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This hearty Bolognese sauce with gigli pasta is a comforting classic perfect for weekend dinners or whenever you want a rich, satisfying meal that feels like home. The slow simmer allows the flavors to meld beautifully, creating a sauce that is both luxurious and approachable for any home cook.
I stumbled upon this version when trying to recreate an Italian meal I loved on a trip. Since then it has become a family favorite we make often enough to feel like a tradition.
Ingredients
- Olive oil: for a gently fragrant base
- Onion carrot and celery: finely chopped for that essential soffritto flavor foundation
- Garlic: minced for aromatic depth
- Ground beef or a mix of beef and pork: adds richness and complexity
- Tomato paste: to intensify that tomato flavor
- Dry red wine: optional but adds a subtle acidity and depth
- Crushed tomatoes: provide a bright and rustic tomato presence
- Whole milk: softens the acidity and creates a luscious texture
- Dried oregano: for earthy herbal notes
- Salt and black pepper: to season boldly but balanced
- Nutmeg: just a pinch for warmth and an unexpected layer of flavor
- Gigli pasta: its twisted shape catches the sauce perfectly
- Fresh Parmesan: grated for a nutty finishing touch
- Chopped parsley: to bring freshness and color
Instructions
- Sauté Aromatics:
- Heat the olive oil in a large heavy-bottomed pan over medium heat. Add the finely chopped onion carrot and celery. Cook gently for about eight to ten minutes stirring often until the vegetables are soft and beginning to caramelize. This careful slow cooking builds the flavor base that makes the sauce sing. Add the minced garlic and cook for another minute until fragrant but not browned.
- Cook Meat:
- Increase the heat slightly and add the ground meat breaking it apart with your spoon. Brown the meat completely stirring occasionally so it cooks evenly and gets a little caramelized for rich flavor. Stir in the tomato paste and cook it with the meat for a few minutes until it darkens. If using, pour in the wine and let it reduce by half to concentrate those flavors.
- Add Tomatoes and Simmer:
- Pour in the crushed tomatoes and then add the milk dried oregano salt pepper and nutmeg. Stir well to combine everything. Lower the heat to a gentle simmer and cook uncovered for 45 minutes to an hour. Stir occasionally to prevent sticking and let the sauce thicken and the flavors meld together into something silky and deeply savory.
- Cook Pasta:
- Bring a large pot of salted water to a boil cook the gigli pasta according to package directions until just al dente. Drain reserving a bit of the pasta water if you want to loosen the sauce later. Toss the hot pasta with the Bolognese sauce ensuring every ruffle is coated.
- Serve:
- Plate the pasta and generously sprinkle with freshly grated Parmesan cheese and a scatter of chopped parsley. Enjoy it immediately while warm and fragrant.
The slow simmer stage fills the kitchen with a rich aroma that feels like home. Once I served this on a cold winter evening and everyone lingered at the table savoring every bite it became an instant staple in our household.
Storage tips
Store leftovers in an airtight container in the fridge for up to four days. The sauce thickens as it sits so add a splash of reserved pasta water when reheating to loosen it back up. You can also freeze portions in meal-sized containers for up to three months then thaw overnight in the fridge before reheating.
Ingredient swaps
Ground turkey or finely chopped mushrooms can substitute meat for a lighter or vegetarian option. Use coconut or oat milk instead of dairy milk to make it dairy free but keep the gentle richness. Swap gigli pasta with other ridged or twisted shapes such as fusilli or cavatappi for a similar sauce-holding effect.
Serving ideas
Serve with a simple green salad dressed with lemon and olive oil to balance the richness. A side of garlic bread or toasted focaccia complements the hearty sauce perfectly. Finish with a drizzle of good quality extra virgin olive oil to add a fruity brightness to the finished dish.
This recipe rewards patience and attention to detail resulting in a rich sauce that warms the soul.
Frequently Asked Recipe Questions
- → What cut of meat works best for the sauce?
Ground beef with some fat content adds richness; blending half beef and half pork can enhance flavor and texture.
- → Can I substitute gigli pasta with other types?
Yes, ridged or tubular pastas like rigatoni or penne hold sauce well and make good alternatives.
- → Why is milk added to the sauce?
Milk softens acidity from tomatoes and enriches the sauce, creating a balanced, smooth texture.
- → Is red wine necessary in the sauce?
Red wine adds depth and complexity but can be omitted for a milder taste without altering the overall character.
- → How long should the sauce simmer for optimal flavor?
Simmering between 45 minutes to an hour allows flavors to meld and the sauce to thicken gradually.
- → What garnishes complement this dish?
Freshly grated Parmesan adds a salty finish, while chopped parsley brings a fresh, herbal note.