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Bolognese Sauce

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Simmer your way to a rich and savory Bolognese sauce. Teeming with fresh veggies, succulent meat, and robust flavors, this Italian classic is perfect for cozy family meals.

Bolognese with pasta in bowl with glass of wine

Bolognese, or ragù alla bolognese, is a slow-cooked Italian meat sauce that hails from Bologna. It’s a Sunday night staple in my household, perfect for those big family suppers. As it simmers on the stove and its incredible aroma fills the house, it’s only a matter of time before everyone starts asking, “When’s dinner?”

Unlike standard meat sauces, which heavily rely on tomatoes, Bolognese sauce achieves its depth of flavor and richness through the addition of pancetta, lots of veggies, broth, wine, and a touch of milk. While bolognese is typically served over pasta like tagliatelle or fettuccine, it’s equally delicious layered into a lasagna. For an extra special touch, consider picking up some fresh pasta from the refrigerated section of your supermarket—it’s an easy way to take this dish up a notch.

“My whole family loves this sauce. It’s rich and full of flavor and so easy for weekday or weekend.”

Louise

What You’ll Need To Make Bolognese Sauce

ingredients for pasta bolognese
  • Onions, Carrots, Celery, Garlic: These aromatic vegetables form the flavor base of the sauce, providing depth and sweetness.
  • Ground Beef: Serves as the main protein component, adding richness and texture to the sauce.
  • Pancetta: Enhances the meaty flavor of the sauce with its salty and savory profile. It’s essentially Italian bacon, cured with salt and spices, and then dried (unlike American bacon, which is smoked). You can find it in the deli section of most supermarkets or conveniently pre-cut and packaged in the refrigerated gourmet foods aisle, which is a great time saver.
  • Red Wine: Adds acidity and complexity to the sauce. See the FAQs below for my recommendations on the best wine to use.
  • Beef Broth: Provides additional meaty flavor and richness, while also adding moisture.
  • Canned Crushed Tomatoes: Forms the tomato base of the sauce, contributing sweetness and tanginess; it also thickens the sauce.
  • Whole Milk: Balances the acidity of the tomatoes and wine, adding creaminess and richness.
  • Pasta: Serves as the base for serving the Bolognese sauce. Fresh pasta from the refrigerated case in the supermarket is especially delicious—and it cooks faster than dried pasta.
  • Oregano and Basil: Herbs that add aromatic freshness to the sauce.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

To make things easier, I use a food processor to finely chop the vegetables. If you don’t have one, chopping by hand works too. If using your food processor, place the onions in the bowl fitted with metal blade.

chopped onions in food processor

Pulse until very finely chopped but not puréed.

finely chopped onions in food processor

Transfer the onions to a bowl, then add carrots and celery to the food processor.

carrots, celery and garlic in food processor

Pulse until finely chopped.

finely chopped vegetables in food processor

Heat the olive oil in large heavy pot over medium-high heat, and add the onion and vegetable mixture.

vegetables cooking in oil

Cook, stirring frequently, until soft, about 8 minutes. Lower the heat if vegetables start to brown.

Softened vegetables in a Dutch oven.

Add the ground beef, pancetta, salt and pepper.

adding beef and pancetta to the pot

Cook over medium-high heat, breaking up meat with a wooden spoon, until meat is no longer pink, 5 to 10 minutes.

Dutch oven of browned beef with softened vegetables.

Add red wine and cook until liquid is almost evaporated, 1 to 2 minutes.

adding wine to the pot

Add the broth, crushed tomatoes and oregano.

adding broth, tomatoes, and seasoning to the pot

Bring to a gentle boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes.

bolognese sauce after simmering for 1.5 hours

Stir in the milk.

stirring the milk into the bolognese sauce

Cover with the lid slightly ajar and simmer until milk is absorbed, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Cover to keep warm while you make the pasta.

finished bolognese sauce

Cook pasta according to package instructions.

Pasta boiling in a pot.

Drain, reserving 1 cup of the pasta water. Toss the pasta with the sauce, adding the reserved pasta water little by little if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary. Divide the pasta into serving bowls and sprinkle with fresh herbs, if using. Pass the grated Parmigiano Reggiano at the table.

Bolognese with pasta in bowl with glass of wine

Frequently Asked Questions

Can Bolognese sauce be made ahead of time?

Yes, Bolognese sauce can be made up to 3 days ahead of time. Let it cool to room temperature and store in a covered container in the refrigerator. Reheat over medium-low heat on the stovetop before serving.

Can Bolognese sauce be frozen?

Yes, Bolognese sauce freezes exceptionally well. Allow the sauce to cool completely before transferring it to airtight containers or freezer bags. Store in the freezer for up to 3 months. When ready to serve, thaw the sauce in the refrigerator overnight and reheat gently on the stove, adding a little water or broth if necessary to adjust the consistency.

What is the best wine to use for Bolognese sauce?

A dry red wine is ideal for Bolognese sauce. Traditional choices include Italian varieties such as Chianti, Barolo, or Sangiovese; these wines not only enhance the sauce but also complement the finished dish when served alongside it. However, any good-quality dry red wine you enjoy, such as Pinot Noir, Merlot, or Cabernet Sauvignon, can also be used. Just avoid using cooking wine, as it contains salt and additives that can affect the flavor of your sauce.

What is the best pasta for Bolognese sauce?

The classic pasta choice is tagliatelle, a wide, flat egg noodle that holds the sauce well. Other traditional options include pappardelle and fettuccine, but any pasta shape will work!

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Bolognese Sauce

Simmer your way to a rich and savory Bolognese sauce. Teeming with fresh veggies, succulent meat, and robust flavors, this Italian classic is perfect for cozy family meals.

Servings: 4 to 6
Prep Time: 25 Minutes
Cook Time: 2 Hours 5 Minutes
Total Time: 2 Hours 30 Minutes

Ingredients

  • 2 medium yellow onions, peeled and chopped into 1-inch chunks
  • 2 carrots, peeled and chopped into 1-inch chunks
  • 2 celery stalks, cut into 1-inch chunks
  • 3 cloves garlic, very roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1⅓ pounds ground beef (85% lean)
  • 4 ounces pancetta, finely diced
  • 1 teaspoon salt (plus more for pasta water)
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry red wine
  • 2 cups beef broth
  • 1 (14-oz) can crushed tomatoes (about 1¾ cups)
  • ½ teaspoon dried oregano
  • 1 cup whole milk
  • 1 pound pasta, for serving
  • Handful chopped fresh basil or parsley, for serving (optional)
  • Freshly grated Parmigiano-Reggiano, for serving (optional)

Instructions

  1. Place the onions in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped but not puréed. Transfer the onions to a separate bowl, then add the carrots, celery, and garlic to the food processor. Pulse until finely chopped.
  2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the finely chopped onions and vegetable mixture and cook, stirring frequently, until soft, 8 to 10 minutes. Lower the heat if the vegetables start to brown.
  3. Add the ground beef, pancetta, salt, and pepper and cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, 5 to 10 minutes.
  4. Add the wine and cook until it is almost evaporated, 1 to 2 minutes.
  5. Add the broth, crushed tomatoes and oregano. Bring to a gentle boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes.
  6. Add the milk to the sauce and stir to combine. Cover with the lid slightly ajar and simmer until the milk is absorbed and the meat is tender, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Remove the pan from the heat and cover to keep warm while you make the pasta.
  7. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before straining, ladle out 1 cup of the pasta water into a bowl or measuring cup and set aside. Drain the pasta, then add to the sauce. Toss with tongs, adding the reserved pasta water little by little if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary. Divide the pasta into serving bowls and sprinkle with fresh herbs, if using. Pass the grated Parmigiano Reggiano at the table.
  8. Note: I like the Buitoni brand of fresh pasta sold in the refrigerator case at most supermarkets for this recipe. It cooks quickly and tastes great. (But don't worry if you can't find it; any pasta will work well.)
  9. Make-Ahead Instructions: The sauce can be made up to 3 days ahead of time. Let it cool to room temperature and then store in a covered container in the refrigerator. Reheat over medium-low heat on the stovetop before serving.
  10. Freezer-Friendly Instructions: The sauce can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 717
  • Fat: 30 g
  • Saturated fat: 10 g
  • Carbohydrates: 71 g
  • Sugar: 10 g
  • Fiber: 5 g
  • Protein: 36 g
  • Sodium: 910 mg
  • Cholesterol: 85 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I have made this recipe a few times now and just realized I have never left a review. This is one of my all time favorite meals, period! It is sooo delicious. I have made a different bolognese recipe before that I enjoyed, but this one easily takes the cake. The consistency and flavor are perfect to me. This time I doubled the recipe so I could freeze some portions for when I have a hankering or want an easy meal. I think I mistakenly chopped my veggies a little too fine in the food processor as it was quite more watery than I expected. Just gave it a little longer to simmer with the lid off until it reached the consistency I wanted. Also made fresh homemade pasta to go with it. Out of this world! *chef’s kiss*

    • — Lilee on March 24, 2024
    • Reply
  • This was delicious. Due to a late start, I did not cook for as long, or add the milk. I look forward to making it following all the steps, should be even better.

    • — Susan Ridgway on March 11, 2024
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  • Can I substitute 2% Milk for Whole Milk?

    • — Geri on March 7, 2024
    • Reply
    • I like this best with whole milk, but you can get away with 2%.

      • — Jenn on March 8, 2024
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  • Can’t believe how wonderful my apartment smells, but not nearly as wonderful as this sauce tastes. Made exactly as written. Jenn, it was out of this world. Everyone raved. No problem, as others had, with the pancetta if you chop it fine. Will double the recipe next time, it should work in a 9 qt pot shouldn’t? Is there a red wine that you prefer for the sauce? Thanks again for another winner.

    • — Carol on March 5, 2024
    • Reply
    • So glad you enjoyed, Carol. I do think a 9-qt pot will work, and I don’t have a preference for the wine – I use whatever red I’ve got on hand.

      • — Jenn on March 5, 2024
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  • does the sauce freeze nicely

    • — Carol on March 3, 2024
    • Reply
    • Yep!

      • — Jenn on March 4, 2024
      • Reply
  • I know this sounds crazy, but adding just a little red/dark miso while the sauce simmers adds a depth of flavor/umami.

    • — Linda on March 3, 2024
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  • I’m looking forward to trying your recipe!

    This instruction confused me: Add the wine and cook until it is almost dissolved, 1 to 2 minutes.

    Dissolved? I understand wine being reduced, evaporated, or absorbed but not dissolved. Help please.

    • — Annie on March 1, 2024
    • Reply
    • Hi Annie, That’s a mistake! Thank you for catching it – it has been corrected.

      • — Jenn on March 1, 2024
      • Reply
  • I have been making versions of this recipe since I was a child (in my 70s now) Jenn’s version is, as always, an excellent one. It’s very adaptable. I often add in frozen peas, sautéed chopped mushrooms, diced sweet peppers, sometimes some chopped up Italian sausage meat. I always make at least a double batch – it freezes very well. The addition of dairy is part of the traditional Italian recipe and adds a welcome balance to the acidity of the tomatoes.

    • — Gail Cook on March 1, 2024
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  • I made this last night for supper and it was amazing. This is definitely going into my rotation of recipes. I’ve started a 3 ring binder with all my favorite Once upon a Chef recipes and I have a LOT of them. I almost always get compliments on your recipes Jenn and I refer them to your site! Thanks for another great one!

    • — Cindy Brown on March 1, 2024
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  • I made this delicious recipe tonight. I left off the pancetta and milk and served it over gluten free pasta. Easy and fabulous dinner. Thank you Jen for another wonderful recipe.

    • — Susan S on February 29, 2024
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  • Hello Jenn. Love your recipes, and have made many of them all with success. I have 2 questions for this recipe: I prefer not to use milk for dietary reasons — is there a substitute? And, why is it necessary to leave a pot lid slight ajar? I never understood the reason for that and figured you would be the one to ask. Thanking you in advance.

    • — Vicki Cohen on February 29, 2024
    • Reply
    • Hi Vicki, You can replace the milk with more broth; the sauce won’t be as creamy, but it will still be delicious. The purpose of leaving the lid ajar in this case is to allow steam to escape, helping to reduce the sauce and enhance its flavor, while also preventing splatters. Hope that clarifies!

      • — Jenn on March 1, 2024
      • Reply
  • Hi Jen, I dont eat red meat. Could I make this with ground chicken?

    • — Suzette Kern on February 29, 2024
    • Reply
    • Yep!

      • — Jenn on March 1, 2024
      • Reply
  • I don’t have beef broth on hand. Can I use chicken or vegetable broth?

    • — Saniya on February 23, 2024
    • Reply
    • Sure!

      • — Jenn on February 24, 2024
      • Reply
  • This recipe was absolutely delicious, definitely the best bolognese sauce I’ve ever had! I’m sure I’ll make this again and again.

    • — Mel on January 21, 2024
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  • We are in love with this recipe. Very comforting a great recipe on a cold day! I made it with pappardelle pasta, so good! 😊

    • — Lisa on January 13, 2024
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  • Any recommendations on wine substitution?

    • — Jenna Jones on January 8, 2024
    • Reply
    • Sure – you can use more beef broth in place of the wine. Enjoy!

      • — Jenn on January 8, 2024
      • Reply
  • Your vodka rigatoni recipe calls for hand crushing whole tomatoes, would that be a better plan for this recipe than canned crushed tomatoes?

    • — Donna Lewis on December 31, 2023
    • Reply
    • Hi Donna, technically you could, but canned crushed tomatoes have a thicker consistency than hand crushed would (canned crushed tomatoes contain tomato puree), so your sauce would be a bit thin.

      • — Jenn on January 3, 2024
      • Reply
  • I have two packages of fettuccine each 12 oz. If I use both, would it be too much pasta? I followed the sauce recipe ti a T. Or do you recommend one and half package?

    • — Hazel on November 29, 2023
    • Reply
    • I’d stick with 1.5 packages. Hope you enjoy!

      • — Jenn on November 30, 2023
      • Reply
  • So good. Can I make the pasta and the sauce and combine together in advance? And reheat on the stove a couple of days later? Or does the pasta need to be made and added to the sauce the day of?

    • — Andrew on November 8, 2023
    • Reply
    • Hi Andrew, I’d wait until you plan to serve it to add the pasta. If you’d like, you can make the pasta in advance and refrigerate it, but I wouldn’t combine it with the sauce.

      • — Jenn on November 9, 2023
      • Reply
  • Hi – Do you think doubling this would work for a family of 14 (Includes 3 teens and 3 littles)? I plan to use shellbows, make a big salad for volume, and garlic bread!

    • — Sarah on July 12, 2023
    • Reply
    • Hi Sarah, I think you can get away with it, but it’ll be close. That said, because you’re supplementing with salad and garlic bread, it should be fine. Hope everyone enjoys!

      • — Jenn on July 12, 2023
      • Reply
      • Hi Jenn – do you think I could make this recipe at one and a half times and 2 pounds of pasta? Would 1/2 of the ingredients work out well or should I double it?

        • — Jackie on February 1, 2024
        • Reply
        • Hi Jackie, Happy to help, but I don’t fully understand your question — can you clarify?

          • — Jenn on February 1, 2024
          • Reply
  • This is the best bolognese sauce!

    • — Joanne on June 26, 2023
    • Reply
  • Hi, love all the recipes I’ve tried so far! If I have a lot of liquid left after sautéing the vegetables, should I drain it so that when I add the wine, it can cook off? The directions said “cook unil it is almost dissolved” but I had so much liquid from the vegetables the one time I cooked it and didn’t know what I should do…Thank you!

    • — Maria S on June 19, 2023
    • Reply
    • Glad you like the recipes! If you find that you have a lot of extra liquid, it’s OK to drain some. And be careful not to chop the veggies too finely – if you do, that could be producing more liquid. Hope that helps!

      • — Jenn on June 20, 2023
      • Reply
  • This sauce is delicious! Loved it and will be making this again. Thank you for a rich and flavorful sauce! Excellent.

    • — Sandra Wheatley on June 12, 2023
    • Reply
  • This is a lovely recipe as written. I’ve also made it for kosher family members without the pancetta or milk and it’s still terrific! Thanks for another great recipe!

    • — Randi B on May 3, 2023
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  • I made this tonight and it was so delicious! My husband really enjoyed it too. I’ve made bolognese before that was pretty good but this was better. I used parppadelle which was perfect.

    • — Steph on May 1, 2023
    • Reply
  • Wonderful recipe, very tasty. I don’t have a food processor, so it took me longer to chop and cut, and I didn’t have all the precise ingredients, so I had to improvise, but it still came out just right. Thank you so much!

    • — Jill C on March 12, 2023
    • Reply
  • Incredibly good!

    • — Stephanie on February 11, 2023
    • Reply
  • This is the best. My whole family loves this sauce. It’s rich and full of flavor and so easy for weekday or weekend.

    • — Louise DeFelice on January 29, 2023
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  • Hi Jenn! For someone who can’t consume dairy, would you suggest leaving the milk out or replacing it with a nondairy milk? If the latter, do you think almond, soy or oat would work best?

    Thanks!

    • — Ling on January 27, 2023
    • Reply
    • Hi Ling, you can just omit the milk — the sauce will still be delicious!

      • — Jenn on January 31, 2023
      • Reply
      • Thank you so much for this recipe and the guidance Chef Jenn! Taste and texture came out wonderfully, and it even plated well with the bits of parsley on top. The description I was given was, “it’s was like a hug”. Great cozy, comforting meal that looked cute too.

        • — Ling on February 1, 2023
        • Reply
  • One of our favorite recipes!

    • — Eliza on December 28, 2022
    • Reply
  • My favorite Italian restaurant is La Vecchia in Santa Monica, CA. They have the best happy hour in town. My son’s favorite dish is the rigatoni bolognese. I’ve tried to duplicate that recipe with ok success. I like this recipe. I like the idea of adding extra veggies like celery and carrots. I don’t always have one hour to simmer, more like 1/2 hour. I find this sauce to be too watery. I only had a small amount of broth, wine and milk. I sometimes add Rao pasta sauce to thicken and add more depth if I don’t have a lot of time. Also, I like to add pork. Thank you, Jenn!

    • — Lydia King on December 24, 2022
    • Reply
  • Hi! I made your wine braised short ribs yesterday. Id like to shred the leftovers and use them to replace the ground beef here. Would that work?

    • — Ashlee on December 14, 2022
    • Reply
    • Hi Ashlee, it will taste slightly different and have a different texture, but technically it will work. I’d just add the beef in during the last 35 minutes of cooking the sauce (when you add the milk). Please LMK how it comes out!

      • — Jenn on December 14, 2022
      • Reply
      • Thanks for your reply, Jenn!! I’ll keep you posted on what I’ve decided and how it comes out 🙂 everything I make from your cookbooks and site is delicious. I’m giving your books to family and friends for the holidays. Thank you for sharing your creations with us and for being so helpful in your replies. The comments section with your replies are also very insightful! Appreciate all of your efforts.

        • — Ashlee on December 15, 2022
        • Reply
        • 💗

          • — Jenn on December 15, 2022
          • Reply
          • Reporting back – Not to my surprise using the short ribs here in place of the ground beef made for an unreal sauce. It was so incredibly good. Thanks again, Jenn! Cheers 💛

            • — Ashlee on December 19, 2022
          • Yay – so glad to hear it! Thanks for reporting back. 🙂

            • — Jenn on December 20, 2022
  • Absolutely Delicious! Raves from the family! Seconds eaten!! Followed recipe without any changes. Thank you!

    • — Mary B on November 10, 2022
    • Reply
  • The flavors are great but it is too runny, what did I do wrong?j

    • — Jane on August 28, 2022
    • Reply
    • Hi Jane, I’d just simmer it for longer until it gets to the thickness that you’d like. 🙂

      • — Jenn on August 30, 2022
      • Reply
  • We don’t eat pork . Can I leave pancetta out or sub with something else ?

    • — Asra on June 10, 2022
    • Reply
    • Sure, Asra, you can just omit it. The sauce will still be delicious!

      • — Jenn on June 13, 2022
      • Reply
  • I just made this, and WOW! It was fantastic! I did cook the pancetta first as suggested from other comments, but that’s pretty much all I changed from your directions. Other than that, I wouldn’t change a thing! I made homemade pasta with this and the combination was amazing! Thanks for the great recipe!

    • — Tracy S. on June 9, 2022
    • Reply
    • Probably a very good sauce, but please, don’t call this “bolognese”…
      No garlic! No erbs! No crashed tomatos but only tomato paste! Milk only in the middle age recipe because was used meet of very old animals and the milk’s fat is a tenderizer. Pancetta was user in the past, not now, but we are using half beef and half lean pork
      sorry but I’m a cooking teacher in Bologna…

      • — Annapaola on March 4, 2024
      • Reply
  • Like so many other people I became interested in becoming a better cook during the past few years. I found Jenn’s site while on the hunt for a great beef stew recipe, and hers, without a doubt is the best I’ve ever had/made. One the past 2 years I’ve cooked my way through many of the recipes on this website and have never been disappointed, on the contrary I’ve made, re-made and even made some of the recipes my own. For me the photo of the ingredients really helps me get my head around what I need, and the directions are so thoroughly written, all with time estimates, that it’s been a great way to learn to cook really well. ANYWAY, I finally got around to trying this Bolognese…DAMN! It’s delicious. I’m generally not a fan of fresh pasta but it really worked in this dish. I did spend some time skimming the fat as suggested. Great recipe, big flavor, wouldn’t change a thing. Jenn, thanks for all of your amazing creations. Would love to see your take on Chicken Scarpiello!!!

    • — Michael on June 4, 2022
    • Reply
  • Overall the sauce was good. The thickness was perfect and the amount of ingredients were perfect. I followed the recipe to a T and the only negative comment is I found I could taste the red wine in the sauce. It wasn’t horrible but it was there in the background. Maybe I didn’t cook it down enough? Do I have to use red wine in the sauce or can I just use more broth instead for next time? Or can I use white wine?

    • — Judy on April 3, 2022
    • Reply
    • Hi Judy, sorry you found that you could still taste the red wine in the sauce and that it detracted from the taste. Next time, I’d just replace the wine with additional beef broth.

      • — Jenn on April 4, 2022
      • Reply
  • Thanks for another successful dinner for my family! I think I would brown the pancetta first before cooking it with the ground beef next time I make this. Otherwise, the pancetta just looks white and unappetizing.

    • Agreed! It was rubbery on the fatty ends of the pancetta pieces – definitely brown first. Otherwise, another big winner!

  • I don’t eat pork can I leave pancetta out?

    • Sure – the sauce will still be good — enjoy!

  • Hello! Why are we able to freeze this sauce with milk in it, while other dairy sauces and soups we should freeze first and add dairy later? I’m a little afraid to freeze this one but I will because you said it’s ok 😀Thank you for any input, I love your recipes!!

    • Hi Shannon, if I haven’t frozen something myself that has dairy in it, I’m hesitant to suggest it but I have successfully frozen the Bolognese. Hope that clarifies!

  • Hands down one of my “go to” pasta dishes. Excellent recipe.

  • Can I make this a day ahead and reheat?

    • Sure, the sauce can be made up to 3 days ahead. See the bottom of the recipe for more specific make-ahead instructions. Enjoy!

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