Easy Pasta Bolognese

Get ready to master the ultimate comfort food classic! This rich, hearty pasta Bolognese brings together tender ground beef, aromatic vegetables, and a slow-simmered tomato sauce that’ll make your kitchen smell like an Italian grandmother’s.

What makes this recipe special is the secret ingredient – a splash of whole milk that creates an incredibly tender meat sauce. Plus, the combination of finely diced carrots, celery, and onions (known as soffritto in Italian cooking) builds a flavor foundation that’ll have everyone asking for seconds.

Ingredients

For the Soffritto Base:

• 1 tablespoon olive oil
• 1 onion, finely diced
• 3 celery sticks, small diced
• 2 carrot sticks, peeled and small diced
• 2 garlic cloves, minced

For the Meat Sauce:

• 1 pound lean ground beef
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup whole milk
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon oregano
• ¼ teaspoon nutmeg

For Serving:

• 16 ounces Tagliatelle pasta (or pasta of choice)
• Chopped parsley
• Freshly grated Parmesan cheese (optional)

Steps

1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat. Add the soffritto mix (onions, celery, carrots) and garlic. Sauté for 5-7 minutes until vegetables soften and onions become translucent. Watch carefully to prevent browning.
2. Add ground beef, salt, and pepper. Break up the meat using a wooden spoon into small, even crumbles. Cook for 8-10 minutes until thoroughly browned, stirring occasionally. No pink meat should remain.
3. Pour in 1 cup whole milk and simmer for 10 minutes, stirring every few minutes. The milk should mostly evaporate, leaving the meat tender. This step is crucial for achieving the signature texture of authentic Bolognese.
4. Add crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Mix thoroughly and bring to a boil. Reduce heat to low and simmer uncovered for minimum 30 minutes or up to 2 hours. The sauce should be thick enough to coat the back of a spoon.
5. When ready to serve, bring a large pot of water to a rolling boil. Add 2 tablespoons salt and cook pasta according to package directions until al dente (8-10 minutes typically). Reserve 1 cup pasta water before draining.
6. Remove bay leaf from sauce. Serve pasta in warm bowls, top with generous portions of Bolognese, and garnish with fresh parsley and Parmesan if desired.

Smart Swaps

• Use ground turkey instead of beef (reduce cooking time by 2-3 minutes)
• Substitute whole grain pasta for traditional (cook 1-2 minutes longer)
• Try zucchini noodles for a low-carb option (cook only 2-3 minutes)

Make It Diabetes-Friendly

• Use whole grain pasta to reduce glycemic impact (reduces net carbs by 15g per serving)
• Replace 1 carrot with 1 red bell pepper (saves 5g carbs)
• Serve with 1.5 cups steamed vegetables to increase fiber
• Limit portion size to 1 cup pasta with ¾ cup sauce (approximately 45g total carbs)

Pro Tips

• Finely dice vegetables to the same size for even cooking
• Don’t skip the milk step – it’s essential for tender meat
• Let sauce simmer longer for deeper flavor
• Reserve pasta water to adjust sauce consistency if needed