Perfect Bolognese Sauce

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Bolognese is a rich and hearty Italian meat sauce that originated in Bologna, Italy. Traditionally slow-cooked, it’s made with a combination of ground beef and pork, aromatic vegetables like onions, carrots, and celery, and simmered with tomatoes, wine, and milk for a velvety texture. Unlike a standard marinara, Bolognese is thicker, meatier, and deeply savory, making it the perfect companion for wide pasta like tagliatelle or pappardelle. While the classic recipe requires patience, modern versions offer quicker takes without sacrificing flavor. Whether served over pasta or layered into lasagna, Bolognese remains a comforting, timeless dish loved worldwide.

Key Ingredients for Bolognese Sauce

1. Ground Meat (Beef & Pork) – A mix of ground beef and pork creates a balanced flavor and tender texture. Some recipes also use pancetta for added depth. I only used ground beef in my recipe.
2. Onion, Carrot, & Celery (Soffritto) – This classic Italian aromatic base adds natural sweetness and enhances the sauce’s complexity.
3. Tomatoes (Canned or Fresh) – San Marzano tomatoes or a good-quality canned tomato puree provide acidity and a deep tomato flavor.
4. Tomato Paste – Intensifies the richness and adds umami to the sauce.
5. Red or White Wine – Deglazes the pan and enhances the overall depth of flavor. Red wine adds a robust taste, while white wine keeps it lighter.
6. Milk or Heavy Cream – A unique touch in Bolognese, milk softens the acidity of the tomatoes and gives the sauce a silky texture.
7. Broth (Beef or Chicken) – Helps thin the sauce while adding extra flavor.
8. Garlic & Bay Leaves – Optional but highly recommended for an aromatic boost.
9. Salt & Pepper – Essential seasonings to enhance all the flavors.
10. Parmesan Rind (Optional) – Adds a deep, umami-packed flavor as the sauce simmers.

Pro Tip for the Best Bolognese

For the most authentic taste, let your Bolognese sauce simmer for at least 2-3 hours to allow all the flavors to meld. Serve over tagliatelle, pappardelle, or even in lasagna for the ultimate comfort meal.

This classic Bolognese recipe is perfect for meal prep, freezes well, and delivers restaurant-quality results at home. Try it today and elevate your pasta game! 🍝

Why Canned San Marzano Tomatoes Are the Best

Canned San Marzano tomatoes are the gold standard for Bolognese because they’re naturally sweeter, less acidic, and meatier than regular tomatoes. Grown in the rich volcanic soil of Italy’s Campania region, they have a deep, balanced flavor that develops beautifully when slow-cooked. These tomatoes are picked when ripe and stored to last. This is why I choose them.

Perfect Bolognese Sauce

Servings: 2 servings

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

A rich and hearty Bolognese sauce slow-simmered with ground meat, tomatoes, and aromatics for deep, savory flavor—perfect over pasta or in lasagna.

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Ingredients 

• 200 g ground beef
• ½ carrot
• ½ onion
• ½ celery
• 2 cloves garlic
• 1½ tbsp tomato paste
• 1 cup red wine
• 1 can crushed tomatoes, (400g)
• 1 cup milk
• 1 tsp salt
• 1 tsp pepper
• 1 parmesan rind
• 2 bay leaves
• 100g tagliatelle
• parmesan cheese
• basil

Instructions 

• Give your garlic, carrots, celery, and onion a fine dice.
  ½ carrot, ½ onion, ½ celery
  
• Cook ground beef in a med-high heat pan for 5 minutes or until cooked through. Set aside.
  200 g ground beef
• Add your carrots, celery, and onion into the same pan. Cook 2 minutes.
  ½ carrot, ½ onion, ½ celery
• Add minced garlic and tomato paste, cook 2 more minutes.
  2 cloves garlic, 1½ tbsp tomato paste
• Add red wine, let that reduce and cook for 2-3 minutes.
  1 cup red wine
  
• Add a can crushed tomatoes along with milk. Mix together.
  1 can crushed tomatoes, 1 cup milk
• Add ground beef back into the pan, season with salt and pepper, add a parmesan rind, and two bay leaves. Cover and simmer on low for 30-40 minutes. Once the sauce is done, it should be much thicker.
  200 g ground beef, 1 tsp salt, 1 tsp pepper, 1 parmesan rind, 2 bay leaves
  
• Cook your tagliatelle in salted water until el dente. Add it to the sauce.

  Tip: adjust consistency of the sauce using your pasta water.
  100g tagliatelle
• Top the pasta with more sauce, parmesan cheese, and chopped basil.
  parmesan cheese, basil
  

Additional Info

Course: dinner, lunch

Cuisine: Italian