Bolognese Sauce Recipe
Bolognese sauce is a rich and hearty Italian classic, perfect for serving over pasta or as a base for lasagna. Made with ground beef and ground pork, a medley of aromatic vegetables, and slow-cooked to perfection, it results in a deliciously satisfying meat-based sauce that’s sure to please the entire family.
WHAT IS BOLOGNESE SAUCE?
Bolognese, also known as ragù alla Bolognese, is a meaty, tomato-based sauce that originates from Bologna, Italy. This traditional Italian meat-based sauce has become a favorite around the world for its depth of flavor and comforting qualities.
While a traditional Bolognese sauce recipe does require time and patience, its long cooking time allows all the flavors to meld together, creating a depth of comforting and satisfying flavor that’s hard to beat. It’s a simple dish in terms of preparation, with ingredients that are easy to find and a method that’s straightforward to follow.
This meat-based sauce is commonly served over pasta such as spaghetti or tagliatelle and topped with freshly grated Parmesan cheese. Bolognese sauce also works wonderfully as a base for lasagna, baked ziti, pizza, calzones, and even meatball subs.
THE SECRETS TO A PERFECT BOLOGNESE SAUCE
Creating the perfect Bolognese sauce recipe at home involves patience, a little technique, and quality ingredients. Here are some key tips for success:
Take your time: A great Bolognese sauce is never rushed. It needs to simmer gently over low heat for at least 2–3 hours, allowing all the components to break down and develop deep flavor. This slow simmering process thickens the sauce naturally and enhances its rich, complex taste.
Brown the meat: Browning the ground beef and pork properly is crucial for a flavorful meat-based sauce. Avoid overcrowding the pan—cook the meat in batches if necessary to ensure it browns rather than steams.
Layer the flavors: Building your Bolognese sauce in stages allows each ingredient to release its full flavor. Begin with the soffritto, followed by the meat, tomatoes, wine, and broth, and finish with milk or cream and seasonings. This step-by-step approach gives the sauce incredible depth.
INGREDIENTS FOR BOLOGNESE SAUCE
The heart of any Bolognese sauce recipe lies in its ingredients. Though there may be regional or personal variations, the following are the essentials for an authentic Bolognese:
- Meat: A blend of ground beef and ground pork is standard, creating a flavorful foundation. Some versions of the meat-based sauce include pancetta, veal, or chicken livers for added richness.
- Soffritto: A finely chopped mix of onion, carrot, and celery gently sautéed in olive oil or butter forms the aromatic base of the Bolognese sauce.
- Tomatoes: Though not dominant, tomatoes play a supporting role. Tomato paste or canned tomatoes provide the acidity needed to balance the richness of the meat.
- Liquid: Red or white wine and broth (beef or chicken) are used for deglazing and simmering. Wine brings complexity, while broth helps achieve the sauce’s velvety texture.
- Dairy: Whole milk or heavy cream contributes a smooth, luxurious mouthfeel. Some Bolognese sauce recipes include butter for extra flavor.
- Herbs and Seasonings: Bay leaves, oregano, and thyme add aromatics, while salt and pepper are adjusted to taste. A touch of sugar may balance tomato acidity.
HOW TO MAKE HOMEMADE BOLOGNESE SAUCE
Follow these steps to prepare a classic Bolognese sauce recipe that’s rich, flavorful, and deeply satisfying.
- Sauté the aromatics: Heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened and lightly golden. Stir in minced garlic and sauté until fragrant.
- Brown the meat: Add the ground beef and pork. Season with salt and pepper and cook until the meat is fully browned, breaking it up with a wooden spoon.
- Add dairy: Pour in the milk and simmer, stirring occasionally, until it evaporates completely.
- Deglaze with wine: Add red wine and simmer until the alcohol evaporates and the flavors blend.
- Incorporate tomatoes: Stir in crushed tomatoes, diced tomatoes, tomato paste, bay leaves, and oregano. Bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer low and slow: Cover with a lid, leaving a small gap for steam to escape. Let the Bolognese sauce simmer gently for 2–3 hours, stirring occasionally. The sauce should thicken and develop a deep, rich flavor.
- Finish and serve: Remove the bay leaf and stir in grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed. Serve the Bolognese sauce over pasta and garnish with chopped parsley.
BOLOGNESE VARIATIONS
- Vegetarian Bolognese: Substitute the meat with lentils, mushrooms, or plant-based crumbles. The rest of the Bolognese sauce recipe remains unchanged.
- Spicy Bolognese: Add crushed red pepper flakes or chili powder to bring heat to your sauce.
- Seafood Bolognese: Swap the meat for shrimp, scallops, or clams. Use a tomato or cream-based sauce depending on your preference.
STORING LEFTOVER BOLOGNESE SAUCE
- Refrigeration: Store Bolognese sauce in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooled Bolognese sauce in a freezer-safe container or bag for up to 3 months.
- Reheating: Thaw overnight in the fridge or microwave. Reheat on the stove over low heat, stirring occasionally, or microwave until heated through.
FREQUENTLY ASKED QUESTIONS
What type of pasta is best with Bolognese sauce?
Traditionally, Bolognese sauce is paired with tagliatelle, a flat ribbon pasta. However, it also works with spaghetti, fettuccine, rigatoni, and other pasta types.
Can Bolognese sauce be made in advance?
Yes. This meat-based sauce often tastes better the next day, after the flavors have had more time to meld.
Can I use ground turkey or chicken instead of beef?
Yes, for a lighter version of Bolognese sauce, substitute the beef with ground turkey or chicken.
Do you simmer Bolognese with the lid on or off?
Simmer Bolognese sauce with the lid partially on, allowing steam to escape so the sauce thickens without boiling over.
How do you thicken Bolognese sauce?
Allow it to simmer longer to reduce naturally. You can also add extra tomato paste for a thicker consistency.
What’s the difference between ragù and Bolognese?
Ragù is a general term for a meat-based sauce, while Bolognese is a specific type of ragù made with ground meats, vegetables, wine, and dairy.
Can I double the Bolognese sauce recipe?
Absolutely. Use a larger pot, adjust cooking time, and check seasonings accordingly.
HELPFUL TIPS
- Use a mix of ground beef, pork, and veal for maximum flavor.
- Stir in chopped pancetta or bacon for a richer sauce.
- For a smoother texture, blend the sauce with an immersion blender.
- Freeze leftovers for easy weeknight meals.
- If the sauce becomes too thick, add water or broth to loosen it.
WHAT TO SERVE WITH BOLOGNESE SAUCE
Bolognese sauce is incredibly versatile. Besides pasta like tagliatelle, fettuccine, spaghetti, or linguine, try serving it with:
- Polenta
- Potato gnocchi
- Lasagna
- Crostini or toasted bread
- Garlic pull-apart bread
- Focaccia
- Zucchini boats
- Roasted eggplant or bell peppers
This Bolognese sauce recipe is a true comfort food staple—simple, satisfying, and full of depth. Once you’ve made it from scratch, it’s likely to become a favorite in your kitchen for years to come.
Bolognese Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 2 medium carrots finely chopped
- 2 celery stalks finely chopped
- 4 garlic cloves minced
- 1 pound ground beef 85% lean
- 1 pound ground pork
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 cup whole milk
- 1 cup dry white wine
- 1 can 28 ounces crushed tomatoes
- 1 can 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ cup grated Parmesan cheese
- Chopped fresh parsley optional, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 8 to 10 minutes until the vegetables are soft and lightly golden.
- Stir in the minced garlic and cook for 1 to 2 minutes until it smells fragrant.
- Add the ground beef and ground pork. Break up the meat using a spoon. Season with salt and pepper. Cook for 10 to 12 minutes until the meat is fully cooked and browned.
- Pour in the milk and let it simmer for around 5 minutes until mostly absorbed. Then add the white wine and simmer for another 5 minutes.
- Stir in the crushed tomatoes, diced tomatoes, tomato paste, bay leaves, and oregano. Bring everything to a gentle boil, then lower the heat to a simmer. Cover the pot, leaving a small space for steam to escape.
- Keep the sauce simmering on low heat for 2 to 3 hours. Stir once in a while. If the sauce becomes too thick, you can add a little water or chicken broth.
- Remove the bay leaves. Stir in the grated Parmesan cheese. Taste and adjust the salt and pepper if needed.
- Serve the sauce over your favorite pasta like spaghetti or pappardelle. Sprinkle with chopped parsley if you like.
Notes
- You can mix ground beef, pork, and veal for a more complex flavor.
- Chopped sun-dried tomatoes can add a touch of tanginess.
- Want a richer sauce? Try adding chopped pancetta or bacon with the meat.
- For a smoother texture, blend the sauce using an immersion blender.
- This sauce freezes well. Store it in a sealed container and freeze for up to 3 months.
- If it gets too thick while cooking or reheating, simply add water or broth to loosen it.
- Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Nutrition
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