Beef Bolognese

Slow cooked bolognese packed full of flavor. This is a great everyday meal!

Published Aug 28, 2026

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If there is one recipe that we’ve made the most over the years, it’s definitely this easy Beef Bolognese. It’s a family favorite because it’s comforting, freezer-friendly, and the only recipe that I meal prep regularly.

Beef bolognese topped with chopped basil and Parmesan. In the background is a block of cheese on a chopping board, fresh basil leaves, a tub of salt, and a blue checked tea towel.

The best part about this dish is its versatility. It’s made by slow cooking the sauce on the stovetop until it’s flavorful and rich, but if you’re in a rush, it’s fine to simmer it for less time, too.

A side view of a plate of beef bolognese.

Bolognese is best served with your favorite pasta. Top it with freshly grated Parmesan, fresh basil, and a side of cheesy garlic bread for the ultimate comfort food. It’s great for lunch or dinner, and fancy enough to enjoy at a dinner party with friends, too.

❤️ Why You’ll Love Beef Bolognese

Easy to prep ahead.
Freezer-friendly.
Slow-cooked and full of flavor!
Comfort food loved by everyone.

Beef Bolognese Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Beef mince: I prefer mince with 8-12% fat content, but use what you like.
Red onion: Any onion is fine. You’ll need one large onion or 2-3 smaller ones.
Carrots and celery: Grate them finely, unless you like chunky pieces. A mini food processor comes in handy here, too.
Red wine: To add flavor.
Passata: Strained and pureed tomato sauce.
Chopped tomatoes: To add chunks of fresh tomato flavor.
Balsamic glaze: To balance the tomatoes if they are tart (not pictured).
Seasoning: Sea salt and black pepper (not pictured). Add to taste.

Ingredients for Beef Bolognese featuring a jar of passata, 3 celery stalks, 2 carrots, a plate of beef mince, red wine, 1 red onion, 3 cloves of garlic, sea salt, and oregano.

How to Make Beef Bolognese

Prepare the ingredients: Peel and grate the carrots. Chop the celery and onion finely, and mince the garlic. Heat a knob of butter in large pot of medium heat, add the onion and garlic, then the carrots and celery. Cook until flavorful and soft.
Turn up the heat to medium-high and brown the beef. Pour in the red wine and reduce.
Add the chopped tomatoes, passata, and balsamic glaze. Bring to a simmer, then cover and cook on low for 1.5 to 2.5 hours.
Cook the pasta in a large pot and serve with the bolognese.

Finely chopped onion, carrots, and celery sautéing in a large pot. — Screenshot

Adding red wine to the beef bolognese. — Screenshot

Tips for Success

Let the onions, celery, and carrots cook long enough to soften before adding the beef.
Brown the beef to release all that extra flavor.
Stir the bolognese occasionally as it simmers.
Feel free to add a bit of starchy pasta water to the bolognese just before serving to loosen the sauce and help the pasta stick to it.

Possible Variations

Spaghetti: Any pasta will do. Try macaroni, pappardelle, fusilli, orzo, penne, fettuccine, or tortellini.
Beef mince: Use a combination of ground pork and ground beef, or swap for chuck roast to make beef ragu.
Onion: Caramelize the onions for a sweeter taste and deeper flavor.
Carrots and celery: Omit or try peppers.
Passata: Swap for chopped tomatoes or tomato puree.
Wine: Use a dry white wine, water or broth.
Oregano: Rosemary, Italian seasoning, thyme, or basil.
Balsamic glaze: Swap for cane sugar, maple syrup, or a piece of dark chocolate.
Add broth: Add beef broth.
Add whole milk or cream: Reduces tartness, thickens the sauce, and makes it creamier.
Add pancetta or bacon: Fry this off first, then use the fat to fry to onion, celery, and carrots. Add the pancetta or bacon back in right before serving.