Fusilli Bolognese in a Dutch Oven
I have a few tricks that make this Fusilli Bolognese sauce in a Dutch oven the best you will ever try. I have made this recipe countless times and my guests always rave about it. I am confident you will fall in love with this slow-cooked fusilli bolognese recipe. Letting the ground beef really brown in the dutch oven makes the outcome extra delicious.
You will never need another bolognese recipe. I make it often and have perfected the recipe. It’s an absolute classic. You can make a big batch and it will keep well in the fridge for days… the flavors even getting more pronounced over time. There’s just something so comforting about a warm bowl of this fusilli bolognese slow-cooked in a dutch oven. My summertime go to is this pesto ricotta pasta.
This fusilli bolognese was inspired by Frank Prisinzano‘s and Mike Puma‘s versions. The bolognese sauce is the star, you can choose whatever noodle you’d like.
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Ingredients for Fusilli Bolognese
This fusilli bolognese uses simple, wholesome ingredients.
- Ground beef – This forms the hearty base of the slow-cooked sauce, bringing rich flavor and protein to the dish. There is no pork! I have used 80/20, 97/3, and everywhere in between. They all work!
- Onion – Finely chopped, it adds a mellow sweetness and depth to the simmered sauce.
- Carrot – Adds a subtle sweetness and helps balance the acidity of the tomato paste.
- Celery – Its earthy flavor complements the aromatic base and enhances the savory notes.
- Butter – It adds a luxurious richness and helps soften the vegetables.
- Tomato paste – An intensified tomato flavor that coats the ground beef and veggies, and gives the sauce its deep, umami-packed base.
- Bay leaves – These add a subtle herbal note that deepens during the long simmer.
- Whole Milk – You can substitute with low-fat or nonfat milk, just add a bit more butter! The sauce will slow cook with the milk.
- Broth or stock – Adds savory depth and helps the sauce simmer low and slow without drying out. You can use beef, chicken, or even veggie stock.
- Kosher salt – Brings out the natural flavors in every ingredient.
- Nutmeg – Just a pinch enhances the meat and dairy with gentle warmth.
- Fusilli – The corkscrew shape holds onto the sauce beautifully, ensuring every bite is full of flavor.
See recipe card for quantities.
No Wine in the sauce?
No! This recipe is incredibly delicious the way it is. Milk and broth both add a lot of richness in flavor. Tomato paste adds enough acidity to balance out the richness.
What type of broth should I use?
Homemade bone broth is the best. I have used chicken, beef, and turkey broth and all are great. If you don’t have this on hand, buying a high quality bone broth is worth it for this recipe.
Instructions
Break up and brown the beef in your dutch oven. The pieces should be crisped and caramelized.
Once all pieces have browned, mix in the finely diced onion, celery, carrot, and butter.
Add the tomato paste, then stir in.
Add the bay leaves and kosher salt.
Add in whole milk, stir, and let reduce. Repeat this step once more.
Add in the broth, stir, and let reduce. Repeat this step once more.
Optional: add a pinch of nutmeg or cinnamon.
Add the fusilli with some reserved pasta water. Mix the pasta and sauce together.
Hint: Get the ground beef crisp and caramelized, starting off the slow cooking. Dice the vegetables small. Feel free to use a food processor to get the vegetables really small. Once done, don’t just add sauce on top of the pasta. Make sure to stir the fusilli and bolognese together for 1-2 minutes.
Tips for making this the Best Bolognese:
- Brown the beef: Make sure to brown the beef thoroughly. This is why using a dutch oven is best – the heat is evenly distributed and the beef can really get that caramelization on the bottom of the pot. Use a wooden spatula to scrape the bottom of the pan. This will add a strong depth of flavor. THEN you add the onion, carrots, and celery. Doing so before adding the beef will allow the veggies to distribute extra moisture, which would in turn prevent the browning. Trust!
- Tomato paste, not sauce: Many bolognese recipes call for tomato sauce, and I find those to be too… tomatoey. By adding tomato paste, we still get the delicious umami flavor from the tomato without overpowering the dish. In my recipe, the sauce comes from the richness of the milk and stock, which also bring extra depths of flavor!
- Slow-cooking: This is not a hard recipe!! The steps are super simple and the ingredients are easy to find. What really makes this fusilli bolognese dish stand out is brought by slow cooking. Allowing the beef to brown thoroughly first, then through the reductions. We add milk and stock, then allow a lot of the water to evaporate, leaving you with the concentrated flavors.
- Mix the pasta with the sauce: I see so many recipes where the sauce is simply added on top of the noodles. NO! You must first mix the fusilli (or other noodle) with the sauce before serving. This ensures that the slow-cooked bolognese really adheres to the noodle. Additionally, the starch from the pasta will release into the sauce to make it extra rich. We want the pasta and sauce to really meld together!
Substitutions and Variations
- Beef – I make my bolognese with all-beef in a dutch oven. Using another meat will alter the flavor and method, so I would recommend sticking to beef.
- Whole Milk – my fusilli bolognese calls for whole milk. I have made this recipe with low-fat milk + 2 extra tablespoons butter, and it tasted great.
- Broth/stock – Bone broth is best, but use what you have on hand, whether beef, chicken, or vegetable.
- Spicy – add chili pepper flakes or Calabrian chilis while cooking to imbue heat into the dish, or just top the pasta with red pepper flakes.
- Noodles – while the name of this recipe is fusilli bolognese, you can use any noodle your heart desires! Fettuccini, rigatoni, parpadelle, or even gnocchi would go wonderfully.
Storing Fusilli Bolognese cooked in a Dutch Oven
Store the fusilli bolognese in the fridge for up to five days. The flavors actually build overnight, therefore this would be a wonderful dish to make ahead!
You can freeze the bolognese sauce to eat at a later time. Do not freeze with the pasta mixed in if you can help it, but totally fine if you do! To reheat, I recommend adding the sauce to a pot. Add a touch of water, cover, and heat over medium low until it has defrosted and warmed through.
Rate this Fusilli Bolognese in a Dutch Oven recipe!
Lastly, if you do make this fusilli bolognese in a dutch oven recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Fusilli Bolognese
Ingredients
- 2 lb ground beef
- 1 medium sized yellow onion finely diced
- 2 celery ribs finely diced
- 1 carrot peeled and finely diced
- 4 tablespoon unsalted butter
- 1 cup tomato paste (8 oz)
- 4 cups whole milk
- 3 cups broth
- 3 bay leaves
- 2 teaspoon kosher salt
- 1 pinch nutmeg
- 1 lb fusilli pasta or any other pasta
- ½ cup fresh grated parmesan cheese optional, for topping
Instructions
- Brown the beef deeply. Heat a 6-quart (or larger) dutch oven or heavy-bottomed pot over high heat. Add the ground beef and break it into small pieces using a wooden spatula. Cook on medium-high for 18–22 minutes, stirring every 2–3 minutes, scraping up the brown bits, until the beef is evenly browned and caramelized. The meat will release liquid while cooking. Let it evaporate naturally. As the pot begins to dry, add up to 2 tablespoons butter and continue cooking until deeply browned and fragrant.2 lb ground beef, 4 tablespoon unsalted butter
- Cook the soffritto. Add the finely diced onion, celery, carrots, 1 teaspoon of salt, and remaining 2 tablespoons butter to the pot. Stir to combine and cook over medium heat for about 8 minutes, until the vegetables are softened and the onions are translucent.1 medium sized yellow onion, 2 celery ribs, 1 carrot
- Toast the tomato paste. Make a well in the center of the pot, and add the tomato paste. Allow to toast in the center undisturbed for a minute, then stir well so the beef and vegetables are evenly coated. Cook for 2–3 minutes to remove the raw edge from the tomato paste. Be careful not to burn! Reduce the heat to low and add the bay leaves.1 cup tomato paste
- Add liquids and reduce. Pour in 2 cups of whole milk and stir. Let simmer gently for about 20 minutes, stirring occasionally to prevent sticking, until the milk has mostly reduced and the sauce thickens. Then, pour in 1.5 cups of broth and simmer again for about 20 minutes, stirring occasionally, until reduced and cohesive. Add in the nutmeg.4 cups whole milk, 3 cups broth, 3 bay leaves, 2 teaspoon kosher salt, 1 pinch nutmeg
- Repeat the milk and broth process once more. Add the remaining 2 cups milk and simmer for 20 minutes until reduced, then add the remaining 1.5 cups broth and simmer for another 20 minutes until thick and silky. Remove the bay leaves. The sauce should be rich, concentrated, and no longer soupy. (If you have extra time, you can let it gently simmer longer — it only improves.)
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse.1 lb fusilli pasta
- Finish the pasta in the sauce. Add the drained pasta directly to the pot of bolognese. Add about ¼ cup of reserved pasta water and stir over low heat for 1–2 minutes, adding more pasta water as needed, until the sauce fully coats the pasta and looks glossy.
- Serve and top. Spoon into bowls and top generously with freshly grated parmesan before serving.½ cup fresh grated parmesan cheese
Notes
- If your ground beef has a higher fat content, you will not need olive oil. If you are using a very lean ground beef, feel free to add 1 tablespoon of olive oil to coat the pan before adding the ground beef.
EXCELLENT recipe!! Next time I am making double and freezing half.
I won’t be making bolognese any other way after trying this.
We gobbled this recipe up!
Thick, rich, delicious, and satisfying. The restaurants don’t make it this good.