Bolognese Sauce

This rich and hearty bolognese sauce is made with three meats, slow-simmered with tomatoes, wine, and herbs for the ultimate Italian comfort dish.

Course Main Course

Cuisine Italian

Keyword sauce

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 386kcal

Author Sara Garska

Cost $20

In a large heavy bottomed pot, add the olive oil and chopped pancetta. Cook for 3 minutes.
Remove pancetta from pan and set aside. Add the chopped vegetables to the pan with the oil that the pancetta cooked in.
Sauté vegetables over low-medium heat until tender about 10 minutes. Do not brown.
Add ground meat and cook through, breaking up as you cook it.
When meat is cooked, add white wine and simmer for about 5 minutes.
Add tomato sauce, pancetta, 1 tsp salt, pepper, and bay leaf plus about 1 cup water.
Bring to gentle simmer, then reduce heat to low and cook the sauce for 3 hours.
After 3 hours add milk and nutmeg.
Taste and add more salt if necessary.
If you make this a day ahead, allow to cool and store in refrigerator until you need it.

Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.

Traditional Pastas To Serve With Bolognese Sauce:

Tagliatelle – the classic pairing in Bologna, wide flat ribbons that catch the sauce beautifully
Pappardelle – even broader ribbons, great for hearty meat sauces
Fettuccine – slightly narrower than tagliatelle but still great for clinging sauce
Rigatoni – tubular pasta with ridges that trap chunks of sauce inside (what we used)
Orecchiette – “little ears” that scoop up bits of meat and sauce
Spaghetti - Not the traditional pasta choice in Italy, but works great