This My Version of Bolognese Sauce is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What makes a true Bolognese sauce?
Authentic Bolognese (ragu alla bolognese) is a slow-cooked meat sauce with a soffritto base, tomato paste, wine, milk, and minimal tomato sauce. It is meaty, not tomato-heavy.
2. What meat combination is traditional?
A mix of ground beef, pork, and veal is the most traditional Bologna approach. At minimum, use beef and pork — the pork adds sweetness and the beef adds deep, beefy richness.
3. Why does Bolognese need to simmer so long?
The 3-4 hour simmer allows the meat to become incredibly tender, the flavors to meld, and the sauce to reduce and concentrate. There is no shortcut that replicates long simmering.
4. What is soffritto?
Finely diced onion, carrot, and celery sauteed in butter or olive oil. This Italian aromatic base is the foundation of Bolognese and provides sweetness and depth to the sauce.
5. Why does authentic Bolognese include milk?
Milk tenderizes the meat and rounds out the acidity of the tomatoes. It is added after the wine and simmered until absorbed. This is a key step that many non-Italian recipes omit.
6. What wine should I use?
Dry white wine is traditional in Bologna (contrary to the common assumption of red wine). Red wine produces a darker, heartier sauce. Both are delicious — white is more authentic.
7. What pasta is traditional with Bolognese?
Tagliatelle is the authentic pasta of Bologna for this sauce — wide, flat ribbons that the thick meat sauce clings to. Pappardelle and rigatoni are also excellent choices.
8. Should I use tomato paste or crushed tomatoes?
Authentic Bolognese uses tomato paste (not crushed tomatoes) for concentrated tomato flavor without excess liquid. The sauce should be meat-forward, not tomato-forward.
9. Can I make Bolognese in a slow cooker?
Brown the meat and soffritto on the stove first, then transfer to the slow cooker with the remaining ingredients. Cook on low 6-8 hours. The result is excellent though slightly different.
10. Does Bolognese taste better the next day?
Significantly better. The flavors continue to develop overnight as the meat absorbs the sauce and the seasonings meld. Make a big batch on the weekend for even better weekday dinners.
Watch How to Make This
My Version of Bolognese Sauce
Ingredients
Method
- In a large pot over medium heat, add ground beef and Italian sausage. Use a spoon to break up the meat into small pieces. Brown 5 minutes.
- Add in onion, carrot, and celery and cook another 5 to 7 minutes, until onions are soft and meat is cooked through.
- Add in garlic and tomato paste and garlic and cook for 2 minutes, until tomato paste starts to toast.
- Pour in crushed tomatoes, white wine, beef broth, and milk. Stir in fresh basil, parsley, and oregano, and season with salt and pepper. Herbs are optional for additional flavor, but not a part of traditional bolognese sauce.
- Stir well and bring to a simmer. Reduce heat to low and simmer, covered, for 1 to 4 hours, stirring occasionally. Flavors will continue to develop the longer you allow the sauce to simmer, so simmer for up to 4 hours for best results.
- Taste and adjust salt and pepper if needed.
- Enjoy My Version of Bolognese Sauce
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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