A rich, slow-simmered Italian meat sauce perfect for pasta nights. Takes about 2.5 hours with minimal active cooking time. This beginner-friendly recipe creates a deeply flavored sauce that's ideal for family dinners or meal prep.
Finely dice the onion, carrot, and celery into small, uniform pieces (about 1/4 inch). Mince the garlic cloves. This mixture is called soffritto and forms the flavor base of your sauce.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color and becomes fragrant. This concentrates the tomato flavor.
Increase heat to medium-high. Add the ground beef, breaking it up with your wooden spoon. Cook for 8-10 minutes until the meat is browned and no longer pink. Break up any large chunks as you stir.
Pour in the red wine, scraping the bottom of the pot with your wooden spoon to release any browned bits. Let the wine simmer for 3-4 minutes until it reduces by about half and the alcohol smell mellows.
Stir in the crushed tomatoes and whole milk. The milk adds richness and balances the acidity of the tomatoes. Mix everything together until well combined.
Add the bay leaves, dried oregano, salt, and black pepper. Stir to distribute the seasonings evenly throughout the sauce.
Increase heat to bring the sauce to a gentle boil, then immediately reduce heat to low. You want just a few bubbles breaking the surface.
Partially cover the pot with the lid (leave it slightly ajar) and let the sauce simmer gently for 2 hours. Stir every 20-30 minutes to prevent sticking. The sauce should slowly reduce and thicken, developing deep flavor.
After 2 hours, check the sauce. It should be thick and rich, not watery. If it's too thick, add a splash of beef broth or water. If too thin, simmer uncovered for another 15-20 minutes.
Remove the bay leaves and discard them. Taste the sauce and adjust salt and pepper as needed. The flavors should be rich, balanced, and slightly sweet from the vegetables and milk.
Serve the bolognese hot over your favorite pasta (like tagliatelle, pappardelle, or spaghetti) with freshly grated Parmesan cheese. Or let it cool completely and store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.