Skip to main content

Bolognese Sauce Recipe

Bolognese Sauce Recipe

Classic and cozy homemade Bolognese Sauce served over pappardelle pasta is the ultimate comfort food. Watch the video tutorial and learn how to make this Italian-inspired Bolognese recipe with tender beef in a rich tomato sauce.

If you love the vibrance of homemade Marinara Sauce, adding ground meat and simmering low and slow will produce a winning pasta sauce. Top it with parmesan cheese and serve with a fresh Caesar Salad for the perfect weeknight (or weekend) dinner.

Pappardelle pasta with bolognese sauce in a blue bowl, with a fork.

Bolognese Recipe

Bolognese Sauce is classic comfort food. I learned how to make bolognese sauce from Chef Lidia Bastianich’s Cookbook. We make this recipe on repeat in our family, and we’ve tweaked it a little over time to suit our preferences. This adaptation is officially the gold standard of bolognese sauce in our house. 

Rich and flavorful bolognese sauce is perfect to serve warm over a bowl of pasta or baked between layers in Lasagna. This easy pasta sauce recipe is so simple and satisfying. It also keeps really well so you can make a big batch to have leftovers for later!

Bolognese sauce in a large Dutch oven with a wooden spoon.

What Is Bolognese Sauce?

Bolognese is a classic Italian meat-based sauce, often made from a mixture of ground meats which can include ground beef and pork, or veal. Fun fact on the history of Bolognese sauce – it originated in and was named after the city of Bologna, Italy. Here’s why you’ll love it:

  • Easy – this sauce comes together fairly quickly and the ingredients are simple. Once it’s in the pot, the stove does most of the work as it simmers and putters away.
  • Adaptable – Many bolognese sauces use a mixture of ground meats, but you can use only ground beef if that’s what you have on hand.
  • Kid-Friendly – Pasta bolognese is a meal that the whole family will enjoy. Who doesn’t love beefy, saucy noodles topped with plenty of freshly grated parmesan?
  • Versatile – Bolognese sauce is perfect for dressing tagliatelle or spaghetti (or any pasta you’d like), or use it to make lasagna alla bolognese. See later in the post for more ideas.
  • Make-ahead – It keeps so well in the refrigerator and freezer which is great for meal prep or easy weeknight dinners (see make-ahead tips below).

What Is Bolognese Sauce?

  • Bolognese is a classic Italian meat-based sauce, often made from a mixture of ground meats which can include ground beef and pork, or veal. Fun fact on the history of Bolognese sauce – it originated in and was named after the city of Bologna, Italy. Here’s why you’ll love it:

    • Easy – this sauce comes together fairly quickly and the ingredients are simple. Once it’s in the pot, the stove does most of the work as it simmers and putters away.
    • Adaptable – Many bolognese sauces use a mixture of ground meats, but you can use only ground beef if that’s what you have on hand.
    • Kid-Friendly – Pasta bolognese is a meal that the whole family will enjoy. Who doesn’t love beefy, saucy noodles topped with plenty of freshly grated parmesan?
    • Versatile – Bolognese sauce is perfect for dressing tagliatelle or spaghetti (or any pasta you’d like), or use it to make lasagna alla bolognese. See later in the post for more ideas.
    • Make-ahead – It keeps so well in the refrigerator and freezer which is great for meal prep or easy weeknight dinners (see make-ahead tips below).

      The ingredients for homemade bolognese sauce.

      Pro Tip: You’ll need your choice of pasta for serving. Bolognese is traditionally served over wide ribbons of pasta (like pappardelle or tagliatelle), but you can also dish it up over spaghetti, penne, or any other kind of pasta you prefer. Don’t forget the freshly grated parmesan cheese.

How to Make Bolognese Sauce

    • This savory bolognese sauce recipe only takes a few minutes of attention before it’s left to simmer for a couple of hours. Here’s how to make it:

      1. Saute – First, sauté diced onion in a large pot with olive oil and melted butter, Add the celery and carrot, stirring until golden, then stir in the garlic.
      2. Add Beef – Add the ground beef to the pot along with a pinch of salt and pepper to season. Break up the beef while it browns. 
      3. Add Wine – The beef will start to release its juices, and at this point, stir in wine. Bring the pot to a boil to cook off the liquid.
      4. Form the Sauce – Next, stir in the tomatoes along with 1-2 cups of hot water, tomato paste, parsley, and milk.
      5. Cook – Let the sauce come to a boil, then reduce the heat to the lowest simmer, partially cover and simmer for about 2 hours, stirring occasionally and add water as needed to keep it from sticking to the bottom.

        Photo collage showing the process for making homemade bolognese sauce.

        Pro Tip: Bolognese sauce is ready when the ground meat is completely tender. Most of the liquid will have evaporated, and the meat should look suspended in a thick sauce, a bit like the consistency of Sloppy Joes. You might notice that the fat has separated from the sauce also, which is totally normal.

What’s the Best Pasta for Bolognese?

    • In Italy, bolognese sauce is often served with pappardelle or tagliatelle, as the broad ribbons hold up well in the thicker sauce. However, you can serve it with your preferred pasta, including spaghetti noodles for classic spaghetti bolognese. Here’s how to prepare your pasta for serving:

    • Boil – Cook the pasta according to the package directions in a pot of boiling, salted water. 
    • Drain – Reserve some pasta water if you want to thin the sauce later. Drain the pasta, then toss it with a bit of butter or olive oil to keep it from sticking.
    • Serve – Toss the pasta in your bolognese sauce, then garnish with freshly grated parmesan and a sprinkle of chopped herbs, like parsley or basil. 
    • Close up of pappardelle pasta in a bag.

Common Questions

    • What is the difference between ragu and bolognese?

      Good question. Bolognese sauce is a mix of meats with added milk or cream, served over pappardelle. Ragu is usually one type of meat simmered with veggies and wine, served over a variety of pasta.

      Can I substitute the crushed tomatoes?

      Yes, you can use canned whole tomatoes (peeled) and crush them yourself.

      Can I use broth instead of water?

      You can use chicken, beef, or vegetable broth or stock instead of hot water. Since the stock has more salt than water, go lighter on the added salt.

      Why add milk to a bolognese sauce?

      Adding milk at the beginning of simmering is an easy trick to tenderize the beef and cut the acidity.

      Can I double the recipe?

      Absolutely. However, it takes longer to simmer (2-3 hours).

      Can I make Bolognese in the slow cooker?

      For an option that’s cooked extra slow and low, try our Slow Cooker Bolognese Sauce.

      A large pot of pappardelle pasta bolognese, with a wooden spoon.

Serve With

    • Looking to turn your classic beef bolognese into a hearty family meal? Pair your pasta dinner with these easy serving ideas:

      • Salad – Serve with a Garden Salad, Panzanella Salad, or a vibrant Caprese Salad.
      • Bread – Homemade Focaccia or Garlic Bread is perfect for sopping up extra meat sauce.
      • Vegetables – Pair with veggie sides like Roasted Broccoli or Roasted Asparagus. 
      • Garnishes – Fresh herbs like basil, oregano, or parsley, plus grated parmesan or pecorino cheese.

Make-Ahead

    • Bolognese sauce is wonderful to make ahead and refrigerate or freeze. It’s such a treat to have an extra batch waiting in the freezer for a quick meal. Here’s how to store leftovers:

      • To refrigerate: Transfer the cooled bolognese sauce to an airtight container and keep it refrigerated for up to 3-5 days. I recommend using glass Tupperware as the red sauce tends to stain plastic.
      • Freezing: Make sure that your bolognese is completely cool, then store it airtight and freeze it for up to 3 months.
      • To reheat: Reheat bolognese sauce in a saucepan on the stovetop or in the microwave until hot throughout.
      Pappardelle pasta with bolognese sauce in a blue bowl, with a fork.

Bolognese Sauce Recipe

    • Cook Time: 2 hours 20 minutes
       
      Total Time: 2 hours 20 minutes
      Pappardelle pasta with bolognese sauce in a blue bowl, with a fork.

      Our family-favorite homemade Bolognese Sauce is filled with rich savory ground beef and juicy crushed tomatoes. Serve it over pappardelle pasta for the ultimate Italian comfort food! For the full batch of sauce, you will need 1 1/2 to 2 lbs of pasta.

      Author: Natasha Kravchuk
      Course: Dinner
      Cuisine: Italian
      Keyword: best bolognese recipe, Bolognese Sauce, Italian bolognese
      Skill Level: Easy
      Cost to Make: $12-$15
      Calories: 287
      Servings: 8 servings

Ingredients

      • 2 Tbsp extra virgin olive oil
      • 2 Tbsp unsalted butterplus 2 Tbsp more to toss pasta
      • 1 1/2 cups chopped onionfrom 1 medium onion
      • 1 celery stalkfinely chopped
      • 1 medium carrotpeeled and shredded
      • 3 garlic clovesminced
      • 1 lb ground beef20% fat, or use a mixture of beef and pork
      • 1/2 tsp fine sea saltplus more to taste
      • 1/4 tsp freshly ground black pepperplus more to taste
      • 1 cup dry white wineor red wine
      • 28 oz canned crushed tomatoes
      • 1 1/2 cups hot waterplus more as needed
      • 2 Tbsp double-concentrated tomato pasteor 4 Tbsp regular tomato paste
      • 1/4 cup parsleyfinely chopped (or fresh basil), plus more to serve
      • 1/2 cup whole milk

To Serve:

      • pappardelleor tagliatelle pasta, to serve
      • Parmesan cheeseto serve

Instructions

      1. In a 6-quart Dutch oven or pot over medium heat, add oil and butter. Add onion and stir until it is softened and translucent, about 3 minutes. Add celery and carrots and stir until golden, another 5 minutes. Add garlic and stir for another 30 seconds.
      2. Add ground beef, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Cook the beef, breaking it up with a spatula until it’s browned and begins releasing fat and juices, about 5 minutes.
      3. Add white wine, turn up the heat, and continue stirring until most of the liquid has evaporated, about 5 minutes.
      4. Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and parsley and stir to combine. Stir in the milk and bring to a boil then reduce the heat to the lowest simmer, partially cover and continue cooking for at least 1 1/2 hours and preferably 2 hours or until the meat is very tender, stirring occasionally. Add more hot water 1/2 cup at a time only as needed to keep the sauce from sticking to the bottom of the pot.
      5. When the meat is tender and you’ve reached the consistency of sloppy joes, add more salt to taste and serve.

Recipe Notes

    • Nutrition Facts are for the sauce only and do not include the pasta or parmesan cheese. 

Comments

Popular posts from this blog

Pechugas de pollo rellenas de arándanos y espinacas con queso brie

Pechugas de pollo rellenas de arándanos y espinacas con queso brie Ingredientes: 4 pechugas de pollo deshuesadas y sin piel Sal y pimienta al gusto 4 oz de queso brie, en rodajas 1 taza de espinacas frescas, salteadas 1/2 taza de arándanos rojos secos 1 cucharada de aceite de oliva Romero fresco, para decorar Opcional: arándanos rojos frescos para decorar Instrucciones: Prepara las pechugas de pollo: Precalienta el horno a 375 °F (190 °C). Corta con cuidado cada pechuga de pollo en forma horizontal para crear un  bolsillo. Sazona ambos lados con sal y pimienta. Rellena el pollo: Rellena cada bolsillo con rodajas de brie, espinacas salteadas y un puñado de  arándanos rojos secos. Usa palillos para asegurar si es necesario. Dorar y  hornear: En una sartén apta para horno, calentar el aceite de oliva a fuego medio. Dorar  cada pechuga de pollo rellena durante 2-3 minutos por lado hasta que se dore. Transferir la sartén al horno y hornear durante 15-20 minutos, o hast...

Masa filo en capas con queso brie, salsa de arándanos y nueces

Masa filo en capas con queso brie, salsa de arándanos y nueces  Ingredientes: 12 láminas de masa filo, descongeladas 8 oz (225 g) de queso brie, en rodajas finas ½ taza de salsa de arándanos (casera o comprada) ½ taza de nueces tostadas picadas gruesas 3 cucharadas de miel (más extra para rociar) 4 cucharadas de mantequilla derretida (para pincelar la masa filo) Tomillo fresco (opcional, para decorar) Instrucciones: Precaliente el horno: Precaliente el horno a 375 °F (190 °C) y cubra una bandeja  para hornear grande con papel pergamino. Prepara las capas de masa filo: Coloca una hoja de masa filo y úntala ligeramente con mantequilla derretida.  Coloca otra hoja encima y úntala con más mantequilla. Repite hasta que tengas  una pila de 6 hojas. Corta la pila en rectángulos (de unos 10 x 10 cm) y colócalos en la bandeja para  hornear preparada. Repite con las hojas de masa filo restantes para crear más  capas. Hornea la masa filo: Hornea los rectángulos de ...

Tarro de queso y aceitunas marinado

Tarro de queso y aceitunas marinado Ingredientes 1 taza de queso en cubos (cheddar, mozzarella o provolone) 1 taza de aceitunas mixtas (verdes, kalamata o negras) 1/2 taza de pimiento rojo cortado en cubitos 1 diente de ajo picado 1 cucharadita de orégano seco 1/2 cucharadita de tomillo seco Perejil fresco picado Sal y pimienta negra al gusto 1 taza de aceite de oliva virgen extra Instrucciones Prepara los ingredientes: coloca el queso en cubos, las aceitunas, el pimiento rojo  cortado en cubitos y el ajo picado en un tarro de vidrio limpio. Agrega hierbas y condimentos: espolvorea el orégano, el tomillo, el perejil fresco,  la sal y la pimienta sobre los ingredientes en el tarro. Vierte el aceite de oliva: llena el tarro con aceite de oliva, asegurándote de que  todos los ingredientes estén cubiertos. Revuelve suavemente para mezclar todo. Marina: cierra el tarro y refrigera por al menos 2 horas (o durante la noche para un  sabor más intenso) antes de servir. Pre...