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 to Serve With Bolognese
There are many options to choose from. Here are a few ideas to get you started:
- 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.
Recipe Variations
- Meat: Instead of ground meat, use shredded cooked short ribs or leftover pulled pork.
- Dairy: Replace the milk with 1/3 cup of heavy cream for a richer, creamier sauce.
- Herbs: Add a sprig of thyme or oregano or pinch of nutmeg for more a complex flavor profile.
- Wine: Swap the red wine with white wine for brighter acidity or use aa dry Marsala wine for a slightly sweeter twist.
Classic Bolognese Sauce
This classic Bolognese sauce is packed with a surprising amount of flavor for such a simple combination of ingredients!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Pasta
- Method: Simmer
- Cuisine: Italian
Ingredients
- 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 28-ounce can whole plum tomatoes, 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
Prepare the Sauce
- 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.
Simmer the Sauce and Serve
- 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!
Storage
- Refrigerate leftovers in an airtight container and enjoy within 4 days. Alternatively, freeze the sauce for up to 3 months. Defrost in the fridge overnight and reheat on the stovetop or in the microwave.
