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A flavorfulBolognesesauce recipe that is made from scratch and tastes better than pasta sauce in a jar. This tomato-based sauce is simmered slowly with a combination of ground beef chuck and minced pork. The sauce is creamy and rich in flavors. It's absolutely delicious!
Jump to:
- Homemade Bolognese Sauce
- What isBolognese:
- What ThisBologneseMeat Sauce Made Of:
- The Best Ground Meat to Use for Bolognese Sauce:
- The Best Wine to Use for Bolognese Sauce:
- What Tomato is Best for Bolognese Sauce
- How to CookBologneseSauce from Scratch:
- Best PastaforBolognese Sauce:
- Storing the Leftover
- 📖 Recipe
- 💬 Comments
Homemade Bolognese Sauce
Store-bought pasta sauce is convenient but they are usually loaded withfillers and preservatives. Today, I am going to share my favoriteRagu Bolognese saucerecipe. This Italian meat sauce is so easy to make, and it has tons of flavors. It's also a great recipe to use those fresh tomatoes you have grown in your backyard.
Thisbologneseis a staple sauce that you can use on pasta, ground beef Italian meatballs, lasagna, manicotti, or even a casserole! Best of all, you can store the leftovers in the freezer for later use, especially on busy weeknights!
What isBolognese:
Bologneseis a classic sauce in Italian cuisine. It is also known as ragù allabolognese, or ragù, which has its origins in Bologna,Italy.
What ThisBologneseMeat Sauce Made Of:
Thebologneseis made of a combination of ground beef chuck, ground pork, and pancetta simmered in a tomato-based sauce.
The tomato-based sauce is consisting of San Marzano tomatoes, sofrito, garlic, milk, oregano, tomato paste, broth, red wine, and rosemary.
The Best Ground Meat to Use for Bolognese Sauce:
I use a combination of ground beef chuck and pork with 20% fat. If you are not a big fan of pork, feel free to use only ground beef. Ground veal is also the perfect meat choice forBolognese.
The Best Wine to Use for Bolognese Sauce:
Wine is commonly used to add flavor to sauces and for deglazing. In this recipe, I used dry red wine.
However, white wineis more of a traditional ingredient forBolognese. So, feel free to use either dry red or white wine according to your liking and availability. Cabernet Sauvignon,Pinot Noir, andMerlotare good dry red wine choices that are easy to find.
What Tomato is Best for Bolognese Sauce
I highly recommend using plum tomatoes to makebolognese. You can use fresh plum tomatoes or canned San Marzano. San Marzano is a type of plum tomato but it's longer, thinner, and has a taste that is stronger, sweeter, and less acidic. It also has fewer seeds than the typical plum tomatoes.
How to CookBologneseSauce from Scratch:
This meat sauce is so easy, and will never fail. Even those without cooking skills can make this at home. The cooking process is a bit long, it takes about an hour up to an hour and a half of simmering time but it's worth it!
So here are some important steps to follow to make this Ragù allabolognese:
- First, you want to lightly cook the sofrito (onion, celery, and carrots) with pancetta for about 8 minutes.
- Second, add the garlic, and rosemary and stir for about 2 minutes.
- Next, brown the ground beef and minced pork. This usually takes about 8-10 minutes of cooking time.
- After that, add the tomato paste and red wine and let it simmer until the liquid is reduced in half.
- Lastly, add the tomatoes, milk, oregano, broth, and simmer at low heat for about an hour or an hour and a half or until you reach the desired thickness.
Best PastaforBolognese Sauce:
It's important to pair the correct type of noodle with a particular type of sauce. In this case, use thicker kinds of pasta for thicker Bolognese sauce, such as tagliatelle, pappardelle, or rigatoni.
Storing the Leftover
Properly stored, cooked bolognese sauce can last up to 4 days in the fridge or up to 3 months in the freezer. Be sure to let the leftovers cool downcompletelybefore putting them in an airtight container, or ziplock bag and storing it in the fridge.
Check Out More Delicious Pasta Recipes
- INSTANT POT PENNE PASTA
- ONE-POT PENNE PASTA
- CANNED TUNA PASTA
- WHITE SAUCE PASTA
- GARLIC BUTTER SHRIMP SCAMPI
- FETTUCCINE ALFREDO WITH CHICKEN SAUSAGE AND KALE
- BRATWURST PASTA RECIPE (IN A BUTTERY BEER SAUCE)
📖 Recipe
4.95 from 17 votes
Bolognese Sauce Recipe
Rika
Thisbologneseis a staple sauce that you can use on pasta, lasagna, manicotti, or even a casserole! Best of all, you can store the leftovers in the freezer for later use, especially on busy weeknights!
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Course sauce
Cuisine Italian
Servings 12
Calories 332 kcal
Ingredients
- 1 pound ground chuck beef, (20% fat) - patted dry
- 1 pound ground pork , (patted dry)
- ¼ cup extra virgin olive oil
- 4 oz diced pancetta
- 1½ cups grated yellow onion, (from 2 medium-size onion)
- ¾ cup grated carrots, (from 2 medium-size carrots)
- ½ cup grated celery , (from 2 celery ribs)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 28 oz San Marzano peeled tomatoes
- 1 cup milk
- 2 teaspoons dried oregano
- 2 cups broth, (beef or chicken)
- 2 sprigs rosemary
To serve:
- grated parmesan cheese
- fresh parsley
Instructions
In a large deep skillet or sauté pan, heat the olive oil over medium heat. Add the pancetta and cook for 2 minutes. Stirring occasionally.
Add the onion, carrots, and celery and saute for about 8 minutes. Season with a pinch of salt and pepper.
Add garlic, and rosemary into the skillet. Cook for about 1 minute.
Turn the heat to medium-high, push the soffrito to the side of the skillet, then add the ground chuck beef and minced pork to the skillet.
Saute, stirring frequently and breaking up any large lumps. Continue cooking for about 8-10 minutes. The meat should be lightly browned but not crisp.
Add the tomato paste into the skillet, stir for about 30 seconds.
Lower the heat then pour in the red wine and let it simmer until the liquid is reduced in half or evaporated.
Add the tomatoes, milk, oregano, and broth. Bring to a boil then reduce the heat to low. Simmer, uncovered for about an hour or an hour and a half or until you reach the desired thickness and taste.
Season to taste with salt and pepper.
Serve with pasta.
Notes
The nutrition fact doesn't include pasta and parmesan cheese.
Nutrition
Calories: 332kcalCarbohydrates: 8gProtein: 16gFat: 25gSaturated Fat: 8gCholesterol: 62mgSodium: 400mgPotassium: 473mgFiber: 1gSugar: 5gVitamin A: 1590IUVitamin C: 9mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!
