You know those dishes that instantly slow down the world around you? This pasta Bolognese is one of those. It’s not a “quick dinner before a Zoom call” kind of thing — this one simmers. It lingers. It fills the kitchen with the kind of smell that makes neighbours suspiciously walk past your front door twice. And I’m not even sorry.
I started making this version on grey Sunday afternoons — when you’ve got just enough energy to chop things slowly, pour a cheeky glass of wine while you cook, and let something beautiful bubble away while you pretend to tidy up (but really just sit on the kitchen floor with a spoon in your hand, “tasting”). It’s rich, meaty, slightly sweet from the carrots, and ridiculously satisfying when tossed through hot pasta with a blizzard of Parm on top.
Why You’ll Love It
- Deep, slow-cooked flavour that tastes like you’ve been cooking all day (because, kind of, you have).
- Feeds a crowd — or your future self, via freezer.
- No fancy ingredients, just humble pantry stuff and a bit of patience.
- Thick, hearty, proper comfort food that hugs your insides.
- Easy to make ahead — in fact, it gets better the next day.
- It’s just pure, nostalgic joy in a bowl. No frills needed.
Ingredients
- 2 medium yellow onions, chopped into 1-inch chunks
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, roughly chopped
- 2 tbsp extra-virgin olive oil
- 1⅓ lbs ground beef (85% lean)
- 4 oz pancetta, finely diced
- 1 tsp salt, plus more for pasta water
- ½ tsp black pepper
- ½ cup dry red wine
- 2 cups beef broth
- 1 (14-oz) can crushed tomatoes
- ½ tsp dried oregano
- 1 cup whole milk
- 1 lb pasta (any kind you love)
- Chopped fresh basil or parsley (optional)
- Freshly grated Parmigiano-Reggiano (definitely not optional, in my house)
How to Make It
Blitz the veg like a boss:
Throw onions into a food processor and pulse until finely chopped — not mushy, just fine. Tip them into a bowl, then blitz the carrots, celery, and garlic the same way. Saves so much time.
Get the base going:
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add all the chopped veg and cook for 8–10 minutes, stirring now and then. If it starts browning, drop the heat. You want soft, not crispy.
Brown the meat properly:
Add the ground beef, pancetta, salt, and pepper. Use a wooden spoon to break it up and cook till the meat’s no longer pink — about 5–10 minutes. Let it get a bit of colour.
Wine + simmer = flavour city:
Pour in the red wine and let it cook off — just a minute or two until it’s nearly gone. Then stir in the beef broth, tomatoes, and oregano. Bring to a gentle boil, then lower the heat, cover (lid slightly ajar), and simmer for 90 minutes. Yes, 90. Grab a book or fold laundry — it’s worth it.
Add milk and finish slowly:
Pour in the milk, stir, and keep simmering (partially covered again) for about 35 minutes. This makes the sauce incredibly rich and mellow. If it looks oily, skim a bit off with a spoon. Then turn off the heat and let it sit while you make the pasta.
Cook your pasta and bring it home:
Boil a big pot of salted water. Cook the pasta according to the box. Right before draining, scoop out a mug of the pasta water — you’ll probably need it. Drain the pasta, toss it straight into the sauce, and mix. Add a splash of pasta water if it feels tight.
Plate and finish strong:
Serve in big bowls. Scatter with fresh herbs if you like, and definitely pass the Parm. Eat with a spoon. It just tastes better that way.
Common Mistakes and How to Dodge Them
Why is my Bolognese watery?
It needs more time — simmer uncovered for a bit to let it thicken. Also, don’t skip the milk at the end. It helps emulsify everything.
My sauce tastes flat. Help.
You probably need more salt or a bit more simmer time. Also — did you use wine? Don’t skip that step. It brings acidity and depth.
Can I speed it up?
Not really. You can rush it, but you’ll end up with meat sauce, not Bolognese. Let it simmer slow and low for best flavour.
Why does it taste oily?
Totally normal — just skim the top before serving. The pancetta adds fat, but it’s part of the flavour party.
Storage and Reheating
Fridge: Keeps like a champ for up to 4 days. The flavour improves.
Freezer: Absolutely. Freeze flat in bags or in containers for up to 3 months.
Microwave: Reheat gently with a splash of water or broth. Cover it so it doesn’t splatter everywhere.
Stovetop: Warm on low with a little water if it’s thickened up. Stir often.
Frequently Asked Questions
Can I use turkey or pork instead of beef?
Yep — or even a mix. Just don’t skip the pancetta — it’s key to the richness.
Is milk necessary?
Yes! It softens the meat and balances acidity. It’s the secret ingredient, really.
Can I use fresh tomatoes?
Only if they’re really ripe and juicy. Otherwise, good-quality canned tomatoes are more reliable.
Do I have to use red wine?
You could use white, but red gives a deeper flavour. If skipping wine altogether, add a splash of balsamic vinegar for acidity.
Nutrition Facts (Per Serving):
- Calories: 717
- Fat: 30g
- Carbs: 71g
- Protein: 36g
- Sodium: 910mg
- Sugar: 10g
Jamie Oliver Pasta Bolognese
Description
A rich, slow-cooked Bolognese sauce simmered with wine, milk, and pancetta — pure comfort served over hot pasta with a shower of Parm.
Ingredients.
Ingredients
Instructions
- Finely chop the onions, carrots, celery, and garlic in a food processor.
- Sauté veg in olive oil for 8–10 mins, then add meat, pancetta, salt, and pepper.
- Cook until browned. Add wine and reduce.
- Stir in broth, tomatoes, oregano. Simmer 1½ hours with lid slightly ajar.
- Add milk and simmer another 35 minutes. Skim fat if needed.
- Cook pasta. Add to sauce with reserved pasta water as needed.
- Serve with fresh herbs and grated cheese.
Notes
- Simmering low and slow is non-negotiable — that’s where the flavour lives.
- Save some pasta water — it brings everything together beautifully.
- Skim the fat if the sauce looks oily before tossing with pasta.
- Use freshly grated Parm, not the dusty stuff in a tub.