This classic bolognese sauce combines ground beef and pork with aromatic vegetables simmered in milk, wine, and crushed San Marzano tomatoes. Enhanced by garlic and a touch of red pepper flakes, it creates a rich, hearty flavor perfect for topping pasta or keeping on hand for comforting, effortless meals that bring warmth to any table.
I love making Giada’s Simple Bolognese because it’s been a staple in my house for years; it’s Jade’s favorite and mine too. I start by heating up 2 tbsp extra virgin olive oil with 2 tbsp unsalted butter then I add a small onion, a carrot, and a celery stalk to build up the base of flavor.
The sauce really comes together with 1/2 lb each of ground beef and ground pork. I use 3 cloves of minced garlic along with a pinch of red pepper flakes to add a little bite.
I then stir in 1/2 cup whole milk and 1/2 cup dry white wine for a creamy, tangy taste before incorporating the 28 oz can of crushed San Marzano tomatoes. This sauce gives a good mix of protein and vitamins from the veggies and is perfect for pasta dinners or a quick, hearty Italian meal.
Its simple yet packed with nutritional benefits that make dinner both tasty and healthy.
Why I Like this Recipe
I love this recipe because it always reminds me of home even when I’m trying new things in the kitchen. One reason i enjoy it is that the flavors develop so perfectly during that long simmer time, making every bite feel rich and comforting. Another thing i like is how convenient it is; i can make a double batch and keep it in the fridge so on those hectic days i have a hearty meal ready to go. I also find the mix of meat and veggies really satisfying since the different textures and tastes come together in a way that feels balanced and special to me. Lastly, the ease of pairing it with any pasta means i can mix up my meals without getting bored, which makes it a definite staple in my house.
Ingredients
- Extra virgin olive oil: healthy fats that enhance flavor and provide smooth texture.
- Unsalted butter: adds creaminess and mouthfeel while enriching the overall taste.
- Ground beef and pork: packed with protein for a meaty and satisfying flavor profile.
- San Marzano tomatoes: offer a sweet tart flavor full of vitamins and natural acidity.
- Carrot, celery, and onion: supply fiber, natural sweetness, and that essential aromatic kick.
- Garlic: aromatic ingredient that boosts flavor and lends a subtle spicy note.
- White wine: brings acidity and brightness that helps cut through the richness of the meat.
Ingredient Quantities
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup whole milk
- 1/2 cup dry white wine
- 1 (28 oz) can San Marzano tomatoes, crushed
- A pinch of red pepper flakes
- Salt and freshly ground black pepper to taste
How to Make this
1. Heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large pot over medium heat until the butter has melted then toss in the finely chopped onion, diced carrot, and diced celery. Let em soften for about 5 minutes.
2. Stir in the 3 minced garlic cloves and cook for another minute so they release their flavor.
3. Add the 1/2 lb ground beef and 1/2 lb ground pork, breaking them up well and stirring until they’re browned and no longer pink.
4. Pour in the 1/2 cup whole milk and let it simmer until most of it has evaporated; this helps tenderize the meat.
5. Next, add the 1/2 cup dry white wine and let it simmer a couple minutes so the alcohol cooks off.
6. Stir in the (28 oz) can of crushed San Marzano tomatoes, mixing everything together.
7. Sprinkle a pinch of red pepper flakes in, then season with salt and freshly ground black pepper to taste.
8. Bring the whole mixture to a simmer then lower the heat, letting it cook slowly for about 45 minutes.
9. Give the sauce an occasional stir during simmering so it doesn’t stick or burn.
10. Once the sauce thickens a bit and the flavors meld, taste and adjust the seasonings if needed. Serve it over your favorite pasta or save it in the fridge for those busy days. Enjoy!
Equipment Needed
1. Large pot – Needed for heating, browning the meat, and simmering the sauce over medium heat
2. Measuring spoons and cups – Essential for accurately measuring the oil, butter, milk, and wine
3. Chef’s knife – Important for chopping the onion, carrot, celery, and garlic
4. Cutting board – Needed as a safe surface for prepping all the veggies
5. Wooden spoon – Used to stir and mix the ingredients evenly as they cook
6. Can opener – Required for opening the can of San Marzano tomatoes
FAQ
Giada’s Simple Bolognese Recipe Substitutions and Variations
- If you dont have extra virgin olive oil, try using vegetable or canola oil. They work pretty good in a pinch.
- You can use salted butter instead of unsalted butter but just be careful with how much extra salt you add.
- If you dont have both ground beef and pork, mixing ground turkey with a bit of ground pork is a neat leaner alternative.
- No whole milk? Go ahead and use heavy cream or even half and half, though you might wanna adjust the cooking time a bit.
- Without dry white wine, you can substitute dry vermouth or even some chicken broth for a milder, delicious flavor.
Pro Tips
1. When you cook the vegetables let them really sweat in the oil and butter so you get a deeper flavour later on its worth being patient even if it takes a little longer than expected
2. Browning the meat properly makes a big difference so keep stirring and break it up well so you avoid big chunky bits that might not cook evenly
3. After you add the milk and wine, let them simmer until most of the liquid is gone because that not only tenderizes the meat but also helps build a creamy, rich texture
4. Make sure to give the sauce a stir from time to time especially towards the end so it doesn’t stick or burn which could ruin that perfect slow-cooked flavor
Giada’s Simple Bolognese Recipe
My favorite Giada’s Simple Bolognese Recipe
Equipment Needed:
1. Large pot – Needed for heating, browning the meat, and simmering the sauce over medium heat
2. Measuring spoons and cups – Essential for accurately measuring the oil, butter, milk, and wine
3. Chef’s knife – Important for chopping the onion, carrot, celery, and garlic
4. Cutting board – Needed as a safe surface for prepping all the veggies
5. Wooden spoon – Used to stir and mix the ingredients evenly as they cook
6. Can opener – Required for opening the can of San Marzano tomatoes
Ingredients:
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup whole milk
- 1/2 cup dry white wine
- 1 (28 oz) can San Marzano tomatoes, crushed
- A pinch of red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions:
1. Heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large pot over medium heat until the butter has melted then toss in the finely chopped onion, diced carrot, and diced celery. Let em soften for about 5 minutes.
2. Stir in the 3 minced garlic cloves and cook for another minute so they release their flavor.
3. Add the 1/2 lb ground beef and 1/2 lb ground pork, breaking them up well and stirring until they’re browned and no longer pink.
4. Pour in the 1/2 cup whole milk and let it simmer until most of it has evaporated; this helps tenderize the meat.
5. Next, add the 1/2 cup dry white wine and let it simmer a couple minutes so the alcohol cooks off.
6. Stir in the (28 oz) can of crushed San Marzano tomatoes, mixing everything together.
7. Sprinkle a pinch of red pepper flakes in, then season with salt and freshly ground black pepper to taste.
8. Bring the whole mixture to a simmer then lower the heat, letting it cook slowly for about 45 minutes.
9. Give the sauce an occasional stir during simmering so it doesn’t stick or burn.
10. Once the sauce thickens a bit and the flavors meld, taste and adjust the seasonings if needed. Serve it over your favorite pasta or save it in the fridge for those busy days. Enjoy!
