I absolutely love my classic bolognese: it’s a flavorful, comforting sauce that transforms any ordinary pasta night into a delightful experience. I appreciate how the rich beef mingles with tender vegetables and red wine, while the milk smooths out the acidity. It’s perfect for quick weeknight dinners and satisfying meal prep.
I like making my classic bolognese because its a real staple in my house and its Jade’s favorite. I start with 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter, then i add a small yellow onion, a medium carrot and a celery stalk.
These veggies lay the foundation for the 1 lb ground beef that i use and season with salt and freshly ground black pepper. After browning the meat, i pour in 1/2 cup dry red wine to help release all the flavors, then i add a 28-ounce can of whole peeled tomatoes that i crush by hand and a tbsp of tomato paste.
The 1/2 cup whole milk finishes it off and gives a creaminess to balance the acidity. This bolognese is not only a delicious Pasta Italiana classic but also a nutritious option with a good mix of protein and vitamins making it a real Pasta Dinner Recipe favorite.
Why I Like this Recipe
I like this bolognese recipe because it’s super comforting and satisfying, especially after a long day. The sauce comes out really rich and creamy thanks to the whole milk, and the red wine adds a nice depth that makes the flavor pop.
Another reason I really enjoy making it is that it’s pretty foolproof even if I mess up a bit here and there. I love that I can double the recipe and have leftovers ready for busy weeknights, which makes life a bit easier.
Also, this recipe totally reminds me of home. It’s a staple in my house and even Jade loves it, so the recipe always fills me with good memories every time I whip up a batch.
Ingredients
- Extra-virgin olive oil is rich in healthy fats, adding a bright fruity flavor to the sauce.
- Unsalted butter gives a smooth creamy texture and carries flavors well, though use it sparingly.
- Yellow onion brings natural sweetness and fiber, forming a savory base for the dish.
- Carrot adds subtle sweetness, vitamins and color to balance and boost the nutrition.
- Celery offers crunch and minerals, mixing a fresh undertone with the hearty meat.
- Ground beef supplies protein and richness, making the sauce heartier and more satisfying.
- Whole peeled tomatoes pack antioxidants and natural acidity for a tangy, savory base.
- Dry red wine deepens the sauce with acidity and layered flavors throughout.
- Whole milk softens tomato acidity, adding a mild creaminess to the overall finish.
Ingredient Quantities
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 lb ground beef (80/20 is best)
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry red wine
- 1 (28-ounce) can whole peeled tomatoes, crushed a bit by hand
- 1 tbsp tomato paste
- 1/2 cup whole milk
How to Make this
1. Heat the olive oil and unsalted butter in a large saucepan over medium heat. Once hot, add in the chopped yellow onion, diced carrot and celery; cook them for about 5 minutes until they start getting soft.
2. Crumble in the ground beef and season with salt and pepper. Break up the meat with your spoon and let it cook until its browned all over.
3. Pour in the red wine and let it bubble away for a few minutes until nearly all of it is gone.
4. Add the whole peeled tomatoes (you can crush them a little with your spoon) and the tomato paste into the pot; stir it all together well.
5. Lower the heat and stir in the whole milk. The milk helps to make the sauce a bit creamier and mellows out the acidity.
6. Bring the sauce to a soft simmer and let it cook gently for about 45 minutes to an hour. Make sure you stir it every now and then to prevent sticking.
7. Taste the sauce and adjust the salt and pepper if needed. If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
8. Serve your bolognese with your favorite pasta and garnish with grated cheese if you like. Enjoy making easy meals all week with this classic recipe!
Equipment Needed
1. Large saucepan – for heating the oil and butter, and simmering the sauce
2. Stove – to heat the saucepan and cook the ingredients
3. Chef’s knife – to neatly chop the yellow onion, carrot, and celery
4. Cutting board – for safe and efficient chopping of veggies
5. Measuring spoons and cups – to accurately measure olive oil, butter, red wine, tomato paste, and whole milk
6. Wooden spoon – to stir the sauce and break up the ground beef as it cooks
7. Can opener – to open the can of whole peeled tomatoes
8. Pasta pot – if you plan to cook pasta to serve with the bolognese
9. Cheese grater – for garnishing with grated cheese, if desired
FAQ
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Q: What type of ground beef works best for Giada’s Bolognese?
A: The recipe calls for 80/20 ground beef because its fat content really gives the sauce that rich flavor. -
Q: Do I need to prep the tomatoes in any specific way?
A: Yeah, you should crush the whole peeled tomatoes slightly by hand so that they mix in well with the rest of the sauce. -
Q: Can I use a different type of wine?
A: For best results, stick with a dry red wine. If you dont have one, there are substitutes, but the flavor profile might change a bit. -
Q: Is it possible to swap whole milk for something else?
A: Sure, you can swap out whole milk for a lighter milk if needed, but whole milk helps balance the acidity from the tomatoes. -
Q: How long should I let the sauce simmer?
A: The longer the better! Simmer it for at least an hour to let all the flavors really meld together.
Giada’s Simple Bolognese Recipe Substitutions and Variations
- For the 2 tbsp extra-virgin olive oil, you can use a light canola or grapeseed oil if you dont have any on hand
- If you dont have unsalted butter, try using a vegan butter or margarine instead
- Instead of whole milk, you can substitute 2% milk or even heavy cream to keep the sauce creamy
- For the finely diced celery, a bit of chopped fennel can work well to add crunch and a similar flavor
- If you’re missing the medium carrot, a small amount of finely diced zucchini can be a good alternative
Pro Tips
1. Make sure you really let the veggies get soft first before adding the meat – it really builds the flavor base.
2. Don’t rush browning the beef; break it up well so it cooks evenly and develops that nice crust which adds a lot of taste.
3. When you pour in the red wine, let it reduce enough so the raw alcohol taste fades away, otherwise it can make the sauce too harsh.
4. Keep an eye on the sauce and stir it regularly while it’s simmering, so it doesn’t stick to the pan and burn, which would ruin the flavor.
Giada’s Simple Bolognese Recipe
My favorite Giada’s Simple Bolognese Recipe
Equipment Needed:
1. Large saucepan – for heating the oil and butter, and simmering the sauce
2. Stove – to heat the saucepan and cook the ingredients
3. Chef’s knife – to neatly chop the yellow onion, carrot, and celery
4. Cutting board – for safe and efficient chopping of veggies
5. Measuring spoons and cups – to accurately measure olive oil, butter, red wine, tomato paste, and whole milk
6. Wooden spoon – to stir the sauce and break up the ground beef as it cooks
7. Can opener – to open the can of whole peeled tomatoes
8. Pasta pot – if you plan to cook pasta to serve with the bolognese
9. Cheese grater – for garnishing with grated cheese, if desired
Ingredients:
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 lb ground beef (80/20 is best)
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry red wine
- 1 (28-ounce) can whole peeled tomatoes, crushed a bit by hand
- 1 tbsp tomato paste
- 1/2 cup whole milk
Instructions:
1. Heat the olive oil and unsalted butter in a large saucepan over medium heat. Once hot, add in the chopped yellow onion, diced carrot and celery; cook them for about 5 minutes until they start getting soft.
2. Crumble in the ground beef and season with salt and pepper. Break up the meat with your spoon and let it cook until its browned all over.
3. Pour in the red wine and let it bubble away for a few minutes until nearly all of it is gone.
4. Add the whole peeled tomatoes (you can crush them a little with your spoon) and the tomato paste into the pot; stir it all together well.
5. Lower the heat and stir in the whole milk. The milk helps to make the sauce a bit creamier and mellows out the acidity.
6. Bring the sauce to a soft simmer and let it cook gently for about 45 minutes to an hour. Make sure you stir it every now and then to prevent sticking.
7. Taste the sauce and adjust the salt and pepper if needed. If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
8. Serve your bolognese with your favorite pasta and garnish with grated cheese if you like. Enjoy making easy meals all week with this classic recipe!
