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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Until I tried your recipe I thought Bolognese was just “meat sauce”.. and when I say meat sauce I mean ground beef mixed with marinara. I was happily wrong! The only substitution I made was chopped bacon for the pancetta. Everything else I followed to a tee! Thank you Jennifer for this delicious recipe. Admittedly, it takes some time to make but well worth it! I would happily make this for guests. I served with a side of sautéed squash and shallots and crusty bread! A plus recipe!
Made this for friends who canceled at the last minute. Sooo, my husband and I ate it and it was delicious!! Easy, too!
Hi Jen,
When I browned the ground beef with the pancetta, the pancetta didn’t brown. It looked kind of raw. Was it supposed to brown like the beef? I have a feeling I did something wrong. Otherwise, it looks great. Love your recipes.
No worries, Marjorie – you’re just rendering the fat and it won’t turn dark brown. Enjoy!
Hi Marjorie, pancetta doesn’t turn brown like ground beef does; it may get a little darker/caramelized on the edges, but it does maintain that pink hue. Hope that clarifies!
Do you know if this sauce can be made ahead and frozen or is it not possible with the cream?
Hi Joann, The sauce freezes just fine with the cream, but feel free to wait until you reheat it to add it if you prefer.
Jen I have not tried this yet but plan to this weekend. My kids like Bolognese rather tomatoe-y. Would you simply add more tomatoes and/or omit something else?
Sure, KC, I’d up the amount of tomatoes by another cup. Hope everyone enjoys!
I have been looking for this recipe since I ate it at a friend’s house sophomore year of high school, 1987. Seriously, I did not know that this was the recipe. I made it tonight, to the letter. It is fabulous! Thank you.
Just made this with venison burger{super lean}, but with the pancetta it came out marvelous. Also threw in some chopped sun dried tomatoes from this summer.
This is a KEEPER!!!!
Jenn, this was such a great recipe and I botched it! I followed the instructions to the letter, but as I added the liquids in each stage I could see the sauce getting thinner and thinner, even though it was simmering nicely. By the time I served it, it was delicious, but way too soupey. Please help, what did I do wrong?? I would like to make it again and achieve the right results. Thank you so much for making me a better cook. : )
Hi Stephanie, sorry to hear you didn’t achieve the texture you were looking for – 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 thick enough for your tastes. Hope that helps!
Hi Jenn. I made your fettucini Bolognese recipe yesterday. DELICIOUS! My wifes favorite pasta sauce has always been the one her mother makes…until now! We had leftovers today and she said this was much better than her moms! I do most of the cooking in our home and I’m NOT talented in the kitchen, but I enjoy trying when I have the time. Your recipes are easy to follow & so well illustrated, even I can make something we both enjoy and look forward to having again & again! Anyone out there thinking about this Bolognese…TRY IT-YOU’LL LIKE IT!
So glad you and your wife enjoyed it, Scott. ☺️
Hi Jenn,
I boil my pasta a head of time and then quickly warm up in warm water and drain to save time.
What are your thoughts?
Thanks for all your great cooking tips!
Cheryl
That’s perfectly fine! (Just put them in for a quick dip so they get hot but not overcooked.)
Hi Jenn, Just wondering if your bolognese sauce can be made ahead & frozen? Thanks for the delicious recipes. I really enjoy your newsletter, Darlene Mulholland
Glad you like the recipes, Darlene! Yes, the bolognese freezes nicley – enjoy!
Delicious. To make my life easier I used mirepoix from Trader Joe’s plus and additional onion. I just ate it for the third time since I made it Saturday and it gets better each time.
Can I make a double batch all at once? Thanks Jen!
Sure, Krystal – that will work.
If I want to freeze a portion of the sauce should I freeze before I add the whole milk (and add after it has been defrosted and warmed up)
Hi, The sauce freezes just fine with the milk, but feel free to wait until you reheat it to add the milk if you prefer.
Hi Jenn! I will be making this for the second time tonight!! I do have a leftovers question because I would love to eat this for lunch the next day, but I’ve never worked with fresh pasta before. 😓 Usually I’ll just store my spaghetti with the sauce in the fridge. BUT since fresh noodles are seemingly more fragile should I store them separately and reheat in the microwave and then combine? Or will they be okay storing & reheating after they have been tossed in sauce?
Hi Victoria, I think that it would be best to store and reheat them together. That way you have to handle the delicate pasta a little less. Enjoy!
Hi Jenn. I’m planning to make this sauce with fresh tomatoes, I’m also going freeze it for quick weekday meals. How many tomatoes would you suggest I add and should I omit the milk and add it when I reheat the sauce? Thanks!
Hi Kerrie, I’m not certain, but I think you’d need somewhere between 1/3 and 1/2 pound of fresh tomatoes. These freezes just fine with the milk, but feel free to wait until you’re reheating it to add the milk if you prefer.
We love love this Fetuccini Bolognese recipe! There is no change at all in this recipe! SPOT ON! Very delicious. Thank you for sharing all your wondeful recipes
Jenn, this is simmering away as I write…the house smells so good. Want to serve this tomorrow night, will I have to thin it out and if so, with what, broth or crushed tomatoes? Carol
Hi Carol, You may need to thin it out a little – water or broth will work fine. Enjoy!
Hi Jenn! I am planning on making this ahead of time for a group of 15. I am planning on multiplying everything times 4 but I wanted to ask a more experienced chef what type of problems I would run into- would it be better to do it in 2 batches? I’m worried that things will be stacked so high that it won’t cook properly. Thanks for any advice you can offer:)
Hi Corey, As long as you have a pot that’s big enough, I don’t see any reason why 1 batch wouldn’t work. Hope everyone enjoys!
Hi Jen
I’m planning on making this for a dinner party where some of my guests do not consume pork. What can I replace the pancetta with or can I omit it altogether?
Thanks
Vanita
Hi Vanita, you can just omit the pancetta; the sauce will still be delicious.
My husband and I really enjoyed the flavor of this sauce. The only minor thing is my husband suggested I add more tomato sauce to it next time as he prefers it that way. Most of it got absorbed, but flavor was excellent.
Hi Jenn,
I recently made this sauce and WOW was it delicious!
I’d like to make a vegetarian version of your bolognese.. wondering if I can substitute the beef with a mushroom medley, then add some nutritional yeast the last 5 minutes or so?
LOVE all of your recipes…you’re my favorite online chef! Looking forward to your cookbook.
Hi MC, glad you liked it! I really am not sure how a vegetarian version like you described would turn out, but it sounds tasty! If you give it try, I’d love to hear what you think!
MC, I had a vegetarian Mushroom Carbonara when in Europe and it was one of the best pasta dishes I have ever had. Rich and so delicious! Maybe searching for that will give you what you want.
This recipe looks mouth-wateringly delicious! I haven’t made it yet (I am planning it for a mid-week dinner), but I can tell it deserves five stars 🙂 In the meantime, I have a question.
Jenn: You mentioned skimming the grease from the meat/vegetable mixture, as did a few commenters. Would it be okay to brown the ground beef and pancetta in a separate pan until done just long enough to render the fat (i.e., 1/2 to 2/3 done) and then drain the meat mixture through a cone-shaped or rounded strainer and THEN add the mixture to the vegetables to continue cooking? It seems this might work and leave the end result less greasy.
Hi Laura, You definitely can but the meat will be more tender when cooked with the fat. Hope that helps!
Thank you, Jenn! Yes, it helps. I will try doing this and not drain out all of the fat (I will report back).
Loved it. I do those grocery shopper services from time to time and instead of pancetta, she ended up putting in prosciutto. It worked out just fine with the alternative. Good flavor and tender meat. This is now my favorite one. Like the use of the food processor.
Could the sauce be made ahead of time and reheated?
Definitely!
Is there a suitable substitute for the milk? My son is allergic. I never make bolognese for this reason, but would love to try it!
Hi Wendy, you can just omit the milk. It will still be delicious!
This looks delicious and I plan on making it. We have Kobe (wagyu) ground beef in the freezer. The flavor is definitely more pronounced, however it’s pretty lean, which you’ve warned against. Do you have a suggestion on how to use the lean beef? I’ll probably double the recipe to freeze. I guess I could use half lean and half 85%, but would rather use all wagyu, cuz that’s what we have! Thanks. . . and OH!! I love your website, your recipes and having such easy access to a great chef!!
So glad you like the recipes, Pat! Yes, you can make it with the lean beef, but it won’t be quite as good. If possible, I’d suggest that you use half the Kobe beef and half 85%. It’s a happy compromise :).
Thanks, Jen. . I’m assuming we’re looking for flavor from the fat. . .As long as there’s pancetta, what about substituting bacon grease?? . . .too smoky? If so, 85% it is! Thanks again.
I think it would be delicious with a little bacon grease!
What can i use if i dont have beef broth? Thanks
Hi Julz, you could use chicken or vegetable broth here.
Hi Jenn,
I would like to make this recipe for company in a couple weeks but I have some questions:
1. Will this recipe work well if I double it?
2. I can’t use the red wine. What would be the best substitute?
3. I’d also like to use regular spaghetti or angel hair pasta instead of fettuccine. Any reason these also wouldn’t work?
I continue to love your recipes and am so appreciative that we can email you with questions.
Thanks much!
Terri
Hi Terri, Yes, you can definitely double the recipe. While I like fettuccine here because it’s “sturdy,” you can use a different shaped pasta here, but I’d stay away from angel hair as I think it’s too delicate. And you can substitute the wine with more beef stock. Hope everyone enjoys!
Hello Jeniffer,
I wanted to let you know that I made this dish yesterday for my guests and my husband. They absolutely loved it. I paired it with that Romaine salad and I got so many praises for my dinner. 🙂
Thank you for posting such good recipes.
Your blog is really an inspiration for good cooking.
Hi Jen
Is there any substitute for pancetta? We don’t eat pork.
Thanks!
Hi Ro, you can just omit the pancetta. The sauce will still be delicious!
Hi Jenn, I’ve made many of your recipes, which are amazing! In this one, if I don’t have bacon or pancetta, will the recipe still work? thank you
Hi Giselle, glad you’re enjoying the recipes :). You can just omit the pancetta- it will still taste great!
Hi Jen,
Can I use lamb mince in this recipe?
I don’t eat beef. So I am deciding between turkey mince and lamb mince. Which would be the better substitute?
I love your recipes!
Thanks
Hi Dhanu, lamb would work here (and I would use that instead of the turkey). Hope you enjoy!
Hi Jenn! Planning on making this tonight– can I use ground veal instead?
Yes, Erin, that should work fine. Enjoy!
My picky husband approved !!!
I added some spinach to it too
We loved this, made exactly as written. The first night, there was a lot of fat on the top even with removing 1/4 cup as suggested. I put it in the fridge overnight and scraped off all the fat once solid the next day. The flavor was just as good but much more appetizing. I think I’ll make it a day before ongoing.
This was tasty and delicious!! Thank you so much for sharing your fantastic recipes and culinary tips! I hope to see more pasta recipes. If I were to use a slow cooker, what changes would I have to make?
I’m glad you enjoyed it Alice! While I think you could make it in a slow cooker, there are a number of 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.
I made this for dinner tonight and I only have three things to say about this recipe. Excellent, excellent, excellent!!!
Thank you for another wonderful recipe!
I had read somewhere that Tom Brady’s favorite thing to order in a local Italian restaurant was Beef Bolognese. So when I saw this recipe I made it for my husband who loves the Patriots. It was fantastic, really delicious. I think my husband had third helpings. Thank you so much for all the wonderful recipes.
I’ve tried Marcella Hazan’s as well as Lidia Bastianich’s recipe; yours was by far the best! Will be my “go to” Bolognese from now on! It was delicious! Thank you!
Making this tonight and will let it sit in the fridge until dinner on Sunday. Can’t wait to try it! I don’t have any pancetta in the house and rather than omit it I’m wondering about substituting bacon. Do you think this would work? Thanks so much Jenn.
Hi Janet, Bacon will work just fine. Enjoy 🙂
What can I use if I don’t have a food processor?
Hi Becky, You can chop by hand.
Hi, I was wondering what kind of dry red wine to use? I’m not particularly familiar with any kind of good cooking red wine. Please help. Much is appreciated.
Hi Ollie, You could use a Pinot Noir, Merlot or Cabernet Sauvignon, to name just a few 🙂
This recipe looks so good! I’m planning on cooking it this Friday. But I don’t have any fresh fettucini at any of my grocery store. Is it possible to just use the box fettucini from the shelf? Please help. Thank you!
Yes, absolutely — it will still be delicious!
Hi Jenn,
Thank-you for sharing all your yummy recipes! I’d like to make your Bolognese and I’m wondering, could the this be made ahead of time with egg noodles and baked in the oven as a hot dish before serving?
Hi Jill, Yes, I think that will work well. Enjoy 🙂
This recipe was AWESOME! I had never made a Bolognese sauce before, but I certainly will make this again. This recipe makes a LOT of sauce – probably enough for two pounds of pasta. Next time, I’ll either halve the recipe, or freeze half the sauce for another day.
First of all you have over sauced this dish like a true rich American. The sauce is a condiment like catsup or mustered on a hamburger. Dried oregano in Bolognese sauce give me a break. You people are so not Italian the sauce is made with 1/3 veal, lb pork, lb beef and pancetta ground together. It does not have crushed tomatoes only a small amount of true Italian tomato paste. The celery is rare but not uncommon and the red wine is uncommon as white wine is traditionally used in Bologna. Your finished dish is red as a beet but the color should be an orange or dark pinkish orange.
To reviewer Scott Walden:
At first, I wasn’t going to dignify you’re unwarranted and abusive review, but it begged a response. The beauty and fun of cooking is that you don’t have to stick to tradition and/or the recipe. You’re free to experiment and wind up with a great, signature dish. You’re rude, insulting and totally miss the spirit of cooking. You’re presumptuous, too. Not all Americans are rich.
Good for Vicki plum. …Scott is just an ass.
Well said, Gilly! 😀
Well put, Chris, thanks! 😀
To reviewer Scott Walden. Like Vickiplum at first I was going to ignore your review, but then the irony of your comments hit me. So to your comments I say if you are such a expert in how to prepare Italian cuisine, why not use your energy doing something useful, rather than insulting someone who is helping others build their confidence in the kitchen. Food, is best prepared and digested in a positive environment. You aren’t welcome here!
I just stumbled on this recipe and was excited to try another one of Jenn’s creations so I set about reading the reviews. It’s simmering for the first 45 minutes as I type, so I can’t really review the recipe yet. My son keeps telling me the house smells amazing though. Scott, I appreciate that you have a subjective opinion as to how this recipe can be made but I can not relate to the unkind method by which you share your “expertise”. Most of us busy women and men who look forward to Jenn’s emails every few weeks do so not just because she has some terrific recipes, but because she is kind, caring and helpful. I hope at some point since you posted your unnecessarily harsh and vituperative comments, you have had some sort of epiphany about your review. My suspicion is that Jenn would be gracious enough to receive your apology but that you wouldn’t be man enough to offer one.
Scott, why are you even on this site and cooking this if you are such an expert on making true Italian Bolognese sauce? i have a lot of Italians cookbooks and look at Italians recipes on the web all the time, the Bolognese recipes are all slightly different. In fact the one Giada has in her cookbook has even more tomatoes in it and huuum let me think; she is Italian!! All great recipes have variations. This is delicious and you can always substitute white wine or tomato paste if you prefer. What I love about Jenn’s recipes is they are easy to follow and always delicious. I have turned so many people on to her and they love her recipes. Enjoy everyone.
Hi – first of all, kudos for getting right one thing most get wrong: bolognese is born as a sauce for fettuccine, NOT spaghetti. People in Bologna use tomato sauce on spaghetti, strange as it may seem. And your recipe for the sauce is the real thing (the only difference with the traditional one being the substitution of red wine for white). Only, as you found out yourself, it is a bit on the greasy side (as most of the cuisine in the area around Bologna), so at home we skip milk and cream altogether and use ground bologna instead of pancetta.
At any rate, it is refreshing to find someone who understand that the key to Italian cuisine (to any good one, in truth) is simplicity – I’ve found on the net many a travesty.
Keep up the good work!
(Uh, I forgot but probably you guessed it: I live not too far from Bologna…….)
Does this sauce freeze well? I would like to make it for two and save the rest. What do you think about adding mushrooms?
Hi Tori, Yes and yes 🙂
Hi jenn,
I don’t use alcohol in my cooking, so was wondering how to make this without it. Is there anything I can substitute for this?
Hi Sandi, You can add more beef broth instead of the wine. Hope it turns out 🙂
This is a classic. I love this recipe and have made it several times. Absolutely delicious!