The Very Best Bolognese Sauce Recipe

Introduction

This classic Bolognese sauce is rich, hearty, and packed with flavor. Slow-simmered with a blend of meats, fresh vegetables, and a touch of milk, it’s the perfect sauce to elevate your pasta dishes.

Ingredients

• 2 small carrots, chopped
• 1 small onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic
• 8 ounces pancetta
• 1 pound ground beef (80/20)
• 1 pound ground pork
• 1 cup white wine
• 1 (29 ounce) can crushed tomatoes
• 1 (4 ounce) tomato paste
• 2 cups chicken broth
• 1 cup whole milk
• Salt and pepper to taste

Instructions

1. Step 1: In a food processor, add the carrots, onion, celery, and garlic. Pulse until coarsely chopped, avoiding over-processing so they don’t turn to mush. Remove and set aside.
2. Step 2: Add the pancetta to the food processor and pulse until coarsely chopped.
3. Step 3: Transfer the pancetta to a large skillet and cook over medium-high heat for 5-6 minutes, until it starts to crisp. Remove and set aside.
4. Step 4: In the same skillet, add the ground beef and ground pork. Cook and crumble the meat until fully cooked and finely broken up.
5. Step 5: Return the chopped vegetables, pancetta, and white wine to the skillet. Stir and allow the wine to deglaze the pan.
6. Step 6: Add the crushed tomatoes, tomato paste, and chicken broth. Stir well to combine.
7. Step 7: Lower the heat and let the sauce simmer gently for 2 hours, stirring occasionally, until thickened and flavors meld.
8. Step 8: In the last 15 minutes of cooking, stir in the whole milk. Season with salt and pepper to taste. Serve warm over your favorite pasta.

Tips & Variations

• For extra depth, slowly sweat the vegetables before adding the meat to deepen their flavor.
• Substitute the pancetta with bacon for a slightly different smoky note.
• Use red wine instead of white for a richer taste if preferred.
• Allow the sauce to cool and refrigerate overnight; the flavors improve even more once rested.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, Bolognese is actually better the next day as the flavors have more time to develop. Simply refrigerate and reheat before serving.

What pasta pairs best with Bolognese?

Traditional choices are tagliatelle, pappardelle, or fettuccine, as their wide ribbons hold the hearty sauce well, but any pasta you like will work.

The Very Best Bolognese Sauce Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

A rich and hearty Bolognese sauce made with a blend of ground beef, pork, pancetta, aromatic vegetables, and a luscious tomato base simmered slowly with wine, broth, and milk for deep, complex flavors. Perfect for pasta dishes, this classic Italian sauce is elevated with careful preparation and slow cooking to achieve the best texture and taste.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables

• 2 small carrots, chopped
• 1 small onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic

Meat & Protein

• 8 ounces pancetta
• 1 pound ground beef (80/20)
• 1 pound ground pork

Liquids & Sauces

• 1 cup white wine
• 1 (29 ounce) can crushed tomatoes
• 1 (4 ounce) tomato paste
• 2 cups chicken broth
• 1 cup whole milk

Seasonings

• Salt and pepper, to taste

Instructions

1. Prepare vegetables: In a food processor, add the carrots, onion, celery, and garlic. Pulse until coarsely chopped, taking care not to over-process to avoid a mushy texture. Remove and set aside.
2. Chop pancetta: Add the pancetta to the food processor and pulse until coarsely chopped.
3. Cook pancetta: Transfer pancetta to a large skillet and cook over medium-high heat for 5-6 minutes or until it begins to crisp. Remove and set aside on a plate.
4. Brown meats: In the same skillet, add the ground beef and ground pork. Cook and crumble the meat thoroughly until it is fully cooked and broken into small pieces, which may take some extra effort.
5. Add vegetables and wine: Stir in the chopped vegetables, crispy pancetta, and white wine. Allow the wine to deglaze the pan, scraping up any browned bits to enhance flavor.
6. Add tomato base and broth: Incorporate the crushed tomatoes, tomato paste, and chicken broth into the skillet.
7. Simmer sauce: Reduce heat to low and let the sauce simmer gently for 2 hours to blend flavors and thicken.
8. Finish with milk and season: During the last 15 minutes of cooking, add the whole milk. Season the sauce with salt and pepper to taste. Serve warm over your favorite pasta.

Notes

• Use whole milk instead of cream to add a creamy texture without overpowering the sauce.
• Simmering the sauce slowly enhances the flavor depth and ensures the meat becomes tender.
• To save time, finely chop vegetables by hand if you don’t have a food processor.
• This sauce pairs perfectly with tagliatelle, pappardelle, or any wide ribbon pasta.
• Leftovers taste even better the next day and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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