Bolognese Recipe
Bolognese Recipe is a slow cooked meat sauce that turns simple pasta into a comforting, weekend worthy meal. Take your time, let it simmer, and it will pay you back with depth and richness.
How Is Bolognese Different From Spaghetti Sauce?
Bolognese is meat forward. Spaghetti sauce is tomato forward.
- Bolognese simmers ground meat with soffritto, milk, wine, and a modest amount of tomato.
- Classic spaghetti sauce relies on tomatoes, olive oil, garlic, and herbs, with little or no dairy.
- The result is a silky, meaty ragù that clings to pasta rather than a bright, tomato heavy sauce.
What Are Common Mistakes Making Bolognese?
Avoid these and your pot will sing.
- Rushing the soffritto: Sweat onion, carrot, and celery slowly until soft and sweet, not browned.
- Skipping the milk: Milk mellows acidity and helps the meat stay tender. Add it before or after wine, then simmer gently.
- Too much tomato: Use paste and a small amount of purée or crushed tomato. This is not marinara.
- High heat: Keep it at a bare simmer. Low and slow builds body.
- Short cook time: Aim for 2 to 3 hours, stirring now and then.
- No reduction: Uncover near the end so excess liquid reduces and the sauce thickens.
What Do Italians Serve With Bolognese?
You will often see it paired simply and thoughtfully.
- Pasta with a dusting of Parmigiano Reggiano
- Buttered tagliatelle or pappardelle
- Lasagna alla bolognese with béchamel
- A crisp salad and bread to mop the plate
What Pasta Is Best With Bolognese?
Go wide or ridged so the sauce adheres.
- Tagliatelle
- Pappardelle
- Fettuccine
- Rigatoni
- Garganelli
What Is In Traditional Bolognese?
Think balance, not a long spice list.
- Ground beef, often with pork or pancetta for depth
- Onion, carrot, celery finely minced
- Tomato paste and a small amount of tomato purée
- Dry white wine or red wine
- Whole milk
- Salt and black pepper
- Neutral or olive oil, or a little butter for the soffritto
- Optional nutmeg, used lightly
Method snapshot: Sweat soffritto, render pancetta if using, brown the meat gently, stir in tomato paste, deglaze with wine, add milk, a little tomato, then simmer until thick and glossy.
Is Lasagna Made With Ragù Or Bolognese?
Lasagna alla bolognese uses ragù bolognese plus béchamel. Layer pasta sheets with the meat sauce, béchamel, and Parmigiano. Bake until set and bronzed at the edges.
Storage Instructions
- Cool completely, then refrigerate in an airtight container for up to 4 days.
- Bolognese freezes very well for 3 months. Portion into freezer bags, lay flat, and label.
- Reheat gently with a splash of water or milk until loosened and steamy.
- Make ahead tip: The sauce tastes even better the next day. Cook, chill, reheat, and finish with a final knob of butter or a touch of milk right before serving.
Bolognese
Get your Sunday sauce simmering all day long, with this incredibly easy and comforting Bolognese. Easily double this recipe to make a huge batch and freeze for later.
Ingredients
- 1 tbsp olive oil
- 1 white onion finely diced
- 2 carrots peeled and finely diced
- 3 celery stalks finely diced
- 5 garlic cloves minced
- ½ lb ground pork
- ½ lb ground beef
- 1 cup whole milk
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1 cup red wine
- 1 tsp oregano
- pinch of nutmeg
- salt and pepper to taste
For serving
- 16 oz pasta of choice cooked
- shredded Parm
Recipe Instructions
- In a Dutch oven or large heavy bottomed pot, heat olive oil over medium heat. Once hot, add the onion, carrot, and celery. Season with salt and pepper. Sauté until softened, about 5 minutes. Add the garlic and cook another minute.
- Add the pork and beef, breaking into small pieces. Season with salt. Cook until it's browned, stirring occasionally, about 5 minutes.
- Add the milk and bring to a low simmer. Simmer for about 10 minutes, stirring occasionally.
- Next, add the tomato paste, crushed tomatoes, red wine, oregano and nutmeg. Mix to combine and bring to a boil. Then, lower the heat and simmer for at least 2 hours, the longer the better. Occasionally stir, taste, and add salt if needed.
- When ready to serve, ladle the sauce over the cooked pasta and top with Parmesan cheese.
Nutrition
Calories: 180kcalCarbohydrates: 5gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 35mgSodium: 74mgPotassium: 293mgFiber: 1gSugar: 3gVitamin A: 2138IUVitamin C: 3mgCalcium: 53mgIron: 1mg
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This Bolognese recipe is wonderfully detailed and straightforward. I appreciate the slow simmering tip—it really enhances the flavor compared to quicker versions Ive tried before.