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Giada Bolognese Sauce Recipe

Giada Bolognese Sauce Recipe

The slow-simmered richness of a true Bolognese sauce makes every bowl of pasta feel like a $50 menu item!

Giada’s version keeps it traditional, with a balance of beef and pork that creates an incredible base as it cooks down.

I like to use a Chianti or Sangiovese for the wine—something dry and robust enough to give the sauce real character.

A small amount of nutmeg brings just enough warmth to round out the other ingredients without overpowering them.

Letting it cook low and slow for a couple of hours turns makes it rich and full-bodied.

A spoonful of pasta water stirred in at the end helps the sauce cling to every strand of fettuccine or tagliatelle!

How to Make Giada Bolognese Sauce

Ingredients

  • 2 tbsp Olive Oil
  • 1 Medium Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 1 Carrot (finely chopped)
  • 2 stalks Celery (finely chopped)
  • 1 lb Ground Beef
  • 1 cup Dry White Wine
  • 2 tbsp Tomato Paste
  • 1 can Crushed Tomatoes (28 oz.)
  • 1 cup Whole Milk
  • Salt and Pepper to taste
  • 1 tsp Dried Oregano

Step-by-Step Instructions

Step 1:

Start by heating the olive oil in a large skillet over medium heat.

Add the chopped onion and minced garlic.

Cook for about 8 minutes until the onions soften.

Step 2:

Mix in the chopped carrot and celery, stirring occasionally.

Let them cook for another 5 minutes until tender.

Step 3:

Add the ground beef to the skillet, breaking it apart with a spoon.

Cook the beef until browned, which usually takes about 10 minutes.

Step 4:

Pour in the white wine and allow it to reduce by half.

This usually takes around 5 minutes and helps enhance the sauce’s flavor.

Step 5:

Stir in the tomato paste and crushed tomatoes.

Simmer the mixture for 30 minutes on low heat.

Stir occasionally to prevent sticking.

Step 6:

Finally, pour in the milk.

Season with salt, pepper, and oregano.

Let the sauce simmer for another 15 minutes, melding all flavors together beautifully.

Tips and Tricks for Making This Recipe

giada bolognese sauce on pasta

Let It Simmer

Allowing the sauce to simmer longer deepens the flavors of the ingredients, creating a richer, more complex taste.

Choose a Quality White Wine

The wine should be something you enjoy drinking, as it directly affects the sauce’s flavor.

Consider Alternative Proteins

If you’re looking for a different flavor, try using a mixture of ground pork and beef for a balanced taste that adds depth.

What to Serve with Giada Bolognese Sauce Recipe

Classic Caesar Salad

You can’t go wrong with a Caesar salad!

The crisp romaine lettuce, tangy dressing, and savory croutons offer a refreshing contrast to the rich Bolognese sauce.

I love how the anchovy dressing adds a layer of umami that pairs beautifully with the meat sauce.

Garlic Bread

Garlic bread is a tried-and-true companion to Bolognese sauce.

The combination of garlic and buttery bread delivers a delicious complement to the hearty flavors of the sauce.

It’s so satisfying to soak up every drop with the bread!

Caprese Salad

A Caprese salad is like a burst of summer flavors on your plate.

Fresh mozzarella, ripe tomatoes, and fragrant basil combine to create a vibrant and tasty side dish.

It’s an unexpected but welcome accompaniment to Bolognese, adding a touch of brightness to the meal.

Zucchini Noodles

For something a bit different, try serving your Bolognese with zucchini noodles.

They provide a light, low-carb option that still lets the sauce shine.

You can enjoy a unique twist on the traditional pasta pairing!

Stuffed Bell Peppers

Here’s a fun and flavorful option: stuffed bell peppers.

Fill them with rice, mix in some Bolognese sauce, and top with cheese before baking until tender.

This makes for a delicious and unexpected side dish that complements your main perfectly.

Variations and Substitutions

Meat Options

You can create a flavorful blend by using ground beef mixed with pork.

This combination adds a rich depth to the sauce.

If you’re feeling adventurous, try adding veal for a more refined taste.

Creamy Texture

For a creamier sauce, stir in a cup of ricotta cheese.

Ricotta adds a lovely tang and smooth texture.

Trust me, it changes the whole flavor profile in the best way!

Pasta Choices

While traditional spaghetti is great, don’t shy away from experimenting.

Tagliatelle or pappardelle work beautifully with Bolognese sauce.

Their wide ribbons capture every drop of the rich sauce effortlessly.

Vegetarian Twist

Swap out the meat for finely chopped mushrooms or lentils.

These substitutes hold up well and absorb the sauce’s flavors wonderfully.

It’s a delicious way to cater to vegetarian friends or family members.

How to Store Leftover Giada Bolognese Sauce Recipe

Using the right storage techniques to keep your leftover Bolognese sauce fresh and delicious is easy.

When you find yourself with extra sauce, it’s always a good idea to store it properly to savor the flavor later!

Cooling Down

First, let your Bolognese sauce cool to room temperature before storing.

This prevents any steam from creating excess moisture inside the container.

Refrigerating

Once cooled, transfer the sauce into airtight containers.

Place it in the back of the refrigerator where it’s the coolest, keeping it fresh for up to 3-4 days.

If a little more time is needed, your sauce should be frozen.

Freezing

For longer storage, divide your sauce into portioned containers to freeze.

This allows you to thaw only what you need, preserving quality for up to 3 months.

The sauce will taste just as delicious as on the day you made it!

Feel free to keep these tips handy for your next culinary adventure with Giada’s Bolognese sauce!

Common Mistakes to Avoid

Using the Wrong Meat

You might think using lean ground meat is the healthier option, but for Bolognese, it’s all about the flavor.

Fattier cuts of beef make the sauce richer and more flavorful as they stand up beautifully to long cooking times.

A mix of beef and pork is often a great choice!

Not Browning the Meat

Don’t skip the browning step, even when you’re in a rush!

Browning the meat develops those deep, savory flavors that form the backbone of the sauce.

Make sure the meat is browned evenly for the tastiest results.

Rushing the Cooking Process

Patience is key when you’re making Bolognese.

Letting it simmer for a longer time really allows the flavors to develop fully.

You can’t rush a good sauce, so plan for at least two hours on the stove.

giada bolognese sauce recipe

Giada Bolognese Sauce Recipe

The slow-simmered richness of a true Bolognese sauce makes every bowl of pasta feel like a $50 menu item!
Giada’s version keeps it traditional, with a balance of beef and pork that creates an incredible base as it cooks down.
I like to use a Chianti or Sangiovese for the wine—something dry and robust enough to give the sauce real character.
A small amount of nutmeg brings just enough warmth to round out the other ingredients without overpowering them.
Letting it cook low and slow for a couple of hours turns makes it rich and full-bodied.
A spoonful of pasta water stirred in at the end helps the sauce cling to every strand of fettuccine or tagliatelle!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Sauce
Servings: 4

Ingredients

  • 2 tbsp Olive Oil
  • 1 Medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1 Carrot finely chopped
  • 2 stalks Celery finely chopped
  • 1 lb Ground Beef
  • 1 cup Dry White Wine
  • 2 tbsp Tomato Paste
  • 1 can Crushed Tomatoes 28 oz.
  • 1 cup Whole Milk
  • Salt and Pepper to taste
  • 1 tsp Dried Oregano

Instructions

  • Start by heating the olive oil in a large skillet over medium heat.
  • Add the chopped onion and minced garlic.
  • Cook for about 8 minutes until the onions soften.
  • Mix in the chopped carrot and celery, stirring occasionally.
  • Let them cook for another 5 minutes until tender.
  • Add the ground beef to the skillet, breaking it apart with a spoon.
  • Cook the beef until browned, which usually takes about 10 minutes.
  • Pour in the white wine and allow it to reduce by half.
  • This usually takes around 5 minutes and helps enhance the sauce’s flavor.
  • Stir in the tomato paste and crushed tomatoes.
  • Simmer the mixture for 30 minutes on low heat.
  • Stir occasionally to prevent sticking.
  • Finally, pour in the milk.
  • Season with salt, pepper, and oregano.
  • Let the sauce simmer for another 15 minutes, melding all flavors together beautifully.

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