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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’m currently simmering your Bolognese sauce and I have a question: the can of crushed tomatoes you have in your photograph is the 28 ounce size. Do you only pour half of that can of crushed tomatoes into the sauce? Thank you and love all your recipes!—Sheryl

    • — Sheryl Rosenberg
    • Reply
    • Hi Sheryl, Yes that’s correct – I photographed this during the shelter-in-place so there was a shortage of canned tomato products. Sorry for the confusion!

      • Thank you for your quick response! I ended up using the entire 28oz can of crushed tomatoes and it was wonderful! I cooked it closer to 3 hours total and it seemed perfect.

  • I have made several of your recipes which have all turned out great. However this one had a very strong “beefy” flavor– the beef broth was so strong. (I doubled the recipe– all ingredients which resulted in 32 oz of beef broth–I used trader joe’s beef broth). What did I do wrong???

    • Hi Debbie, while it’s made with beef and beef broth, it shouldn’t taste overly “beefy” due to all the other ingredients. Is this the first time you’ve used Trader Joe’s beef broth? If so, perhaps it’s got a stronger flavor than what you’re accustomed to.

  • I have this on the stove right now and can’t wait for dinner! I used ground (dark meat) turkey and added a little extra tomatoes, only because I had just the larger can and didn’t want to be wasteful! The house smells delicious!

  • If I’m making this (and other sauces) a day in advance, should I wait to use the fresh herbs until it reheats? It’s going to be good either way, but I don’t know how fresh herbs hold up over time once cooked.

    Thanks!

    • Hi Matt, I’d wait until serving to sprinkle on the fresh herbs. Hope you enjoy!

  • The only milk I have in the house is skim. Would that work?
    Thank you!

    • In a pinch, you can get away with it. Hope you enjoy!

  • I made this for lunch today and it was fabulous! I didn’t have pancetta so I substituted ham, and no fresh basil so dried was added before turning off the heat. There’s only me and my husband in the household, so half of the leftovers were put in the freezer for a future meal. I’m excited to taste it again after it’s been in the refrigerator because I guessing it’s one of those dishes that taste better the next day

  • This was the first emailed weekly recipe I received. The picture looked so appetizing, plus I wanted to find out what a Bolognese sauce was, so I made this recipe. It turned out great!
    We had it with a Caesar salad made with dressing from your recipe. We loved this dish!

    • Glad you enjoyed it – I hope it’s the first of many successes! 🙂

  • I am going to make this tonight for dinner. I have all the ingredients except the wine. Will substituting the wine greatly impact the flavor? Also, I only found crushed tomatoes in 28oz cans. Do I only use half? It seems like a small amount.

    • Hi Justine, you can replace the wine with additional beef broth. And I’d stick with the 14 ounces of crushed tomatoes. Hope you enjoy!

  • Jenn, being stuck at home makes this the perfect time to make this sauce…a couple of questions. Some one told me to add a little nutmeg, how much is a little and will add anything to the sauce? Next question, will cooking it longer make it better? Some people swear my 3 to 4 hours and time we have plenty of. Would fat free half and half be any better to use than milk? Eagerly awaiting your answers and making this for dinner.

    • — Carol Winkelman
    • Reply
    • Hi Carol, The nutmeg will add a warm, nutty, slightly sweet flavor to the sauce. I’d probably suggest 1/8 to 1/4 tsp. And regarding the time it cooks, I think the amount specified in the recipe is sufficient, but you really can’t overcook this so feel free to simmer it for longer (just cover it if you find it’s getting too thick) if you’d like. And I think you could get away with half and half if you’d prefer to use that. Hope you enjoy! 🙂

  • Although it’s a long cooking process, it’s worth it! My daughter loved it so much, she asked me to show her how to make it.

  • Jen I am simmering now- it looks a little watery- any suggestions how to thicken it up a bit?

    • Hi Kelly, I think I’m responding too late to be helpful, but in the future, if it seems a little watery, just keep simmering it — you really can’t overcook it. 🙂

  • Jen,

    Once again a winner! When you say you have perfected every recipe on this site you meant it!! I had to adjust based on what I had so used chicken stock and thick-cut bacon instead and went a tad light on the whole milk volume (but did add a healthy dash of heavy cream). Was such a mellow yet rich flavor. I was also short on cooking time so was probably about 30 min shy of your recommendations. Still, everyone was very happy and commented on the great sauce. Now if only I could find some freshly made pappardelle!! I had rigatoni and it worked out just fine. I have at least half the sauce saved so maybe I will pull out the pasta maker and make the noodles myself! Desperate measures for desperate times! Stay safe and thanks for the recipes!

  • Very good as is but next time I make it I will spice it up a bit more for us. Made it with Caesar salad and your homemade Caesar dressing!

  • I am doubling The recipe. I saw a few comments that other readers only used 1 cup of milk. What’s are the pros and cons to using 1 vs 2 cups of milk?? Thanks

    • Hi Margaret, if you want to double the recipe, I’d be inclined to double all of the ingredients. That said, if you prefer not to double the milk, as you mentioned, a few people have tried that and I’ve been happy with the results so I don’t think you can go wrong either way — Hope you enjoy!

    • Very good. I actually sauteed the meat and drained it before blending with the sauteed vegetables. When my husband makes his Bolognese he adds a cinnamon stick which gives it a good flavor. I may try that next time. He actually said that this recipe turned out better. We were very pleased. Thanks.

  • I haven’t made this yet but was wondering in place of the milk, would half and half work?

    • — Xiomara Graham
    • Reply
    • Sure – hope you enjoy!

  • I made the bolognese sauce last night, it was delicious, husband kept saying how good it was. I didn’t have pancetta so I chopped up 3 slices bacon, cooked it separate then added to sauce. I never used milk in sauce before but it works, will be making it again. I’ve made your asparagus soup many times and is the best. I have bought your cookbook.

  • Hello Jenn! Hope you are all well. I see the recipe uses whole milk. I have a lactose intolerant member of my family. Will a lactose free milk work in the sauce?

  • Sooooo Yumm-o-li-cious! Thanks Jenn for another family pleaser! My 6’4″ son could not get enough — our local gourmet market had fresh papadelle pasta and it was the perfect sauce for it.

  • Jen we aren’t big wine drinkers which always causes problems with recipes that use wine. Can you suggest a couple of bottles of wine for this recipe? Maybe a couple of brands to keep on hand when we cook? (I know I can leave it out but I’d really like to include it in the recipe.) Please!

    • Hi, I used Poppy Pinot Noir (which is about $20) but any dry red wine (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink will work nicely. Hope that helps!

  • This looks delicious! Could I omit the wine (because I’d be sharing it with someone who doesn’t drink at all) and just use more broth? Also, could I put it over riced cauliflower for the low-carb people in my life?

    • Yes and yes! 🙂

  • I am originally from Italy and I know a really good bolognese as I grew up on it once a week! This one is as close as it gets! The only alteration to mine is that we don’t use oregano on bolognese, but that’s your choice. This one is a winner. Thank you for all the recipes that have been shared, Jennifer, I’ve made many of them and they’re all delicious.

  • Hi Jenn,
    I love your site. Great recipes! (My son said the Thai-Style Butternut Squash Soup with Coconut Milk is the BEST soup he has ever had!)
    Question about the ground beef in this recipe. Would you massage in a little baking soda here, like you do for the Sloppy Joe and Stacked Enchilada recipes? I really like how that tenderizes the beef. Thanks in advance,
    Paula

    • Hi Paula, So glad you enjoy the recipes! You could use the baking soda trick here, but I find it’s not necessary, so long as you don’t use extra-lean ground beef. There’s a lot finely chopped vegetables in the recipe, which has the effect of making the beef seem more tender, and the milk helps too.

  • Jenn,
    I made this recipe exactly as you have it here. It came out better than my favorite Italian restaurant’s bolognese. It is an excellent, high quality, recipe which will be in my rotation from now on. Thank you for always providing such wonderful recipes!

  • I made this and it was fabulous! The only substitution I made was using meatloaf mix instead of ground beef. It is recipes like this with these kinds of results that make me such a critic at restaurants! As always, thank you! It was just what my cooped up family needed to revive our spirits!

  • Being stuck at home, I decided to make this recipe. I did everything wrong. Only had prosciutto instead of pancetta and fire-roasted crushed tomatoes. I thought what the heck and gave it a try. This turned out amazing. I can’t believe hamburger meat could get so tender. What an incredible sauce. I put it in the fridge to sit until tomorrow. Once the ban has been lifted, I will try to make it with the correct ingredients. Thank you Jenn.

  • Mine turned out soupy. I did everything on the instruction except, I didn’t have wine so I used apple juice vodka mix and used fettuccine egg noodle. Husband said noodle and sauce don’t go well 😓.

  • Excellent sauce! Well worth the effort and time. I quadrupled it into 2 pots. It worked out perfectly.

  • Cooking tip: 1 can of beef broth equals 2 cups of broth! Also I’ve made multiple times before without pancetta and it tastes perfectly fine. Love this Bolognese recipe!

  • If omitting the milk, should I increase the wine?

    • Hi Jane, I’d increase the beef stock instead. Hope you enjoy!

      • Thank you for such quick reply. I really value your site for that reason (and all the fantastic recipes)!

      • Hi Jenn,

        I have leftover Marsala wine , can I use that instead of buying a new dry wine?

        • I wouldn’t recommend it — sorry!

  • Loved this recipe as it’s easy and quick to do! My kids had second and third helpings! Works well with fettucine too as the sauce binds well to the swirls. Thanks Jenn!

  • This was amazing! I’ve made it several times now and it’s consistently delicious. I did use 1 lb ground wild boar since we homestead in place of the beef. In fact, I’ve used venison and wild boar in several of your recipes and they work great! I froze the left overs and it reheats very well. Thanks for another amazing recipe!

  • Hi,
    I made this recipe once before (with the addition of mushrooms and leaving the pancetta out as we didn’t have it) and it was amazing!

    I saw in other comments you suggested bacon as a substitute so we tried that today, made a big double batch to freeze some as last time it was so good. The bacon (we love bacon here) completely ruined the taste of this sauce. I was so disappointed. My partner will still eat it as they are not picky, but disappointed I won’t get to enjoy. Maybe it is just our tastebuds, but I would highly recommend not to use bacon here. Without the bacon though, it is great!

    • Ohh this was absolutely delicious! My husband and daughter enjoyed it so much. I used gluten free fettuccine. It was fabulous. Thanks Jenn.

  • For people who are lactose intolerant, can I use something like unsweetened coconut milk or what would you suggest?
    Thank you.

    • Hi Marta, you can leave the milk out — it will still be delicious!

  • This is now my treasured recipe for Bolognese sauce . The taste is fabulous.

    It takes a lot of time to cook so I decided doubled the recipe. I did not increase the milk portion. (Thank you to another reviewer who suggested this approach.) In the past, I have had issues with the milk evaporating when trying other Bolognese recipes. I am thrilled with my amazing results using Jenn’s recipe!!!

  • Quick question Jen. I have lots of tomatoes from garden to use up. Could I use fresh instead of canned? How many and would I process in food processor prior to simmering?

    • Hi Becky, I’d guesstimate you’d need the equivalent of about 1/3 – 1/2 pound of fresh tomatoes. Hope you enjoy!

  • Thank you Chef Segal for sharing your recipes with us! This was absolutely delicious! It will be going into my regular rotation of recipes to make. My whole family loved it and I will definitely be trying out more of your recipes!!!

    • — Christina Midvale
    • Reply
  • Hi Jenn,
    Making this later in the week, can l add mushrooms? Should they be chopped like the onions, carrots and celery and added at the same time?

    • Yes, I think that’s perfect. Would love to hear how it turns out!

  • Hi Jen !
    I’m not familiar with wine specially for cooking . Can you help me pick one ? Pinot Noir or Cabernet ?
    Thank you .
    Cristina Gomez

    • — Cristina gomez
    • Reply
    • Hi Christina, Basically you want to use a wine that’s inexpensive but good enough to drink (and either a pinot or a cob would be perfect). Hope you enjoy!

      • Thank you .

  • I have been wanting to try this for some time. I just broke down and bought an Instant Pot. Could I make this in that? If so, what adjustments would be needed? Thanks so much!

    • Hi Sue, While I recently purchased a pressure cooker/instant pot, I’m just starting to play around with it and don’t have enough experience with it to say with confidence – I’m sorry! These tips look like they could be useful in converting traditional recipes to ones that would work in a pressure cooker. Hope that helps!

  • Made this and loved it! I’d like to make a sausage Bolognese. I was wondering if you can use sausage in this recipe or if you have a different recipe for sausage Bolognese?

    • Glad you liked it, Kim! Yes, I think you could use sausage here, but I’d suggest cutting the salt back to taste if you go that route. I’d love to hear how it turns out!

    • I’m making this now but only have a jar of canned cherry tomatoes – is this ok to use ? They are hard to crush so I just poured them in hoping they will break up as they cook

      • The texture may be a bit different but it should work. Please LMK how it turns out!

  • This was delicious and well worth the effort! Will certainly be making this again.

  • Hi Jenn,
    I was wondering if you could use the Bolognese sauce to make a meat lasagna?

    • Hi Rosie, I haven’t tried it in a lasagna, but I think it would work. Feel free to simmer it a bit longer if you think it needs to thicken up a bit more before adding it to the lasagna. I’d love to hear how it turns out if you try it! Not sure if you’ve tried my lasagna recipe, but that’s an option you may want to consider too.

  • Hi Jen! I am about to this delicious sounding bolognese sauce but I’m a bit confused after reading some of the reviews. Several people have mentioned the “cream” in the recipe, but all I see listed is “milk.” Have I missed something? Is this a choice I need to make — is cream preferable to milk, even though I don’t see it listed? Thank you for your help.

    • Hi Toni, Not sure what that’s all about but you only need milk. Hope you enjoy the dish! 🙂

  • Hi Jenn,
    I was going to make your sauce tomorrow but I have a question about the ingredients. The recipe says to use 2 cups of beef stock but your photo shows beef broth. Which should I use when making the Bolognese sauce? Thanks so much!
    I am eagerly awaiting the arrival of your cookbook. Everything I have made from your site has been fantastic!

    • So glad you like the recipes, Michelle, and thanks for your support with the cookbook. Stock and broth work equally well here. Hope you enjoy!

  • Hello, My family and I have been loving your recipes. I followed your bolognese recipe exactly but made a double batch this evening. The flavor is fantastic, but it never thickened despite hours of simmering (with lid cracked and on tight). Any thoughts on ways to thicken it without changing the flavor? Thank you!

    • Hi Kari, So glad you’re enjoying the recipes! I think since you doubled the recipe, you may just need to cook it a bit longer uncovered. It will eventually thicken, and don’t worry – you can’t overcook this. Hope that helps!

      • Thank you!

  • I have made this wonderful recipe as it is directed multiple times. I plan on making for a larger group (6) this weekend. Do I double every item?

    • Glad you like it, Palma! You’re likely to have some leftovers if you double it, but it freezes nicely!

  • I thought this bolognese was delicious. I served it on my son’s birthday and everyone thought it was excellent. It is easy to make and so flavorful. I doubled the recipe but only put 1 cup of milk. I froze the extra for an easy meal at a later date. I will definitely make this again and again.

  • Hi Jenn,
    We don’t eat onions. 🙁 It’s an aftertaste issue. It’s tough because so often recipes call for them but so far we’ve enjoyed many many wonderful dishes in our lives without this coveted vegetable :). I know that surprises most people and we have tried but every time we put them in a recipe to see if we can get used to it we regret it.
    Any suggestions for bulking this up as it takes a lot of onion and I worry the texture will bre compromised.
    Thanks for any guidance and thank you for your recipes. So good. I have 5 favorites so far!
    -Rebecca

    • Hi Rebecca, Onions definitely add to the flavor of the stew, but you could try substituting celery, or fennel here. I’d love to hear how it turns out if you use one of these substitutes. (And glad to hear you’ve enjoyed the recipes you’ve made from the blog!)

  • This sauce was definitely worth the effort involved!! Made it the day before and waited to add the cream until the next day when I was ready to serve, and it turned out great.

    • Can this be made without the wine? Any good substitute?

      • Hi Sarah, You can use more beef broth in place of the wine. Enjoy!

  • Second time making this recipe- it’s a keeper. This time I subbed bacon for pancetta. I also added a Tbsp of brown sugar for added sweetness. I also served the Bolognese over garlic Parmesan potatoes. I feel that served over the fettuccine, it loses some of the flavor. Overall- excellent recipe! Kids loved it.

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