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Best Bolognese Sauce

This Best Bolognese Sauce recipe is a meaty mushroom version of the savory, classic meat-based sauce that originated in Bologna, Italy. Also known as ragù alla bolognese, or sometimes just ragù, this slow-cooked labor of love is made with a trio of meats and a classic soffritto.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 12 cups
Calories: 407 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 Tablespoons olive oil divided
  • 1 lb ground beef
  • 1 lb ground pork
  • 6 ounces pancetta finely chopped
  • 12 ounces crimini mushrooms chopped
  • 1 ounces dried porcini mushrooms rehydrated in warm water for 30 minutes, then dried and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 5 cloves garlic minced
  • 1 cup white wine
  • 2 28 ounce cans crushed tomatoes
  • 1 28 ounce can tomato puree
  • 2 cups milk
  • 2 bay leaves
  • 1 bunch fresh thyme
  • flat-leaf Italian parsley chopped
  • Parmesan Cheese
  • Fresh tagliatelle pasta if available

Instructions

    Cup of Yum
  1. Heat a large dutch oven or heavy saucepan over medium-high heat, and add 1 tablespoon of the oil.  When hot, add the ground beef, ground pork, pancetta and chopped mushrooms.  Season with salt and pepper.  Brown, breaking up the meat and cooking until the mushrooms are cooked and the meat is no longer pink.  Transfer the meat to a separate bowl and drain the grease from the pan.
  2. To make the soffritto, reduce the heat to medium and add the remaining tablespoon of olive oil to the dutch oven.  Add the onion, carrots, and celery and mix together, cooking until the vegetables are soft begin to caramelize, about 10-15 minutes.  
  3. Add the garlic to the vegetables and cook for another 1-2 minutes.
  4. Add the wine to the soffritto and cook for 3 minutes, scraping the bottom of the pan, until slightly reduced.
  5. Return the browned mushrooms and meat to the pan, then add in the crushed tomatoes, tomatoe puree, milk, bay leaves and thyme.  Stir to combine, then bring to a simmer.  Reduce meat to low and partially cover the dutch oven with a lid.  Simmer for 4 hours, stirring frequently.  
  6. When the sauce has thickened, remove the bay leaves and thyme sprigs, then taste and adjust seasoning, adding more salt if needed.  
  7. When the sauce is ready, bring a large pot of water to a boil and season generously with salt.  Add the fresh pasta and cook for just 2–3 minutes. Drain the pasta, then return to the pan and toss with however much bolognese sauce you would like.  Remaining sauce freezes and reheats well and can be used in lasagna bolognese.  Garnished with chopped Italian parsley and Parmesan cheese.

Notes

  • Red wine can be used, but white is traditional.  If you don't want to cook with wine at all, you can replace the wine with chicken or beef stock.  

Nutrition Information

Calories 407kcal (20%) Carbohydrates 24g (8%) Protein 20g (40%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 67mg (22%) Sodium 459mg (19%) Potassium 1202mg (34%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 2403IU (48%) Vitamin C 21mg (23%) Calcium 132mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 407

% Daily Value*

Calories 407kcal 20%
Carbohydrates 24g 8%
Protein 20g 40%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 459mg 19%
Potassium 1202mg 26%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 2403IU 48%
Vitamin C 21mg 23%
Calcium 132mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.