Bolognese Sauce Recipe

Why You’ll Love This Recipe

Bolognese Sauce, or Ragù alla Bolognese, is a rich and hearty Italian meat sauce that’s slow-cooked to perfection. Made with a blend of ground meats, vegetables, tomatoes, wine, and milk, this traditional sauce delivers deep flavor and silky texture—ideal for pairing with pasta like tagliatelle, pappardelle, or lasagna.

ingredients

this Recipe

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

olive oilbutteronioncarrotcelerygarlicground beefground porktomato pastochopped tomatoes (or crushed tomatoes)dry white or red winemilk or heavy creambay leafsaltblack peppernutmeg (optional)Parmesan cheese (for serving)

directions

Heat olive oil and butter in a large pot over medium heat.

Add finely chopped onion, carrot, and celery. Sauté for 8-10 minutes until soft and fragrant.

Add minced garlic and cook for another 30 seconds.

Stir in the ground beef and pork. Cook until browned, breaking up the meat as it cooks.

Add tomato paste and stir well to coat the meat and vegetables.

Pour in the wine and let it simmer for 5 minutes until mostly evaporated.

Add the chopped tomatoes, bay leaf, salt, pepper, and a pinch of nutmeg if using.

Reduce heat to low, cover partially, and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally.

Toward the end of cooking, stir in the milk or cream to mellow the acidity and enrich the sauce.

Adjust seasoning as needed. Remove bay leaf before serving.

Serve over cooked pasta with grated Parmesan.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 2 hoursTotal time: 2 hours 15 minutes

Variations

Use pancetta or bacon at the start for added depth.

Replace pork with veal for a classic touch.

Add a dash of chili flakes for subtle heat.

Use fresh herbs like thyme or rosemary during simmering.

Simmer in a slow cooker on low for 6-8 hours.

storage/reheating

Store Bolognese sauce in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months; thaw in the fridge overnight before reheating.Reheat gently on the stove over medium-low heat, adding a splash of water or broth if needed.

FAQs

What’s the difference between Bolognese and regular meat sauce?

Bolognese is thicker, creamier, and typically includes milk and a mirepoix base, while regular meat sauce is usually more tomato-heavy.

Can I use only ground beef?

Yes, but a mix of beef and pork gives better flavor and texture.

Is wine necessary?

It adds depth, but you can substitute with broth if needed.

Can I make it without milk?

Yes, but the milk adds richness and balances acidity.

What pasta goes best with Bolognese?

Wide noodles like tagliatelle, pappardelle, or even fettuccine work best.

Can I use canned tomato sauce instead of crushed tomatoes?

Yes, just adjust thickness and taste during cooking.

Can I add mushrooms?

Absolutely—sauté them with the vegetables for extra flavor.

Is it gluten-free?

The sauce itself is gluten-free; just serve with gluten-free pasta.

How can I thicken the sauce?

Simmer uncovered longer or reduce the amount of liquid slightly.

Can I double the recipe?

Yes, it’s perfect for big batches and freezes well.

Conclusion

Bolognese Sauce is a timeless Italian classic that transforms simple ingredients into a deeply flavorful and comforting dish. Whether you’re serving it over pasta or layering it into lasagna, this slow-simmered sauce brings the warmth and richness of traditional Italian cooking right to your kitchen.

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