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Olive Garden Bolognese

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A rich, velvety meat sauce inspired by the classic Olive Garden favorite. Ground beef simmers low and slow with tomatoes, milk, and a splash of cream for a deeply savory, luscious texture. Serve over al dente pasta for a comforting weeknight dinner that rivals any restaurant.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup carrot, finely diced
  • 1/4 cup celery, finely diced
  • 4 cloves garlic, minced
  • 1 lb ground beef (85/15)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup whole milk
  • 1 tablespoon tomato paste
  • 1 can (28 oz / 794 g) crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1/2 cup grated Parmesan cheese (for serving)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter finishes foaming and the foam subsides (about 30 seconds), add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5–7 minutes. This mixture is the flavor base—do not let it brown.
  2. Add the minced garlic and stir constantly for 30 seconds until fragrant. Garlic burns quickly and becomes bitter, so keep the heat at medium and do not leave it unattended.
  3. Increase heat to medium-high. Add the ground beef, breaking it apart with a wooden spoon. Sprinkle with kosher salt and black pepper. Cook, stirring occasionally, until the beef is browned all over and no longer pink, about 6–8 minutes. If you prefer a leaner sauce, spoon off excess fat, leaving about 1 tablespoon in the pot for richness.
  4. Pour the whole milk into the pot and stir to combine. Let the milk simmer gently until it is mostly absorbed, about 2–3 minutes. The milk tenderizes the meat and adds a subtle sweetness that balances the acidity of the tomatoes.
  5. Stir in the tomato paste and cook for 1 minute, stirring constantly. This caramelizes the paste slightly and deepens the umami flavor.
  6. Add the crushed tomatoes, dried oregano, and red pepper flakes (if using). Bring the sauce to a gentle simmer—you should see small bubbles breaking the surface, not a rolling boil. Reduce heat to medium-low and cook, uncovered, for 30 minutes, stirring every 5–7 minutes to prevent sticking. The sauce will thicken and darken as it reduces.
  7. After 30 minutes, stir in the heavy cream until fully incorporated. Continue to simmer over medium-low heat for another 15 minutes, stirring more frequently toward the end. The sauce is ready when it coats the back of a spoon and the flavors have melded into a rich, savory profile. Taste and adjust salt if needed.
  8. While the sauce finishes, bring a large pot of salted water to a rolling boil. Add 1 pound (454 g) of your favorite pasta—tagliatelle, fettuccine, or rigatoni work best—and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  9. To serve, toss the hot pasta with about 1/4 cup of the reserved pasta water and enough Bolognese to coat each strand. The pasta water helps the sauce cling. Divide among four bowls, garnish with fresh parsley and generous amounts of grated Parmesan.

Notes

Store leftover Bolognese in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in a saucepan over medium-low heat, adding a splash of water or milk to loosen the sauce if needed. The sauce also freezes well without pasta; cook fresh pasta when serving.

Nutrition

Keywords: Olive Garden Bolognese, Bolognese sauce recipe, Italian meat sauce, homemade Bolognese, creamy tomato meat sauce, pasta sauce, ground beef recipe, weeknight dinner, Italian-American, hearty meat sauce

Find it online: https://copycatkitchenco.com/olive-garden-bolognese/