Bolognese Sauce Recipe

Rich, savory, and deeply comforting, this classic Bolognese Sauce is the kind of soul-soothing meal you turn to again and again. Simmered low and slow with a medley of veggies, Italian sausage, ground beef, and aromatic herbs, it’s guaranteed to win over even the pickiest pasta lover!

Ingredients You’ll Need

Even though this Bolognese Sauce tastes restaurant-worthy, most of the ingredients are humble kitchen staples. Each one—from aromatic veggies to creamy whole milk—brings essential body, boldness, or velvety texture to the finished sauce.

• Olive oil: Just a splash gets your veggies sautéing with beautiful Mediterranean flavor.
• Yellow onion: Adds natural sweetness and melds into the sauce for subtle depth; dice it finely for best texture.
• Carrots: Bring a delicate sweetness and lovely color—make sure to chop them super fine so they dissolve right in.
• Celery stalks: The quiet hero in bolognese, celery rounds out the flavor foundation.
• Minced garlic: Mellow, savory garlicky notes are key for irresistible Italian aroma.
• Pancetta or bacon: A little goes a long way to add smoky, rich depth; finely dice for even distribution.
• Ground beef: The heart of classic Bolognese Sauce, bringing robust, meaty flavor.
• Mild Italian sausage: Adds well-seasoned savoriness and just a touch more richness.
• Salt & cracked black pepper: Wake up all those flavors—don’t be shy with seasoning!
• Fresh grated nutmeg: Just a pinch adds warmth and that essential “secret ingredient” quality.
• Dry white wine: Lifts the sauce and deglazes the pan, leaving a subtle brightness.
• Beef broth: Adds body and helps everything simmer together beautifully.
• San Marzano crushed tomatoes: The gold standard for sauce—these bring sweetness and perfect acidity.
• Tomato paste: Thickens and intensifies the tomato base.
• Fresh thyme: An aromatic sprig infuses the entire pot with herby depth.
• Bay leaf: Gently perfumes the sauce as it simmers.
• Whole milk: Stirred in at the end for classic creaminess (yes, it’s traditional!).
• Pasta: Choose your favorite—tagliatelle, pappardelle, or rigatoni are all heavenly with Bolognese Sauce.

Variations

Bolognese Sauce has all the makings of a blank canvas—you can tweak it to suit your family’s tastes, dietary needs, or pantry supplies. Don’t be afraid to put your own spin on this timeless Italian classic!

• Make it lighter: Swap the beef and sausage for lean ground turkey or chicken for a lighter, but still luscious, sauce.
• Vegetarian option: Simply leave out the meat and pancetta and add extra veggies (like mushrooms or zucchini) and lentils to make it hearty and meatless.
• Dairy-free: Omit the milk and finish with a splash of unsweetened almond milk or coconut cream for creaminess without dairy.
• Spicier kick: Use spicy Italian sausage and a pinch of red pepper flakes for a sauce that really sings.

How to Make Bolognese Sauce

Step 1: Sauté the Aromatics

Start by heating olive oil in a large saucepan over medium-low heat. Add your onion, carrots, celery, and garlic—let them cook gently for about 5 minutes, stirring often, so they soften but don’t brown. This slow start fills your kitchen with the best savory aroma and sets up the flavor base for the entire sauce.

Step 2: Brown the Meats

Remove the veggies from the pan and crank up the heat just a bit. Add the pancetta (or bacon), ground beef, and Italian sausage, breaking them apart with a spoon as they cook. Keep stirring and chopping as the meat browns—finely crumbled meat yields that signature Bolognese texture, so take your time here!

Step 3: Mix in Seasonings and Veggies

Once the meat is no longer pink, shower it with salt, cracked pepper, and just a whisper of fresh grated nutmeg. Slide the softened veggies back into the pot and stir to combine; you’ll see the base start to come together.

Step 4: Deglaze & Simmer

Pour in the white wine and let it bubble vigorously over medium heat for 5 minutes, scraping up all those browned bits at the bottom. Then, add the beef broth, San Marzano tomatoes, and tomato paste. Stir until everything is silky smooth, tuck in the thyme and bay leaf, turn the heat to low, and let the sauce simmer gently for 1 to 2 hours—patience pays off, promise!

Step 5: Finish with Milk

About 15 minutes before you’re ready to eat, drizzle in the whole milk and let the sauce gently bubble, uncovered. The milk rounds out any sharp tomato edges and gives your Bolognese Sauce its trademark velvety richness.

Step 6: Cook Pasta, Combine & Serve

While the sauce finishes, cook your pasta according to package directions. Drain, then toss it with that glorious Bolognese Sauce until every strand is coated in savory goodness. Don’t forget a heaping spoonful on top for good measure!

How to Serve Bolognese Sauce

Garnishes

Don’t underestimate a flourish of finishing touches! A generous sprinkle of freshly grated Parmesan, a scatter of chopped fresh basil or parsley, or just a twist of cracked black pepper can elevate your Bolognese Sauce from homey to dinner-party special in a flash.

Side Dishes

Bolognese Sauce is hearty enough to hold center stage, but a green salad dressed in tangy vinaigrette and a chunk of warm, crusty bread practically beg to join the party. If you’re feeling extra, roasted garlic broccoli or sautéed greens make instantly balanced sides.

Creative Ways to Present

Looking to impress? Serve your Bolognese Sauce tossed with fresh, homemade pappardelle, or spoon it over creamy polenta for a cozy twist. For fun family style, ladle the sauce into a baked pasta or lasagna, or pile it over toasted sourdough for a rustic Italian “sloppy joe” moment.

Make Ahead and Storage

Storing Leftovers

This Bolognese Sauce is one of those magical recipes that tastes even richer the next day! Let leftovers cool, then stash them in an airtight container in the fridge for up to 4 days—that means easy meals all week long.

Freezing

Bolognese Sauce freezes beautifully. Once it’s cool, spoon into freezer-friendly containers or zip bags (leave a little room for expansion). Freeze for up to 3 months—just defrost overnight in the fridge when you crave a taste of Italy.

Reheating

To reheat, warm the sauce gently over low heat, adding a splash of broth or milk if needed to loosen it up. Stir often and heat just until steaming—this keeps everything luscious and prevents overcooking the meat.

FAQs

Final Thoughts

If you’ve never made Bolognese Sauce from scratch, now’s the time to treat yourself. Every stir and simmer fills your kitchen with cozy Italian warmth—so gather your ingredients and share this little labor of love with someone you care about. Buon appetito!

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