The BEST Bolognese Sauce Recipe

Introduction

This rich and hearty Bolognese sauce is the ultimate comfort food, perfect for pasta nights or meal prep. Made with a blend of ground beef and pork, simmered slowly with wine and milk, it delivers deep, layered flavors that everyone will enjoy.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 1 can (28 ounces) whole peeled tomatoes
• 1 cup red wine
• 1 cup whole milk
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Heat olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté until soft and golden.
2. Step 2: Add garlic and cook for another minute until fragrant.
3. Step 3: Add ground beef and pork. Cook until browned, breaking it apart as it cooks. Season with salt and pepper.
4. Step 4: Pour in red wine and let it simmer until mostly evaporated.
5. Step 5: Stir in tomato paste and cook for 2 minutes. Add crushed whole tomatoes and bay leaves.
6. Step 6: Reduce heat and simmer uncovered for 2 to 3 hours, stirring occasionally.
7. Step 7: In the last 30 minutes, stir in milk and adjust seasoning to taste.
8. Step 8: Remove bay leaves before serving.

Tips & Variations

• Use both pork and beef for a deeper, richer flavor.
• Let the sauce simmer as long as possible for the best texture and flavor development.
• Make ahead and refrigerate for even better flavor the next day.

Storage

Store the Bolognese sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. You can also freeze the sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only ground beef instead of beef and pork?

Yes, you can use just ground beef, but combining beef and pork adds more depth and richness to the sauce.

Is red wine necessary in this recipe?

The red wine enhances flavor and adds acidity, but if you prefer not to use alcohol, you can substitute with beef broth or omit it altogether, though the taste will be slightly different.

The BEST Bolognese Sauce Recipe

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★★★★★

4.5 from 106 reviews

• Author: Harper
• Total Time: 2 hours 45 minutes
• Yield: 6 to 8 servings 1x

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Description

This rich and hearty Bolognese sauce is a classic Italian meat sauce slow-simmered to develop deep flavors. Made with ground beef and pork, aromatic vegetables, red wine, and milk, it’s perfect for cozy family dinners, pasta nights, or meal prep. The long simmering creates a luscious, comforting sauce ideal for serving over your favorite pasta or using in other Italian dishes.

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Ingredients

Scale 1x2x3x

Meat and Dairy

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup whole milk
• 2 tablespoons butter

Vegetables

• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced

Liquids and Seasonings

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 can (28 ounces) whole peeled tomatoes
• 1 cup red wine
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add finely chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.
2. Add Garlic: Add minced garlic to the pot and cook for an additional minute until fragrant, being careful not to let it brown.
3. Brown the Meat: Add ground beef and pork to the pot. Cook, breaking apart the meat with a spoon, until fully browned and no longer pink. Season with salt and black pepper to taste.
4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer over medium heat until the wine has mostly evaporated, concentrating the flavor.
5. Add Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Then add the crushed whole peeled tomatoes along with the bay leaves. Stir well to combine.
6. Simmer the Sauce: Reduce heat to low and let the sauce simmer uncovered for 2 to 3 hours, stirring occasionally to prevent sticking and promote even cooking. This slow simmer develops the rich flavor and thick texture.
7. Finish with Milk and Seasoning: In the last 30 minutes of cooking, stir in the whole milk to mellow the acidity and enrich the sauce. Taste and adjust salt and pepper as needed.
8. Remove Bay Leaves and Serve: Before serving, remove the bay leaves. Serve the Bolognese sauce hot over pasta or use as desired.

Notes

• Using both pork and beef in the sauce creates a deeper, more complex flavor profile.
• Simmer the sauce as long as possible for the best texture and richest taste.
• The sauce tastes even better the next day, so consider making it ahead and refrigerating overnight.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: Bolognese sauce, Italian meat sauce, pasta sauce, slow simmered sauce, ground beef Bolognese, pork and beef Bolognese, comfort food