Description
This Homemade Bolognese Sauce with Gigli Pasta is a rich and hearty Italian classic made from slow-simmered ground meat, fresh vegetables, and a blend of tomatoes, wine, and milk. The sauce is perfectly complemented by gigli pasta, whose ruffled edges hold the thick sauce beautifully, making each bite flavorful and satisfying. Ideal for a comforting weeknight dinner or special family meal.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup tomato paste
- 1/2 cup dry white wine (or red)
- 1 cup whole milk
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
Pasta and Garnish
- 12 oz gigli pasta
- Freshly grated Parmesan for serving
- Chopped parsley for serving
Instructions
- Prepare the vegetables: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 6 to 8 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Brown the meat: Add the ground beef (or beef and pork mix) to the pot. Break it up with a wooden spoon and cook until the meat is browned uniformly and no longer pink.
- Incorporate tomato paste: Stir in the tomato paste and cook for about 2 minutes, allowing it to deepen in flavor through slight caramelization.
- Deglaze with wine: Pour in the dry white wine and simmer until mostly evaporated, about 3 to 5 minutes, which concentrates the flavors and removes alcohol.
- Add milk and tomatoes: Stir in the whole milk and cook until it is mostly absorbed. Then add the crushed tomatoes, dried oregano, bay leaf, salt, pepper, and optionally a pinch of nutmeg for warmth.
- Simmer the sauce: Reduce the heat to low, partially cover the pot, and let the sauce simmer gently for 45 to 60 minutes, stirring occasionally to prevent sticking and develop depth of flavor.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook the gigli pasta until al dente according to package instructions, usually about 8 to 12 minutes.
- Toss and serve: Drain the pasta well and immediately toss it with the finished Bolognese sauce. Serve hot, topped generously with freshly grated Parmesan cheese and chopped parsley for freshness.
Notes
- The Bolognese sauce tastes even better the next day as the flavors meld.
- You can freeze the sauce for up to 3 months; thaw and reheat gently before serving.
- Gigli pasta is ideal because its ruffled edges catch the sauce well, but you can substitute any hearty pasta like rigatoni, pappardelle, or fettuccine.
