Print

Ultimate Comfort Food: Classic Slow-Simmered Bolognese Sauce

A close-up of thick pasta noodles generously coated in rich bolognese sauce on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe guides you through making a rich, authentic Italian style Bolognese sauce. Slow simmering develops deep flavor, making this hearty beef and pork sauce perfect for family dinners or layering in lasagna.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup whole milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 pound pasta (tagliatelle or spaghetti recommended)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
  2. Add the chopped onion, carrots, and celery (soffritto) to the pot. Cook until the vegetables soften, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the red wine. Bring the mixture to a simmer and let it cook, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated, about 5 minutes.
  4. Stir in the crushed tomatoes, tomato sauce, milk, oregano, basil, and bay leaf. Season with salt and pepper.
  5. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially, and let the bolognese sauce simmer slowly for at least 2 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the richer the flavor becomes.
  6. About 20 minutes before serving, remove the bay leaf. Taste the sauce and adjust salt and pepper as needed.
  7. While the sauce finishes simmering, cook your pasta according to package directions until al dente. Drain the pasta.
  8. Toss the cooked pasta with a generous amount of the rich tomato meat sauce. Serve immediately.

Notes

  • For an easy weeknight bolognese alternative, reduce the simmering time to 45 minutes. The flavor will still be good, though less deep.
  • This sauce freezes well. Cool completely before transferring to airtight containers for up to 3 months.
  • Use this hearty family dinner sauce as a layer in your next lasagna recipe.

Nutrition

Find it online: https://cookingbycarla.com/classic-slow-simmered-bolognese-sauce/