoon. Cook until no pink remains, about 8 minutes. Pour off any excess fat if the pot looks greasy.
Deglaze and Simmer
Pour in the white wine, scraping up the browned bits, and simmer until mostly evaporated. Stir in the milk and simmer until absorbed, then add the crushed tomatoes, tomato paste, salt, pepper, and nutmeg.
Cook Low and Slow
Bring to a gentle simmer, then reduce the heat to low, partially cover, and cook for 2 hours, stirring every 20 minutes. Add splashes of water if it gets too thick. The sauce should be rich, brick-red, and glossy.
Serve
Cook the pasta in salted water until al dente. Toss with the Bolognese and a ladle of pasta water, then serve with plenty of Parmesan.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Complete steps 1-4 on the stovetop, then transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Leave the lid ajar for the last hour so the sauce thickens.
Absolutely — it freezes beautifully for up to 3 months. Cool completely, portion into freezer containers, and thaw overnight in the fridge before reheating.
Milk is traditional in Bolognese from Bologna. It tenderizes the meat, softens the acidity of the tomatoes, and gives the ragu its signature silky, rosy color.
Wide, flat pasta like tagliatelle or pappardelle is classic because the broad ribbons catch the thick ragu. Short tubes like rigatoni work well too.
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