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Orgo-Life the new way to the future Advertising by AdpathwayBolognese is an easy-to-make meat sauce that is perfect for any type of pasta!
This zesty sauce has ground meat, onion, and garlic, simmered until thick and rich.
This recipe freezes and reheats well, making it the perfect weeknight meal!
Bolognese differs from typical spaghetti sauce with the addition of celery and carrot plus a little bit of milk. While it may sound unusual, these ingredients add a distinct flavor, a bit of richness, and some sweetness.
- Flavor: This thick pasta sauce is zesty and full of flavor.
- Technique: Let the milk and wine simmer until almost evaporated. If you’re using a smaller pot, this can take a bit longer.
- Prep note: This recipe freezes well so feel free to double it—cook once, eat twice!
- Budget tip: You can use any ground meat for this recipe; buy what’s on sale.
- Swaps: I highly recommend wine in this recipe but if you don’t have wine, beef broth is a suitable replacement.
- Serving suggestions: This sauce is excellent over pasta—pappardelle is my favorite. You can also use it for homemade lasagna or baked ziti!
Ingredient Tips for Bolognese
- Vegetables: Onions, carrots, and celery are known as mirepoix, and they add flavor to bolognese. If you’d like other veggies, chop them finely and add them in.
- Meat: I use a combination of ground beef and pork because I love the flavor—feel free to use all beef if it’s what you have on hand. Ground veal or Italian sausage are also delicious additions.
- Tomatoes: Canned whole tomatoes have a thicker consistency compared to diced tomatoes so I prefer them in this recipe. If possible, San Marzano tomatoes are the best choice for flavor. Canned diced tomatoes or crushed tomatoes can be used, but may change the consistency slightly.
- Wine: Any dry red wine is great, but honestly any red will do. I usually use cabernet or merlot. Wine adds a lot of depth to this sauce so I highly recommend adding it.
- Milk: An unusual but traditional ingredient in an authentic bolognese sauce.
How To Make Bolognese Sauce
This bolognese sauce takes time to make but it really is easy! Once the prep work is done this recipe just simmers away until thickened.
- Cook Veggies & Meat: Brown the chopped veggies and the meat, then drain off any fat.
- Add Wine/Milk: Add the wine and let it simmer away. Next, add the milk and allow that to simmer away too.
- Simmer: Add remaining ingredients (per recipe below) and allow it to simmer until thick.
While the sauce simmers, cook pasta according to the directions. Add salt and pepper and parmesan, serve and enjoy!
Serving Suggestions
I like to serve this bolognese over long pasta such as pappardelle or tagliatelle. Serve this dish with the sides you’d add to spaghetti and meatballs.
- SALAD Round the meal with an easy tossed salad or Italian Salad for a perfect Italian feast any night of the week!
- BREAD homemade garlic bread is a must.
Storing Leftover Bolognese Sauce
Bolognese is a great sauce to make ahead since, like chili recipe, the flavors “meld and marry” and just get better.
- Store in the fridge in an airtight container for up to 4 days.
- Freeze for up to 3 months in a sealed container, leaving about an inch for expansion. A tightly sealed zippered freezer bag works as well. Thaw in the fridge overnight.
- Reheat on the stovetop or in the microwave, stirring occasionally until hot.
More Italian Inspiration
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Homemade Bolognese Sauce
Bolognese is a rich, meaty tomato sauce made with ground beef and pork. It's simmered with a splash of wine and seasonings to create a restaurant worthy pasta bolognese at home!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
- ▢ 2 tablespoons olive oil
- ▢ 1 yellow onion finely diced
- ▢ 4 cloves garlic crushed
- ▢ 1 carrot finely diced
- ▢ 1 rib celery finely diced
- ▢ 1 pound lean ground beef
- ▢ ½ pound lean ground pork
- ▢ 1 ¼ cups red wine or beef broth
- ▢ 1 cup whole milk
- ▢ 28 ounces canned whole tomatoes with juices, 1 can
- ▢ 4 tablespoons tomato paste
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 bay leaf
- ▢ ½ teaspoon salt more to taste
- ▢ ¼ teaspoon black pepper
- ▢ pappardelle or long pasta, for serving
In a large pot, cook onion in oil over medium heat until softened, about 3 to 4 minutes.
Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
Add beef and pork. Break it up with a wooden spoon, until no pink remains. Drain fat.
Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.
Stir in tomatoes with juice, tomato paste, Italian seasoning, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.
Cook pasta according to package directions. Reserve 1 ½ cups of pasta water and drain the pasta well.
Toss pasta with sauce, adding pasta water to thin it out if needed.
Serve hot with parmesan cheese.
Tomatoes: Whole tomatoes provide a bit of a thicker consistency, break them up with a spoon or with your hands before simmering. If possible, San Marzano tomatoesSan Marzano tomatoes have the best flavor.
Wine: When using wine in cooking, use a wine you would drink (not cooking wine).
Reserve some pasta water when draining the pasta. Not only can it be used to adjust the consistency of the sauce, adding a little to the sauce also helps it adhere to the pasta better. Be sure not to rinse the pasta after cooking.
For a thicker sauce, simmer a bit longer. For a thinner sauce, add pasta water.
- Fridge – store in an airtight container or cover with plastic wrap for up to 4 days.
- Freezer – store in an airtight container, leaving about an inch for expansion, or in a zippered freezer bag for 2 – 3 months.
To Reheat – Defrost in the fridge. Heat it on the stovetop or in the microwave, stirring every 15 to 20 seconds, until heated through.
Calories: 359 | Carbohydrates: 14g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 571mg | Potassium: 929mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2112IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Sauce
Cuisine American, Italian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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