Better-Than-Beef Bolognese
Better-Than-Beef Bolognese is a rich and comforting Italian-inspired meat sauce.Ground pork creates a particularly juicy and flavorful foundation.Carrots, celery, and onion build a naturally sweet aromatic base.Tomato paste, wine, milk, and slow simmering develop deep flavor.Wide pasta shapes hold the thick sauce beautifully.Finish with Parmesan and fresh herbs for a restaurant-style meal.
Ingredients
For the Bolognese
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 pound ground pork
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup whole milk
- 1 cup chicken or beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon salt, or to taste
- ½ cup freshly grated Parmesan cheese
For Serving
- 1 pound tagliatelle, pappardelle, or spaghetti
- Freshly grated Parmesan
- Fresh parsley or basil
- Extra-virgin olive oil, optional
- Freshly ground black pepper
Instructions
Prepare the Vegetables
- Finely dice the onion, carrots, and celery.The smaller and more uniform the pieces, the more naturally they will melt into the finished sauce.
Sauté the Aromatics
- Heat the olive oil in a large heavy-bottomed Dutch oven or saucepan over medium heat.Add the onion, carrots, and celery.Cook for approximately 8–10 minutes, stirring occasionally, until the vegetables become soft and fragrant.Add the minced garlic and cook for another minute.
Brown the Meat
- Increase the heat to medium-high.Add the ground pork and optional ground beef.Break the meat apart with a wooden spoon and cook until browned throughout.Allow some of the meat to remain undisturbed against the pan for a minute or two at a time so it develops flavorful browned edges.
Cook the Tomato Paste
- Add the tomato paste.Stir it into the meat and vegetables and cook for approximately 2–3 minutes.The tomato paste should darken slightly and become fragrant.This step concentrates its flavor and adds depth to the sauce.
Deglaze with Wine
- Pour in the red wine.Scrape the bottom of the pan with a wooden spoon to release any browned bits.Allow the wine to simmer for approximately 5 minutes, or until it has reduced noticeably.
Add the Tomatoes and Stock
- Stir in the crushed tomatoes and stock.Add the oregano, Italian seasoning, bay leaf, black pepper, and salt.Stir everything together.
Add the Milk
- Pour in the whole milk.The milk helps mellow the acidity of the tomatoes and contributes to the sauce's characteristic creamy texture without making it taste like a cream sauce.
Simmer Slowly
- Bring the sauce to a gentle simmer.Reduce the heat to low and partially cover the pot.Cook for approximately 1½–2 hours, stirring every 20–30 minutes.If the sauce becomes too thick before the meat is fully tender, add a small amount of stock or water.
Finish the Sauce
- Remove the bay leaf.Taste the sauce and adjust the salt and pepper.If the tomatoes are particularly acidic, add a small pinch of sugar.Stir in the freshly grated Parmesan and allow it to melt into the sauce.
Cook the Pasta
- Bring a large pot of generously salted water to a boil.Cook the pasta according to the package directions until al dente.Reserve approximately 1 cup of pasta water before draining.
Serve
- Transfer the pasta to serving bowls.Top generously with freshly grated Parmesan, fresh parsley or basil, and freshly ground black pepper.Serve immediately.
Notes
- Meat choice: Pork provides excellent richness and tenderness, while a pork-and-beef combination creates additional depth.
- Vegetables: Finely diced vegetables gradually soften into the sauce and provide natural sweetness.
- Tomato paste: Cooking the paste before adding liquid intensifies its flavor.
- Wine: A dry red wine adds complexity, but it can be replaced with additional stock if preferred.
- Milk: Milk helps balance tomato acidity and contributes to a smooth sauce.
- Slow cooking: Gentle simmering is the key to developing the deepest flavor.
- Pasta: Wide pasta shapes such as tagliatelle and pappardelle are particularly good with Bolognese.
- Leftovers: The sauce often tastes even better the next day after the flavors have had time to develop.