Classic Bolognese Sauce

I love the complexity of a Bolognese sauce. There’s a lot going on in this classic sauce, but preparation isn’t complicated at all. Just cook the bacon, vegetables, and ground meat, then add the tomatoes and liquids and let the sauce simmer. Seasonings are simple: salt, pepper, and bay leaves. The sauce freezes beautifully, too, so make a bigger batch!

For pasta, Bolognese is commonly served with spaghetti, pappardelle, tagliatelle, or fettuccine because of their surface area. Rigatoni and penne are also excellent with a Bolognese sauce. While these are classic choices, feel free to serve it with a pasta you like or what you have on hand. Whatever you choose, it will be delicious!

What You’ll Like About This Recipe

• Deep flavor. Bolognese gains its complexity from time, not fuss. As the sauce simmers, the aromatics melt into the meat, the wine reduces, and the tomatoes mellow, creating a rich, balanced ragu.
• Traditional technique, simplified. This recipe uses authentic steps—rendered pancetta, finely chopped aromatics, and the gentle incorporation of wine, tomatoes, and milk—but avoids unnecessary complication. It’s classic Italian cooking made intuitive.
• Versatile serving options. While it’s traditionally served with tagliatelle, this sauce is equally wonderful with pappardelle, rigatoni, gnocchi, polenta, or baked into lasagna. It also freezes beautifully, making it ideal for batch cooking.
• A balanced blend of meats. Mixing ground beef with pork or Italian sausage creates a richer, more rounded flavor than either meat alone. The combination gives the sauce both depth and tenderness.
• Perfect for make-ahead meals. Bolognese tastes even better the next day as the flavors continue to meld. It’s a recipe that rewards patience and offers excellent leftovers for weeknights or meal prep.

Ingredient Notes

• Bacon or pancetta – These cured meats provide the salty, savory foundation of flavor. Pancetta is traditional, but bacon offers a smoky richness that works beautifully in home kitchens.
• Onion, carrot, and celery (soffritto) – Finely chopping these vegetables helps them soften and disappear into the sauce, releasing sweetness and building complexity. A food processor makes quick work of achieving the right texture.
• Ground beef and pork – The combination creates a richer sauce with tender texture. Italian sausage adds extra seasoning if you prefer a slightly spicier or more robust profile.
• Red wine – Helps deglaze the pot and adds acidity and depth. Choose a dry red you would enjoy drinking—something medium-bodied like Chianti, Sangiovese, or Merlot works well.
• Tomato paste – Concentrated tomato flavor that caramelizes with the meat, giving the sauce a deeper, richer taste.
• Whole tomatoes – Crushing canned whole tomatoes by hand gives the sauce rustic texture. Their juices help the sauce simmer low and slow without becoming overly thick.
• Milk – Milk is a traditional component added near the end to mellow the acidity of the tomatoes and give the sauce a velvety finish.

Steps to Make Classic Bolognese Sauce

1. Prepare the aromatics—soffritto—by finely chopping onion, carrot, and celery, ensuring even, small pieces so they soften properly into the sauce. This foundational step builds flavor from the very start.
2. Render the bacon or pancetta in a heavy pot until most of the fat has melted. This adds a rich, savory base that flavors the vegetables and meat as they cook.
3. Add the chopped vegetables and cook gently until they soften and become fragrant. Slow cooking helps concentrate their natural sweetness and reduces harshness.
4. Incorporate the ground beef and pork, breaking the meat into small, even pieces. Cook until fully browned and no longer pink, allowing some moisture to evaporate for a deeper, more robust flavor.
5. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Let the wine reduce until nearly evaporated; this concentrates its flavor and prevents the sauce from becoming too thin.
6. Stir in the tomato paste, crushed tomatoes, beef stock, and bay leaf. Bring the mixture to a gentle simmer and cover the pot, allowing the flavors to develop slowly over the next 1½ hours.
7. If the sauce is still thin, uncover the pot and continue simmering until it reaches a thick, hearty consistency. Add the milk near the end to soften acidity and give the sauce a silky texture.
8. Taste and adjust seasoning with salt and pepper. The flavors should be rich, savory, and well balanced.

Pro Tips

• Chop soffritto finely so the vegetables melt into the sauce instead of remaining chunky.
• Don’t rush the wine reduction—letting it evaporate until nearly dry intensifies the flavor.
• Simmer gently, not at a boil. Low heat is essential for achieving a smooth, cohesive ragù.
• Use whole tomatoes rather than crushed or diced for better texture control.
• Add milk last to balance acidity and create a velvety finish without curdling.

Recipe Variations

• Sausage-forward Bolognese. Use spicy or sweet Italian sausage in place of the pork for added seasoning and a slightly heartier flavor.
• White wine Bolognese. Substitute dry white wine for red and use chicken stock instead of beef for a lighter, more delicate sauce.
• Mushroom Bolognese. Add finely chopped mushrooms to the soffritto for deeper umami and a more robust, earthy flavor.
• Bolognese bianco. Omit the tomatoes entirely and use broth, wine, and cream for a white ragù that is silky and richly savory.
• Vegetable-boosted version. Stir in grated zucchini, diced bell pepper, or finely chopped spinach for added vegetables and color.

Serving Suggestions

• Bread: Focaccia is wonderful with a pasta meal, or serve the dish with garlic bread, a baguette, or crusty Italian loaf.
• Salad: Add a tossed salad to your menu and serve it with this tangy homemade Italian dressing. Or make a creamy Caesar salad.
• Vegetables: Steamed green beans, asparagus, or broccoli can add bright color and flavor to the meal.
• Caprese Salad: Drizzle sliced fresh tomatoes, mozzarella cheese, and fresh basil leaves with olive oil or balsamic glaze for a burst of fresh flavor.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors deepen and improve over time.
• Reheat: Warm gently on the stovetop, adding a splash of water, stock, or milk if needed to loosen the sauce.
• Freeze: Freeze in containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Classic Bolognese Sauce

Diana Rattray

This classic Bolognese sauce is packed with a surprising amount of flavor for such a simple combination of ingredients!

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Servings 8 servings

Calories 305

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Course Pasta

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Ingredients

  

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• 4 strips bacon, diced, or 3 ounces pancetta
• 1 medium onion
• 1 medium carrot
• 2 ribs celery
• 1 pound ground beef
• 1/2 pound ground pork , or Italian sausage
• 1/2 cup dry red wine
• 3 tablespoons tomato paste
• 1 can whole tomatoes, 28 ounces, crushed with hands
• 1 cup beef stock, preferably unsalted or low sodium
• 1 large bay leaf or 2 small
• Salt, to taste
• Pepper, to taste
• 1/2 cup whole milk

Instructions

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• Chop the onion, carrot, and celery into 1/-4-inch dice or process until finely chopped.
• Arrange the bacon in a large, heavy pot and cook over medium heat for 5 to 7 minutes or until most of the fat is rendered. Add the diced vegetables and cook over low heat until the vegetables are softened and the onion is translucent.
• Add the ground beef and pork to the pot and break it up into small pieces. Cook, stirring frequently, until the meat is no longer pink. Add the wine and bring to a simmer, scraping up any browned bits in the bottom of the pan. Continue cooking for a few minutes or until the wine has almost all evaporated. Add the tomato paste, crushed tomatoes, beef stock, and bay leaf. Bring to a simmer.
• Cover the pot, reduce the heat to low, and simmer for 1 1/2 hours. If the sauce is thin, continue cooking, uncovered, for 30 minutes more or until thickened. Add the milk and cook for another few minutes, or until hot.
• Taste and season with salt and pepper, as needed.
  
• Remove the bay leaves and serve with hot cooked pasta. Pass the Parmigiano Reggiano and enjoy!
  

Nutrition

Calories: 305kcalCarbohydrates: 5gProtein: 18gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 253mgPotassium: 466mgFiber: 1gSugar: 3gVitamin A: 1442IUVitamin C: 3mgCalcium: 48mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bolognese sauce

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