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, 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.
Table of Contents
“My whole family loves this sauce. It’s rich and full of flavor and so easy for weekday or weekend.”
What You’ll Need To Make Bolognese Sauce
- 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.
Pulse until very finely chopped but not puréed.
Transfer the onions to a bowl, then add carrots and celery to the food processor.
Pulse until finely chopped.
Heat the olive oil in large heavy pot over medium-high heat, and add the onion and vegetable mixture.
Cook, stirring frequently, until soft, about 8 minutes. Lower the heat if vegetables start to brown.
Add the ground beef, pancetta, salt and pepper.
Cook over medium-high heat, breaking up meat with a wooden spoon, until meat is no longer pink, 5 to 10 minutes.
Add red wine and cook until liquid is almost evaporated, 1 to 2 minutes.
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.
Stir in the milk.
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.
Cook pasta according to package instructions.
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.
Frequently Asked Questions
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.
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.
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.
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.
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
- 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.
- 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.
- 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.
- Add the wine and cook until it is almost evaporated, 1 to 2 minutes.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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
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- 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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This is a meal so full of flavor and textures and overall YUMM-NESS. That’s the best way to describe this. It feels like you’d be cooking for hours and hours but you’re not. Wonderful comfort food.
Great recipe. I left out the celery because we are not big fans but other than that I followed it and my husband and I both loved it!!
Hi Jen, thank you for all your delicious meals. You’ve inspired me and I love the way you lay it out!! We’ve enjoyed many of your receipes and plan on trying every one! My next dish I’m making is the fettuccine bolognese. I have a couple of questions. Can I make it 2 days in advance, how long does it keep? Also, I want to have the pasta finished before guests come. Can I do this without ruining the pasta? I did buy fresh, 36 oz. for 10 of us? Help please– planning on making today. Thank you!
Hi Vicky, Glad you are enjoying the recipes! It is absolutely fine (in fact, probably better) to make the sauce a few days ahead of time. It will keep well in the fridge for 3-4 days. However, I would definitely recommend boiling the pasta and tossing it with the sauce at the last minute. It’s fine to do it right before your guests arrive — just reserve some of the cooking liquid and toss the noodles with some olive oil so they don’t stick together. Right before serving, heat the sauce in a large pot and toss with the noodles, adding the reserved cooking water if necessary.
Hi Jenn!
Well I finally made your Fettuccine Bolognese sauce with dark ground turkey and chicken broth and it was absolutely delicious! So rich and tender! Perfect meal for a cold winter evening.
Thanks for your recipe and all your helpful suggestions!
Tspoon
Hi Jenn!
I have one more question before I attempt to make your Fettuccine Bolognese. I am going to use ground turkey and chicken broth instead of the beef and beef broth but now I was wondering if I should still use red wine in it or should I use white? Thanks for your help!
Tspoon
Hi Terri, I’d use red.
I’m not sure what went wrong this time – it smells good and it’s been on the stove for 2.5 hours but it is still *very* soupy. The strange thing is that I’m sure I’ve made it before, successfully. I think I will halve the quantity of broth next time to avoid this soupy situation.
Hi Jenn!
Can you make this recipe with ground turkey? If so, should you still use beef broth or should you use chicken broth?
Thanks!
Yes, ground turkey will work but I would use dark meat so the meat doesn’t come out too dry. Chicken broth would work best. Hope it turns out!
This was the best Bolognese sauce! Up until now was using L. Bastianich’s recipe but this is far better! Thanks again! BTW, LOVE the recipes on your website!
Hi Jenn, I just joined your site and I love it! I’m making the Fettucine Bolognese to bring to a pot luck tonight and I doubled the recipe however, it looks very “liquidy”….not at all like your final picture of the sauce (whic looks like a meat sauce – mine looks like soup). I’ve yet to add the pasta but now I’m a bit freaked out that something is wrong – could you please tell me if it’s normal for it to be watery before adding pasta? THANK YOU!
Hi Kathy, Welcome to the site! The sauce shouldn’t be too liquid; since you doubled the recipe, you probably just need to cook it a little longer. I would leave the lid off so the liquid can evaporate, and simmer, stirring occasionally, until it looks a bit more like the photo 🙂
Wow this looks amazing! Can you recommend a substitute for the pancetta and wine? Thank you.
Hi Sara, You can omit the pancetta and add beef stock in place of the wine.
Love this recipe. I cut it in half for my husband and I, we never have leftovers. The ONLY sad thing is, I have a lot of leftover crushed tomatoes. Any idea what to do with it? I’d hate to throw it away.
Hi Victoria, I’d transfer the tomatoes to a freezer bag and freeze, then toss them in the pot next time you make chili, tomato sauce, etc.
I made this dish tonight, it was just divine. certain to become a favourite.
my daughter has a dairy allergy, can I omit the cream and still have a good taste. I have non dairy cream cheese, could I use that instead?
Hi Taryn, I would just leave the milk out. It will still be delicious.
My grocery store sells the “meat loaf mix” of ground beef/pork/veal. Could I sub a pound of that for the beef/pancetta mix in this recipe? I’m not sure what the percentages are but I think it’s predominantly beef.
Hi Geni, Yes that’s absolutely fine.
I haven’t yet made this delicious-sounding version of bolognese sauce, but will after I make a trip to the grocery store! Just wanted to say how wonderful your detailed directions with photos are even to an experienced cook! Thank you!
Thank you, Geni!
AMAZING!!! I was not a huge fan of bolognese but my boyfriend is and we eat it in restaurants a lot. I made this sauce up until the last step and reheated it a few days later, added the milk-voila! It was delicious and I received rave reviews! Will be a great dinner party dish because it can be made ahead too!!
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I’m obsessed with your recipes. I made this for dinner today, along with The Big Italian Salad. Absolutely delicious. I say that about all your recipes!!
This sounds delicious! I make a similar sauce using a rump roast but no milk and serve it over gnocchi.
I made this 3 days ago, and it tasted better even as leftovers! I found that the smell would be optimal whenever I reduced the beef stock by 1/3 a cup, and add more Cabernet Sauvignon based on feelings (usually 1/3cup extra)!
THIS SOUNDS SO SO SO GOOD! Can’t wait to try this!
Would love to have that food processor so I could make this recipe!
Do you think this can be made ahead? I want to make it for some friend’s but I might not have the time to cook it for hours!
Hi Trisha, It can absolutely be made ahead. I hope you enjoy it!
I tried this last week and also made homemade fettucine pasta. It was time consuming, but delicious. I will make this many times again as a special meal.
i cant wait to try this. I have never had this before but have heard of it and always waned to try it.
This has been on my list for a long time. Finally made it last night and it was delicious! Thanks for all the great recipes!
This was so delicious! I used dried pasta because that is all my grocery store carries. The sauce has so much flavor and gets even better as leftovers. It makes a ton, so next time I will make it for company. My little family of 3 ate it for several meals!
Hey Jen,
I’m thinking about making this for a friend who doesn’t eat pork. What substitution for the pancetta would you recommend?
Hi Jennifer, I’d say just leave it out; it will still be delicious.
Okay, thank you!!
I love wonderful pasta dishes, they are my favorite meal to make. I can’t wait to try this one it has all of the right igredients!! Thanks for sharing
love your recipes, particularly like your photos that show how the dish looks at each stage of preparation. can’t wait to try this dish, just in time for the cold weather.
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My mother makes a version of this that I adored as a child. I look forward to trying this recipe in my grown up kitchen!
This looks so good, but can you leave the red wine out or substitute it with somethng else like white grape juice or would it ruin the flavor?
Looks so yummy!
Hi Tammy, You can substitute the wine with more beef stock – should work fine!
Searching for larger pants…. so good, so rich, so going to make this over and over and over.
Wow..you are right! Lots to chop. Looks very good but I don’t have a Cuisinart or food chopper so will have to purchase one! Thanks for the interesting delicious looking recipe!
Love the detailed instructions
I would love to make this with the help of a food processor!
I made your bolognese sauce tonight for a lasagna dinner for my husband and in-laws — it was delicious! The flavors were incredibly robust but not overwhelming. I definitely ate my fair share of “tastings” during the simmering process…I look forward to making this again with fettuccine.
This recipe looked delicious when I first read it. Made it last night and I am right – it IS delicious.
with all the chopping required for Bolognese, you really need this food processor.
Delicious!
My husband’s new favorite!
We made this for my husband’s Birthday this past December. It was very good – a mild-flavored, meaty and hearty sauce – a real crowd pleaser for the whole family. We did not use fresh pasta, but opted to use dried fettucine instead. Four active teenagers consume a lot of pasta! Loved the finely chopped vegetables in the sauce, especially the carrots.
Making this for dinner!
Absolutely delicious!! Thanks for another great recipe!
This was another recipe that I tried from your website that my entire family absolutely loved!
Thanks again for an outstanding sauce!