Go Back

Classic Bolognese Sauce Recipe

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Condiment, Main Course
Cuisine: Italian
Calories: 335
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve.
    Toss the sauce generously with wide pasta such as tagliatelle or pappardelle. Serve with extra Parmesan cheese on top.

Notes

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.