Save This Homemade Bolognese Sauce brings the heart of Italian comfort to your kitchen with a rich blend of meats, slow-cooked tomatoes, and deeply aromatic vegetables. It is a cozy classic that always earns seconds at the table when shared with friends and family over heaping bowls of pasta.
The very first batch I made filled my home with such a warm, inviting aroma that neighbors dropped by "just to say hello." Now, it is our go-to Sunday sauce whenever we want to gather around the table with something truly special.
Ingredients
- Ground beef: one pound makes up the hearty base and gives the sauce substance Look for an 80:20 blend for the best flavor
- Ground pork: half a pound blended with the beef for sweetness and depth Ask your butcher for a fresh grind
- Olive oil: two tablespoons for sautéing vegetables and carrying all those savory flavors Choose a good-quality extra virgin
- Large onion: finely chopped for the classic soffritto Always use fresh for a sweeter taste
- Carrots and celery: two carrots and two celery stalks both finely chopped for balance They melt into the sauce
- Garlic: four cloves minced for a classic Bolognese lift Use fresh cloves for pungency
- Tomato paste: two tablespoons to intensify the tomato richness Look for Italian tomato paste for texture and color
- Crushed tomatoes: one can about twenty-eight ounces provides the sauce’s body and tang Choose San Marzano if available
- Milk or cream: one cup to mellow acidity and add silkiness Whole milk or heavy cream both work
- Red wine: one cup for deglazing and adding complexity Use a wine you would drink
- Bay leaves: two adding fragrance throughout simmering Choose whole leaves and remember to remove them
- Dried oregano: one teaspoon for herbal backbone Go for a high-quality dried herb
- Dried thyme: one teaspoon for earthiness Gently rub between your hands to release the oils
- Salt and pepper: for seasoning Use kosher salt and freshly cracked pepper for the purest flavor
- Grated Parmesan cheese: for serving Pick up a wedge to grate directly before serving for best taste
Instructions
- Prep the Aromatics:
- Finely chop the onion, carrots, and celery with patience because even chopping sizes melt perfectly into your sauce. In a big, heavy-bottomed pot, heat olive oil over medium heat until shimmering.
- Sauté the Soffritto:
- Add your onion, carrots, and celery to the pot and cook them gently for about five to seven minutes. Stir often for even color. They should become soft and translucent, not browned.
- Build the Flavor Base:
- Drop in the minced garlic next and stir for one to two minutes until you notice the aroma bloom but before it can brown.
- Brown the Meats:
- Add ground beef and pork directly on top of the vegetables. With a wooden spoon, break the meat into small pieces. Cook for about eight to ten minutes until it is no longer pink and has just a little color on the edges.
- Deglaze and Reduce:
- Pour in the red wine gently, scraping any browned bits off the bottom of the pan. Let this bubble for three to five minutes so the alcohol cooks off and the flavor concentrates.
- Toast the Tomato Paste:
- Add tomato paste and work it into the meat and vegetable mixture for one to two minutes. This is where you take your time for a deeper flavor base.
- Simmer the Sauce:
- Add in the crushed tomatoes followed by the milk or cream, bay leaves, oregano, thyme, and a generous seasoning of salt and pepper. Stir very thoroughly to make sure everything is evenly mixed.
- Long and Gentle Simmer:
- Bring the whole pot just to a simmer, then immediately reduce the heat. Cover with a lid and let it barely bubble for one and a half to two hours, stirring every so often. If the sauce thickens too much, add a splash of water as needed.
- Final Adjustments:
- When ready, taste your sauce and adjust salt or pepper. Remember to remove the bay leaves before dishing up.
- Serve Like an Italian:
- Ladle the sauce over your favorite cooked pasta and sprinkle with freshly grated Parmesan. Let it rest for a moment to meld before serving.
Save What I love most about this recipe is how milk completely tames the acidity of the tomatoes and transforms the texture into something creamy and rich. My grandmother always insisted on adding a splash of milk so now it is a non-negotiable tradition when I make it for my own family.
Storage Tips
To keep leftovers fresh, cool the sauce completely before you place it into airtight containers. In the fridge, it will stay delicious for up to four days. For longer storage, freeze in portioned containers and it will reheat beautifully for up to three months. I always freeze a batch for quick weeknight dinners or last-minute guests.
Ingredient Substitutions
If you do not have pork, you can use all beef or even a bit of ground veal for a classic Bolognese touch. To skip the wine, just replace it with extra stock or water but I promise you the wine adds real depth. Lactose free milk or oat milk also works if dairy is a concern. Fresh herbs like basil or parsley sprinkled just before serving can really brighten the flavors too. Sometimes I add a pinch of nutmeg right at the end for an extra hint of warmth.
Serving Suggestions
Toss the Bolognese with thick pasta like pappardelle or rigatoni which holds onto the sauce well. For extra comfort, layer it into a baked ziti or use as a rich layer in a lasagna. Serve with crisp salad greens tossed in a lemon vinaigrette and plenty of crusty bread to mop up every drop.
Cultural and Historical Note
Traditional Bolognese sauce known in Italy as ragù alla bolognese originates from Bologna and is usually served with tagliatelle not spaghetti. The long simmer is what gives it its unforgettable body and depth. Every family puts their own spin on spices or types of meat which is what makes it so fun to adapt at home.
Seasonal Adaptations
In summer swap carrots for sweet summer squash For a winter heartier sauce add a few mushrooms while browning the meat Fresh herbs from your garden or market will make the sauce extra lively in spring
Success Stories
I love hearing how this recipe becomes a centerpiece for Sunday dinners. A friend once made it for a family reunion and was begged for the recipe all night. Kids and adults alike scrape their plates each time. There is nothing like bringing a group together over a big pot of something so homey and full of history.
Freezer Meal Conversion
Bolognese is a champion in the freezer. Allow it to cool, spoon into ziptop bags or containers, label with the date, and lay flat in the freezer for efficient storage. Thaw in the refrigerator overnight or delicately reheat straight from frozen in a covered pot with a splash of water.
Save This Bolognese is sure to become a family favorite for both weeknights and special occasions. Don’t forget to save a little extra for tomorrow’s lunch—it only gets better overnight.
Recipe FAQ
- → Can I substitute milk with cream?
Yes, you can use either milk or cream. Cream creates a richer, silkier sauce, while milk keeps it lighter.
- → Should I use red or white wine?
Red wine deepens the flavor and color of the sauce. White wine gives a lighter finish but can still be used.
- → What pasta pairs best with this sauce?
Wide, hearty pasta shapes like tagliatelle, pappardelle, or rigatoni hold up beautifully to the robust sauce.
- → How long should I simmer the sauce?
Simmering for 1.5 to 2 hours lets flavors develop fully, resulting in a deeply satisfying sauce.
- → Can leftovers be frozen?
Yes, cool completely and freeze in an airtight container for up to 3 months. Reheat gently when ready to eat.