Cozy Beef Bolognese Pasta

A big bowl of homemade beef Bolognese is the kind of comfort food that always makes me smile Slow-cooked tomatoes and beef make a rich sauce that hugs every bit of pasta This one’s my go-to for family get-togethers or just cozying up at home

This dish was a total hit the first time I made it for my friends on a snowy Sunday Everybody cleaned their plates and wanted more so now I keep the ingredients ready to grab all winter long

Tasty Ingredients

• Fresh basil parsley grated Parmesan: Lift up the dish at the end Use real Parmesan and snip some fresh basil or parsley for the topping
• Spaghetti or pasta: You can use classic spaghetti or pick whatever pasta you like even gluten free works
• Olive oil: Starts the whole thing sizzling Extra virgin gives the richest flavor
• Whole milk: Stirred in to make everything smooth and silky Don’t skip this bit or you’ll miss out
• Beef broth: Adds thickness and more flavor Go for low sodium if you’re watching salt
• Salt black pepper red pepper flakes: These sharpen the taste and give it a gentle kick Adjust them just how you like
• Dried oregano and basil: Add that classic Italian smell and taste Make sure your herbs are still fragrant
• Tomato paste: Thickens up the sauce and pumps up the flavor Choose a deep red paste for best results
• Crushed tomatoes: The main part of your sauce Pick decent canned tomatoes for the brightest flavors
• Carrot and celery: Bring a little sweet balance and crunch Pick out juicy carrots no splits and snap-fresh celery
• Garlic: Makes it extra savory Fresh minced garlic gives the boldest kick
• Onion: The start of everything for a sweet base Grab firm onions with clean skins
• Ground beef: The main star and what makes it hearty Go for beef with some fat for fuller taste

Simple Cooking Steps

Serve it Up:

Scoop the hot sauce over your pasta, then finish off with lots of grated Parm and fresh herbs

Pasta Action:

Get a big pot of salted water bubbling Drop your pasta in, cook until just tender, drain, and keep it ready

Add the Milk:

Stir in the milk now and let it gently simmer for a final ten minutes It’ll turn creamy and smooth

Let it Simmer:

Pour in the beef broth Lower the heat to let it all gently bubble Open lid and stir now and then This step brings all flavors together and thickens it nicely

Toss in Tomatoes and Spices:

Add the crushed tomatoes, then stir in your tomato paste Shake in oregano, basil, salt, pepper, and some red pepper flakes if you want a little spice Mix until everything’s coated well

Get the Beef Brown:

Turn up the heat and crumble in your ground beef Break it up while it cooks Seven minutes should do it until there’s no pink and the edges are crisp Drain off the fat

Add the Garlic:

Mix in your minced garlic Let it sizzle for just a minute, but don’t let it turn brown

Soften the Veggies:

Warm olive oil in your skillet, then throw in onion, carrot, and celery Stir for about eight minutes until soft and lightly golden at the edges

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The part I look forward to the most is pouring that milk right into the savory beef and tomato sauce It takes me back to sitting at my grandma’s table on Sunday where the secret was always that splash of milk or cream If I close my eyes I can hear the laughter and smell that goodness wafting from her kitchen

Leftover Tips

Stash any extras in a sealed container in your fridge for up to five days By the next day it tastes even better Need to keep it longer Pop it in the freezer for up to three months When you’re ready to eat let it thaw overnight then reheat on the stove or in the microwave with a little water or broth to loosen it up

Swaps & Alternatives

Instead of ground beef you can use ground turkey, chicken, or go with plant-based crumbles for a lighter meal For veggie lovers swap in lentils and use veggie broth Dairy-free milk can fill in for the whole milk just check it’s unsweetened and not flavored

Fun Ways To Serve

You don’t have to use spaghetti — rigatoni or pappardelle are great choices For something lighter I go with zoodles or roasted spaghetti squash I usually put a crisp salad and some toasty garlic bread on the table too

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Cultural Backstory

This sauce, called ragu alla bolognese, comes straight from Bologna in northern Italy Usually it’s simmered slow for hours and actually gets traditionally paired with tagliatelle not spaghetti Every family puts their own twist on it

Recipe FAQs

→ What's an easy way to make the sauce taste even better?

Let it simmer extra long, or pour in some red wine for stronger flavor.

→ Which pasta is best for this Bolognese?

Spaghetti is always good, but go with rigatoni, big shells, or fettuccine if you want to really soak up the sauce.

→ How do I make it work for a gluten free diet?

Just pick your favorite gluten free pasta and swap it in—you're set!

→ Any tips for making this lighter or meatless?

Try using ground turkey or chicken for something lighter, or go with cooked lentils if you don't want meat.

→ What toppings should I throw on my pasta?

Chop up some fresh basil or parsley, and shower on grated Parmesan—they really bring the whole thing together.