This creamy bolognese is a slow-simmered Italian meat sauce built on a soffritto base of onion, carrot, and celery, enriched with ground beef and pork, deglazed with red wine, and finished with a swirl of heavy cream for luxurious richness.
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In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Season with salt, pepper, and red pepper flakes and sauté until the vegetables are soft and translucent, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. Season again with salt and pepper.
Add the ground beef and ground pork. Break up the meat with a spoon and cook until it's browned all over.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and let the wine reduce by about half.
Add the whole peeled tomatoes, crushing them with your spoon. Swirl about a cup of water in the empty can and add it to the pot.
Pour in the tomato passata. Swirl about a cup of water in the empty bottle and add it to the pot.
Season with a pinch of sugar and more red pepper flakes if desired. Submerge the Pecorino Romano rind in the sauce.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for at least 2-3 hours, stirring occasionally.
If making it creamy, stir in the heavy cream during the last 15-20 minutes of simmering.
Once the sauce has finished simmering, turn off the heat. Remove the cheese rind and stir in the fresh basil.
Cook tagliatelle according to package directions. Toss the cooked pasta with the bolognese sauce and serve immediately.
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months; reheat gently on the stovetop, adding water if needed to restore consistency.
Dutch oven or heavy-bottomed pot (5–6 quart capacity recommended) · Wooden spoon for breaking up meat and stirring
At least 2–3 hours on low heat, covered with the lid slightly ajar, stirring occasionally. Longer simmering develops deeper flavor.
Yes. The cream is optional and added in the last 15–20 minutes. Omit it for a traditional non-creamy ragù.
It adds umami depth and savory complexity as it softens into the sauce during simmering. Remove it before serving.
Yes. Use 2 lb of either ground beef or ground pork as a 1:1 swap, though the blend of both adds more complex flavor.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water to restore sauce consistency.
