“It’s meat gravy.” That’s how recipe developer Andy Baraghani describes his Bolognese sauce, and he means it in the best possible way. This is a rich, deeply savory ragù that puts beef and pancetta front and center, with just enough tomato paste to bring it all together. No canned tomatoes, no laundry list of herbs, no unnecessary fuss.
The supporting cast matters too: Onion, carrot, and celery are chopped so finely they practically disappear into the sauce. White wine brightens without dominating the flavors, whole milk adds richness while helping tenderize the beef, and a pinch of nutmeg adds subtle warmth. The result is aromatic and flavorful without being heavy-handed.
You’ll need about three hours from start to finish, but most of that time is hands-off. Serve the meat sauce with fresh pasta like wide tagliatelle or pappardelle noodles, or dried rigatoni, which catches the meaty Bolognese in its ridges. It also freezes beautifully, so another pasta night is already halfway done.
Bolognese FAQ
Can I use a different meat in Bolognese sauce?
Yes. This recipe keeps things simple with ground beef, but you can swap in ground pork or dark-meat turkey, or use any combination of the three. Ground beef chuck with about 20% fat gives this version its richness, so if you're using leaner meat, add a little extra olive oil or butter. Bacon can stand in for pancetta, though it will give the sauce a smokier flavor. If you have some guanciale left over from making spaghetti carbonara, that works too.
Can I use red wine instead of white wine?
Yes, but expect a different flavor. Dry white wine adds acidity without overpowering the meat, which is why we prefer it here. A dry red wine will make a darker, more robust sauce.
For an alcohol-free version, substitute an equal amount of low-sodium chicken or beef stock. A small splash of white wine vinegar can help replace the wine’s acidity; start with 1 tsp. and adjust to taste.
Why is my Bolognese sauce watery?
The sauce needs a very gentle, uncovered simmer to reduce and become thick and velvety. If there’s a lot of liquid after two hours, increase the heat slightly and continue cooking, stirring occasionally. The sauce should resemble a thick, finely textured meat ragù, not a loose tomato sauce. If it reduces before the meat is tender, add a splash of stock or water.
Can you freeze Bolognese sauce?
Absolutely. Let the sauce cool, then transfer it to airtight containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently, adding a splash of stock or water if needed. Cook the pasta fresh and toss it with the reheated sauce just before serving.
Try this recipe with this expert pick from the Bon Appétit Wine Shop.
Watch Andy make BA’s Best Bolognese
What you’ll need
Good Pappardelle
$10 At Shop
Good rigatoni
$8 $7 At Shop
Recipe information
Total Time
3 hours
Yield
4 servings
Ingredients
1
1
1
3
1
3
1
⅓
1
2
1
1
2
Need to make a substitution?
Preparation
Step 1
Pulse 1 medium onion, chopped, 1 celery stalk, chopped, and 1 small carrot, peeled, chopped, in a food processor until very finely chopped. Transfer to a small bowl.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a Dutch oven or other large pot over medium. Break 1 lb. ground beef chuck (20% fat), patted dry, into small clumps (about 1½") and add to pot; season lightly with kosher salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
Step 3
Wipe out pot. Cook 3 oz. thinly sliced pancetta, finely chopped, in same pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add reserved vegetable mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
Step 4
Return beef to pot and pour in 1 cup dry white wine. Reduce heat to medium-low and cook, smashing beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add ⅓ cup tomato paste, 1 bay leaf, and one pinch of finely grated nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
Step 5
Pour 2 cups chicken stock or broth and 1 cup whole milk into pot; add a pinch of kosher salt. Reduce heat to maintain a very gentle simmer and cook, uncovered, stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the pasta sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
Step 6
Cook 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni, in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
Step 7
Using tongs, transfer cooked pasta to pot with sauce. Add 1 cup pasta cooking liquid and 2 oz. finely grated Parmesan cheese (about ½ cup). Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
Step 8
Transfer pasta to a platter and top with more Parmesan cheese.
Do Ahead: Sauce can be made 4 days ahead. Cover and chill.
Editor’s note: This Bolognese sauce recipe was first printed in our January 2019 issue; it has been updated for style. Head this way for more of our best pasta recipes →