What Sets This Recipe Apart: This Bolognese sauce is a blend of slow-simmered ingredients that build layers of rich, comforting flavor. From the caramelized veggies to the tender meat and deep wine reduction, each step adds depth, creating a sauce that feels like a warm, homemade hug. It’s the perfect dish to bring the family together.

pasta bolognese in oval platter. this recipe

For more pasta sauces, try our alfredo sauce from scratch, creamy spicy tomato sauce, or garlic cream sauce.

Reasons You’ll Love This Recipe

  • Simple Ingredients: It’s made with simple, wholesome ingredients and develops deep, savory flavor with a hint of sweetness as it cooks low and slow.
  • Foolproof: Over the years, I’ve fine-tuned this recipe, pulling inspiration from different variations to create a failproof, foolproof Bolognese that’s easy to make yet tastes like it’s been simmering in an Italian kitchen for generations.
  • Family Go-To: It’s my go-to for spaghetti nights and a meal my family requests often, so I always make a big batch. One pot is enough for at least 10 servings, meaning plenty of leftovers to freeze for later.

What is Bolognese?

Bolognese is a kind of ragú, which means meat sauce in Italian. Originating from the Bologna region of Italy, the traditional dish features ground meat such as beef and pork, tomatoes, milk, and veggies. Cooked long and slow, it’s rich, hearty, and full of savory flavor. 

There are many varieties, and there doesn’t seem to be a clear answer as to which is the original. Some recipes contain milk, while others are made with just wine. However, they all contain tomatoes, veggies, and meat! 

Ingredients Needed

See the recipe card for full information on ingredients and quantities.

ingredients for bolognese sauce recipe.
  • Olive oil and butter: To sauté the veggies and brown the meat. 
  • Veggies: Onion, carrots, celery, and garlic form the base of the sauce. 
  • Meat: Ground beef and ground pork. I recommend using 80/20 ground beef. 
  • Red wine: Dry red wine, such as Pinot Noir is best. 
  • Whole milk: Creates a richer flavor and creamier consistency. 
  • Crushed tomatoes: A key component in any bolognese recipe. I recommend using San Marzano tomatoes for their sweet taste.
  • Tomato paste: To thicken the sauce and create a bolder, slightly more acidic taste. 
  • Fresh Italian parsley: For a bright, slightly peppery taste. 
  • Seasonings: Dried oregano, dried basil, ground nutmeg, salt, and pepper.

How to Make Bolognese Pasta

You’ll need a single large heavy-bottomed pot for this dish, preferably a Dutch-oven. The recipe card at the bottom of the page has more detailed instructions.

sauted vegetables in a dutch oven.

Step 1: Sauté the onion, carrot, and celery in oil and butter until soft. Then, add the garlic, and cook until fragrant. 

ground beef and pork in a dutch oven.

Step 2: Add the ground beef and pork, and cook until no longer pink, breaking the meat into pieces. Allow the meat to develop deep color and caramelization. 

wine with cooked vegetables and ground meat.

Step 3: Add the wine to the pot, stirring to deglaze any bits stuck to the bottom. Allow the wine to cook and reduce by about half. 

milk poured into a pot with meat and vegetables.

Step 4: Pour in the milk, stirring to combine, and simmer until the mixture reduces slightly. 

crushed tomatoes with spices in a dutch oven.

Step 5: Stir in the crushed tomatoes, tomato paste, oregano, basil, and nutmeg. Season generously with salt and pepper, and let the mixture come to a gentle simmer. 

meat sauce in dutch oven with wooden spoon.

Step 6: Reduce the heat to very low, and simmer covered for at least 1½  to 2 hours, stirring occasionally. Stir in parsley at the end.

Bolognese Sauce Recipe Variations

  • Meat: Some traditional Bolognese recipes use a combination of beef, pork, veal, and even pancetta. You can swap out the pork for pancetta or bacon for a smoky flavor.
  • Tomatoes: For a sweeter, less acidic sauce, I like to use San Marzano tomatoes. However, if you prefer a tangier flavor, you can use regular crushed tomatoes.
  • Milk: Use heavy cream or half-and-half for a similar taste and texture.

What to Serve with Pasta Bolognese Recipe

Traditionally bolognese sauce is served over tagliatelle, pappardelle, or rigatoni pasta. However, you can pair it with any pasta you like best. We like to use spaghetti! Then, finish with freshly grated parmesan and fresh parsley. 

For a cozy, family-style meal, add a chopped wedge salad, avocado Caesar salad, or roasted asparagus with lemon. Don’t forget to include a side of sourdough garlic bread to soak up all the sauce, too! 

Storing Bolognese Pasta

  • Fridge: If possible, I recommend storing leftover bolognese sauce separately from pasta. On its own, the sauce will stay fresh in an airtight container or jar in the refrigerator for up to 4 days! 
  • Freezer: This sauce freezes incredibly well, too. You can make a large batch, and store leftovers for up to 3 months in the freezer. Thaw in the fridge overnight. To serve, prepare a fresh batch of pasta, and reheat the sauce in the microwave or in a pot over medium heat on the stove. Add a splash of broth as needed to freshen it back up. 
bolognese sauce recipe in a pot.

Bolognese Sauce Recipe FAQs

What is the difference between spaghetti sauce and bolognese?

The two are very similar. However, bolognese sauce is always made with meat and vegetables, whereas spaghetti sauce is typically a plain tomato-based sauce flavored with herbs. 

What is the difference between Italian bolognese and American bolognese?

The main difference is that American bolognese tends to be heavier on the meat and includes additional spices, herbs, and flavor enhancers such as Worcestershire sauce. As a result, it has a stronger, more savory taste. In addition, traditional bolognese sauce in Italy is served over tagliatelle pasta, whereas American bolognese is often served with spaghetti.

You May Also Like…

Easy Cream Cheese Pasta Sauce

Cajun Cream Sauce

Pumpkin Pasta Sauce

Mushroom Cream Sauce Pasta

If you try our Bolognese Pasta, please leave a star rating and a comment letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pasta bolognese in oval platter.

Best Bolognese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 30 min
  • Cook Time: 2 hr 30 min
  • Total Time: 3 hours
  • Yield: 8–10 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

Rich, hearty, and slow-simmered to perfection—this Bolognese sauce is pure comfort in a bowl. Made with layers of flavor from tender ground meat, aromatic veggies, and a luscious tomato base, it’s the kind of sauce that tastes like it’s been passed down for generations. Serve it over pasta, and get ready for a meal that feels like a warm hug!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 1 pound ground beef, preferably 80/20
  • 1/2 pound ground pork
  • 1 cup red wine, such as Pinot Noir
  • 1/2 cup whole milk
  • 28 oz. can crushed San Marzano tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped Italian parsley, plus extra for garnish
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil and butter in a large heavy-bottomed pot, such as a Dutch oven over medium-high heat. 
  2. Add the onions, carrots, and celery and sauté, stirring occasionally, for about 7-10 minutes, until the vegetables are softened and the onions are translucent. Add the garlic and cook for another minute until fragrant.
  3. Add the ground beef and pork to the pot. Break the meat up with a spoon and cook, stirring occasionally, until the meat is browned and no longer pink. This should take about 8-10 minutes. Allow the meat to develop some deep color and caramelization for a richer flavor.
  4. Add the wine to the pot, stirring to deglaze any bits stuck to the bottom. Allow the wine to cook off and reduce by about half, about 3-5 minutes. Pour in the milk, stirring to combine. Let it simmer for a few minutes until the liquid reduces slightly.
  5. Stir in the crushed tomatoes, tomato paste, oregano, basil, and nutmeg. Season generously with salt and freshly ground black pepper. Let the mixture come to a gentle simmer.
  6. Lower the heat to very low and let the sauce simmer, covered for at least 1.5 to 2 hours. Stir occasionally. The longer it simmers, the richer the flavor will be. If you have time, you can let it cook for up to 3 hours for an even more developed taste. 
  7. Near the end of the cooking time, stir in parsley and taste the sauce and adjust the seasoning with more salt and pepper. Serve Bolognese sauce over your favorite pasta, traditionally tagliatelle, pappardelle, or rigatoni. We also like to use spaghetti. Finish with freshly grated Parmesan and garnish with fresh parsley if desired.

Notes

  • Meat Variety: Some traditional Bolognese recipes use a combination of beef, pork, veal, and even pancetta. You can swap out the pork for pancetta or bacon for a smoky flavor.
  • Milk: Milk helps tenderize the meat and adds a smooth richness to the sauce. Feel free to use half-and-half or heavy cream. 
  • Tomato Preference: For a sweeter, less acidic sauce, use San Marzano tomatoes. If you prefer a tangier flavor, you can use regular crushed tomatoes.
  • Low & Slow Cooking: The key to a great Bolognese is the long, slow simmer. The more time it has to develop flavors, the better it will taste.
  • Leftovers: I recommend storing leftover bolognese sauce separately from pasta. On its own, the sauce will stay fresh in an airtight container in the refrigerator for up to 4 days!  This sauce also freezes incredibly well. You can make a large batch and store leftovers for up to 3 months in the freezer. 

  • Suggested Portion: This recipe should yield about 8-10 servings, depending on the portion size and the type of pasta used. Pasta: About 3/4 to 1 cup of cooked pasta per person (this equals roughly 2 oz of dry pasta per person, though you can adjust based on preference). Sauce: Approximately 1/2 to 3/4 cup of sauce per serving.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 260
  • Sugar: 3.8 g
  • Sodium: 101.7 mg
  • Fat: 14.5 g
  • Carbohydrates: 8 g
  • Protein: 19.1 g
  • Cholesterol: 62.7 mg