Get ready to fall in love with the magic of Homemade Bolognese Sauce with Gigli Pasta. This dish is the cozy dinner you dream about on chilly evenings—a glorious, slow-simmered meat sauce brimming with the warmth of tomatoes, veggies, milk, and wine, all woven into the delightfully ruffled gigli pasta. Every bite is saucy, hearty, and perfectly captures why Italian comfort food is simply unbeatable. Whether you’re serving it to impress a crowd or treating yourself on a quiet night in, this recipe will earn a place in your heart and weekly rotation.
Ingredients You’ll Need
The best Italian sauces start with great basics, and Homemade Bolognese Sauce with Gigli Pasta is no exception. Every ingredient matters here: from the choice of ground meat that adds richness, to the shape-hugging gigli pasta, and a handful of staple aromatics—each plays a starring role in flavor, color, and texture.
- Ground beef (or a beef and pork mix): The flavorful backbone of your sauce—try half beef, half pork for extra depth.
- Olive oil: Gives your veggies and meat a deliciously silky, aromatic start.
- Onion: A must-have for sweetness and structure; don’t skip the small dice.
- Carrot: Adds a gentle sweetness and bright color that balances the acidity of tomatoes.
- Celery: Rounds out the flavor with subtle herbal notes.
- Garlic: Just three cloves transform the base into something truly mouthwatering.
- Tomato paste: Intensifies the rich, tomato-y heart of the sauce.
- Whole milk: Softens the sauce and brings a subtle creaminess—trust the Italian grandmas on this one.
- Dry white wine: Brightens and deepens all the underlying flavors; choose a wine you’d actually drink.
- Crushed tomatoes (28-ounce can): The saucy soul, full of juicy, slow-cooked flavor.
- Dried oregano: A classic Italian herb that adds lovely warmth and aroma.
- Salt: Essential for bringing every flavor to life.
- Black pepper: Adds subtle heat and complexity, freshly ground if possible.
- Red pepper flakes (optional): Go for a pinch if you like a little background heat.
- Gigli pasta: The frilly shape is perfect for holding generous heaps of sauce—plus, it’s just plain fun to eat.
- Grated Parmesan and fresh basil (optional): Adds an irresistible finishing touch. Shave, sprinkle, or scatter to your heart’s content.
How to Make Homemade Bolognese Sauce with Gigli Pasta
Step 1: Sauté Your Aromatics
Start by heating olive oil in a big, sturdy pot over medium heat. Add the onion, carrot, and celery—this holy trinity gives your Homemade Bolognese Sauce with Gigli Pasta its sweet and savory backbone. Stir them gently for 6 to 8 minutes until everything is soft, fragrant, and just beginning to turn golden. When it smells irresistible, toss in the garlic and cook for one minute more—you want it mellow, not browned.
Step 2: Brown the Meat
Crank the heat up a little and add your ground meat. Whether you’re all-in with beef or doing a flavor duo with pork, break it up as it cooks. You’re looking for nicely browned bits—this is where the sauce builds deep, meaty flavor. Once the meat loses its pink, add the tomato paste, stirring for two minutes so it cooks gently, thickens, and turns into a glossy, caramelized base.
Step 3: Deglaze with Wine
Pour in the dry white wine. If you hear a dramatic sizzle, you’re doing it right! Use a wooden spoon to gently scrape the bottom of the pot, loosening all those caramelized dots of flavor. Let the wine simmer for 3 to 4 minutes to reduce a bit and concentrate its taste. This is the secret to a Bolognese with serious depth.
Step 4: Add Milk and Simmer
Add the whole milk next, stirring gently. The milk helps mellow and enrich the tomato and meat, making the sauce silky and balanced. Give it about five minutes to mostly absorb; you’ll notice the mixture thickening and developing a gorgeous aroma.
Step 5: Tomato Time and Long Simmer
Now it’s time for the tomato magic! Add the crushed tomatoes, dried oregano, salt, black pepper, and a pinch of red pepper flakes—if you’re feeling bold. Lower the heat so your sauce is barely bubbling, then let it simmer, uncovered, for 45 to 60 minutes. Stir occasionally, breathing in the intoxicating fragrance as the flavors meld and deepen. The longer you wait, the better it gets!
Step 6: Cook and Finish the Pasta
While the sauce simmers, bring a big pot of salted water to a boil and cook the gigli pasta according to package instructions, until just al dente (usually about 9 to 11 minutes). Save half a cup of that starchy pasta water before you drain—it’s liquid gold, perfect for loosening your sauce if needed.
Step 7: Toss and Serve
Combine your hot, ruffled noodles with the luscious sauce in the pot. Add a splash of reserved pasta water if things look too thick. Toss everything together so every curve of gigli catches a good coating of sauce. Serve immediately, showered with fresh Parmesan and basil if you’re feeling fancy.
How to Serve Homemade Bolognese Sauce with Gigli Pasta
Garnishes
For that finishing flourish, nothing beats a big handful of freshly grated Parmesan. It melts right into your Homemade Bolognese Sauce with Gigli Pasta, adding salty richness in every bite. If you love a little freshness, scatter torn basil leaves or even a sprinkle of chopped parsley for color and a fragrant lift.
Side Dishes
This sauce-packed pasta is a meal on its own, but a crisp green salad dressed with lemon and olive oil makes a bright, refreshing companion. Want a classic touch? Serve with toasted garlic bread or a crusty Italian loaf to mop up every last bit of sauce.
Creative Ways to Present
Turn the meal into something special by serving individual portions in warm shallow bowls, topped with a little mound of extra gigli and a generous Parmesan flourish. For a family-style approach, bring the entire pot to the table and let everyone scoop their portions—it makes for a fun, interactive dinner. Or, serve in a big baking dish and broil with a little mozzarella on top for a bubbly, slightly crisped twist.
Make Ahead and Storage
Storing Leftovers
If you have any Homemade Bolognese Sauce with Gigli Pasta left (good luck!), pack it in airtight containers and keep in the fridge for up to 4 days. The flavors grow even richer by the next day, so leftovers are genuinely something to look forward to.
Freezing
The sauce freezes beautifully on its own—simply cool and transfer to freezer-safe bags or containers, leaving a little space for expansion. It will hold up for up to 3 months. For best texture, freeze the sauce separately from the pasta and cook fresh noodles when you’re ready to eat.
Reheating
To reheat, warm the leftover sauce on the stovetop over low heat, adding a splash of water or milk to loosen if needed. If you’ve stored the pasta and sauce together, add a bit of extra liquid as it warms, tossing gently until everything is heated through and glossy.
FAQs
Can I use a different type Main Course
Absolutely! While gigli’s ruffled edges are amazing for catching sauce, feel free to substitute with pappardelle, rigatoni, or even fusilli. Any pasta with curves and crevices will do the trick.
How do I make Homemade Bolognese Sauce with Gigli Pasta gluten-free?
Simply use your favorite gluten-free pasta in place of regular gigli. The sauce is naturally gluten-free, so you’ll get all the flavor and comfort in every bite!
Can I make this recipe ahead of time?
Yes! In fact, the sauce tastes even better when made ahead—the flavors meld and become deeper overnight. Prepare up to two days ahead and just cook the pasta fresh when you’re ready to eat.
Can I use red wine instead of white?
Red wine adds a deeper, more robust profile, while white wine keeps the sauce lighter. Both work well—choose according to your taste and what you have on hand.
Is it possible to make this dish vegetarian?
You can! Try replacing the meat with finely chopped mushrooms and a splash of soy sauce for umami. Lentils or a plant-based ground “meat” work nicely too, letting you enjoy the spirit of Homemade Bolognese Sauce with Gigli Pasta, veggie style.
Final Thoughts
Homemade Bolognese Sauce with Gigli Pasta is my idea of true comfort—familiar, filling, and always a crowd-pleaser. There’s something magical in the way the sauce clings to every ruffle of gigli, making each bite outrageously good. Give this recipe a spin, and let it become a new favorite in your kitchen!
Print
Homemade Bolognese Sauce with Gigli Pasta Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a hearty and flavorful meal with this Homemade Bolognese Sauce served over Gigli Pasta. This classic Italian dish is rich, savory, and perfect for a comforting dinner.
Ingredients
For the Bolognese Sauce:
- 1 pound ground beef (or a mix of beef and pork)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 1 carrot (peeled and finely diced)
- 1 celery stalk (finely diced)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes (optional)
For Serving:
- 12 ounces gigli pasta
- Grated Parmesan and fresh basil (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened. Add garlic and cook for 1 minute.
- Cook Meat: Add ground meat, cook until browned. Stir in tomato paste and cook for 2 minutes. Pour in white wine, simmer for 3–4 minutes.
- Add Milk and Tomatoes: Pour in milk, simmer until mostly absorbed. Stir in crushed tomatoes, oregano, salt, pepper, and red pepper flakes. Simmer gently for 45–60 minutes.
- Cook Pasta: Meanwhile, cook gigli pasta until al dente. Reserve pasta water.
- Combine: Toss cooked pasta with bolognese sauce, adding pasta water if needed. Serve topped with Parmesan and basil.
Notes
- This sauce improves with time; make it a day ahead for enhanced flavor.
- Gigli pasta’s shape holds sauce well; pappardelle or rigatoni can be substituted.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg
