If a cozy, hearty pasta dish is calling your name, then look no further for my classic and Comforting Bolognese. A rich, tomato-based sauce is loaded with chunks of tender ground beef, pork, and pancetta for a dish that the whole family will enjoy. It’s super easy to make and is perfect for prepping and storing ahead. If you’re looking for a dish that’s perfect for filling your freezer with during those cold winter months, then this is it!
Friends, I truly cannot believe that it has taken me THIS long to share one of my family’s all-time favorite recipes: a warm and comforting pasta bolognese. I’ve been making this dish for my family for years, and it’s one of the most highly-requested dinners in my household during the winter time. After all, what could be better on a cold, rainy day than a warm and comforting bowl of pasta?
If you’ve never had Bolognese, it is a hearty, tomato-based pasta sauce that was originally invented in Bologna, Italy. It has a rich tomato flavor that is accompanied by chunks of tender meat (usually a combination of beef and pork). The result is a rich sauce that is soaked up deliciously by your favorite pasta (I use pappardelle) for a dish that will keep your belly full and your taste buds satisfied. And the best part? It’s perfect for prepping ahead!
I love to keep homemade pasta sauces in my freezer as a quick and easy option for busy weeknights. Simply prepare the sauce according to the directions below. Then, once it’s cool, transfer it to a tupperware container or airtight jar. It should stay good for up to three months, which means that you can easily make a big batch of sauce to save and enjoy later! It takes virtually no time to reheat the sauce and add it to fresh pasta and is truly one of my tricks for feeding my family in a pinch.
What You Need to Make This Cozy Winter Pasta Recipe
- 🫒 Olive Oil: Any good pasta sauce starts with oil, and in my pasta recipes, I always opt to use olive oil. Why? For starters, olive oil is filled with healthy fats and also takes on a delicious flavor, making it perfect in this recipe.
- 🥕 Carrots, Celery, Onion: Also known as mirepoix, the combination of diced carrots, celery, and onion makes for the perfect base for this sauce.
- 🥩 Ground Beef & Ground Pork: Bolognese is a meaty dish by nature, and the combination of ground beef and ground pork adds the perfect flavor to this dish. If you want to substitute other meats, see my notes below!
- 🥓 Pancetta: This is optional, but I love the salty, porky flavor that pancetta adds to this recipe!
- 🥫 Tomato Paste: A can of tomato paste is what gives the sauce its rich tomato flavor and deep red color. You can vary the amount that you’re using depending on how thick you want the sauce to be.
- 🧄 Garlic: I always recommend using fresh garlic, whenever possible, and this recipe is no exception.
- 🧂 Seasonings: To season this dish, you’ll need a combination of sea salt, ground black pepper, Italian seasoning, crushed red pepper flakes, and nutmeg.
- 🍷 Red Wine: A splash of red wine helps to add richness and depth to the sauce. Any red wine works!
- 🥛 Milk: Pick your favorite milk and use it in this recipe! I used almond milk because it’s what I had, but any dairy or non-dairy milk works well.
- 🍅 Crushed Tomatoes: The crushed tomatoes help to amplify the rich, delicious, tomato flavor of this sauce.
- 🧀 Parmigiano Reggiano: I always recommend using freshly grated parmesan cheese (or parmigiano reggiano), whenever possible. It adds the best flavor to this dish and is worth the splurge, in my opinion.
- 🌿 Parsley: A sprinkle of fresh parsley adds the perfect garnish to this recipe!
- 🍝 Pasta: Of course, it wouldn’t be a pasta bolognese without the pasta! I like using pappardelle noodles, but any pasta shape will work well.
How to Make This Warm & Comforting Bolognese
To make this comforting bolognese, start by adding the olive oil to a large dutch oven or pot, on the stove. Dice the carrots, celery, and onion. Then, once the pot is hot, add them to the pot. Sauté them in the olive oil for 3-4 minutes, until they begin to cook down. Then, add in the ground beef, ground pork, and pancetta (if using) and use a spoon to mash them together until crumbles form. Allow the meat to cook for 5-8 minutes – you can drain the fat from the pot if you desire to.
Next, dice the garlic, and add it to the pot alongside the tomato paste and seasonings (the sea salt, ground black pepper, Italian seasonings, crushed red pepper flakes, and nutmeg). Stir them together for 1 minute, until the meat is nice and fragrant. Then, stir in the wine and milk, being sure to scrape the bottom of the pot to ensure that everything is fully incorporated. Then, add in the crushed tomatoes.
Bring the mixture to a gentle boil. Then cover, reduce the heat to low, and allow the mixture to simmer for 20 minutes, until the sauce has thickened and the meat is fully cooked through. While the mixture is boiling, prepare the pasta according to the package instructions.
Once the pasta is done, drain the water from it and set it aside. Once the Bolognese has stir in the chopped parsley and half of the Parmigiano Reggiano. Taste and adjust the sea salt and pepper as needed. Add the pasta to the pot with the Bolognese and stir until the noodles are fully coated in the sauce. Finally, top with the remaining Parmigiano Reggiano, serve, and enjoy!
Frequently Asked Questions
Yes! The best part about this sauce is that it tastes even better with time. Simply transfer the cooled sauce into a large jar or airtight container. Store it in the fridge for up to one week, or in the freezer for up to three months. Then, when you’re ready to enjoy it, simply reheat the sauce on the stove and add it to your favorite pasta!
Yes! You can substitute ground turkey, ground chicken, replace the pork with more beef, if desires… use what works for you!
Yes, you can. Simply swap out the meat for ground meatless crumbles (or even seitan) for a vegetarian-friendly variation. If you want to make it vegan-friendly as well, be sure to use a plant-based milk and swap out the Parmigiano Reggiano for a plant-based parmesan cheese,
I like using pappardelle, which is a long, wide, and thick noodle that perfectly soaks up the Bolognese sauce. However, any type of pasta will work well, in this recipe. Pick your favorite or use what you already have!Q
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Dutch Oven this dutch oven is perfect for preparing your favorite soups and pasta sauces!
Ingredients
- 1 ½ Tablespoons Olive Oil
- 2 Carrots, peeled and diced
- 2 Celery Ribs, diced
- 1 Small Yellow Onion, diced
- ¾ Pound Ground Beef
- ¾ Pound Ground Pork
- 4 Ounces Pancette, optional
- 3 Tablespoons Tomato Paste
- 4 Cloves Garlic, mashed
- 1 Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- 2 Teaspoons Italian Seasoning
- ¼ Teaspoon Crushed Red Pepper Flakes
- ¼ Teaspoon Nutmeg
- ¾ Cup Red Wine
- 1 Cup Milk of Choice
- 1 28 Ounce Can Crushed Tomatoes, for a thicker sauce, you can use a 15 ounce can instead
- 1 Pound Pappardelle Pasta
- 1 Cup Parmigiano Reggiano, grated and divided in half
Instructions
- To make this comforting bolognese, start by adding the olive oil to a large dutch oven or pot, on the stove.
- Dice the carrots, celery, and onion. Then, once the pot is hot, add them to the pot.
- Sauté them in the olive oil for 3-4 minutes, until they begin to cook down.
- Then, add in the ground beef, ground pork, and pancetta (if using) and use a spoon to mash them together until crumbles form. Allow the meat to cook for 5-8 minutes – you can drain the fat from the pot if you desire to.
- Next, dice the garlic, and add it to the pot alongside the tomato paste and seasonings (the sea salt, ground black pepper, Italian seasonings, crushed red pepper flakes, and nutmeg).
- Stir them together for 1 minute, until the meat is nice and fragrant. Then, stir in the wine and milk, being sure to scrape the bottom of the pot to ensure that everything is fully incorporated. Then, add in the crushed tomatoes.
- Bring the mixture to a gentle boil. Then cover, reduce the heat to low, and allow the mixture to simmer for 20 minutes, until the sauce has thickened and the meat is fully cooked through.
- While the mixture is boiling, prepare the pasta according to the package instructions.
- Once the pasta is done, drain the water from it and set it aside.
- Once the Bolognese has stir in the chopped parsley and half of the Parmigiano Reggiano. Taste and adjust the sea salt and pepper as needed.
- Add the pasta to the pot with the Bolognese and stir until the noodles are fully coated in the sauce.
- Finally, top with the remaining Parmigiano Reggiano, serve, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Made this for Christmas Eve dinner. I am new to cooking and this recipe made me look like a Rock Star! Thank you for making a simple recipe to follow so delicious.
I’ve had Bolognese once, wasn’t my favorite. Decided to make this for my family since they love it. It got rave reviews, 5 stars! I found it delish!
I love Kale Junkie, and many of Nicole’s recipes are now staples in my life. I made this last night with no substitutions, and it was pretty good. I am trying to find a recipe like the one near my favorite neighborhood restaurant back home in Boston, and because this one didn’t turn out quite like that, I am giving this four stars. It was tasty and easy enough to make. Not quite the fireworks for me personally, but I am also trying to match something very specific in my mind, so no hard feelings on this recipe. Just not quite the one for me.