I had never made this classic pasta dish from scratch until recently, and in hindsight it’s surprising—I now consider this beef bolognese one of my favorite meals to prepare. Whether for birthdays, family gatherings, or just a cool autumn evening, bolognese is my go-to special-occasion dinner. It’s a true labor of love: the aroma of garlic and simmering tomato sauce is almost as satisfying as the final bite. This recipe delivers a comforting, full-flavored experience I know you’ll enjoy. I can’t wait for you to try it—I’m confident it will be love at first bite.
A COMFORT MEAL CLASSIC
Bolognese feels more complicated than it is, but it’s a surprisingly approachable comfort dish. It’s perfect for serving a crowd or making ahead for several meals. The ingredients meld together beautifully—the richness of bone broth, a splash of white wine vinegar, sautéed vegetables, crushed tomatoes, tomato paste, Italian herbs, and of course ground beef—resulting in a hearty, well-balanced sauce.
What I love most is how balanced this meal is: protein from the beef, healthy fats, and carbohydrates from the pasta, plus extra nutrients from the vegetables. If you’d like more veggies, serve the bolognese with a simple side salad. This recipe becomes a staple in my kitchen—I hope it finds a place in yours too. Let me know how it turns out!
INGREDIENTS YOU’LL NEED
- Extra virgin olive oil
- White onion
- Carrots
- Celery
- Garlic
- Organic ground beef
- Beef bone broth
- White wine vinegar
- Canned crushed tomatoes
- Tomato paste
- Oregano
- Parsley
- Garlic powder
- Sea salt
- Ground pepper
- Unsweetened almond milk (or your preferred milk)
- Fresh basil for topping
HOW TO MAKE BEEF BOLOGNESE
Prep first to make the process smooth: peel the carrots, rinse the vegetables, and finely dice the onion, carrots, celery, and garlic. Heat a large skillet over medium heat and add the olive oil once hot.
Add the diced onion, carrots, celery, and garlic to the skillet and sauté for 10–12 minutes, stirring periodically, until the vegetables are softened. Push the vegetables to the sides and add the ground beef to the center, breaking it into very small pieces with a wooden spoon or spatula. Cook over medium heat until no pink remains.
Stir in the white wine vinegar and beef bone broth, cover, and simmer on medium-low for about 30 minutes. Then add crushed tomatoes, tomato paste, oregano, parsley, garlic powder, salt, pepper, and the almond milk. Stir to combine and simmer on low for 45 minutes, or until the sauce has thickened and the flavors have melded.
While the sauce simmers, cook your preferred pasta—long noodles like linguine or fettuccine work well. Serve the pasta topped with a generous ladle of bolognese and finish with fresh basil.
RECIPE SUBSTITUTIONS & NOTES
Serve this sauce over any pasta you like. I often choose gluten-free brown rice pasta and prefer longer noodles, but use whatever you enjoy. I use unsweetened almond milk because I avoid dairy, but regular milk or a different non-dairy milk will work fine if you prefer. Adjust seasonings and liquids to reach your desired consistency and flavor.
MEAT SAUCE VS. BOLOGNESE
In short: meat sauce is a tomato-based sauce simmered with ground beef. Bolognese (a ragù) is typically thicker and creamier, often incorporating milk or cream alongside tomatoes. Both are delicious, and which you choose depends on the texture and richness you prefer.
NUTRITION & HEALTH
Beef provides complete animal protein and is a good source of B vitamins, iron, and zinc. The vegetables add vitamins, minerals, and phytonutrients, making this a satisfying and nutritious meal. When possible, I opt for pasture-raised or grass-fed beef and organic produce for cleaner ingredients.
LOOKING FOR MORE RECIPES LIKE THIS?
Spicy Penne Alla Vodka With Meatballs
The Perfect Tri-Tip Steak with Mashed Potatoes and Garlicky Mushrooms
Gluten-Free Crispy Chicken Parm
Baked Feta Pasta
Looking for more healthy recipes? Check out my New York Times Best Selling Cookbook, Rachael’s Good Eats — 110+ easy, laid-back, nutrient-rich recipes.
The Best Beef Bolognese
Ingredients
- 2 tbsp extra virgin olive oil
- 1 white onion, finely diced
- 3 long carrots, finely diced
- 3 celery sticks, finely diced
- 2–4 cloves garlic, finely diced
- 2 lbs pasture-raised organic ground beef
- 1 cup beef bone broth
- 1 tbsp white wine vinegar
- 2 14 oz cans crushed tomatoes
- 8 oz tomato paste
- 1 tbsp oregano
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 2 tsp sea salt
- ground pepper, to taste
- 1/2 cup unsweetened almond milk
- fresh basil, to top
Instructions
- Heat a large skillet over medium heat.
- Add olive oil, diced onion, carrots, celery, and garlic. Sauté for 10–12 minutes, tossing every few minutes, until softened.
- Add the ground beef and break it into very small pieces. Cook until no longer pink.
- Stir in the white wine vinegar and beef bone broth. Cover and cook on medium-low for 30 minutes.
- Add crushed tomatoes, tomato paste, oregano, parsley, garlic powder, salt, pepper, and almond milk. Stir, then simmer on low for 45 minutes until thickened.
- Cook your preferred pasta and serve topped with the bolognese and fresh basil.