Giada’s Simple Bolognese Recipe

Experience a hearty and rich version of classic bolognese sauce made with tender meat, aromatic vegetables, and a blend of milk, wine, and San Marzano tomatoes. Slow simmering deepens the taste, perfect for serving over your favorite pasta and offering nostalgic comfort that warms the heart abundantly.

I grew up with a love for Italian dinner classics and my simple Bolognese is one of my all-time favorites in the kitchen. I learned it from watching Giada De Laurentiis and experimenting with Giada recipes that remind me a lot of Pasta Italiana dinners.

Its a hearty meal packed with nutrition including a lean protein boost from 1 lb ground beef and optionally adding 1/2 lb ground pork. I saute a finely chopped medium onion along with a diced carrot and celery stalk using 2 tbsp extra-virgin olive oil and 2 tbsp unsalted butter.

Then I add 2 garlic cloves, 1 cup whole milk and 1 cup dry white wine for extra creaminess and flavor. A good dose of antioxidants comes from a 28 ounce can of lightly crushed San Marzano tomatoes and a pinch of optional nutmeg rounds out the dish.

I often make a double batch so its easy to enjoy a tasty, balanced meal during busy weekdays.

Why I Like this Recipe

I love this recipe and here are a few reasons why:

1. I like how all the flavors come together slowly. The way the milk softens the meat and blends with the wine and tomatoes really creates a warm, comforting taste that reminds me of home.

2. I enjoy that it’s super versatile. I can make a big pot and then have plenty left over in the fridge for quick meals later. It really makes my life easier on busy days.

3. It just feels like a family tradition for me. Jade is always excited when I cook it, and knowing that it’s a favorite in my house makes every batch extra special.

4. I also appreciate how simple the recipe is even though it creates such a rich sauce. The extra veggies and the careful reduction of wine add a complexity that keeps me coming back to it every time I cook.

Ingredients

• Extra virgin olive oil adds healthy fats and fruity tang that balance rich flavors.
• Unsalted butter gives creamy texture and adds velvety dairy richness to the sauce.
• This trio of onion, carrot and celery provides fiber and natural sweetness building a strong flavor base.
• Ground meats offer protein and a rich meaty taste that makes the sauce hearty and delish.
• Garlic punches with intense aroma while white wine adds acidity that lightens deep flavors.
• San Marzano tomatoes bring bright acidity and natural sweetness essential for an authentic taste.

Ingredient Quantities

• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 lb ground beef (you can mix half beef and half pork for extra flavor if you like)
• 1/2 lb ground pork (optional but really good)
• 2 garlic cloves, minced
• 1 cup whole milk
• 1 cup dry white wine
• 1 (28 ounce) can San Marzano tomatoes, lightly crushed
• Salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional)

How to Make this

1. Heat the olive oil and butter in a large pot on medium heat and add the chopped onion, diced carrot and celery. Cook until they get soft, about 5 minutes.

2. Add the ground beef and pork to the pot and break up any clumps. Let it cook until it’s browned all over.

3. Stir in the minced garlic and let it cook for a minute or so, making sure it doesn’t burn.

4. Pour in the whole milk and let it simmer until it mostly bubbles away. This step helps to tenderize the meat.

5. Next, add the dry white wine and let it reduce for about 5 minutes to concentrate the flavors.

6. Carefully add the crushed San Marzano tomatoes along with all the juices. Mix everything really well.

7. Season the mixture with salt, freshly ground black pepper, and a pinch of nutmeg if you’re using it.

8. Bring the sauce to a gentle simmer and let it cook slowly for around 2 hours, stirring every now and then so it doesn’t stick.

9. Check the seasoning towards the end and adjust if needed.

10. Serve the sauce hot over your favorite pasta or let it cool and store in the fridge for a few days for quick meals later. Enjoy!

Equipment Needed

1. A large pot for cooking the sauce on the stove
2. A stove burner for heating the pot
3. A chef’s knife to chop the onion, carrot, and celery, and to mince the garlic
4. A cutting board for prepping all the veggies
5. Measuring cups and spoons for oil, butter, milk, wine, and seasonings
6. A wooden spoon or spatula to stir the ingredients
7. A can opener to open the tomato can
8. A ladle for serving the finished sauce

FAQ

Giada’s Simple Bolognese Recipe Substitutions and Variations

• Extra-virgin olive oil: You can swap this for avocado oil if you’re looking for a milder flavor.
• Unsalted butter: Sometimes using salted butter works just fine, just be sure to cut back on extra salt later.
• Whole milk: If you don’t have whole milk, half and half or a mix of cream and water can give you similar creaminess.
• Dry white wine: If you’re out of white wine, try using a little chicken or veggie broth with a squeeze of lemon to add some tang.
• San Marzano tomatoes: Any good quality plum tomatoes can do the trick if you can’t track these down, or even fire roasted ones if you like a hint of smokiness.

Pro Tips

1. Make sure you let the veggies get really soft in the oil and butter before you add the meat so that you build a good flavor base. Don’t rush this step or the sauce might turn out bland.
2. When browning the meat, break it up as you go and let it sit for a minute or two so it gets a nice sear. Rushing through can mean missing out on that deep, true flavor.
3. After adding the milk and wine, let your sauce simmer slow and low for a long time. This helps tenderize the meat and really brings out the flavors, even though it takes some patience.
4. Always taste your sauce near the end and adjust the salt and pepper as needed. I usually end up adding just a little more seasoning to match my taste, so don’t be afraid to experiment a bit.