Homemade Bolognese Sauce

This Bolognese sauce is rich, hearty, and full of deep, savory flavor. Simmered to perfection, it’s the classic Italian comfort food you’ll crave. One spoonful, and you’re hooked.

I made it for a Sunday dinner, and the whole house smelled amazing. The beef and tomatoes simmer together with garlic, herbs, and a splash of wine. It’s slow-cooked love in every bite.

It’s thick, meaty, and perfect over pasta or tucked into lasagna. Great for family dinners, meal prep, or whenever you need comfort food. Trust me, you’ll want seconds.

Let’s make a pot of this rich sauce! It’s easy, satisfying, and totally worth the time. Grab your pot—let’s get simmering!

Why You’ll Love This Recipe

• A Classic, Time-Honored Dish: Bolognese isn’t just another pasta sauce – it’s a carefully layered, slow-cooked masterpiece that’s been beloved in Italian kitchens for generations.
• Complex, Deep Flavors: Each ingredient contributes something unique – from the aromatic soffritto to the rich tomato paste and the subtle creaminess of milk or cream. The result is a sauce with a balance of acidity, sweetness, richness, and umami.
• Versatility and Make-Ahead Ease: Serve it with pasta, layer it in lasagna, or spoon it over creamy polenta. Plus, it freezes beautifully, so you can make a big batch and enjoy it later.
• Balanced and Hearty: The combination of meats and the inclusion of milk create a velvety texture, while the slow simmer allows the sauce to thicken and intensify, clinging perfectly to pasta.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (including finely chopping vegetables)
• Cook Time: 1 hour 30 minutes (including at least 45-60 minutes of simmering)
• Total Time: About 1 hour 50 minutes

Servings:
This recipe makes enough sauce for about 6 hearty portions, served over pasta. If you’re planning to make lasagna or freeze extra, consider doubling the recipe.

Difficulty:
Bolognese sauce is approachable for home cooks but requires patience. The hands-on prep is straightforward, but the long, gentle simmer is essential for developing flavor.

Required Kitchen Tools

• Large Dutch oven or heavy-bottomed pot: This allows for even heat distribution during long simmering.
• Wooden spoon or silicone spatula: Essential for stirring the sauce without scratching the pot.
• Chef’s knife and sturdy cutting board: For finely chopping onions, carrots, celery, and garlic.
• Measuring cups and spoons: For precise measurement of liquids and seasonings.
• Ladle: For skimming off excess fat if needed and for serving.

Ingredients for the Bolognese Sauce

These carefully chosen ingredients work together to create a rich, velvety sauce with layers of flavor. The quality of each ingredient makes a difference, so try to use the best you can find.

• Ground Beef and Ground Pork (in equal amounts): This blend adds complexity, with the pork contributing fat and sweetness, and the beef adding depth.
• Olive Oil: Used to sauté the vegetables and brown the meat, adding a fruity richness.
• Onion (finely chopped): Provides sweetness and an aromatic base for the sauce.
• Carrots (finely chopped): Add natural sweetness and texture, softening as they cook.
• Celery (finely chopped): Brings subtle bitterness and depth of flavor.
• Garlic (minced): Adds a fragrant, savory note that infuses the sauce.
• Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
• Crushed Tomatoes (canned): Form the body of the sauce, offering both sweetness and acidity.
• Milk or Heavy Cream: Used to mellow the acidity of the tomatoes and create a velvety texture. Whole milk is traditional, but heavy cream can make it even richer.
• Red Wine: Adds depth and complexity; a dry red like Chianti or Sangiovese works well.
• Bay Leaves, Dried Oregano, and Dried Thyme: Provide subtle herbal aromas and flavor.
• Salt and Freshly Ground Black Pepper: Essential for seasoning the sauce throughout cooking.
• Grated Parmesan Cheese (for serving): A final touch of savory, nutty flavor that enhances the sauce’s richness.

Variations for Homemade Bolognese Sauce

Bolognese sauce is wonderfully adaptable, and small changes can give it a different nuance:

• Meat Options: While the classic mix of beef and pork gives great depth, you can use just beef or even substitute ground turkey or veal for a lighter variation.
• Add Pancetta or Bacon: Start by rendering pancetta or bacon before adding the soffritto for a deeper, smoky flavor.
• Vegetarian Version: Use finely chopped mushrooms and lentils instead of meat for a hearty vegetarian ragu.
• Spices and Herbs: Some versions include a hint of nutmeg or freshly grated lemon zest for brightness. Fresh basil or parsley stirred in at the end can add a pop of freshness.
• Milk vs. Cream: While whole milk is traditional, heavy cream can make the sauce extra rich and silky.

How to Make Homemade Bolognese Sauce – Step-by-Step Instructions

1. Prepare the Vegetables

Finely chop the onion, carrots, celery, and garlic. This mixture, called soffritto, creates the aromatic base.

2. Sauté the Soffritto

Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the minced garlic and cook for 1 more minute.

3. Brown the Meats

Add the ground beef and pork to the pot. Increase the heat to medium-high and cook, stirring and breaking up the meat, until browned and no longer pink. This step builds the foundation of the sauce.

4. Incorporate Tomato Paste and Wine

Stir in the tomato paste and cook for 1–2 minutes to deepen the tomato flavor. Pour in the red wine, scraping the bottom of the pot to deglaze any flavorful bits stuck to the surface. Let it simmer for 3–4 minutes to cook off the alcohol.

5. Add Crushed Tomatoes and Herbs

Stir in the crushed tomatoes, bay leaves, oregano, thyme, and a pinch of salt and pepper. Reduce the heat to low and let the sauce simmer gently, uncovered, for about 45–60 minutes. Stir occasionally to prevent sticking.

6. Finish with Milk or Cream

Add the milk or cream during the last 15–20 minutes of simmering. This step balances the acidity of the tomatoes and adds creaminess to the sauce.

7. Taste and Adjust

Remove the bay leaves. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

How to Serve Homemade Bolognese Sauce

This versatile sauce shines in a variety of dishes:

• Over Pasta: Spoon generously over wide pasta like tagliatelle, pappardelle, or fettuccine, which hold the sauce well.
• In Lasagna: Layer it with pasta sheets, béchamel, and cheese for a classic lasagna.
• With Polenta: Serve over creamy polenta for a comforting alternative to pasta.
• In Stuffed Vegetables: Use it to fill bell peppers or zucchini boats, then bake for a hearty meal.

Storing Homemade Bolognese Sauce

• Refrigerator: Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of water or broth if needed to loosen the sauce.
• Freezer: This sauce freezes beautifully. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips and Tricks for Success

• Chop Finely: The finer the chop on your soffritto, the more it will melt into the sauce, creating a smooth texture.
• Low and Slow Simmer: Don’t rush the cooking process. Gentle, slow simmering allows the flavors to meld and the sauce to thicken naturally.
• Layer Seasoning: Season lightly at the start, then taste and adjust as the sauce cooks down. This prevents over-salting.
• Deglaze Well: Scrape up all the browned bits from the bottom of the pot after adding the wine – they hold a lot of flavor.
• Use a Dutch Oven: Its heavy bottom distributes heat evenly, preventing scorching.

Nutrition (Per Serving, Approximately 1 Cup)

Nutrient	Amount
Calories	280 kcal
Protein	19 g
Carbohydrates	9 g
Fat	18 g
Saturated Fat	7 g
Fiber	2 g
Sodium	450 mg

Homemade Bolognese Sauce FAQs

Can I make Bolognese sauce ahead of time?

Yes! In fact, Bolognese sauce often tastes even better the next day as the flavors have more time to meld. Store it in the refrigerator for up to 4 days or freeze for up to 3 months.

Can I use just beef or just pork?

Absolutely. While the combination of both gives the sauce depth, using just beef or pork works fine. You can also use ground turkey or veal for a lighter option.

Do I have to use red wine?

No, but it does add richness. If you prefer not to use alcohol, you can substitute with an equal amount of beef broth or water.

Can I make it vegetarian?

Yes! Substitute the meat with finely chopped mushrooms and lentils. These ingredients provide a hearty texture and absorb the flavors of the sauce beautifully.

How do I know when the sauce is done?

The sauce should be thick and rich, with no excess liquid pooling at the surface. It should cling to pasta rather than slide off. The flavors should taste balanced, without sharp acidity from the tomatoes.

Conclusion

Homemade Bolognese sauce is a true classic, offering deep, rich flavors that come from careful layering of ingredients and slow simmering. Whether you serve it over pasta, tuck it into lasagna, or freeze portions for future meals, this sauce brings comfort and satisfaction to every bite. With this detailed, easy-to-follow guide, you can make an authentic Bolognese sauce that will become a family favorite.