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!

Ingredient Notes

• Bacon or pancetta – Adds a smoky, savory foundation.
• Onion, carrot, celery – The classic soffritto base for flavor and texture.
• Ground beef and pork – A mix of meats adds richness and balance.
• Dry red wine – Deepens the flavor; use a wine you’d enjoy drinking.
• Tomato paste – Intensifies the tomato flavor.
• Whole tomatoes – Crushed by hand for a rustic, textured sauce.
• Beef stock – Adds moisture and body to the simmering sauce.
• Bay leaf – Brings subtle herbal depth.
• Milk – A splash of whole milk mellows acidity and rounds out the sauce.
• Salt and pepper – Season to taste once the sauce has reduced.

Steps to Make Classic Bolognese Sauce

1. Dice the onion, carrot, and celery or process until finely chopped.
2. Cook the bacon in a large heavy pot until the fat is mostly rendered.
3. Add the vegetables and cook until softened and translucent.
4. Add the ground meats and cook, breaking up, until no longer pink.
5. Stir in the wine and simmer until nearly evaporated.
6. Add the tomato paste, crushed tomatoes, stock, and bay leaf. Bring to a simmer.
7. Cover and simmer for 1 1/2 hours. Uncover and cook longer if needed to thicken.
8. Stir in the milk and heat through. Season with salt and pepper to taste.

Recipe Variations

• Use shredded meats. Try cooked short ribs or pulled pork instead of ground meat.
• Make it creamier. Substitute 1/3 cup heavy cream for the milk.
• Add herbs or spice. A sprig of thyme, a pinch of nutmeg, or a bay leaf enhances flavor.
• Swap the wine. Use dry white wine or Marsala for a twist on acidity and sweetness.

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.

Classic Bolognese Sauce

Diana

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

No ratings yet

Servings 8 servings

Calories 305

Print Recipe Pin Recipe

Course Pasta

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Ingredients

  

1x2x3x

• 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

Cook ModePrevent your screen from going dark

• 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

Tried this recipe?Let us know how it was!