Homemade Bolognese Sauce Recipe
This homemade Bolognese sauce is a slow-simmered Italian meat ragu made with ground beef, pork sausage, tomatoes, red wine, and the classic vegetable trio of onion, carrot, and celery. The wine and tomatoes add just the right amount of acidity, while a splash of milk at the end softens and rounds out the sauce, giving it a rich, balanced flavor.
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This Bolognese sauce takes a little time to make, but most of that time is hands-off while it slowly simmers and develops its rich, deep flavor. Whenever I make it, I make a big batch and freeze the extra. It’s one of those sauces that actually gets better after freezing and reheating, so having a stash in the freezer makes all that simmering time well worth it.
Recipe Highlights
- Classic comfort food. Rich, meaty, and deeply satisfying.
- Real ingredients. Ground beef and Italian sausage, tomatoes, wine, and the classic trio of onion, carrot, celery.
- Mostly hands-off. It simmers low and slow while you do something else.
- Freezes well. Leftovers taste even better the second time around.
Ingredient Notes
- Ground beef and Italian sausage. I like to use lean ground beef chuck with Italian pork or turkey sausage. You can also make bolognese with all beef or all sausge. If you prefer lighter, swap in ground turkey or chicken for ground beef.
- Carrots, celery, onion. This is the classic Italian soffritto base of finely diced veggies (same trio as my mirepoix guide). No celery on hand? Leave it out; the sauce still works.
- Garlic. Jarred minced garlic works fine here, about 1/2 teaspoon per clove.
- Red wine. Use a dry red wine like Chianti, Merlot, or Cabernet Sauvignon. If you prefer an alcohol-free version, replace the red wine with beef broth. You can also try pomegranate or cranberry juice.
- Tomatoes. Canned diced or crushed tomatoes both work. San Marzano tomatoes are the best if you want it closer to an authentic sauce.
- Nutmeg. A background note, not a dominant flavor. Fine to skip if you don’t have it.
- Bay leaf. Remove before serving. No real loss if you skip it.
- Milk or light cream. I prefer whole milk, but if you prefer a creamier texture, light cream works as well. For a dairy-free version, oat or almond milk are good choices.
- Parmesan cheese. Pecorino romano is a good stand-in.
How to Make Bolognese Sauce
- Heat the skillet: use a heavy-bottomed pan. Set it over medium heat.
- Sauté the vegetables: Once the oil in the pan is hot, add the garlic, onions, carrots and celery (or whatever veggies you are using) to the skillet. Cook them, stirring occasionally until they begin to soften.
- Cook the ground meat: add the meat to the pan. Cook over medium heat, breaking it up, until almost done, about 8 to 10 minutes. For a vegetarian version, sauté mushrooms or lentils for about 5 minutes, until just softened.
- Add wine: Gradually add the wine or broth to the pan in intervals, allowing it to reduce before adding more. This step can take some time, up to 30 minutes.
- Add the remaining ingredients: stir in the tomatoes, nutmeg, and bay leaf. Reduce the heat to low and let the Bolognese sauce simmer uncovered for an hour over low heat.
- Add milk: Remove the bay leaf from the sauce, and stir in the milk. Cover the pan loosely and simmer for another 15 to 20 minutes.
Make It Your Way
This sauce is delicious as it, there are also some tasty ways to make it different. Here are some suggestions:
Finish (optional) – Fresh basil, oregano, or parsley stirred in at the end, plus shredded parmesan or pecorino cheese.
Protein – Ground beef and Italian sausage is the classic mix, but ground turkey or chicken works for something lighter, and mushrooms and lentils turn this fully vegetarian.
Vegetables – The base trio is onion, carrot, and celery. Get a veggie boost and add diced zucchini, eggplant or bell pepper too.
Sauce/Flavor – Swap red wine for white if you want something lighter, or use broth to skip the alcohol. Red pepper flakes add heat if you prefer spicy.
Sauces like this are so versatile. Once in a while, I make a vegetarian version with diced meaty mushrooms and walnuts and other times I will use what’s leftover from a beef roast instead of ground beef.
If you like to experiment with swapping ingredients, check out my collection of free dinner builders.
What is the Best Shape of Pasta to Serve with Bolognese Sauce?
The best pasta for Bolognese sauce is a wide, fresh egg pasta like pappardelle or tagliatelle that holds onto the thick meat sauce. Other options are fettuccine, linguine, or if you prefer short pasta, try rigatoni or penne. My preference is pappardelle or linguine.
What to Serve as a Side with Bolognese Sauce
Serve pasta with Bolognese topped with shredded parmesan, pecorino romano with a side salad like this Arugula Salad with Pistachios or this Arugula and Fig Salad with Balsamic Vinaigrette and a side of crusty sourdough bread and a glass of homemade elderberry wine.
How to Store Leftovers
In the Refrigerator – Store leftover room Bolognese sauce in the refrigerator for up to 3 days in an airtight container.
In the Freezer – Bolognese sauce freezes well, and might even taste a little better after it has been frozen. Place the leftover room temperature sauce in a freezer-safe container in the freezer for up to 3 months.
Thaw it in the refrigerator overnight. It can be heated on top of the stove over low heat or in the microwave.
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Homemade Bolognese Sauce
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound Italian pork sausage
- 1 tablespoon olive oil
- 1/4 cup diced carrots about 2 carrots
- 1/4 cup diced celery about 2 stalks
- 1/4 cup minced onion 1bout 1/2 onion
- 3 to 4 cloves minced garlic
- 3/4 cup red wine
- 1 1/2 cups diced or strained tomatoes
- a pinch of nutmeg
- 1 bay leaf
- freshly grated Parmesan cheese for sprinkling
- 1/4 cup whole milk or light cream
Instructions
- Heat a cast-iron pan or dutch oven over medium heat.
- Add the onions, garlic, carrots, and celery – cook stirring occasionally until they begin to soften which will take about 6 to 8 minutes.
- Add the ground beef and sausage to the pan and for 8 to 10 minutes until it’s almost cooked through.
- Gradually add the wine in intervals, allowing it to evaporate before adding more. This step can take up to 30 minutes.
- Stir in the tomatoes, nutmeg, and bay leaf. Reduce the heat to low and let it simmer for an hour on very low heat.
- Remove the bay leaf and stir in the milk. Cover the pan loosely and simmer for 20 minutes longer and serve over your favorite pasta.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Bolognese Sauce Recipe FAQs
Meat sauce is tomato-based without any cream or milk added to it. Bolognese sauce is an Italian classic dish that is a creamy, slow-cooked meat sauce made with tomatoes, meat, and milk or cream.
My preference is to use pure, fresh diced plum tomatoes when they are in season. When they aren’t in season, organic strained San Marzano tomatoes, crushed tomatoes, diced tomatoes or tomato sauce without added salt are a good option.
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Thanks Eileen!
For me the vegetarian version with mushroom and walnuts, please! Sounds amazing! Although my husband would go for the traditional meaty version. Thank you for both!
Such a hearty and delicious way to top pasta. I love a homemade sauce like this!
Is there anything better than homemade sauce??? I always make a big batch to put in the freezer so I’m going to try this one next time!
Now, this is some serious comfort food! I totally wouldn’t mind having a ladle full of this on my pasta!
I just got introduced to bolognese sauce and made some last weekend. Yours looks so much easier! Love all of the tips for freezing and saving.
I love a good, chunky, classic bolognese! It’s total comfort food and a work of love! I will often double the recipe and freeze half for another day.
We love our pasta and this sauce was amazing. So flavorful and easy to make. We made a big batch and froze half of it for another delicious meal when we can’t cook.
This sauce looks so good! I love all the veggies in it. My family laughs at me every time I add carrots to Bolognese sauce, they swear it’s wrong. Yet they gobble down the sauce.
Not much beats a big hearty bowl of pasta! This sauce sounds delicious! Can’t wait to dig into a big bowl.
Homemade is the best! I don’t make bolognese often enough.
This is total winter comfort food! I could eat this all winter long and never tire of it.
There is nothing better than pasta with bolognese sauce! I love the addition of the red wine and pinch of nutmeg!