Italian Cuisine

Bolognese Sauce Recipe – Italian Special

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Bolognese Sauce Recipe – Italian Special

This Bolognese Sauce is a hearty Italian classic made with savory ground beef, crushed tomatoes, and a slow simmer that concentrates flavors and develops depth. An authentic Italian base for pasta or lasagna, the sauce melds aromas of celery, carrot, onion, garlic, wine, and milk into a rich, comforting meal that nourishes and satisfies
  • Prep Time1 hr
  • Cook Time1 hr 20 min
  • Total Time2 hr 20 min

Bolognese Sauce Ingredients :

  • 1.5 tablespoons of extra virgin olive oil
  • 1.5 tablespoons of unsalted butter, plus an additional 2 tablespoons for tossing the pasta
  • 1 and 1/3 cups chopped onion, equivalent to 1 medium onion
  • 3/4 cup finely chopped celery, about 3/4 of a stalk
  • 3/4 cup shredded medium carrot, peeled
  • 2 and 1/4 cloves of garlic, minced
  • 3/4 pound ground beef, 20% fat, or a blend of beef and pork
  • 3/8 teaspoon fine sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 3/4 cup dry white wine, or red wine
  • 21 ounces canned crushed tomatoes
  • 1 and 1/3 cups hot water, with more as needed
  • 1.5 tablespoons double-concentrated tomato paste, or 4 tablespoons regular tomato paste
  • 3 tablespoons finely chopped parsley (or fresh basil), with additional for serving
  • 3/8 cup whole milk

How to Make Bolognese Sauce Recipe :

1
 
In a 6-quart Dutch oven or pot set over medium heat, heat the oil and butter together. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the celery and carrots, cooking until they turn golden, about 5 minutes more. Add the garlic and cook for another 30 seconds.
2

Add the ground beef, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Cook the beef, breaking it up with a spatula, until browned and starting to release fat and juices, approximately 5 minutes.

3

Pour in the white wine, increase the heat, and stir until most of the liquid has evaporated, about 5 minutes.

4

Stir in the crushed tomatoes, 1 1/2 cups of hot water, tomato paste, and parsley. Mix well to combine. Pour in the milk and bring the mixture to a boil. Reduce the heat to the lowest simmer, partially cover the pot, and continue cooking for at least 1 1/2 hours, preferably 2 hours, or until the meat is very tender, stirring occasionally.

5

If the sauce starts to stick to the bottom of the pot, add more hot water, 1/2 cup at a time, only as needed.

6

Once the meat is tender and the sauce reaches a desired consistency similar to sloppy joes, season with additional salt to taste. Serve hot.

Recipe Notes:

This sauce benefits from pasta pairing—serve over wide noodles like pappardelle or tagliatelle so each bite is coated with its rich, meaty sauce.

It’s ideal for make-ahead cooking; prepare a day in advance to let flavors meld, then gently reheat before serving.

Monitor the simmer and stir occasionally, adding a splash of hot water if the sauce thickens too much while developing deeper taste.

For best texture, brown the meat and vegetables before adding liquid—this builds flavor and gives your Bolognese a satisfying base.

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