Name: Classic Italian Bolognese Sauce Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 1 large onion, finely chopped; 2 large carrots, finely chopped; 2 celery stalks, finely chopped; 3 cloves garlic, chopped; 4 ounces pancetta, diced; 1 pound ground beef (20% fat); 1 pound ground pork; 1 tablespoon extra-virgin olive oil; 2 tablespoons butter; 1 cup dry white wine; 1 (28 ounces) can peeled San Marzano tomatoes, hand crushed; 1 cup whole milk; ½ teaspoon freshly grated nutmeg; 1 cup heavy cream (optional); 1 cup grated Parmesan cheese (Parmigiano Reggiano preferred); Salt and freshly ground pepper, to taste; ½ cup chopped parsley

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Introduction

Bolognese sauce is a rich and hearty Italian classic that brings warmth and comfort to any meal. Made with a blend of ground meats, vegetables, and a touch of cream, this sauce simmers to develop deep, savory flavors perfect for pairing with your favorite pasta. It’s a timeless recipe worth mastering for home cooks.

A black bowl on a white marbled surface holds a rich pasta dish with wide, curled yellow ribbons of pappardelle noodles layered under a thick, chunky brownish-red meat sauce mixed with visible bits of tomato and herbs. The pasta is topped with thin shreds of white cheese and several bright green parsley leaves scattered over. Two silver spoons rest in the bowl, one on the left side and the other on the right. Next to the bowl on the white marbled surface are a small wooden bowl filled with finely shredded white cheese, a large wedge of pale yellow cheese, and a glass of dark red wine. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, chopped
4 ounces pancetta, diced
1 pound ground beef (20% fat)
1 pound ground pork
Salt and freshly ground pepper, to taste
1 cup dry white wine
1 (28 ounces) can peeled San Marzano tomatoes, hand crushed
1 cup whole milk
½ teaspoon freshly grated nutmeg
1 cup heavy cream (optional, see notes)
1 cup grated Parmesan cheese (Parmigiano Reggiano preferred)
½ cup chopped parsley

Instructions

Step 1: Heat the olive oil and butter in a large Dutch oven over medium-high heat until the butter melts. Add the onion, carrots, and celery, then sauté until softened and beginning to caramelize, about 5 to 8 minutes. Add the garlic and cook for another couple of minutes until fragrant. Season with salt and pepper, then use a slotted spoon to remove the soffritto mixture to a plate and set aside.
Step 2: Add more olive oil if needed, then add the pancetta and cook until golden brown, about 5 minutes. Remove and reserve the pancetta. Add the ground beef and pork in 2 to 3 batches to avoid overcrowding. Season with salt and pepper and cook, breaking up the meat with a wooden spoon, but stir minimally to encourage caramelization. Cook for 10 to 15 minutes until browned and browned bits stick to the bottom of the pot.
Step 3: Return the reserved soffritto and pancetta to the pot. Pour in the white wine and scrape the bottom of the pan to deglaze, cooking until the wine mostly evaporates, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce heat to a low simmer.
Step 4: Cover and simmer the sauce for 3 to 4 hours, stirring occasionally, until the liquid has reduced and the sauce is thickened. If it remains too thin, increase the heat slightly and boil, stirring frequently, to reduce further. Skim off any excess fat that rises to the surface.
Step 5: Stir in the heavy cream (if using), Parmesan cheese, and chopped parsley. Mix vigorously to emulsify the sauce. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Serve the Bolognese tossed with wide pasta such as tagliatelle or pappardelle for a traditional and satisfying meal.

Tips & Variations

Use San Marzano tomatoes for a sweeter and less acidic sauce.
Adding heavy cream is optional but creates a silkier texture and richer flavor.
For an even deeper flavor, prepare the sauce a day ahead and reheat—it tastes better the next day.
Swap pancetta for bacon if pancetta is unavailable, though it will alter the flavor slightly.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. To freeze, place the sauce in a freezer-safe container and keep for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of water or milk when reheating to restore the desired consistency.

How to Serve

A deep white bowl holds wide, flat pasta ribbons layered with chunky, rich brown meat sauce mixed with red tomato bits, topped with light sprinkles of grated white cheese and fresh green parsley leaves. The pasta's smooth creamy yellow texture peeks through the meat sauce, and a fork and spoon rest inside the bowl on the right side. The scene is set on a white marbled surface with a blurred bowl of shredded cheese, a wedge of cheese, and a glass of dark red wine in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bolognese sauce without wine?

Yes, you can omit the wine and substitute with additional broth or water. The sauce will still be flavorful but may lack the depth that wine adds.

What type of pasta pairs best with Bolognese?

Wide, flat pastas like tagliatelle, pappardelle, or fettuccine are ideal because their broad surfaces hold the rich sauce well, ensuring each bite is flavorful.