Bolognese Sauce Recipe

Pasta Bolognese on a white plate on a blue background with a wedge of parmesan in the background.

4 from 4 votes

A rich, hearty four-meat Bolognese Sauce Recipe simmered low and slow with tomatoes, herbs and red wine. Makes a big batch that's perfect for Sunday dinner and freezing for later.

Prep Time30

Cook Time2 30

Total Time3

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Kellie

Cost: $15

Equipment

1 dutch oven or slow cooker
chef's knife
cutting board
measuring spoons
wooden spoon

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