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This Bolognese Sauce Recipe is rich, hearty and loaded with beef, pork, veal, Italian sausage, fire-roasted tomatoes and red wine. It needs a little time to simmer, but the hands-on work is easy and one batch makes enough for dinner now plus plenty to freeze for later. It’s cozy Sunday-dinner food at its absolute best.
Table of Contents
- Kellie’s Note Sunday Dinner Any Night
- Why You’ll Love My Bolognese Sauce Recipe
- What is Bolognese Sauce?
- Ingredients for Bolognese Sauce
- How To Make Bolognese Sauce
- My Best Bolognese Tips
- Bolognese Variations and Substitutions
- What to Serve With Bolognese Sauce
- What To Make With Leftover Sauce
- Bolognese Sauce Recipe
Try serving this on Pappardelle pasta…heavenly!
– Dee
Kellie’s Note
Sunday Dinner Any Night
I’m not a fan of red sauce, which is kind of funny that this is one of my favorite things to make. I’m perfectly content with pasta drizzled with an exceptional olive oil, chopped parsley and grated parmesan. (Hello, Spaghetti Aglio e Olio!!!)
The whole process of making a homemade Bolognese Sauce from browning the meat and sauteing the onions, carrots and garlic to letting the whole thing simmer on the stove for hours, is kind of therapeutic for me.
It makes so much that I can freeze enough for two more meals, which means that’s two nights off from cooking dinner but we can still have a very satisfying family dinner without ordering take out.
Some friends of mine make their Bolognese Sauce with a splash of cream at the end but not everyone I know does that. To keep my sauce dairy-free, we do not add cream or milk to our sauce.
If you want a richer, velvety sauce, add a bit of cream near the end of cooking. You won’t regret it.
Why You’ll Love My Bolognese Sauce Recipe
I’ve been making this Bolognese for years and it’s one of those recipes that makes the whole house smell incredible long before dinner hits the table.
- Rich without cream. My version is dairy-free as written, but you can add milk or half-and-half if that’s how you like your Bolognese.
- Four kinds of meat. Beef, pork, veal and Italian sausage make the sauce extra rich and hearty.
- It makes a big batch. This recipe feeds about 12, which means dinner tonight and leftovers for later.
- Freezer-friendly. I almost always stash some away for an easy dinner down the road.
- Easy, mostly hands-off cooking. Once the meat is browned and everything is in the pot, the long simmer does most of the work.
What is Bolognese Sauce?
Bolognese is a slow-cooked Italian meat sauce traditionally associated with Bologna. Classic versions are usually meat-forward and often start with finely chopped onion, carrot and celery, along with wine and sometimes milk.
My version is my own family-style Bolognese Sauce Recipe. I use beef, pork, veal and Italian sausage with onions, carrots, garlic, herbs, red wine and plenty of tomatoes. I skip the celery and dairy, so this isn’t meant to be a strictly traditional ragù alla Bolognese, it’s the hearty version we love at home.
If you’d like a creamier finish, you can stir in about 1/2 cup of milk or half-and-half toward the end of cooking.
Ingredients for Bolognese Sauce
The complete measurements are in the recipe card below, but here are the ingredients that make this sauce so good.
- Ground beef, pork, veal and Italian sausage – This four-meat blend is what gives the sauce its deep, hearty flavor. Don’t want to use pork? Replace the pork and sausage with additional ground beef.
- Sweet onion and carrots – They soften into the sauce and add natural sweetness.
- Garlic – Because I can’t imagine my meat sauce without it.
- Fresh oregano, parsley and basil – Plenty of fresh herbs give my version its signature flavor.
- Red wine – I use Chianti. Choose a dry red wine you enjoy drinking. For an alcohol-free version, beef broth can be substituted, although the flavor will be slightly different.
- Fire-roasted crushed tomatoes – They add an extra layer of flavor. Regular crushed tomatoes work, too.
- Pureed tomatoes – Give the sauce body while keeping the texture smooth and saucy.
- Sugar – Just enough to balance the acidity of the tomatoes. Taste before adding more.
- Salt and pepper – Season at the end, too, since this is a very large batch.
How To Make Bolognese Sauce
- Brown the meat. Heat the olive oil in a large Dutch oven. Brown the veal, beef, pork and sausage in batches, transferring each to a bowl as it finishes cooking.
- Cook the vegetables. Add the onions and carrots and cook until softened. Stir in the garlic and oregano and cook for another minute or two.
- Deglaze with wine. Pour in the red wine and scrape up all those flavorful browned bits from the bottom of the pot. Let the wine cook down for a few minutes.
- Build the sauce. Return the meat to the pot, then stir in the crushed tomatoes, pureed tomatoes, parsley, basil, sugar, salt and pepper.
- Simmer. Reduce the heat to low and let the sauce simmer gently for 2–3 hours, stirring occasionally.
- Taste and serve. Adjust the salt, pepper and sugar to taste before serving.
An enameled Cast Iron Dutch Oven for under $100 that can be used to bake bread, simmer soups, roast beef, chicken and more. This is a gem in the kitchen.
My Best Bolognese Tips
- Don’t crowd the meat. Brown it in batches so it actually browns instead of steaming.
- Use a heavy pot. A Dutch oven holds steady heat beautifully during the long simmer.
- Don’t rush the wine. Let it reduce for a few minutes while scraping up the browned bits from the bottom of the pot.
- Keep the simmer low. This sauce gets better with time; you want gentle bubbling, not a hard boil.
- Taste before serving. With a batch this large, you’ll almost always need to make a final seasoning adjustment.
- Make it ahead. Bolognese is a great make-ahead dinner because the flavors have even more time to mingle.
- Toss the pasta with the sauce. For pasta that really grabs onto the Bolognese, toss the cooked pasta with a little sauce and a splash of pasta water before serving.
Bolognese Variations and Substitutions
- All Beef Bolognese: Skip the pork and sausage and replace them with an equal amount of ground beef.
- Beef and Pork: Want a simpler meat blend? Use a combination of ground beef and ground pork.
- Creamier Bolognese: My recipe doesn’t need dairy, but you can stir in about 1/2 cup milk or half-and-half toward the end of cooking.
- Slow Cooker Bolognese: Brown the meat first, then transfer everything to the slow cooker. Cook on HIGH for 4 hours or LOW for 6 – 8 hours.
- Instant Pot Bolognese: Short on time? Use my Instant Pot Bolognese recipe instead.
- Vegetarian Bolognese: Try my Mushroom Bolognese for a meatless option.
What to Serve With Bolognese Sauce
My favorite way to serve Bolognese is with a pasta sturdy enough to stand up to all that rich meat sauce.
- Pappardelle
- Tagliatelle
- Rigatoni
- Freshly grated Parmesan
- A spoonful of ricotta
- Garlic bread or crusty Italian bread
- A simple house salad or Italian salad
- Creamy polenta
And don’t forget, this sauce isn’t just for pasta.
What To Make With Leftover Sauce
Either way, this is easy Bolognese recipe is so bold, hearty and full of savory goodness that you will thank me some day.
Don’t want to wait for your sauce to simmer all day, make this easy Instant Pot Bolognese in under an hour!
More Easy Italian Recipes
- Easy Italian Meat Sauce….ready in 30 minutes!
- Spaghetti Aglio e Olio….ready in 10 minutes….YES!! REALLY!
- The Very Best Baked Ziti….seriously.
- Ten Minute Fettuccini Alfredo
- Easy Pasta Puttanesca
- Sunday Gravy
- Best Vodka Sauce Recipe
Want MORE easy family meals? Follow us over on Instagram!
Bolognese Sauce Recipe
Equipment
- 1 dutch oven or slow cooker
- chef's knife
- cutting board
- measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 lb ground veal
- 1 lb ground beef
- 1 lb ground pork
- 1 lb sweet italian sausage, casing removed
- 2 medium Vidalia onions or other sweet onion, diced
- 1 cup of finely diced carrots
- 5 garlic cloves, minced
- 4 tablespoons chopped fresh oregano
- 1 cup red wine, I used Chianti
- 2 28 ounce cans fire roasted crushed tomatoes, You can use regular but try to use fire roasted if available.
- 2 28 ounce cans pureed tomatoes
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 teaspoons granulated sugar
- salt and pepper to taste
Instructions
- In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat. Add the ground veal being careful not to crowd the pot.
- Cook over med/high heat until browned and remove with a slotted spoon to a large bowl. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the veal. Drain all but 2 tablespoons of fat and repeat with the pork. Drain all the fat and brown the sausage. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
- Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
- Add the garlic and oregano, continue to cook for about 1-2 minutes. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
- Add the meat mixture to the onions and stir to combine. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper.
- Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. The sauce is ready when it has thickened, the meat is tender and the flavors are rich and well blended.
- Before serving, taste the sauce for seasoning, since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your taste.
Video
Notes
- Meat Substitutions: For an all-beef Bolognese, replace the ground pork and Italian sausage with an equal amount of ground beef. Your current post already recommends this swap.
- Dairy: This Bolognese is made without milk or cream. For a creamier finish, stir in about 1/2 cup milk or half-and-half toward the end of cooking.
- Slow Cooker: Brown the meats and cook the onions, carrots, garlic and oregano as directed. Deglaze the pot with the wine, then transfer everything to the slow cooker with the tomatoes and remaining ingredients. Cook on HIGH for 4 hours or LOW for 6–8 hours.
- Doneness: The sauce is ready when it has thickened, the meat is tender and the flavors are rich and well blended. Taste before serving and adjust the salt, pepper and sugar as needed.
- Make Ahead: Bolognese is a great make-ahead recipe and can be prepared in advance and reheated before serving.
- Storage: Allow the sauce to cool completely, then store in an airtight container in the refrigerator.
- Freezing: Freeze cooled Bolognese in an airtight, freezer-safe container for up to 6 months. For easier weeknight dinners, freeze it in meal-size portions. Your existing recipe card currently gives a 6-month freezer window.
- Reheating: Reheat gently on the stovetop, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much.
- Serving Tip: For pasta that really holds onto the sauce, toss the cooked pasta with the Bolognese and a splash of reserved pasta water before serving.
- Scaling: This recipe already makes about 12 servings. If doubling it, brown the meat in batches so it browns properly instead of steaming.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this an authentic Bolognese Sauce Recipe?
This is my family-style version rather than a strictly traditional ragù alla Bolognese. I use four meats, garlic, herbs, red wine and plenty of tomatoes, and I don’t add dairy to the base recipe. It’s the rich, hearty Bolognese we’ve been making at home for years.
Can I make Bolognese without pork?
Yes. Replace the ground pork and Italian sausage with an equal amount of ground beef for an all-beef Bolognese.
Can I make Bolognese without wine?
Yes. Beef broth can be used in place of the red wine. The sauce won’t have quite the same depth of flavor, but it will still be delicious.
Does Bolognese have to contain milk?
No. Some classic Bolognese recipes include milk, but my recipe is made without dairy. If you prefer a creamier finish, stir in about 1/2 cup milk or half-and-half toward the end of cooking.
Why is my Bolognese sauce too thin?
Give it more time to reduce. Continue simmering gently until the sauce thickens and looks rich rather than watery. Remember that it will also cling more readily once it’s tossed with pasta.
Can I make Bolognese ahead of time?
Absolutely. Bolognese is an ideal make-ahead recipe. Cook it a day or two before serving, cool it completely and refrigerate it in an airtight container. Reheat gently before serving.
Can you freeze Bolognese sauce?
Yes. Cool the sauce completely, portion it into freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
How do I reheat Bolognese?
Reheat it gently in a saucepan over low to medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce needs loosening. Individual servings can also be microwaved until hot.
Can I double this Bolognese recipe?
You can, but keep in mind that this recipe already makes about 12 servings. If you double it, use a very large pot and brown the meat in batches so it browns instead of steaming.
Can I make Bolognese in the slow cooker?
Yes. Brown the meat first, then transfer it to the slow cooker with the remaining ingredients. Cook on HIGH for 4 hours or LOW for 6–8 hours.
Can I make Bolognese in the Instant Pot?
Yes. For pressure-cooker timing and instructions, use my separate Instant Pot Bolognese recipe.
How do I know when Bolognese sauce is done?
After 2–3 hours of gentle simmering, the sauce should look thick and rich, the meat should be tender and the flavors should taste well blended. Taste and adjust the salt, pepper and sugar before serving.
What pasta is best with Bolognese?
Pappardelle and tagliatelle are excellent because they hold onto the hearty sauce, but rigatoni is one of my favorites, too. Whatever pasta you choose, try tossing it with some of the sauce before serving instead of simply spooning the sauce over the top.
Mangia! Mangia!
Landon got a little impatient while I was shooting the photos….he took a break from the sandbox to steal some pasta. (Note: This photo was from the original post, photos have been updated above as of September 2015)
Three stars because this is not a bolognese recipe. Is five stars for a delicious spaghetti sauce. This is a simple spaghetti sauce recipe. Anyone who has made bolognese requires milk. And I have read many recipes where they include white wine in it not red wine. Red wine is appropriate for this recipe but not for a bolognese.
This is my interpretation, we have lactose intolerant family members to I have to leave out the dairy as I mentioned in the notes above. Feel free to add a splash of cream.
Seems like a fine sauce. I make a traditional Ragu alla Bolognese and it has along with the Sofrito or onion,carrot, and celery, ground beef and pork (ratio abt 2:1) the mince is added to the sofrito abt 5 minutes into the sauté and further broken down with a spoon until in fine pieces. Continue to sauté until you cook off some of the water and also salt when you put in the mince (careful as simmering very low over 4+ hrs makes it more salty). Next add a cup or more of red or traditionally white wine. Continue for 5 minutes more to flash off the alcohol and then add fresh ground black pepper and 16oz Passata Di Pomodoro, and one can of crushed San Marzano tomatoes and mix in well. Next, as it is coming back up to a hard simmer, add 1 cup or 2 of un salted beef or chicken broth and keep a few cups of that aside or just water to add along the 4+ hour cooking time and bring up to a good bubble and lower to a very gentle bubble and cover cracked with a wooden spoon. Every 20 or so minutes give it a stir and add liquid as needed. About 30 minutes or so from the end add 8oz of whole milk and finish cooking.
There are NEVER any herbs or garlic in a true Ragu. I will sometimes add oregano and some garlic but it’s amazing on its own.
In Bologna there is a restaurant called RAGU and the two first items on their small menu are traditional Ragu ala Bolognese and Ragu Antico or ancient which is with pancetta and chicken livers.
Thanks, Paul.
I like the idea of fire roasted tomatoes, but it’s hard to beat San Marzano tomatoes. Maybe one can of each???
That’s an excellent idea!
Never add cream to Bolognese, just add more red wine.
YES! That’s a great tip!
Try serving this on Pappardelle pasta…heavenly!