Homemade Bolognese Sauce Recipe
Bolognese sauce recipe that’s rich, meaty, and perfect for pasta night—easy step-by-step guide included!
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- ½ cup red wine optional
- 1 cup beef broth or chicken broth
- ¼ cup milk or cream
- 1 can 14 oz crushed tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Olive oil
- Freshly grated Parmesan cheese for serving
- Fresh basil or parsley for garnish
- Wide pasta tagliatelle, pappardelle, or fettuccine
Instructions
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Heat a few tablespoons of olive oil in a large pot or dutch oven over medium-high heat. Add the chopped onion, carrots, and celery.
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Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes.
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Push the sautéed vegetables to the side of the pot and add the ground beef and pork.
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Break up the meat with a wooden spoon and cook until nicely browned and cooked through.
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Combine the meat mixture with the sautéed vegetables.
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Clear a space in the center of the pot and add the tomato paste. Allow it to cook for a minute or two to develop its flavor.
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If using wine, pour it into the pot and use a spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce slightly.
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Add the crushed tomatoes and broth to the pot. Stir to combine everything.
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Add the bay leaves, oregano, basil, dried thyme, nutmeg, salt, and black pepper. Lower the heat to a gentle simmer.
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Gradually pour in the milk or cream, stirring as you do so.
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For 1-3 hours, cook on a very low simmer, stirring occasionally to prevent sticking.
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While the sauce cooks, cook the pasta according to the package instructions. Drain and set aside.
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Before serving, taste and adjust the seasoning as needed. Remove the bay leaf. Serve the sauce over the cooked pasta.
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Sprinkle freshly grated Parmesan cheese and chopped basil or parsley over each plate before serving.
Recipe Notes
How to Store Bolognese Sauce
Let the sauce cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 4 days. For longer storage, freeze it in portions—zip-top bags or freezer-safe containers work great—for up to 3 months. When you're ready to use it, thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of broth or water if needed to loosen it up.