My cozy homemade Bolognese Sauce made with tender beef in a rich tomato sauce and served over pappardelle pasta, is the ultimate comfort food. The classic Italian-inspired bolognese recipe simmers over the heat to develop layers of hearty, satisfying flavor.
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Helpful Reader Review
“Tried it, probably the BEST BOLOGNESE I EVER HAD! it was creamy, tender, saucy, might even impress an Italian! Keep up the good recipes! 😃👍” – Collin ★★★★★
Easy Bolognese Sauce Video
My bolognese sauce is perfect for serving guests at a dinner party or simply your hungry family members as a satisfying weeknight meal. Double the recipe to freeze some for a quick pasta dinner anytime.
Easy Bolognese Recipe
I learned how to make bolognese sauce from Chef Lidia Bastianich, and it is spectacular! We’ve tweaked it a little over time to suit our preferences, so this adaptation is officially the gold standard of bolognese sauce in our house.
My rich and flavorful bolognese sauce, tastes sophisticated – like it was cooked for a whole day with fussy ingredients, but it is actually so easy to make. The sauce simmers low and slow to develop the flavors into a spectacular sauce for pasta or between layers of Lasagna.
What Is Bolognese Sauce?
Bolognese, also called Ragù alla Bolognese, is a classic Italian meat-based sauce made from ground meat, and it originated in and was named after the city of Bologna, Italy. It is different from Spaghetti Meat Sauce, in that it usually incorporates vegetables, wine, and milk. While simmering makes it take longer to make, the flavors develop to make a more elevated sauce.
Ingredients for Bolognese Sauce
Pantry staples are all you need for this classic bolognese recipe. I’ve noted a few substitutions you may use in a pinch.
- Olive Oil and Butter – start with good-quality EVOO (extra virgin olive oil) and unsalted butter for extra richness.
- Aromatics – The combination of Onion, Celery, and carrot forms the flavor base for the sauce, also known as Italian sofrito, or mirepoix in French cooking. I also use fresh garlic (avoid pre-minced if possible).
- Ground Beef – I recommend using 80/20 beef, or you can use a half beef and half pork or Italian sausage for a different flavor.
- Wine – dry white wine, like Pinot Grigio, is traditional for bolognese, or you can use a dry red wine like Merlot. The alcohol cooks off, so it’s safe for little eaters, but you can also substitute it with you may swap with chicken stock or beef stock.
- Tomatoes – canned crushed tomatoes and tomato paste. If you’re out, use whole canned tomatoes and crush them yourself.
- Fresh Herbs – finely-chopped fresh parsley or basil for flavor and also garnish
- Milk – The secret to the best bolognese? Whole milk. 2% milk will also work, but whatever you do, don’t skip it. It cuts the acidity and helps to tenderize the meat.
How to Make Bolognese Sauce
This savory bolognese sauce recipe only takes a few minutes of attention before it’s left to simmer for a couple of hours. It’s so easy to make.
- Sauté – First, sauté diced onion in a large pot with olive oil and melted butter. Add the celery and carrot, and then stir in the garlic.
- Add Beef – add the meat and brown.
- Add Wine – The beef will start to release its juices, and at this point, stir in wine. Bring the pot to a boil to cook off the liquid.
- Form the sauce – Next, stir in the tomatoes along with 1-2 cups of hot water, tomato paste, parsley, and milk.
- Cook – Let the sauce come to a boil, then reduce the heat to the lowest simmer, partially cover, and simmer for about 2 hours, stirring occasionally. If needed, add water to keep it from sticking to the bottom. Cook until the meat is tender and the water has evaporated.
How to Serve Bolognese Sauce
In Italy, bolognese sauce is often served on top of pappardelle or tagliatelle pasta, as the broad ribbons hold up well in the thicker sauce. However, you can serve it with your preferred boxed or Homemade Pasta. But, why stop at pasta sauce? Try using bolognese sauce in these other easy recipes:
- Lasagna – filling for Easy Skillet Lasagna or Lasagna Roll Ups.
- Casseroles – Use in Baked Ziti.
- Stuffed Shells – swap marinara for meaty bolognese.
- Sloppy Joes – Fill a Homemade Bun for an easy Sloppy Joe sandwich.
- Topping for Baked Potatoes, Spaghetti Squash, Nachos, or Stuffed Bell Peppers
Make-Ahead and Storage Tips
Bolognese sauce is wonderful to make ahead and refrigerate or freeze for a quick meal!
- To Refrigerate: Once cool, pack into an airtight container and store in the fridge for up to 5 days. Using glass containers, as the red sauce tends to stain plastic.
- Freezing: Cool and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- To Reheat: Reheat in a saucepan on the stove or in the microwave until heated through.
My pasta bolognese recipe is one of our favorite family dinners, and I love keeping a jar of it in the freezer for whenever the mood strikes! It’s rich and hearty, but so easy to make! Pair your pasta dinner with a classic Caesar Salad, Homemade Focaccia or Garlic Bread, and Roasted Broccoli for a complete and hearty meal.
Bolognese Sauce Recipe
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter, plus 2 Tbsp more to toss pasta
- 1 1/2 cups chopped onion, from 1 medium onion
- 1 celery stalk, finely chopped
- 1 medium carrot, peeled and shredded
- 3 garlic cloves, minced
- 1 lb ground beef, 20% fat, or use a mixture of beef and pork
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 cup dry white wine, or red wine
- 28 oz canned crushed tomatoes
- 1 1/2 cups hot water, plus more as needed
- 2 Tbsp double-concentrated tomato paste, or 4 Tbsp regular tomato paste
- 1/4 cup parsley, finely chopped (or fresh basil), plus more to serve
- 1/2 cup whole milk
To Serve:
- pappardelle, or tagliatelle pasta, to serve
- Parmesan cheese, to serve
Instructions
- Sauté – In a 6-quart Dutch oven or pot over medium heat, add oil and butter. Add onion and stir until it is softened and translucent, about 3 minutes. Add celery and carrots and stir until golden, another 5 minutes. Add garlic and stir for another 30 seconds.
- Add ground beef, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Cook the beef, breaking it up with a spatula until it’s browned and begins releasing fat and juices, about 5 minutes.
- Add white wine, turn up the heat, and continue stirring until most of the liquid has evaporated, about 5 minutes.
- Form the sauce – Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and parsley, and stir to combine. Stir in the milk.
- Cook – Bring to a boil, then reduce the heat to the lowest simmer, partially cover, and continue cooking for at least 1 1/2 hours or preferably 2 hours or until the meat is very tender, stirring occasionally. Add more hot water, 1/2 cup at a time, only as needed to keep the sauce from sticking to the bottom of the pot. When the meat is tender and you’ve reached the consistency of sloppy joes, add more salt to taste and serve.
Notes
- Meat – swap with 1/2 ground beef and 1/2 ground pork or Italian Sausage.
- Swap chicken, beef, or vegetable broth for the water, but also reduce the salt.
- Use dry red wine or beef stock instead of white wine
- Crush canned whole tomatoes (peeled) instead of using crushed tomatoes.
- Refrigerate in an air-tight container in the fridge for 3-5 days.
- Freeze in air-tight, freezer-safe containers or zip-top bags for up to 3 months. Thaw in the fridge overnight.
- Reheat in the microwave or on the stove until heated through.
Nutrition Per Serving
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More Italian Pasta Recipes
If you’re as crazy about this pasta bolognese sauce recipe as our family, try these other delicious pasta recipes:
- Spaghetti and Meatballs
- Penne Alla Vodka
- Cajun Chicken Pasta
- Pasta Primavera
- Shrimp Scampi Pasta
- Chicken Pesto Pasta
- Baked Ziti
Absolutely delicious! This was restaurant style quality! We really enjoyed it!
Second time I’ve made this and my family loves it!
So happy to hear that, Kathryn!
Hi Natasha, I can’t wait to make bolognese for the first time and using your recipe! I’m planning to make it a day ahead and wondering if it will reheat well, and also should I wait until I reheat to add the cream? I’m wondering if the creaminess might curdle would curdle with the reheating. Thank you!
Hi Kathy! Yes, you can make this recipe ahead, please check this portion of the recipe “Make-Ahead and Storage Tips” for more details.