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How to Make Bolognese Sauce

Delicious homemade Bolognese sauce simmering in a pot with fresh ingredients.
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A rich, slow-simmered Italian meat sauce with layers of flavor from pancetta, ground meats, wine, and milk. Perfect for tagliatelle or lasagna.

Ingredients

Scale
  • 2 tbsp olive oil
  • 3 oz (85g) pancetta, finely diced
  • 1 medium onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 1 lb (450g) ground beef (80/20)
  • 1 lb (450g) ground pork
  • 1/2 cup dry red wine
  • 2 cups whole milk
  • 1 (28 oz) can San Marzano tomatoes, crushed by hand
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 sprig rosemary

Instructions

  1. Soffritto: Heat oil in Dutch oven. Cook pancetta 5 mins until crispy. Add onion, carrots, celery, and garlic; sauté 10 mins until softened.
  2. Brown meats: Increase heat. Add beef and pork, breaking up with spoon. Cook 10 mins until no pink remains.
  3. Deglaze: Pour in wine, scraping browned bits. Simmer 5 mins until alcohol evaporates.
  4. Build sauce: Stir in tomato paste, then milk (simmer 10 mins until absorbed). Add tomatoes, stock, salt, pepper, nutmeg, bay leaves, and rosemary.
  5. Simmer: Partially cover. Cook on lowest heat 3-4 hours, stirring occasionally (add water if too thick).
  6. Finish: Discard bay leaves and rosemary. Adjust seasoning. Serve with fresh pasta and Parmigiano-Reggiano.

Notes

  • Key technique: Milk tenderizes the meat; wine adds acidity; long cooking develops depth.
  • Freezes well for 3 months (cool completely before storing).
  • Traditional pairings: Tagliatelle, pappardelle, or in lasagna alla bolognese.

Nutrition

Find it online: https://us.recipesfood.org/how-to-make-bolognese-sauce/

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