The Best Bolognese Sauce

Yield: 9 cups of sauce or 4-6 servings

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. As...

18 Responses to “The Best Bolognese Sauce”

  1. #
    Jenny Flake — December 20, 2013 at 8:18 am

    LOVE bolognese sauce!! Love your step by steps, great tutorial!

    • #
      Tessa — December 20, 2013 at 9:03 am

      Thanks Jenny!! Merry [almost] Christmas πŸ™‚

  2. #
    Biz — December 20, 2013 at 10:54 am

    Yep, nothing better than a simmering bolognese! Sadly, since my husband had colon cancer, he doesn’t like a red sauce anymore. I may need to make a batch for my lunches to get my red sauce fix on!

  3. #
    Tieghan — December 20, 2013 at 9:13 pm

    Looks so great, Tessa!! This would be a perfect holiday meal!

  4. #
    Allison — January 18, 2014 at 4:34 pm

    While searching for the “best bolognese sauce”, I came across your recipe. I have previously used a food network recipe and thought I would try something new. Well, I just wanted to let you know we made this tonight and had it with gnocchi — delicious! I liked that this sauce was ready to eat a lot sooner than my other recipe. We had the time and let it simmer for 4 hours instead of 2 as you recommend, and when we came home after being out for a bit the house smelled amazing! Needless to say this will be our go-to bolognese sauce recipe from now on!

  5. #
    Cate — February 9, 2014 at 2:19 pm

    Wow! this was yummy, easy and quicker that other recipes I’ve tried. Favor was intense even at a 2 hour simmer. Everyone said it was definitely a keeper recipe.

    • #
      Tessa — February 9, 2014 at 5:57 pm

      So happy you enjoyed the recipe πŸ™‚

  6. #
    Scott Fata — March 26, 2014 at 12:05 pm

    Quick question. Did you drain the grease out of the Dutch oven from the meat and the pancetta between steps, or did you leave it all in and cook everything in it?

  7. #
    Natalie Jurrius — May 4, 2014 at 10:15 am I made this yesterday…. And holy cow…this morning I put it away to freeze (what’s left) and may I say thank you…hubby is in heaven… Love love loves it!!! I’ll be making it again.I hope to have a rind by then too…I also blended 1/2 of it to make it a touch smoother. Thank you for the recipe… You’ve made a very happy hubby over here!!!!

    • #
      Tessa — May 6, 2014 at 1:44 pm

      Yay!! Love this comment πŸ™‚ I’m so happy you and your hubby enjoyed the recipe – interesting note about blending 1/2 of it.

  8. #
    Newark What — August 15, 2014 at 4:43 pm

    Sorry, NO canned tomatoes in a true Bolognese (definitely some paste…), this recipe panders to the American palate for thick tomato sauces (just like from a jar). Authentic Bolognese is gloriously full of meaty flavor with a lactic background (from the milk). I just returned from a trip to Emilia Romagna and had many variations on Bolognese and NONE contained large amounts of tomatoes. The recipe is great as Sunday Gravy, full of meat and tomato flavor, but do NOT confuse this with Bolognese.

  9. #
    Erin@BeetsPerMinute — March 8, 2015 at 5:25 am

    This sounds so amazing. I am going to be trying it on top of carrot noodles! Thanks for sharing.

  10. #
    Lupe Elias — December 1, 2015 at 2:35 pm

    I was wondering if I could use something other than milk in this recipe ???

  11. #
    Jen — March 9, 2016 at 1:50 pm

    If we transfer to slow cooker should it be on high or low? Can’t wait to try this!

  12. #
    Cynthia — June 1, 2016 at 4:44 pm

    Delicious! Had to go to work so put it in the slow cooker on low until I got home – about 4 hours. Then added cashew milk (I’m lactose intolerant) and cranked up the heat for a couple of hours. Wow! Makes a lot of sauce so I’ll be filling the freezer. I made this in anticipation of making Bravo’s Mama’s lasagna which uses a combination of marinara, Bolognese and alfredo sauces. I also find that using my food processor for the onion, carrot and celery (sofrito) speeds up the process as well. So glad I found your recipe.

  13. #
    Lynn — June 11, 2016 at 6:19 am

    I want to make this today, but don’t have any red wine. Can I use a white? I have Moscato in my fridge. If not, any other substitute? Thank you very much.

    • #
      Tessa — June 12, 2016 at 12:12 pm

      Hi Lynn, did you end up finding a good sub for the wine?

  14. #
    Jackie — February 17, 2017 at 4:02 pm

    I have made this over 20 times now and it’s a no fail, not to mention delishious. My family cannot get enough!! I enjoy making it, and love how each flavour pops out when you add them. I follow it exactly. Thank you! It is now my go to and replaces all my spaghetti dishes! Well done!

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