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Dutch Oven Bolognese

This Dutch Oven Bolognese is a rich, slow-simmered Italian meat sauce made with ground beef, pork, vegetables, tomatoes, wine, and milk. Cooked low and slow in a Dutch oven, it develops deep, authentic flavors that pair perfectly with pappardelle, tagliatelle, or homemade pasta.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 8
Course: sauce & dressing
Cuisine: Italian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

For the Bolognese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 pound (450 g) ground beef (80/20)
  • ½ pound (225 g) ground pork
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 can crushed San Marzano tomatoes
  • 1 cup whole milk
  • 1 cup beef stock
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound (450 g) pappardelle or tagliatelle
  • Freshly grated Parmesan cheese
  • Chopped fresh parsley or basil

Equipment

  • 1 Dutch oven (5–7 quart)
  • 1 Wooden Spoon
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Can opener
  • 1 Ladle
  • 1 Cheese Grater
  • 1 Large pot
  • 1 Colander

Method
 

  1. Heat the olive oil and butter in a Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook for 8–10 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the ground beef and pork, breaking the meat into small pieces. Cook until browned, about 8–10 minutes.
  5. Stir in the tomato paste and cook for 2 minutes.
  6. Pour in the red wine and simmer for 5 minutes, allowing it to reduce by half.
  7. Add the crushed tomatoes, milk, beef stock, bay leaves, oregano, thyme, salt, black pepper, and red pepper flakes.
  8. Bring the sauce to a gentle simmer.
  9. Reduce the heat to low, partially cover, and cook for 2½–3 hours, stirring every 20–30 minutes. Add a splash of stock if the sauce becomes too thick.
  10. Remove the bay leaves and taste, adjusting the seasoning if needed.
  11. Cook the pasta in salted boiling water until al dente.
  12. Toss the pasta with the Bolognese sauce.
  13. Let the Bolognese rest for 15 minutes before serving to deepen the flavor.
  14. Garnish with freshly grated Parmesan cheese and chopped parsley or basil.

Notes

  • A Dutch oven distributes heat evenly, making it ideal for long, slow cooking.
  • Whole milk helps mellow the acidity of the tomatoes and creates a silky texture.
  • For the best flavor, make the sauce a day ahead and reheat before serving.
  • Freeze leftover Bolognese in airtight containers for up to 3 months.
  • Pair with pappardelle, tagliatelle, or fresh homemade pasta for an authentic Italian meal.