A rich, hearty Bolognese sauce is the kind of dish every home cook should master. This Italian-inspired recipe is all about depth of flavor — slowly simmered meat, a soffritto of vegetables, tomatoes, wine, and a touch of cream to finish.
It’s comforting, aromatic, and perfect for pairing with wide pasta noodles like tagliatelle or pappardelle.
Unlike a quick weeknight meat sauce, this Bolognese is a labor of love that takes several hours of gentle simmering.
The result? A velvety, slow-cooked ragù that clings to every strand of pasta, filling your kitchen with the irresistible aroma of Italian comfort food.
My Opinion
This Bolognese sauce truly tested my patience the first time I made it — the 3 to 4 hours of simmering felt like forever — but the results were so worth it. The texture was silky, the flavors were deeply developed, and every bite tasted like something you’d get in a cozy Italian trattoria.
The balance of beef and pork, with pancetta adding a salty punch, created a rich base, while the splash of milk mellowed out the acidity of the tomatoes beautifully.
I also loved how versatile it turned out. I tossed mine with wide ribbons of pappardelle, and the sauce clung perfectly to every fold of the pasta. The leftovers the next day were even better — the flavors had melded even more, making it feel like an entirely new dish.
This is the kind of recipe I’ll pull out whenever I want to impress guests or treat my family to something truly special.
Why You’ll Love This Recipe
- ✅ Rich & Hearty: Slow-cooked for hours to build layers of flavor.
- ✅ Classic Italian Comfort: Inspired by traditional Bologna-style ragù.
- ✅ Make-Ahead Friendly: Tastes even better the next day.
- ✅ Versatile: Works beautifully with pasta, lasagna, or even as a base for baked dishes.
- ✅ Freezer-Friendly: Make a big batch and save some for later.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon for stirring and breaking up meat
- Slotted spoon (for transferring soffritto and pancetta)
- Food processor (optional, for chopping soffritto finely)
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 4 ounces pancetta, diced
- 1 pound ground beef (20% fat recommended)
- 1 pound ground pork
- Salt and freshly ground black pepper, to taste
- 1 cup dry white wine
- 1 (28-ounce) 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 fresh parsley, chopped
Instructions
- Start with the Soffritto
Heat the olive oil and butter in a Dutch oven over medium-high heat. Once the butter has melted, add the onion, carrot, and celery. Cook for 5–8 minutes, stirring often, until the vegetables are soft and beginning to caramelize. Add the garlic and sauté for 1–2 minutes until fragrant. Season lightly with salt and pepper. Using a slotted spoon, remove the soffritto to a plate and set aside. - Cook the Pancetta
Add the pancetta to the pot and cook for about 5 minutes until golden and crisp. Remove and reserve with the soffritto. - Brown the Meat
If needed, add a little more olive oil to the pot. Working in batches, add the ground beef and pork. Break up the meat with a wooden spoon but don’t stir constantly — letting it sit helps it caramelize. Cook for 10–15 minutes until browned and slightly crisp around the edges. This step is key to building deep flavor. - Deglaze with Wine
Return the soffritto and pancetta to the pot. Pour in the white wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer until mostly evaporated, about 2–3 minutes. - Add Tomatoes and Simmer
Stir in the hand-crushed San Marzano tomatoes, milk, nutmeg, and a pinch of salt and pepper. Bring to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer slowly for 3–4 hours, stirring occasionally. The sauce should thicken, and some fat will rise to the surface — skim this off with a spoon and discard. - Finish the Sauce
Once the sauce has thickened, stir in the heavy cream (if using), grated Parmesan, and fresh parsley. Stir vigorously until the sauce is emulsified and creamy. Taste and adjust seasoning with salt and pepper as needed. - Serve
Toss the sauce generously with wide pasta such as tagliatelle or pappardelle. Serve with extra Parmesan cheese on top.
Variations
- Traditional Touch: Skip the garlic and cream for a more authentic Italian version.
- Veal Version: Replace half the beef with ground veal for a more delicate flavor.
- Rustic Flavor: Add chicken livers (finely chopped) for richness, as some traditional recipes do.
- Herb Twist: Stir in fresh basil or thyme for an aromatic variation.
Frequently Asked Questions
What’s the difference between Bolognese and American meat sauce?
American meat sauce is tomato-heavy and often made quickly with just ground beef. Bolognese is thicker, creamier, and relies on milk and a long simmer to build flavor.
What pasta should I serve with Bolognese?
Traditionally, it’s served with tagliatelle, pappardelle, or fettuccine. It’s also a classic filling for lasagna.
Can I make it ahead?
Yes! In fact, it tastes even better the next day. Store in the fridge for up to 3 days and reheat gently on the stovetop with a splash of pasta water.
Can I freeze it?
Absolutely. Skip the Parmesan and cream, then freeze in airtight containers for up to 3 months. Reheat from frozen or thaw in the fridge, adding cheese and cream once warmed.
Conclusion
This Bolognese sauce is everything you want in a comfort food meal — rich, slow-cooked, and deeply flavorful. While it requires time and patience, the payoff is a sauce that feels luxurious and homey at the same time. Make a big batch, freeze some for later, and enjoy a true taste of Italian-inspired comfort at your own table.
Category: Main Course, Italian, Pasta Sauce
Classic Bolognese Sauce Recipe
Ingredients
Equipment
Method
- Start with the Soffritto.Heat the olive oil and butter in a Dutch oven over medium-high heat. Once the butter has melted, add the onion, carrot, and celery. Cook for 5–8 minutes, stirring often, until the vegetables are soft and beginning to caramelize. Add the garlic and sauté for 1–2 minutes until fragrant. Season lightly with salt and pepper. Using a slotted spoon, remove the soffritto to a plate and set aside.
- Cook the Pancetta.Add the pancetta to the pot and cook for about 5 minutes until golden and crisp. Remove and reserve with the soffritto.
- Brown the Meat.If needed, add a little more olive oil to the pot. Working in batches, add the ground beef and pork. Break up the meat with a wooden spoon but don’t stir constantly — letting it sit helps it caramelize. Cook for 10–15 minutes until browned and slightly crisp around the edges. This step is key to building deep flavor.
- Deglaze with Wine.Return the soffritto and pancetta to the pot. Pour in the white wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer until mostly evaporated, about 2–3 minutes.
- Add Tomatoes and Simmer.Stir in the hand-crushed San Marzano tomatoes, milk, nutmeg, and a pinch of salt and pepper. Bring to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer slowly for 3–4 hours, stirring occasionally. The sauce should thicken, and some fat will rise to the surface — skim this off with a spoon and discard.
- Finish the Sauce.Once the sauce has thickened, stir in the heavy cream (if using), grated Parmesan, and fresh parsley. Stir vigorously until the sauce is emulsified and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve.Toss the sauce generously with wide pasta such as tagliatelle or pappardelle. Serve with extra Parmesan cheese on top.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.