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

  • A little different to my regular sauce, excellent and easier. Will definitely make again.

    • — Susan R on May 16, 2024
    • Reply
  • So good! And easier to make than I thought it would be. Thanks for another great recipe!

    • — Alicea on May 2, 2024
    • Reply
  • This sauce looks delicious! Do you think it would adapt at all well to the slow cooker if I browned the meat first and any idea of a good setting for that if so? I’d love to have this hot and ready when we come home some evening!

    • — MF on April 25, 2024
    • Reply
    • Hi MF, While I think you could make it in a slow cooker, there are several steps that involve adding an ingredient and simmering which would be difficult if you plan to leave the house, so I think you’re better off doing this on the stove.

      • — Jenn on April 25, 2024
      • Reply
  • Hi
    Quick question about the amount of tomatoes. The recipe states 14 ounce can but the ingredient photo shows a large can of tomatoes. Which one please?
    Thanks

    • — Chris on April 24, 2024
    • Reply
    • Hi Chris, Sorry for any confusion — the 14 oz can is correct. (I was probably planning on using the remainder of the tomatoes in that pic for something else.) Hope you enjoy the sauce!

      • — Jenn on April 25, 2024
      • Reply
  • The fragrance was so tasteful even through preparing. Whole family could not wait until the sauce was ready. At the wery end I added a little of lime zest. Sauce was so delicious with freshly made pasta.
    Thank you!

    • — Uldis on April 13, 2024
    • Reply
  • It was an excellent sauce but I found that it lacked depth in it’s flavor. So next time I added 3 T. of Tomato paste part way into the onion, carrot and celery cook.

    • — Cindy Rotermund on March 28, 2024
    • Reply
  • 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
    • I enjoyed your review and others but your review plus freezing options has really inspired me to make this!
      Thanks.
      Rick
      Tacoma WA.

      • — Rick Delaney on September 16, 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
    • Reply
  • 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
      • Reply

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