• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • My Recipes
  • On the Road
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Recent Recipes
  • Holiday Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Ask Chef Dennis » Recipes » Main Meals » Pasta Recipes » Easy Authentic Bolognese Sauce Recipe

    Easy Authentic Bolognese Sauce Recipe

    Published: Apr 25, 2020 · Modified: Jun 24, 2022 by Chef Dennis Littley · 75 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.8K shares
    • Share
    • Tweet
    • Yummly
    4.93 from 80 votes
    Jump to Recipe Print Recipe
    Pinterest image for Bolognese sauce

    When it comes to pasta with meat sauce, nothing compares to a traditional Italian Bolognese sauce. As with most Italian dishes there are as many ways to make them as there are Italian grandmothers. But I think this is the best Bolognese Pappardelle Recipe you’ll ever make.

    overhead shot of a white bowl with pappardelle bolognese

    Bolognese sauce is known in Italy as Ragù alla Bolognese or simply Ragù. The meat-based sauce has its humble origins in Bologna, Italy. 

    My Classical Bolognese sauce embraces the traditions of the recipe with just a few variations, creating the flavor profiles I find more appealing.

    While the basic recipe starting with a soffritto (onion, celery and carrots) remains fairly constant, the amount of meat, types of ground meat, amount of tomatoes, and types of herbs used in the sauce. You’ll find this varies from region to region.

    But one thing remains constant, it’s delicious! And during my restaurant days, Bolognese Pappardelle was as popular as Veal Parm and Fettucine Alfredo.

    ingredients to make bolognese sauce

    Let’s start by gathering the ingredients we need to make Bolognese Sauce. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    I use a combination of ground beef and Italian sausage in my bolognese recipe.

    What type of tomatoes should I use for Bolognese Sauce?

    I use San Marzano tomatoes in my recipes and they are packed as whole tomatoes in juice, which is the only way they’re allowed to be packed for the DOP designation. If you ever see crushed San Marazano tomatoes they may not be true San Marazano tomatoes.

    That specific variety of tomatoes is grown in other regions of Italy and even in the US. So buyer beware! It’s the soil, how they’re grown and harvested that makes these tomatoes prized among chefs and home cooks. You can find true San Marzano tomatoes at the grocery store and online.

    I don’t use tomato paste in my sauce, because I let it cook for 4-6 hours which thickens the sauce sufficiently and makes a rich amazingly delicious sauce.

    If you need to make a quick bolognese sauce, you can use tomato puree or tomato sauce, but you’ll also need tomato paste. The paste will help thicken the sauce and add tomato flavor.

    Do I have to use carrots, onions and celery in my Bolognese sauce?

    No you don’t. But I urge you to try it with all the ingredients I’ve used before you make any changes. If you use a food processor to finely chop the vegetables you won’t even know they’re in the sauce.

    My wife who is a cooked carrot hater, looked at me when she saw the carrots and wasn’t happy. This was the first time I’d made the sauce for her and she couldn’t believe how ah-mazingly delicious it was (with no visible sign of carrots).

    But as I’ve stated in the past, recipes are guidelines and if you cook with ingredients you enjoy eating, you’re going to enjoy cooking and spend more time creating delicious dishes for your friends and family.

    How to quickly cut vegetables for bolognese sauce

    Use a food processor to finely chop the carrots, onions and celery. This will make your sauce smoother and look less like a stew.

    soffritto in large pot

    The first step in creating this classic Italian meat sauce is creating the soffritto. This mixture of celery, onions and carrots is cooked in butter over medium heat for about 10 minutes. This allows the veggies to slowly cook and caramelize.

    At the end of the cooking process of the soffritto, add the minced garlic and continue to cook for an additional 2 minutes.

    I use my 6 qt. Copper Core 5-ply All-Clad pot to make the bolognese. It’s classified as a roaster but works for soups, sauces and so much more. It’s the most used pot in my kitchen!

    *You could also use a dutch oven to make the sauce.

    beef and sausage cooked in a large pot with a wire whip in the pot

    The next step is cooking the ground beef and sausage meat along with the seasonings. Each type of meat should be cooked separately so the meat has room to brown with as much of it touching the pan as possible.

    Don’t disturb the meat, let it cook without turning it over until the very end.

    This allows the meat to caramelize adding another layer of flavor to the sauce. When the cooking is complete deglaze the pan with red wine. This will release all the flavorful bits that get stuck to the pan during the cooking process.

    *Use a wire whip to break up the chunks of meat. It’s the quickest and easiest way to make the pieces smaller and more palatable.

    Do I have to use sausage in Bolognese Sauce?

    No, you don’t. As I mentioned earlier depending upon the region of Italy you’re in, the type of meats could be different. You can use any of these meats in your sauce, combining various types of meat or one single type.

    • ground chuck
    • sausage (pork, chicken or turkey)
    • chicken livers (the secret ingredient in many versions)
    • ground pork
    • ground veal
    • ground chicken or turkey
    soffritto and meat in a large pot

    The next step is combining the cooked meats with the soffrito. Mix the ingredients together thoroughly. Add the tomatoes and milk to the pan and bring to a boil.

    Reduce the heat to a simmer and allow to cook for 3-4 hours.

    tomatoes added to a large pot with cooked meats and soffritto

    After the bolognese sauce has simmered for at least 3 hours, you’ll find that it has thickened.

    If the sauce is too thick you can add a little water to the sauce.

    bolognese sauce with cream and Romano cheese added

    The final step in creating this rich and delicious meat sauce is the addition of heavy cream and grated Romano cheese or parmesan cheese.

    In the old days, Italian grandmothers would only use a wooden spoon to stir their sauce. Feel free to keep the tradition alive.

    white bowl of pappardelle noodles with bolognese sauce

    This bowlful of deliciousness will definitely bring smiles to your dinner tables. My recipe is also big enough so you can freeze some to be used another day.

    *Bolognese sauce freezes well and can be kept up to 6 months in your freezer.

    What type of pasta should I use with Bolognese Sauce?

    The short answer is to use whatever type of pasta you like to eat. Traditionally Italians enjoy using a wider noodle for the heavier meat sauce, my favorites are:

    • Pappardelle
    • Tagliatelle
    • Fettucine
    • Rigatoni

    **Bolognese is also used when making classical lasagne.

    Can I use a slow cooker or instant pot to make bolognese sauce?

    Yes, you can, but to do justice to this sauce, you need to saute the vegetables first and let the meats cook and caramelize prior to putting everything into the slow cooker.

    After cooking the vegetables and meats as described in steps 1 and 2 of the recipe, add all the ingredients to your slow cooker and allow to slow cook for 4-6 hours.

    Recipe FAQ’s

    What’s the difference between meat sauce and true Bolognese?

    Bolognese is a ragù that originated from Bologna, Italy. It’s quite different from an Italian-American meat sauce in preparation and seasonings.
    Bolognese is a much thicker, richer, meat sauce combining beef and pork along with milk and cream. The tomato isn’t the star of the sauce as much as the meats.

    Why add carrots to a Bolognese sauce?

    Carrots along with celery and onion are part of the soffrito that helps season the sauce. The natural sweetness of the carrots helps build the complex flavor profile associated with a bolognese sauce.

    How long should I simmer bolognese sauce?

    Most Italian grandmothers will let their sauces simmer all day long. That being said 3-4 hours on simmer after incorporating all the ingredients is the minimum amount of time needed to make a bolognese sauce. Of course it can be rushed, but it won’t reach its potential.

    What is Bolognese meat sauce made of?

    Bolognese sauce comes from the Bologna region of Italy and is made with ground beef and ground pork, although other ground meats can be used. Bolognese is slow-cooked with tomatoes a soffrito (made of onions, carrots, and celery), and milk. Finished with heavy cream and grated romano cheese to give it a creamy texture.

    More Pasta Recipes You’ll Love!

    • Authentic Italian Spaghetti and Meatballs Recipe
    • Authentic Italian Spaghetti Sauce with Sweet Sausage
    • How to make Fettuccine Alfredo – An Italian Classic
    • How to make Clams and Spaghetti – Easy and Delicious Restaurant Style Dinner

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    bolognese sauce served over pappardelle in a white bowl
    Print Recipe Save Saved!
    4.93 from 80 votes

    Classic Italian Bolognese Recipe

    When it comes to meat sauce, no one does it better than the Italians and Bolognese is the King of Italian Sauces. If you're not a red meat eater you can easily swap out the beef and pork with turkey or chicken to make a sauce that you'll enjoy time and time again.
    Prep Time30 mins
    Cook Time3 hrs 30 mins
    Course: Entree
    Cuisine: Italian
    Servings: 16
    Calories: 358kcal
    Author: Chef Dennis Littley

    Ingredients

    Soffritto

    • 2 Tablespoon olive oil
    • 6 Tablespoons butter
    • 1 large onion finely chopped (approx 1 cup)
    • 2 large carrots finely chopped (approx 1 cup)
    • 4 stalks celery finely chopped (approx 1 cup)
    • 3 cloves garlic chopped

    Bolognese

    • 1 pound ground chuck 20% fat
    • 1 pound sweet Italian sausage meat loose out of casing
    • 1 tbsp sea salt to taste
    • ½ tsp black pepper to taste
    • ¼ tsp red pepper flakes to taste
    • ¼ tsp nutmeg optional ( I left it out, I don't like nutmeg)
    • 1 cup red wine *You can use a dry white wine if you prefer
    • 84 ounces plum tomatoes 3 cans of crushed tomatoes or whole tomatoes crushed by hand or food processor. (San Marzano variety if possible)
    • ¼ cup Italian parsley finely chopped
    • ¼ cup basil finely chopped
    • 1 cup milk

    Finish Sauce

    • 1 cup Romano cheese grated (parmesan can be used as a substitute)
    • 1 cup heavy cream (Light cream or half and half can be used as a substitute)
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Soffritto

    • Use a food processor to finely chope the celery, onion, and carrots
    • Melt the butter in a large pot over medium-high heat. Then add onion, carrots, and celery, and sauté until the veggies begin to caramelize (about 6 – 8 minutes).
    • Add the chopped garlic and cook for an additional 1-2 minutes.
    • Remove the cooked vegetables (soffritto) from the pot and save until needed.

    Bolognese

    • Add the olive oil and ground beef to the pot. Season with sea salt and black pepper and cook for about 10 minutes until the meat browns. Don't be tempted to continually stir and break up the meat. Allow it to get brown well, caramelizing some of the natural sugars in the meat. When the ground beef is fully cooked break up the meat with a wire whip and remove it from the pan.
      Repeat this process with the sausage meat. Add more olive oil if needed.
      When cooking is complete add the cooked beef back into the pot.
    • Add the red wine to the hot pot. It will deglaze the pan, releasing all the browned bits stuck to the bottom. Scrape the bottom of the pot with a large spoon to help get all the stuck bits loose.
    • Return the reserved soffritto to the pot, mix well and allow to cook for 5 minutes.
    • Add the crushed tomatoes, milk, basil and parsley, mixing well. Bring to a boil and then lower the heat to a simmer.
      *If you want to add the nutmeg this is the time to do it. Traditionally nutmeg is added, but its a flavor I've never enjoyed or included in my Bolognese sauce.
    • Reduce heat and simmer for 3 to 4 hours.

    Finish Sauce

    • Stir in heavy cream and Romano cheese, mix well to incorporate the cream and cheese into the sauce.
      If the sauce is too thick you can add a little water, red wine or milk to thin it out.
    • Reseason with sea salt, black pepper and crushed red pepper to taste.
    • Serve with your favorite wide noodle pasta, I used Pappardalle.

    Notes

    *Use a food processor to finely chop the carrots, onions and celery. This will make your sauce smoother and look less like a stew.
    *Use a wire whip to break up the chunks of meat. It’s the quickest and easiest way to make the pieces smaller and more palatable.
    *Bolognese freezes well and can be kept up to 6 months in your freezer.

    Nutrition

    Calories: 358kcal | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 803mg | Potassium: 610mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3252IU | Vitamin C: 24mg | Calcium: 133mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Pasta Recipes

    • Restaurant-Style Tortellini and Broccoli Alfredo Recipe
    • How to Make Pesto Three Ways and Add Deliciousness to Your Recipes!
    • Jarlsberg Chicken Recipe – Quick and Easy Weeknight Meal
    • Chicken and Shrimp Orzo Paella Recipe

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Wanda

      September 14, 2020 at 7:50 pm

      5 stars
      Delicious! It was labor intensive for a weeknight but so worth it, My first time making a Bolognese sauce. So happy I followed your suggestion and did not use a slow cooker. Used my All Clad pot as well. Also, I added the nutmeg which added another layer of flavor. Next time, I’ll make it on the weekend.

      Reply
    2. Yvonne Shannon

      August 28, 2020 at 1:37 pm

      5 stars
      Can the sauce be cooked in a slow cooker? Like after it is all put together and is to simmer for 3 hours. How about the Instant Pot?

      Let me know what you think, please!

      Reply
      • Chef Dennis Littley

        August 28, 2020 at 6:20 pm

        Yes it can. The only problem you have with just dumping all the ingredients together in a slow cooker or insta pot is that the vegetables and meats don’t reach their flavor potential. You’re just boiling everything together. It will work, but it will never be as good as it could be.
        On the other hand, if you saute the veggies and let the meat cook and caramelize you can then add the rest of the ingredients in and let them slow cook for 6 hours. That would be my compromise and give you a good sauce.

        Reply
    3. Yvette

      May 24, 2020 at 2:37 pm

      5 stars
      My first attempt and I must say it was absolutely the best!!!

      Reply
      • Chef Dennis Littley

        May 24, 2020 at 2:39 pm

        I’m very happy to hear that Yvette!

        Reply
    4. Jacque Hastert

      May 04, 2020 at 6:30 pm

      5 stars
      Bolognese sauce is my favorite over pasta and this one tastes better than anything else I have made! Thank you!

      Reply
    5. Jo

      May 04, 2020 at 6:05 am

      5 stars
      That’s the most comforting meal ever! I love the flavors in the sauce. Wish I could grab a bowl of this pasta right now.

      Reply
    6. Alena

      May 04, 2020 at 12:06 am

      5 stars
      I love the tips about chopping the veggies in the food processor to make them finer! Such a great way to get more veggies in a delicious sauce!

      Reply
    7. Charity

      May 03, 2020 at 9:35 pm

      5 stars
      This is what’s missing from my life!!! There’s nothing like homemade bolognese Can’t wait until my tomatoes and basil are ready to harvest!.

      Reply
    8. Marwin Brown

      May 03, 2020 at 4:14 pm

      5 stars
      Looks filling and delicious- love the use of the vegetables for the sauce. Can’t wait to try this!

      Reply
    9. Laura Arteaga

      May 03, 2020 at 6:37 am

      5 stars
      Delicious meal! Bolognese pasta is a hit at home and we are always looking for ways to improve it. With this recipe, I think the next one will be way better! Thank you for sharing it 🙂

      Reply
    10. LaKita

      May 02, 2020 at 5:12 pm

      5 stars
      This bolognese sauce looks delicious! I love the helpful tips that you shared to make the best sauce, especially using a food processor to finely chop the veggies!

      Reply
    11. Paige

      May 01, 2020 at 10:01 pm

      5 stars
      comfort food at its finest! This was so delicious, and it;s a recipe I’ll definately make again!

      Reply
    12. Jenny Graves

      May 01, 2020 at 12:26 pm

      5 stars
      Lovely recipe, one of my favorites. Thank you for the detailed shots and your tips. Very helpful. We are having your bolognese again with pappardelle tonight.

      Reply
    13. Tara

      April 30, 2020 at 10:02 pm

      5 stars
      This looks so delicious and authentic. I’m excite to follow every step of this recipe. I love the tip of using the wine to break up the meat!

      Reply
    14. rika

      April 29, 2020 at 12:42 am

      5 stars
      This is my comfort food! I love pasta with meat sauce, perfect for any weeknight dinner.

      Reply
    15. Swathi

      April 29, 2020 at 12:40 am

      5 stars
      Simple yet comfort food. I love this it is always great to make homemade sauce ,that makes pasta flavorful . I am going to give it try. this perfect weekend recipe. .

      Reply
    16. Lizzie Lau

      April 28, 2020 at 10:50 pm

      Bolognese Sauce is one of my daughter’s favorite things (right after lasagna) and I haven’t made it for her in ages. She’ll be so excited to make this with me.

      Reply
    17. Agnes

      April 28, 2020 at 7:00 pm

      Looks like a hefty dish. I do have some of the ingredients you listed, will try to copy your recipe dish. Thanks!

      Reply
    18. Kita Bryant

      April 28, 2020 at 3:07 pm

      5 stars
      This is looking so good right now. I would love to try this for dinner some night.

      Reply
    19. Lynndee

      April 28, 2020 at 10:22 am

      I’ve been thinking about what pasta dish to add to the menu next week. This is it. Yum!

      Reply
    20. Lora Patterson

      April 28, 2020 at 9:17 am

      I’m not sure that I’ve ever had Bolognese sauce. My mom used to make a delicious spaghetti sauce when I was a kid. I hate sauce from a jar. Do you think this would still taste good without the meat? Or do you have a vegetarian sauce that you would recommend?

      Reply
      • Chef Dennis Littley

        April 28, 2020 at 9:21 am

        hi Lora

        this specific recipe is more meat-based, but I do have a recipe for spaghetti sauce with sausage and the sausage can simply be eliminated from the process. In my restaurant days it was always made without any meat or dairy products. My wife grew up having sausage or pork in her homemade sauce and although it does impart flavor its not at all necessary to make great sauce.
        Here is a link to the recipe -> https://www.askchefdennis.com/restaurant-style-spaghetti-sauce/

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, and help you find the joy of cooking! 

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Easy Chicken Parm Recipe
    • Ultimate Grilled Chicken Sandwich
    • How to Make Restaurant Style Oysters Rockefeller
    • German Bee Sting Cake (Bienenstich) Recipe
    • How to make Restaurant-Style Seafood Soup
    • Restaurant Style Veal Parm Recipe
    • Best Restaurant Style Chicken Salad
    • Cannoli Cream Cake

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • German Bee Sting Cake (Bienenstich) Recipe
    • How to Make Restaurant Style Oysters Rockefeller
    • How to Grill a Steak House Style Ribeye Steak
    • Oven Roasted Rack of Pork – Restaurant Style Dinner

    Most Popular Posts

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact

    © 2009-2022 · Ask Chef Dennis · Privacy Policy · Accessibility Statement

    Proud Member of:
    Mediavine Publisher Network
    1.8K shares
    • 242