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The Best Bolognese Sauce

This recipe makes the best bolognese sauce, it's hearty and brimming with savory flavors. Perfect for a cold winter day! Follow the step-by-step photos to see how it's made.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 9 cups
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil, divded
  • 1 1/4 pounds ground beef
  • 1 1/4 pounds ground pork
  • Kosher salt and freshly ground pepper, to taste
  • 4 ounces pancetta or bacon, sliced
  • 1 yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, minced
  • 1/3 cup (3 oz) tomato paste
  • 1 cup dry red wine
  • 1 cup milk
  • 2 (28 ounce) cans whole tomatoes, passed through a food mill*
  • 2 bay leaves
  • 1 bunch fresh thyme, tied together with kitchen string
  • 1 Parmigiano-Reggiano cheese rind
  • 1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
  • Grated Parmigiano-Reggiano cheese for serving

Instructions

    Cup of Yum
  1. In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate.
  2. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined. Add in the meats and season with salt and pepper.
  3. Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours. You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary. Serve with pasta and grated cheese.

Notes

  • *If you don't have a food mill to crush the tomatoes, use a blender or immersion blender. Make sure to leave as much texture and chunks of tomato as possible, do not liquify.
  • Adapted from Williams Sonoma