If you’re longing for a cozy Italian dinner that tastes like a hug in a bowl, you have to try Homemade Bolognese Sauce with Gigli Pasta. This dish is pure comfort food—the kind you crave on a cool evening, with rich, slow-simmered sauce clinging to every ruffled corner of the whimsical gigli pasta. You’ll find the familiar warmth of tomato, a touch of milk for silkiness, fresh aromatics, and a shower of Parmesan to finish. There’s honestly nothing better than building this sauce from scratch and sharing it with loved ones; you get deep, hearty flavors and unbelievably tender pasta in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Though each item is wonderfully straightforward, the magic of Homemade Bolognese Sauce with Gigli Pasta comes from how these ingredients build layers of flavor and create vibrant color. Every pantry staple has a part to play, from the aromatic base that perfumes your kitchen to the final flourish of cheese.
- Olive Oil: Gives the vegetables and beef a glossy start and deepens the flavor of the sauce.
- Butter: Adds a mellow richness that mellows acidity and softens the aromatics beautifully.
- Yellow Onion: Chopped finely so it melts right into the finished sauce, offering gentle sweetness.
- Carrot: Imbues a touch of natural sweetness and subtle color—don’t skip it!
- Celery: Enhances savory notes and rounds out the mirepoix flavor base.
- Garlic: Two cloves bring bold, classic Italian aroma—add more if you’re a garlic lover.
- Ground Beef (or Beef and Pork Mix): Forms the hearty core of the sauce; try both for depth.
- Tomato Paste: Offers concentrated tomato flavor and umami—don’t rush this step, caramelize it a bit.
- Dry White Wine: Brightens the sauce and helps deglaze tasty browned bits after sautéing the beef.
- Whole Milk: This adds silkiness and richness that sets true Bolognese apart.
- Crushed Tomatoes: A generous can brings tang, depth, and the saucy base that hugs the pasta.
- Dried Oregano: Just a pinch brings Italian herbiness without overpowering.
- Salt and Pepper: Essential for seasoning every element from the very start.
- Crushed Red Pepper Flakes (Optional): Add a gentle heat or skip for a more classic sauce.
- Gigli Pasta: Its fun shape scoops up the sauce like a dream! Pappardelle or rigatoni also work well if needed.
- Grated Parmesan and Fresh Basil: The ultimate finish—melty, salty, and fresh.
How to Make Homemade Bolognese Sauce with Gigli Pasta
Step 1: Sauté the Aromatics
In your favorite large pot or Dutch oven, warm the olive oil and butter together over medium heat. Once everything is shimmering and fragrant, add the onion, carrot, and celery. Sauté for about 5 to 6 minutes, stirring occasionally; you want the vegetables soft and sweet but not browned. Toss in the garlic and let that sizzle for just one minute, filling your kitchen with incredible aroma.
Step 2: Brown the Beef
Next up, add your ground beef (or beef and pork blend if you’re feeling fancy) into the pot. Break it up with a spoon and let it brown gently, so it develops lots of flavor. Keep stirring now and then until you see no more pink and everything’s beautifully crumbled—this should take about 6 to 8 minutes.
Step 3: Build the Sauce Base
Stir in the tomato paste and let it cook for 2 to 3 more minutes. This little step intensifies the tomato-ness, giving the whole dish a deep, savory backbone. The sauce should take on a dark, brick-red color as the paste caramelizes slightly.
Step 4: Deglaze and Simmer
Pour in the dry white wine, scraping the bottom of the pan as you go—this helps dissolve all the delightful browned bits. Let the wine bubble for about 2 to 3 minutes, just enough to reduce slightly and mellow out. Then, stir in the whole milk and mix until everything is completely combined.
Step 5: Add Tomatoes and Seasonings
Pour in that big can of crushed tomatoes, then add oregano, salt, black pepper, and red pepper flakes if you want a little heat. Give it all a good stir, bring to a gentle simmer, then lower the heat to keep it bubbling softly. Leave the pot uncovered and cook for 45–60 minutes, stirring from time to time. As the sauce thickens and caramelizes, your kitchen will smell just like an Italian trattoria.
Step 6: Cook the Gigli Pasta and Bring It Together
While the bolognese works its magic, bring a large pot of salted water to a boil. Add the gigli pasta and cook just until al dente, following the package instructions. Drain (but don’t rinse!), then immediately toss with the finished sauce. Make sure each ruffle and curl gets coated in that rich, meaty goodness. Serve piping hot, with a generous sprinkle of grated Parmesan and fresh basil.
How to Serve Homemade Bolognese Sauce with Gigli Pasta
Garnishes
The finishing touches can really make Homemade Bolognese Sauce with Gigli Pasta feel restaurant-worthy. I love to scatter heaps of freshly grated Parmesan over each serving so it melts into the crevices. A handful of torn fresh basil leaves brings a pop of color and freshness. For an extra kick, try a twist of black pepper or a drizzle of good olive oil.
Side Dishes
To complete your Italian spread, serve your bolognese with a crisp green salad—think peppery arugula tossed with lemon, or a classic Caesar. Garlic bread (crusty and golden!) is perfect for scooping up leftover sauce, while roasted veggies like zucchini or asparagus add a burst of brightness to your plate.
Creative Ways to Present
If you want to impress, try serving Homemade Bolognese Sauce with Gigli Pasta in a big, beautiful bowl family-style, letting everyone help themselves. Or, pack the pasta into individual ramekins, top with mozzarella, and broil until bubbling for a baked twist. Leftovers also make an incredible sauce for stuffed bell peppers or even a decadent lasagna.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Bolognese Sauce with Gigli Pasta stores wonderfully in the fridge. Spoon any extras into an airtight container and refrigerate for up to four days. The flavors actually get even better as they rest and mingle!
Freezing
This sauce freezes like a dream—just portion cooled bolognese (without the pasta) into freezer-safe containers or bags. It keeps for up to three months. Thaw it overnight in the fridge when ready to enjoy.
Reheating
To reheat, pop the sauce into a saucepan over low heat, stirring gently until warmed through. If it seems too thick, add a splash of water or milk. To reheat the combined sauce and pasta, use the microwave in short bursts or gently warm in a covered skillet, adding extra cheese and basil at the end for a fresh finish.
FAQs
Can I use a different type Main Course
Absolutely! While classic bolognese is typically made with beef, feel free to experiment by adding pork or even a touch of ground veal for richness. Turkey is a lower-fat option if you prefer a lighter sauce, just know it will taste a bit less hearty.
Does the wine cook off in the sauce?
Yes, the alcohol mostly evaporates during simmering, leaving behind only the depth and brightness that wine brings. If you prefer to skip it, you can use beef broth instead for great results.
What makes gigli pasta special?
Gigli, sometimes called “campanelle,” has a unique ruffled, trumpet shape that captures sauce better than any other pasta. Every bite scoops up extra meat and flavor, making this Homemade Bolognese Sauce with Gigli Pasta truly unbeatable for texture and satisfaction!
Can I make the sauce ahead of time?
Yes, in fact, it’s a wonderful make-ahead recipe. Simmer the sauce a day in advance and store it in the fridge, letting the flavors deepen overnight. Simply boil your pasta fresh and combine before serving.
Is this recipe kid-friendly?
Absolutely—just omit the optional red pepper flakes for a mild, comforting meal. The sauce is rich yet familiar, making it perfect for family dinners or picky eaters.
Final Thoughts
I truly hope you make Homemade Bolognese Sauce with Gigli Pasta part of your regular dinner rotation. There’s something deeply satisfying about simmering a sauce from scratch and watching it transform into a hearty, soul-soothing meal. Give it a try, share it with someone you love, and savor every single ruffled bite—you won’t regret it!
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Homemade Bolognese Sauce with Gigli Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Enjoy a comforting and flavorful meal with this Homemade Bolognese Sauce served over gigli pasta. This classic Italian meat sauce is rich, hearty, and perfect for a cozy dinner.
Ingredients
Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Additional:
- 12 oz gigli pasta
- Grated Parmesan and fresh basil for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter. Sauté onion, carrot, and celery until softened. Add garlic and cook briefly.
- Cook Meat: Add ground beef, brown it, then stir in tomato paste and cook.
- Deglaze and Simmer: Deglaze with white wine, then add milk, crushed tomatoes, and seasonings. Simmer until flavors meld.
- Prepare Pasta: Cook gigli pasta until al dente, then toss with the Bolognese sauce.
- Serve: Top with Parmesan and fresh basil before serving.
Notes
- Simmer sauce longer for richer flavor or make ahead. Freezes well for up to 3 months.
- Substitute gigli pasta with pappardelle or rigatoni.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
