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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I’ve always wanted to know how to make Bolognese like I’ve had in wonderful Italian restaurants. Mine was always clearly American, good but didn’t have that special flavor. You have nailed this! I’m so thankful for this recipe!! Me and my whole family of 6 year old and 2 yr old twins and husband love this!!! I’ll only make spaghetti like this forever!!! Thank you!!
Hi, Great recipe! Thanks so much. Your website is fantastic! Could i use passata instead of crushed tomatoes? Would it change the measurement? Thanks again.
Sure, Paul, that should work. The measurements should be the same (and glad you enjoy it)!
Love this recipe! Turned out delicious!
Disappointed! Made this over the weekend and it was just “ok”. Just bland. I think it would’ve been better if it was more “saucy” as it was hard to mix in with noodles. I followed exactly as written except used 1 lb ground beef. I have made several other recipes from this website and they’ve all turned out amazing. Especially the baked ziti with sausage! At least the one I did not care for is the one so far that has been the most work!
I agree with this. Wish there was more flavor considering how long it summers.
Delicious!
Froze this two months ago & thawed it in the frig last night.
Put it over dried pasta and it was wonderful 😃
This is so good and even works as a wonderful salad topping. I discovered that after running out of noodles.
Hi Jenn. I need your help! I’m having company for dinner tonight and I made the Bolognese yesterday. Tasted it this morning and it’s too salty. I know this is my fault, but I thought I made it as directed. I always follow your instructions to a T. Any suggestions? Water? More Milk?
Hi Jill, More milk should do the trick. Add it little by little, and remember it needs to be a little salty because the pasta itself is bland.
Sauce was super silky and not greasy. I used heavy cream instead of milk and put it on low for 1.5 hours to meld flavors. The flavor threw a power punch to the mouth! OMG…super flavorful and delicious! Teenage sons and hubby over the moon happy!
Thank you!
Very good bolognese recipe! Our whole family enjoyed it alongside some Spanish red wine.
Recipe was simpler and more straightforward than others I’ve tried before and as always, appreciate the detailed photos and explanations!
thank you!
Wow! This recipe is incredible! Ate it for dinner last night, lunch today and it’s going to be hard not to neglect the other food in my fridge a third time. Highly recommend!
Hi Jenn! I have two questions. If I don’t want to use our food processor (nothing wrong with it, just don’t like cleaning it, lol) could I finely chop the onion, carrots, celery and garlic by hand (or everything but the garlic and use minced garlic that I have)? Or will it not be the right consistency? Also, if I plan to freeze the sauce (will be dividing into individual containers for quick meals) should I avoid freezing the pasta alongside it and just cook that as needed? Thank you for your help!
Hi Alyssa, the food processor makes things a lot quicker, but if you don’t mind the extra work, it’s fine to chop the veggies and use minced garlic. And I would skip freezing the pasta and just cook that when you’re thawing/reheating the sauce. Hope that helps and that you enjoy!
We made this recipe. It came out very yummy. Thanks for the recipe. Your recipes are very good. True , tested and perfect. Love them all.
Yup Delicious! The pancetta, wine, and milk create a unique flavor that make this sauce a standout. Since I like sauce more than pasta, I served it ladled on top.
Made this last night and it was so good. Rich flavors make this dish a winner. Worth all the effort. Three thumbs up from the family.
This is wonderful! I love how this recipe post is easy to follow with step by step photos & instructions! I also really love how this recipe turned out! Better than eating out. I swapped out milk to coconut milk for more of a paleo style, all in all the flavors were delicious!
Loved this recipe! It’s definitely much fancier than your average pasta dish. The beef sauce is rich in flavor and delicious! My husband is not a pasta lover but he loved this.
This recipe is amazing! Yo make it a bit lighter, I used ground chicken rather than beef. It turned out soooo delicious! I will be making this a lot!
This Bolognese sauce had such a rich meaty flavor, unlike others that were more “tomato sauce” tasting. I wasn’t expecting it to be so rich and delicious, and will make it again as per my family’s request. Wonderful!
I have made this recipe a few times and especially when I am having family over. It is always a huge hit!
We love this recipe! We make it with ground Turkey breast & no one would even know the difference! It’s delicious!
This Pasta Bolognese was wonderful! It earned rave reviews from my family, and my nephew Benjamin LOVED it and was thankful for the leftovers! The sauce was hearty and very flavorful, and I love that the onion/celery/carrot mixture was put through the food processor – I have a hubby who doesn’t like onion and celery in chunks, so the finer texture made the sauce more palatable for him. This sauce is best served over a hearty pasta. Loved!
This recipe is easy to make. Flavorful and on constant demand in our house. We always make a double batch and freeze it for the next round. This is the ONLY recipe you need for a delicious home made bolognese.
This is the best pasta sauce I have ever made. Everyone in my family loved it.
I recommend this website to everyone because I like how detailed the recipes are and how it explains why the recipe works. I learn something new every time I try a new recipe.
We love this recipe. Can’t stop eating it. All Jenn’s recipes are fantastic. Would love to make this recipe in the blue Le Creuset pan. Hope to win it.
YAAAAS! Just make it.
Only sub I made was a green pepper for the celery because I didn’t have it and it was perfect!
Love from Italia!
My office mate made this last night (homemade noodles, too) and it is by far and away the very best Bolognese sauce I’ve had! Absolutely rich, with great depth of flavor, it’s the kind of dish I could just keep on eating it! My office mate said it was a time-consuming recipe, but worth every minute.
Another A+ recipe! I decided to make this for dinner last night and didn’t read ahead and got to the part that said simmer for 1.5 hours and quickly realized it would be the next day’s lunch since I had started too late in the evening. I heated it up the next day and it was delicious. The entire family loved it and seriously felt like something I’d order in a restaurant…but better. Love your detailed instructions. Definitely needed to skim about 1/4 cup of fat off the sauce towards the end otherwise it would have been too oily. I’m working my way through your site and building my recipe box. Thank you for your collection of tested recipes that I know I can trust to be awesome every time!
Hello Jenn,
I love your recipes!!!
I have seen you using a food processor in your videos and in the pictures for your recipes. Could you please let me know the name and model of it. Also would there be another model (that would work just a well) that would be smaller (I have a small kitchen) and possibly more budget friendly, but work just as well to get the chopping jobs done in a jiffy.
Thank you so much for your help!
Hi Holly, So glad you like the recipes! Though it is a bit of an investment, I highly recommend this one from Cuisinart. It has a 14-cup capacity, which I think is ideal, but you could get away with an 11-cup bowl if need be (I wouldn’t go any smaller). Hope that helps!
Winner! My family loved this. Followed the ingredients except did not need the pasta water.
When you say 2 medium onions can you tell me how many cups is it?
I really don’t know what I’d do without your recipes. You’ve made me a good cook!
When is your new cookbook coming out?
So glad your family loved it, Edythe! 2 medium onions will yield about 2 cups diced onions. Hope that helps — and my new book is coming out in October 2021. 🙂
Hi Jenn,
I love your recipes! If I want to double this recipe do I DOUBLE the milk? I read past reviews and people were inquiring.
Thank you for helping so many cooks out there!
Edie
Hi Edythe, If you double the recipe, I would double everything. Hope that helps!
I have a family member with a dairy and nut allergy. Do you think I can just add more beef broth in its place? I realize it won’t be exactly the same. I don’t want to use coconut milk in its place like I often do in recipes. I’m open to any ideas you may have.
Hi Annie, you can just omit the milk – it will still taste great. Enjoy!
Outstanding!!! This is definitely a keeper! My family loved it! Thank you Jenn!
Hi there, love your recipes!
Can I use heavy cream instead of the milk?
Yes that should be fine, Teri.
Hi! Happy Holidays! I love using your cookbook! It’s now one of my favorites.
My family LOVES bolognese sauce, but we don’t do pork. What do you recommend as a substitute for the richness from the pancetta? I feel like this recipe needs that depth of flavor, but I can’t figure out how to get it. Thank you!!
Hi Kim, So glad you like the cookbook! It’s fine to omit the pancetta – the sauce will still be delicious!
Dying to make this. Do you use low sodium, unsalted or regular beef broth?
Regular – hope you enjoy! 🙂
This bolognaise is outstanding. I have made it for years for my family, who love it. Whenever my son has friends over to share meals with us, he asks me to make this dish. A true hit! Thank you Jen!
Do you have a fresh pasta recipe to recommend? Thank you.
As of now, I don’t have a pasta recipe of my own to share – I’m sorry! I’ll have to add that to my list of recipes to potentially develop. 🙂
This is the first recipe from this site that I did not really enjoy. Bland at best; missing something.
I’ve always been a self-proclaimed hater of cooking, but since discovering Once Upon a Chef recipes, I actually look forward to the process and the end result. I have yet to make a single Once Upon a Chef recipe that didn’t turn out amazing, and this bolognese recipe was no exception. This is the best bolognese I’ve never had, better than any restaurant. Look no further for a bolognese recipe ever again. I made it with pappardelle noodles and it was out of this world. Followed the recipe to a tee; didn’t end up needing any of the leftover pasta water and skimmed some of the fat off the top of the sauce, although not sure how necessary this was. I accidentally over-processed the onions, but it was still amazing. Can’t wait to eat the leftovers today! Thanks, Jenn, for all your foolproof recipes!
Jenn…you never fail with your delicious recipes. This bolognese was the best we have ever had. Found your blog last spring and have become a huge fan. Every recipe I’ve tried has been a success. Thank you and keep them coming. BTW, never sent a review before.
Made this recipe, exactly as instructed, for a Sunday sauce with (Rao’s dried penne), proper el dente, for the unwashed.
Sauce is an absolute game changer. Ridiculously deep and rich. From someone cooking for years, oh my!! All Timer, not even close……………
Thank you
Want to buy a Le Creuset Dutch Oven to make some of your recipes I love (currently use a Le Creuset braiser, but need larger capacity). What size is your blue Dutch Oven, pictured in your Pasta Bolognese recipe. Thanks Jenn. Love your recipes!
Hi Marion, That one is 5-1/2 quarts. Hope that helps (and glad you like the recipes)! 🙂
Another keeper! I made this for my husband’s birthday recently and everyone went back for seconds. I’ve made Marcela Hazan’s bolognese in the past and didn’t feel like the outcome was worth the effort/6+ hours of cooking time. This was definitely superior and took significantly less time. Thank you for another great recipe!
How would the recipe be if I used light cream instead of milk?
I think it would be great! Enjoy 🙂
Delicious! I made a double batch so I can freeze some and take some to family. The meat is so tender and the flavor of the sauce is great. I’ve always liked bolognese much more than marinara because the tomato flavor is more subtle. Thanks for the recipe!!!
Hi Jen, We LOVE all your recipes! I have your cookbook and your recipes are ALWAYS a winner!! Question. I’m serving for company, 7 people, Pasta Bolognese and a salad. I wanted to serve another dish, thinking seafood, possibly your Greek shrimp with Feta? Or do you have a couple other suggestions? Thank you! I have confidence in entertaining because of you!
Oops one more question, should I double this recipe for 7? Thanks
It depends upon how much other food you’ll have. If you double it, you’ll definitely have leftovers (which freeze very nicely).
So glad you like the recipes! Sure, I think the Greek shrimp would work. Some other options to consider: Oven-Steamed Mussels, Grilled Shrimp with Pesto, or Cioppino. Hope that helps and that you enjoy whatever you make!
This was delicious and great paired with fresh fettuccine. The meat was so tender and broke down to be the same size as the veges. Using the processor to prepare the vegetables makes it fast and uniform. I made half recipe for 2 of us just to try it out. Next time I’ll make full recipe so I can freeze some. Oh and I used bacon instead of pancetta. I think it worked well.
I’ve had this recipe bookmarked for many months. I finally got around to making it today. It was absolutely delicious. My picky husband loved it. My foodie son loved it. I followed the recipe exactly and I wouldn’t change a thing.
This was very easy to make, and will now be my ‘go-to’ recipe!
Jenn! Delicious! I doubled the batch and it’s simmering now! Even before the full hour-thirty it’s amazing! Thanks for another great recipe!