Bolognese Recipe

I’ve spent years perfecting my authentic Bolognese sauce recipe, and I’m ready to share every detail that makes it exceptional. This isn’t your typical meat sauce – it’s a carefully crafted blend of meats, aromatics, and technique that transforms simple ingredients into something remarkable. Whether you’re new to Italian cooking or looking to master this classic sauce, I’ll show you the essential steps that make the difference between good and unforgettable.

Recipe

This authentic Italian Bolognese sauce is the ultimate comfort food that will transform your pasta game forever. After years of perfecting this recipe and countless Sunday family dinners, I can confidently say this rich, meaty sauce delivers restaurant-quality results right in your home kitchen.

The secret lies in the slow-cooking process and the perfect blend of beef, pork, and pancetta, creating layers of deep, savory flavors that simply can’t be rushed. Each spoonful offers a luxurious combination of tender meat, sweet San Marzano tomatoes, and aromatic vegetables, all melded together in a silky sauce that clings perfectly to pasta.

While it takes a few hours to develop those incredible flavors, most of it’s hands-off time, and I promise the result is worth every minute. This isn’t just pasta sauce – it’s a beloved Italian tradition that’s been passed down through generations, and now you can master it in your own kitchen.

Ingredients

A truly authentic Bolognese sauce hinges on selecting the right blend of meats and aromatics, creating that rich, complex flavor that’s been perfected over generations in Bologna, Italy.

While some ingredients can be adjusted to taste, others are absolutely essential for achieving that signature deep, savory profile that makes this sauce legendary.

• 1 pound ground beef (80/20 fat content)
• 1/2 pound ground pork
• 4 ounces pancetta, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• 1 can (28 oz) crushed San Marzano tomatoes
• 2 bay leaves
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper
• Fresh nutmeg, for grating
• Parmigiano-Reggiano, for serving

Pro tip: San Marzano tomatoes can be substituted with regular crushed tomatoes, but their sweet flavor and low acidity make them worth seeking out.

If whole milk isn’t available, 2% will work, though the sauce won’t be quite as rich. The pancetta adds depth but can be omitted for a lighter version.

How to Make the Best Classic Italian Meat Sauce

• Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add finely diced onions, carrots, and celery (soffritto). Cook for 8-10 minutes until vegetables are soft and translucent, stirring occasionally to prevent browning. This aromatic base builds the foundation of flavors.
• Add ground beef and pork to the softened vegetables. Break up the meat with a wooden spoon and cook until no pink remains, about 8-10 minutes. The meat should be well-browned to develop a rich flavor, but avoid burning.
• Pour in white wine and scrape the bottom of the pot to release any browned bits (fond). Let the wine reduce by half, about 5 minutes, allowing the alcohol to cook off while concentrating the flavors.
• Stir in tomato paste and cook for 2-3 minutes until it darkens slightly and becomes fragrant. This step caramelizes the tomato paste, adding depth and removing any raw taste.
• Add crushed tomatoes, milk, bay leaves, and a Parmesan rind if using. Season with salt and pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 2-3 hours, stirring occasionally.
• Maintain a very gentle simmer throughout cooking – you should see occasional bubbles, not a rolling boil. The sauce should slowly reduce and thicken, while the flavors meld together.
• Taste and adjust seasoning in the final 30 minutes of cooking. The sauce should be rich and thick enough to coat the back of a spoon. Remove bay leaves and Parmesan rind before serving.
• Toss with freshly cooked pasta, reserving some pasta cooking water to help the sauce coat the noodles. Finish with freshly grated Parmesan cheese and torn basil leaves if desired.

Chef Tips



Professional chefs swear by several key techniques that elevate a basic Bolognese into restaurant-quality sauce.

I’ve learned that proper knife skills are essential – dice your vegetables uniformly for even cooking.

When serving, I recommend using proper plating techniques: twirl the pasta first, then ladle the sauce over the center, and finish with freshly grated Parmigiano-Reggiano.

Nutrition



This classic meat sauce contains essential proteins and nutrients from the beef and vegetables. Portion sizes are based on 1 cup serving.

Nutrient	Amount
Calories	350
Total Fat	21g
Saturated Fat	8g
Cholesterol	75mg
Sodium	680mg
Carbohydrates	14g
Dietary Fiber	3g
Sugar	8g
Protein	28g
Iron	4mg
Calcium	80mg
Potassium	820mg
Vitamin A	15% DV
Vitamin C	25% DV

What You’ll Love About This Recipe



This classic Italian meat sauce is the ultimate comfort food that’ll have your family asking for seconds and thirds. It’s a versatile recipe that works perfectly for both weeknight dinners and special occasions.

• Rich and Hearty – The combination of ground meat, tomatoes, and aromatic vegetables creates deep, satisfying flavors. These flavors develop beautifully as the sauce simmers.
• Make-Ahead Friendly – This sauce tastes even better the next day. It also freezes beautifully for up to 3 months, making meal prep a breeze.
• Customizable Recipe – You can easily adjust the ingredients to your taste. Whether using different meat combinations, adding extra vegetables, or tweaking the herbs to your preference, the recipe is flexible.

Recipe Card

A classic Bolognese sauce is a rich, hearty meat sauce that originates from Bologna, Italy. This slow-cooked sauce combines ground meat with sautéed vegetables, tomatoes, and herbs for a deep, complex flavor.

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely diced

2 celery stalks, finely diced

4 garlic cloves, minced

1 pound ground beef

1/2 pound ground pork

1 cup whole milk

1 cup dry white wine

2 cans (28 oz each) crushed tomatoes

2 bay leaves

Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat
2. Add onion, carrots, celery, and garlic; sauté until soft
3. Add ground meats; cook until browned
4. Pour in milk; simmer until mostly evaporated
5. Add wine; simmer until reduced
6. Stir in tomatoes and bay leaves
7. Simmer on low heat for 2-3 hours
8. Season with salt and pepper

Notes:

• Sauce can be stored in refrigerator for up to 5 days
• Freezes well for up to 3 months

Equipment:

• Large heavy-bottom pot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board

Time:

Prep time: 30 minutes

Cooking time: 3 hours

Cuisine: Italian

Serving: 6-8 portions