Bolognese Sauce Recipe

Why You’ll Love This Recipe

I love homemade Bolognese Sauce because slow cooking transforms simple ingredients into a deeply savory sauce. The combination of beef, vegetables, tomatoes, and milk creates a hearty texture without making the sauce overwhelmingly heavy.

I also appreciate how well this recipe works for meal preparation. I can make a large batch, keep some in the refrigerator, and freeze the rest for another meal.

Although the sauce needs time to simmer, most of the cooking is hands-off. I find that giving it plenty of time over low heat is what creates the rich flavor and tender texture I want.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Ground pork, optional
• Olive oil
• Unsalted butter
• Onion
• Carrot
• Celery
• Fresh garlic
• Tomato paste
• Crushed tomatoes or canned whole tomatoes
• Dry red or white wine, optional
• Whole milk
• Beef broth
• Salt
• Black pepper
• Dried oregano, optional
• Bay leaf
• Freshly grated Parmesan cheese, for serving
• Fresh parsley or basil, optional

Directions

1. I finely chop the onion, carrot, and celery so they cook evenly and blend into the finished sauce.
2. I heat the olive oil and butter in a large heavy-bottomed pot over medium heat. I add the onion, carrot, and celery and cook for about 6 to 8 minutes, until softened.
3. I add the minced garlic and cook for about 30 seconds, just until fragrant.
4. I add the ground beef and optional ground pork. I break the meat into small pieces and cook until browned and no longer pink.
5. If there is an excessive amount of rendered fat, I carefully remove some while leaving enough behind to keep the sauce flavorful.
6. I stir in the tomato paste and cook it with the meat for about 2 minutes. I like letting the tomato paste darken slightly because it develops a deeper flavor.
7. If I am using wine, I pour it into the pot and scrape up the browned bits from the bottom. I let it simmer until most of the liquid has evaporated.
8. I stir in the milk and let it simmer gently until much of it has been absorbed into the meat mixture.
9. I add the tomatoes, broth, bay leaf, salt, black pepper, and optional oregano. I stir everything together and bring the sauce to a gentle simmer.
10. I reduce the heat to low and partially cover the pot. I simmer the Bolognese for about 1 1/2 to 2 hours, stirring occasionally. If the sauce becomes too thick, I add a small amount of broth or water.
11. I remove the bay leaf and taste the sauce. I adjust the salt and pepper as needed.
12. I serve the Bolognese with freshly cooked pasta and finish it with grated Parmesan and fresh herbs if desired.

Servings and Timing

I usually make enough Bolognese Sauce for about 6 servings. The long simmering time gives the meat and vegetables time to become tender while creating a thicker and more concentrated sauce.

• Prep time: 15 minutes
• Cook time: About 2 hours
• Total time: About 2 hours 15 minutes
• Servings: 6
• Yield: Approximately 5–6 cups

Variations

For an all-beef Bolognese, I simply use ground beef and leave out the pork. When I want a richer flavor, I use a combination of beef and pork.

I sometimes add finely diced pancetta at the beginning and cook it before adding the vegetables. The rendered fat adds another layer of savory flavor to the sauce.

For a lighter version, I use ground turkey or chicken. I add a little extra olive oil because lean poultry contains less fat than beef or pork.

When I want more vegetables, I add finely chopped mushrooms or zucchini. I cook them thoroughly so their excess moisture evaporates before I add the tomatoes.

I can also make the sauce without wine. In that case, I use a little additional beef broth and continue with the recipe as usual.

Storage/Reheating

I let leftover Bolognese Sauce cool before transferring it to an airtight container. I refrigerate it for up to 3 to 4 days.

For longer storage, I freeze the cooled sauce in freezer-safe containers or bags for about 3 months. I like freezing it in individual portions so I can thaw only what I need.

I reheat refrigerated Bolognese in a saucepan over medium-low heat, stirring occasionally until it is thoroughly heated. If it has thickened considerably, I add a splash of broth, water, or pasta cooking water.

When using frozen sauce, I prefer thawing it overnight in the refrigerator before reheating it gently on the stovetop.

FAQs

What is Bolognese Sauce?

Bolognese is a meat-based Italian sauce associated with Bologna. I make my version with ground meat, finely chopped aromatic vegetables, tomato, milk, and other seasonings, then simmer it slowly until it becomes rich and thick.

Why do I add milk to Bolognese Sauce?

I add milk because it contributes richness and helps create a softer, more rounded flavor. It also complements the meat and balances the acidity of the tomatoes.

What pasta is best with Bolognese Sauce?

I prefer sturdy pasta shapes that can hold the thick meat sauce. Tagliatelle and pappardelle are excellent choices, while rigatoni and other substantial shapes also work well.

Can I make Bolognese Sauce ahead of time?

Yes. I actually like making Bolognese ahead because the flavors remain rich after the sauce has rested. I refrigerate the cooled sauce and gently reheat it when I am ready to serve it.

How long should I simmer Bolognese Sauce?

I usually simmer my Bolognese gently for at least 1 1/2 to 2 hours. If I have more time, I can let it cook longer over very low heat, adding a little liquid whenever necessary to prevent it from becoming too dry.

Conclusion

Bolognese Sauce is one of my favorite recipes for turning simple ingredients into a deeply flavorful and comforting meal. I love the combination of tender meat, aromatic vegetables, tomatoes, and milk after they have slowly simmered together. Whether I spoon it over pasta, use it in lasagna, or freeze it for another dinner, I find homemade Bolognese to be a versatile sauce worth the extra simmering time.

Bolognese Sauce Recipe

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Bolognese Sauce is a rich, slow-simmered Italian meat sauce made with ground meat, aromatic vegetables, tomatoes, milk, and savory seasonings. Its deep flavor and hearty texture make it ideal for tagliatelle, pappardelle, rigatoni, or lasagna.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: Approximately 5–6 cups, 6 servings
• Category: Sauce
• Method: Slow Simmer
• Cuisine: Italian
• Diet: Low Salt

Ingredients

• Ground beef
• Ground pork, optional
• Olive oil
• Unsalted butter
• Onion
• Carrot
• Celery
• Fresh garlic
• Tomato paste
• Crushed tomatoes or canned whole tomatoes
• Dry red or white wine, optional
• Whole milk
• Beef broth
• Salt
• Black pepper
• Dried oregano, optional
• Bay leaf
• Freshly grated Parmesan cheese, for serving
• Fresh parsley or basil, optional

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Instructions

1. Finely chop the onion, carrot, and celery so they cook evenly and blend into the finished sauce.
2. Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes, until softened.
3. Add the minced garlic and cook for about 30 seconds, until fragrant.
4. Add the ground beef and optional ground pork. Break the meat into small pieces and cook until browned and no longer pink.
5. If there is excessive rendered fat, carefully remove some while leaving enough in the pot for flavor.
6. Stir in the tomato paste and cook for about 2 minutes, allowing it to darken slightly and develop deeper flavor.
7. If using wine, pour it into the pot and scrape up the browned bits from the bottom. Simmer until most of the liquid has evaporated.
8. Stir in the whole milk and simmer gently until much of it has been absorbed into the meat mixture.
9. Add the tomatoes, beef broth, bay leaf, salt, black pepper, and optional oregano. Stir well and bring to a gentle simmer.
10. Reduce the heat to low and partially cover the pot. Simmer for 1 1/2 to 2 hours, stirring occasionally. Add a small amount of broth or water if the sauce becomes too thick.
11. Remove the bay leaf, taste the sauce, and adjust the salt and black pepper as needed.
12. Serve with freshly cooked pasta and finish with grated Parmesan and fresh parsley or basil if desired.

Notes

• Use only ground beef for an all-beef Bolognese or combine beef and pork for a richer flavor.
• Finely diced pancetta can be cooked before the vegetables for an additional layer of savory flavor.
• Ground turkey or chicken can replace the beef and pork for a lighter variation. Add a little extra olive oil when using lean poultry.
• Finely chopped mushrooms or zucchini can be added for extra vegetables. Cook them thoroughly to evaporate excess moisture before adding the tomatoes.
• The wine can be omitted and replaced with additional beef broth.
• For a thicker and more concentrated sauce, simmer gently for longer, adding small amounts of liquid when necessary.
• Store cooled Bolognese Sauce in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze cooled sauce in freezer-safe containers or bags for up to 3 months.
• For convenient meals, freeze the sauce in individual portions and thaw only the amount needed.
• Reheat gently over medium-low heat, adding a splash of broth, water, or pasta cooking water if the sauce has become too thick.
• For best results, thaw frozen Bolognese overnight in the refrigerator before reheating.

Nutrition

• Serving Size: About 1 cup
• Calories: 420 kcal
• Sugar: 9 g
• Sodium: 610 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 90 mg