Pasta Bolognese

Yumna Jawad

Updated Apr 25, 2026

5 from 1400 votes

This easy Pasta Bolognese recipe features a hearty ground beef sauce served over long pasta. The sauce is simple to make in one pot!

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Prep Time 10 minutes
Servings 8 servings
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Pasta Bolognese in a large pan topped with fresh basil leaves with a wooden spoon
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Easy-prep Pasta Bolognese

If you thought dishes like Pasta Bolognese were weekend projects, think again. My recipe for pasta bolognese takes just 10 minutes to prep the rest of the work is done by the stovetop.

I keep the dish classic and straightforward. You start by cooking onion, celery and onions until softened, then add the ground beef, tomatoes and seasonings. After that, just let it simmer away until the Bolognese sauce develops a rich, deep flavor.

Happy Cooking!
– Yumna

Pasta Bolognese Ingredients

Ground beef, onions and garlic getting cooked to make bolognese
  • Aromatics: I’m using onions, celery and carrots and this combination of ingredients, called soffritto, forms the base of flavor for Bolognese sauce. If you don’t have them on hand, you can swap in other vegetables like shallots (for onion), cauliflower (for celery), bell peppers (for carrots), and mushrooms (for all three). You’ll also need olive oil and garlic.
  • Ground beef: I prefer lean ground beef (83% lean or higher) to keep the sauce from being too greasy. For an even lighter Bolognese, use an equal amount of ground turkey.
  • Milk: I recommend sticking with whole milk rather than swapping in a low-fat or plant-based version. If you can’t have dairy, skip this ingredient entirely.
  • Tomatoes: Crushed tomatoes and tomato paste together give the sauce its texture, but canned tomato sauce or diced tomatoes will also work.
  • Seasoning: Bay leave, salt, black pepper, oregano and nutmeg.
  • Pasta: Bolognese is traditionally served with tagliatelle or other flat ribbon pastas, like pappardelle or tripoline. I also often serve this recipe with tube pasta like penne or rigatoni. I love how the meat sauce gets stuck in the pasta when tossed!

How to Make Pasta Bolognese

Onions, celery, carrots and garlic after sauteed.
Step 1: Cook the onions, celery, carrots, and garlic in a large pot on the stovetop.
Ground beef, salt and pepper added to cooked veggies.
Step 2: Add the ground beef and season with salt and pepper.
Ground beef browned and crumbled.
Step 3: Break up the beef and cook until it’s browned, stirring occasionally.
Milk after mostly evaporated in meat mixture.
Step 4: Stir in the milk and simmer until it mostly evaporates.
Tomatoes, bay leaf and spices added.
Step 5: Add the crushed tomatoes, tomato paste, and remaining seasonings.
After sauce simmers for 1-2 hours and thickens.
Step 6: Bring the mixture to a boil, then simmer on low, uncovered, until the sauce is thick and flavorful.
Pasta Bolognese in a large pan with a wooden spoon

Pasta Bolognese Recipe

Author: Yumna Jawad
5 from 1400 votes
This easy Pasta Bolognese recipe features a hearty ground beef sauce served over long pasta. The sauce is simple to make in one pot!
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings8 servings

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Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 celery sticks small diced
  • 2 carrot sticks peeled and small diced
  • 2 garlic cloves minced
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup whole milk
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons oregano
  • ¼ teaspoon nutmeg
  • 16 ounces Tagliatelle pasta or any pasta of choice
  • Chopped parsley for serving

Instructions

  • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, celery, carrots and garlic, and sauté for 10 minutes until the vegetables soften.
  • Add the beef and season with salt and pepper. Break up the ground beef and cook for 5 minutes, until it's browned and crumbled. stirring occasionally.
  • Add the milk and allow it to simmer for 10 minutes, until it has mostly evaporated, stirring occasionally, in order to help tenderize the beef.
  • Add the crushed tomatoes, tomato paste, bay leaf, oregano and nutmeg. Mix to combine, bring mixture to a boil and then simmer on low uncovered for at least 30 minutes, or up to 1 hour. Remove from heat and discard the bay leaf.
  • When ready to serve, bring a large pot of salted water to a boil. Cook the pasta and add to individual bowls. Spoon the Bolognese sauce over it. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.

Equipment

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. You can reheat on the stovetop over medium-low heat with a splash of water or milk, or warm up the pasta in the microwave.
Freezing Instructions: It’s best to freeze the sauce without the pasta; the Bolognese sauce will last up to 3 months in the freezer. Thaw it in the refrigerator before reheating and adding pasta.
This recipe has been updated in December 2023, but if you like the original version, you can still find it here:
1 tablespoon olive oil
1 pound lean ground beef
½ teaspoon salt
½ teaspoon black pepper
1 onion diced
2 garlic cloves minced
1 teaspoon oregano
1 teaspoon basil
½ teaspoon crushed red pepper
2 15-ounce cans crushed tomatoes
2 tablespoons tomato paste
16 ounces Spaghetti or penne pasta for serving
Fresh basil for serving
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions; drain. Reserve ½ cup pasta water
Heat the olive oil in a large deep saute pan. Add the beef and season with salt and pepper. Brown the beef and break it into smaller pieces with the back of a wooden spoon until cooked through.
Add onions and garlic; and season with oregano, basil and crushed red pepper. Saute for about 5 minutes until they soften. Add crushed tomatoes and tomato paste and pasta water. Mix to combine, bring mixture to a boil and then simmer on low covered for 30 minutes.
Toss the pasta with the bolognese sauce and top with fresh basil, if desired.

Nutrition

Calories: 392kcal, Carbohydrates: 46g, Protein: 20g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 396mg, Potassium: 476mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2711IU, Vitamin C: 3mg, Calcium: 86mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Let it simmer for at least 30 minutes but preferably one hour. In Italy, Bolognese traditionally cooks for around two hours. That’s because Bolognese gets better the longer it’s cooked, allowing it to deepen in flavor.
  2. Stir occasionally. To make sure the sauce cooks evenly, be sure to stir it every 10 minutes or so during the simmering time.
  3. Toss the pasta with the Bolognese sauce instead of serving it on top. This may seem like just a preference, but there’s actually a scientific reason behind it. When you toss the pasta with the sauce, it allows the sauce to emulsify and thicken, which means it sticks better to the pasta. And that means every bite of pasta is is coated in the sauce!
  4. Use fresh herbs. While you can start with dried herbs, I highly recommend also adding fresh herbs. You can do this before you start the simmering process and/or after you finish cooking the sauce. This will liven up the pasta dish and add a fresh pop of flavor.
Bolognese sauce with fresh basil

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Comments

  1. Jessica says:

    Hi! I noticed that you removed your original recipe and was wondering if it could be emailed to me. I loved it because it uses less ingredients but was still packed with flavor! Would greatly appreciate it!

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