This homemade Bolognese Sauce is rich, meaty, and zesty. Serve it on your pasta of choice, and you've got a mighty fine dinner on your hands!
Looking for more easy pasta recipes? Try my Cheesy Taco Pasta or Homemade Spaghetti next!
About This Recipe
Is there anything more comforting than a big plate of pasta topped with rich, hearty bolognese? On a cold night, I think there's nothing better.
My wife said this recipe was the best bolognese she ever had! What makes this recipe different from other pasta sauces is the addition of hearty vegetables, like carrots and celery. But a splash of red wine is really what makes the flavor special. It adds a fruity and savory depth. If you don't have red wine or are looking for a kid-friendly version, you can also substitute it with beef broth.
The base of the meat sauce is made with a soffrito (celery, carrots, and onions) and a combination of ground beef and Italian sausages. While traditional bolognese is made with pancetta, I find Italian sausage to be a flavorful and accessible substitute. I know some Italians are probably shaking their heads right now, but just give this recipe a try, I know you'll love it.
Key Ingredients
Olive oil: For sauteeing the vegetables. You'll need about 3 tablespoons.
Ground beef + Italian sausage: The base of Bolognese is a combination of beef and pork. If possible, use lean ground beef as Italian sausages have quite a bit of fat content. If you use regular fat, you may want to drain some of the fat before adding the tomatoes.
Vegetables: You'll need onions, celery, carrots, and garlic. The first three are known as soffrito in Italian cooking. It's the base of many Italian soups and sauces.
Red wine: Red wine adds fruity and savory depth. You want to cook to add the red wine before adding any other liquid, and let it completely evaporate. This will ensure the alcohol content gets boiled off.
Diced tomatoes: You can also use crushed tomatoes.
Tomato paste: For my bolognese, I like to use an entire tin of tomato paste. I think the extra acidity helps balance all the richness.
Half and half: Traditional bolognese is cooked with milk and/or cream to give it a silky texture. In my recipe, I used half and half. Dairy is also said to help tenderize the meat, though I'm a little skeptical since the meat is already ground up.
Seasonings: Italian seasoning, salt, black pepper, and a bay leaf.
Instructions
STEP 1: Heat the oil in a large pot over high heat. Add the ground beef, Italian sausages, onions, garlic, celery, and carrot. Cook and crumble the beef and sausage for 10-12 minutes until no longer pink.
STEP 2: Add the red wine and simmer uncovered until the wine has evaporated.
STEP 3: Add the diced tomatoes, tomato paste, half and half, Italian seasoning, bay leaf, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes until thickened.
STEP 4: Serve over your pasta of choice.
๐ Recipe
Homemade Bolognese Sauce
Ingredients
- 3 tablespoons olive oil
- 1 pound lean ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 2 ribs celery (finely chopped)
- 1 medium carrot (finely chopped)
- 1 ยฝ cups red wine (or beef broth)
- 1 (28-ounce) can diced tomatoes
- 1 (10-ounce) can tomato paste
- 1 cup half and half
- 1 tablespoon Italian seasoning
- 1 bay leaf
- ยพ teaspoon each of salt and black pepper
Instructions
- Heat the oil in a large pot over high heat. Add the ground beef, Italian sausages, onions, garlic, celery, and carrot. Cook and crumble the beef and sausage for 10-12 minutes until no longer pink.
- Add the red wine and simmer uncovered until the wine is evaporated.
- Add the diced tomatoes, tomato paste, half and half, Italian seasoning, bay leaf, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes until thickened.
- Serve over your pasta of choice.
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