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Home » Blog » Main Dish Recipes » Bolognese Sauce

Bolognese Sauce

Cathy Roma Published: Sep 27, 2019

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Authentic Bolognese sauce is slowly simmered to rich and hearty perfection. Serve this over fettucine or tagliatelle, sprinkled with parmesan, and don't forget to pair it with your favorite wine!
Authentic Bolognese sauce is slowly simmered to rich and hearty perfection. Serve this over fettucine or tagliatelle, sprinkled with parmesan, and don’t forget to pair it with your favorite wine!
Bolognese Sauce in a dutch oven with fresh basil and nests of uncooked fettuccine on the table
Today’s post is sponsored by Cavaliere d’Oro, Bringing Bold to the Table! Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…

Let’s escape to foodie paradise. To Italy. Rolling hills, stunning landscapes, unparalleled food, oh and wine. Can’t make the trip? We’ll go virtually today via homemade Bolognese sauce paired with a big, bold Chianti from Cavaliere d’Oro.

So grab your corkscrew and hold on tight, because today we’re diving deep into the richness of Italy.

Cathy Roma enjoying a glass of Chianti while cooking homemade Bolognese sauce.

When I think of Italy, I reflect on the time I spent there. It was sun-drenched, wine-soaked, food-filled nirvana. The meals were rich and robust and the wine equally matched. But being bold with complex, layered flavors does not have to mean complicated.

Today’s homemade Bolognese sauce is just that. Bold and hearty, yet simple to execute and even easier to enjoy. But here’s the deal. It’s a slow burn (just an expression, please don’t burn this sauce).

A bowl of fettuccine with bolognese sauce, fresh ricotta, and tomatoes served with parmesan crisps and Chianti.

What I mean is, take you time today. This Bolognese sauce comes together rather quickly and easily, but it takes time for the flavors to develop. It needs a long, slow simmer. It can’t be rushed.

If I learned anything from my time in Italy, it was to enjoy the journey. Yes, of course we’re working toward a delicious, eyes-rolling-back-into-your-head, drool-worthy meal, but the process it takes to make it can be just as enjoyable.

A bowl of fettuccine with bolognese sauce, fresh ricotta, and tomatoes served with parmesan crisps and Chianti.

Case in point…I made this Bolognese sauce on a leisurely Sunday where my biggest activity consisted of making, and subsequently enjoying said sauce, spooned over pasta with my family. Ah, but while chopping, cooking, and stirring, I indulged in simply enjoying the process.

I poured a (giant) glass of the most delicious Cavaliere d’Oro Chianti, turned on a little music, closed my eyes, and just indulged in all of the senses. The smell of the sauce simmering, the joy of the music humming, and the smooth sip of Chianti lingering on my palate…it was a good day.

Cathy Roma enjoying pasta with bolognese sauce and a glass of Chianti.

The pairing of Chianti and homemade (slow-simmered) Bolognese sauce is indeed a match made in heaven. The Bolognese sauce begins with sautéed carrots, celery, onions. Next comes pancetta, cooked until crisp, then a mix of ground beef, pork, and veal.

Tomatoes, white wine, and milk finish the sauce, but the key is letting is simmer on the stove for hours to achieve that deep, savory flavor. It’s balanced…not overly acidic, rich, and delicious.

A fork stuck in a bowl of fettuccine with bolognese sauce, fresh ricotta, and tomatoes served with Chianti.

Cavaliere d’Oro Chianti is dry and smooth, but not timid. It stands its ground with this rich Bolognese sauce. It compliments not only the sauce, but the pleasant, medium body makes it an easy cooking companion as well. Sip it while the sauce simmers.

Just because we’re not actually in Italy, doesn’t mean we can’t live like we are!

Be sure to check out all of the delicious wines Cavaliere d’Oro offers and follow them on Instagram to learn more about their story.

Let’s make Bolognese Sauce

  1. Sauté finely chopped carrots, celery, and onion in olive oil. Add the minced garlic and cook a couple minutes longer.
  2. Remove the sautéed vegetables to a plate and add the diced pancetta to the pot.
  3. Cook until golden and crisp.
  4. Add the ground meat to the pancetta, no need to drain.
  5. Cook until the meat is just cooked through, then stir in the tomato paste.
  6. Stir in the white wine and reserved vegetables, and continue to cook until the white wine is almost completely reduced.
  7. Add the crushed tomatoes and milk.
  8. Simmer, uncovered, for about three hours before serving with pasta.
Bolognese Sauce in a dutch oven with fresh basil and nests of uncooked fettuccine on the table

Tips for success

  • Finely chop the vegetables, being sure to keep the size relatively uniform so they cook evenly.
  • Don’t brown the vegetables, cook them over medium heat until they are soft and translucent.
  • I love the flavor the sauce gets from a mix of ground beef, pork, and veal, but this recipe can be made with all ground beef if you prefer.
  • Season generously with kosher salt throughout the cooking process. The salt is key to developing flavor.
  • Cook this sauce loooow and sloooow. I keep the heat as low as possible so the sauce is at a bare simmer. Be sure leave the cover off so it thickens as it cooks.
  • I recommend fettuccine, tagliatelle, or pappardelle for serving and pairing it with a smooth and medium bodied Cavaliere d’Oro Chianti.
A fork stuck in a bowl of fettuccine with bolognese sauce, fresh ricotta, and tomatoes served with Chianti.

More Italian Favorites to Pair with Chianti

  • Sunday Sauce and Meatballs
  • Braised Veal and Peppers
  • Pasta e Fagioli
  • Cast Iron Skillet Pizza
  • Veal and Mushroom Stew
4.69 from 22 votes
Bolognese Sauce in a dutch oven with a wedge of parmesan, Chianti, and nests of uncooked fettuccine on the table
Print
Bolognese Sauce
Prep Time
15 mins
Cook Time
3 hrs 25 mins
Total Time
3 hrs 40 mins
 

Authentic Bolognese sauce is slowly simmered to rich and hearty perfection. Serve this over fettucine or tagliatelle, sprinkled with parmesan, and don't forget to pair it with your favorite wine!

Course: Main Dish, Pasta
Cuisine: Italian
Keyword: bolognese, bolognese sauce
Servings: 8 Servings
Calories: 453 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 carrots, finely chopped
  • 1 clove garlic, minced
  • 4 oz pancetta, minced
  • 2 lbs ground beef/pork/veal (ground beef can be substituted)
  • 6 oz tomato paste (1 can)
  • 1 1/2 cups dry white wine
  • 1 1/2 cups whole milk
  • 28 oz crushed tomatoes (1 large can)
  • pinch of nutmeg
  • kosher salt and freshly ground black pepper
  • grated or shaved parmesan cheese for serving
Instructions
  1. Heat the olive oil over medium heat in a dutch oven or heavy bottomed pot. Add the finely chopped carrots, celery and onion. Season with kosher salt.

  2. Cook, stirring often until the vegetables begin to soften, about 4 mins. Stir in the garlic and cook 2-3 more mins.

  3. Remove the softened vegetables (they shouldn't have any color on them) to a seperate bowl and add the pancetta to the dutch oven. Cook over medium heat until the pancetta is golden brown, about 5 mins.

  4. Add the ground meat to the pancetta and cook until it is just browned but still soft (it may look more gray than brown). Stir in the tomato paste and cook for 2 mins. Season with kosher salt and pepper.

  5. Add the vegetables back to the pot and stir in the wine. Cook until most of the wine is absorbed.

  6. Add the milk and crushed tomatoes to the pot. Season with kosher salt and pepper and add a pinch of nutmeg.

  7. Bring the sauce to a simmer, then reduce the heat to the lowest setting. Cook at a bare simmer, uncovered, stirring occasionally for about 3 hours.

  8. Serve over cooked pasta (I like fettucine, tagliatelle, or pappardelle) with freshly grated or shaved parmesan.

Recipe Notes

Wine Pairing: Cavaliere d’Oro Chianti.

  • Finely chop the vegetables, being sure to keep the size relatively uniform so they cook evenly.
  • Don’t brown the vegetables, cook them over medium heat until they are soft and translucent.
  • I love the flavor the sauce gets from a mix of ground beef, pork, and veal, but this recipe can be made with all ground beef if you prefer.
  • Season generously with kosher salt throughout the cooking process. The salt is key to developing flavor.
  • Cook this sauce loooow and sloooow. I keep the heat as low as possible so the sauce is at a bare simmer. Be sure leave the cover off so it thickens as it cooks.
  • I recommend fettuccine, tagliatelle or pappardelle for serving and a big sprinkle of parmesan.
Nutrition Facts
Bolognese Sauce
Amount Per Serving
Calories 453 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 93mg31%
Sodium 523mg23%
Potassium 759mg22%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 12g13%
Protein 31g62%
Vitamin A 4501IU90%
Vitamin C 17mg21%
Calcium 114mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
77

Main Dish Recipes, Recipe bolognese sauce, bolognese, cavaliere d'oro, chianti, sunday, wine pairing, fettucine, comfort food, Italian, sauce

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Dee says

    October 30, 2019 at 3:15 pm

    Am I reading this correctly? Six pounds total meat?

    Reply
    • Cathy Roma says

      October 30, 2019 at 6:51 pm

      No, 2 lbs total. I like a mix of ground beef, veal, and pork, but you can use all beef if you prefer.

  2. Katrina Conte says

    March 1, 2020 at 12:35 pm

    What can I substitute for milk? My son can’t have milk.

    Reply
    • Cathy Roma says

      March 3, 2020 at 4:10 pm

      You can omit the milk and add chicken stock or even try a nut milk. Let me know how it goes!

    • Catherine says

      October 31, 2021 at 6:13 pm

      I reckon you could add oat milk, or even just beef stock.

  3. Jules says

    April 29, 2020 at 12:38 am

    My family absolutely loved this recipe!

    Reply
    • Cathy Roma says

      April 29, 2020 at 10:27 am

      I’m so happy to hear that Jules. Glad your family enjoyed!

  4. Nicole k says

    May 4, 2020 at 8:47 am

    5 stars
    This recipe is fantastic! I used 50/50 pork & veal & this is the best red sauce I’ve ever made. Thank you so much!

    Reply
    • Cathy Roma says

      May 5, 2020 at 1:51 pm

      WOW! Thanks so much! 50/50 pork and veal sounds sublime!

  5. Cheryl Folts says

    May 8, 2020 at 6:07 pm

    Omg….one of the best dishes I ever made…..

    Reply
    • Cathy Roma says

      May 8, 2020 at 7:23 pm

      That’s amazing to hear!! So glad you enjoyed!!

  6. Andrew says

    May 13, 2020 at 10:56 pm

    5 stars
    So so good. I’ve made this three times, and my people love it. Wouldn’t change a thing. Just made this again for my wife for our first anniversary dinner. It’s that good. And pretty darn easy.

    Reply
    • Cathy Roma says

      May 14, 2020 at 12:13 pm

      Happy anniversary! Honored that you celebrated with this dish. So happy you enjoyed!

  7. Pamela says

    August 30, 2020 at 12:07 am

    5 stars
    Easy instructions and absolutely delicious. Paired with fresh fettuccine it makes for a very special meal.

    Reply
    • Cathy Roma says

      August 30, 2020 at 2:14 pm

      So happy you enjoyed and found the instructions easy to follow. Fettucine is the perfect pasta to serve it with!

  8. Donna says

    December 5, 2020 at 11:49 pm

    5 stars
    Just made a double batch. It tastes amazing and I’m so glad I will be able to freeze some for later. Great recipe!!

    Reply
    • Cathy Roma says

      December 14, 2020 at 2:31 pm

      So happy you enjoyed and good on you making enough to freeze for later!

  9. Ed says

    March 13, 2021 at 3:44 am

    Do you cook this covered or uncovered?

    Reply
    • Cathy Roma says

      March 13, 2021 at 2:32 pm

      Uncovered

  10. Donna Devlin says

    April 18, 2021 at 9:51 pm

    5 stars
    Followed the recipe exactly. Loved it. Thanks. Now I want to make the lasagna with the leftovers. Tx

    Reply
  11. Donna Devlin says

    April 18, 2021 at 9:53 pm

    5 stars
    Loved it. Followed exactly. Can’t wait to make lasagna with the leftovers.

    Reply
    • Cathy Roma says

      April 26, 2021 at 11:09 pm

      Swooning over the idea of lasagna with this sauce! Great idea!

  12. Monique Santos says

    April 19, 2021 at 1:57 am

    5 stars
    Made this today – on a leisurely Sunday!
    Replaced the white wine with beef broth, as my husband cannot have alcohol.
    Simmered for 3.5 hrs and served with tagliatelle ( from Whole Foods)
    Delicious! Thank you for the excellent instructions.

    Reply
    • Cathy Roma says

      April 26, 2021 at 11:08 pm

      A perfect substitution and so happy you enjoyed!

  13. Yuliya says

    July 12, 2021 at 3:55 pm

    I’m curious about why a white wine is used for the sauce as opposed to a red wine?

    Reply
    • Cathy Roma says

      July 12, 2021 at 8:39 pm

      Red wine would be a little too aggressive in this sauce and you can even omit the wine entirely if you prefer.

  14. Mariane says

    August 18, 2021 at 1:34 pm

    5 stars
    It’s the third time I doing this recipe. I really enjoy it!
    I was wondering… is it normal that it takes a couple of minutes (about 10) for the wine to be absorbed? There’s a lot of liquid remaining on the top of the meat and vegetables.
    Thank you for this awesome recipe.

    Reply
    • Cathy Roma says

      August 30, 2021 at 8:10 pm

      The wine takes a few minutes to absorb, the lower your heat, the longer it will take to cook down. So happy you enjoyed the recipe.

  15. Courtney says

    December 21, 2021 at 6:26 pm

    5 stars
    I have made this 6 times now—it’s my absolute favorite bolognese recipe out there! I typically add an extra clove of garlic, an extra oz of pancetta, and some red pepper flakes to the sauce while it cooks. Once done, I garnish with partially dried basil flakes, and grated pecorino romano. It’s become a fan favorite around here, and I’ve recommended this recipe to all of my friends.

    Reply
  16. Mark kahana says

    July 30, 2022 at 11:34 pm

    5 stars
    Absolutely amazing. 50/50 veal and pork was outstanding. My wife appreciated the recipe. Thank you

    Reply
  17. Serena says

    December 13, 2022 at 8:14 pm

    5 stars
    This is our favourite bolognese recipe! We add some Italian seasoning (not authentic but we love the flavour). I’ve made this 4 times now, it’s my go- to dish for company!

    Reply
    • Cathy Roma says

      December 14, 2022 at 6:17 pm

      That’s so great to hear! And no shame in your Italian seasoning game! I use it all the time. Happy holidays!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

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