Bolognese – Easy Olive Garden Copycat

This Olive Garden Bolognese is a rich, meaty pasta sauce made with beef, sausage, red wine, and tomatoes — super hearty and honestly really doable for a weeknight. It’s the kind of thing you throw together and just let simmer while you do… anything else. Feels fancy, but it’s pretty low-maintenance and doesn’t break the bank either.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hour
• Flavor: Deep, savory, herby, very “Italian grandma”
• Great for: Sunday dinners, leftovers, no-rush evenings

Why I Like This Recipe

It’s one of those sauces that makes your kitchen smell like you actually know what you’re doing. I make it when I want to feel a little put-together without, y’know, trying too hard. Let it bubble on low for an hour while I play ranked or fold laundry… whatever. The flavor just does its thing. Pasta goes in, sauce goes on, done.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 tsp chopped garlic
• ½ lb ground beef
• 6 oz Italian sausage
• 1 cup red wine
• 28 oz crushed tomatoes
• 1 tsp chopped fresh rosemary
• 1 tsp fresh sage

How To Make Bolognese 

1. Sauté your base: Warm up the olive oil. Toss in onion, celery, carrot, and garlic. Stir and cook for like 5 minutes — you want them soft, not crispy.
2. Brown the meat: Add in your beef and sausage. Break it up, don’t rush it. Let it get nice and golden in spots — that’s where the flavor comes from.
3. Deglaze with wine: Pour in the wine and scrape the bottom of the pan. Let it reduce until it’s basically gone but leaves behind a little magic.
4. Add the tomatoes and herbs: Toss in the crushed tomatoes, rosemary, and sage. Stir it all together.
5. Simmer: Lower the heat, put on a lid slightly askew, and forget about it for like an hour. Stir every now and then so it doesn’t stick.

Tips for Success

• Chop your veggies small — it blends better and cooks more evenly.
• Let the meat really brown before the wine goes in.
• Wine needs to cook off — don’t rush this or it’ll taste sharp.
• Simmer low and slow — sauce gets richer over time.
• Fresh herbs if you got ‘em. Dried’s fine, but use less.

Storage and Reheating

• Fridge: Cool completely first. Store in a sealed container for up to 4 days.
• Freezer: This sauce freezes like a champ. Let it cool, portion it out, freeze for up to 3 months.
• Reheat: Medium-low heat on the stove. Add a splash of water if it thickens too much.

Frequently Asked Questions

• Can I skip the wine?
  You can, but you’ll lose some depth. Use broth if you need to.
• Can I use ground turkey instead?
  Totally, but it’ll be leaner. Add a little more olive oil or butter.
• What pasta works best?
  Tagliatelle, pappardelle, rigatoni — something with surface area.
• Can I double it?
  Yeah, this recipe scales up well. Just use a big enough pot.
• What if I don’t have rosemary or sage?
  Sub with Italian seasoning in a pinch — about 1 tsp total.

Common Mistakes and How to Dodge Them

• Big veggie chunks: If your carrots and celery are too chunky, they won’t melt into the sauce — it throws off the texture. Dice them small.
• Undercooked wine: Add it and let it reduce, not just heat up. That “winey” taste? That’s from rushing.
• Too high heat: Simmer, don’t boil. Boiling ruins the texture and burns the bottom.
• Skipping the stir: Every 15–20 minutes, give it a mix. Keeps it smooth and prevents sticking.
• Using only beef: A mix of beef + sausage gives it that Olive Garden-style depth. All beef is fine, just flatter flavor-wise.

Nutrition Facts (Per Serving)

• Calories: 323 kcal
• Total Fat: 21 g
• Saturated Fat: 6 g
• Cholesterol: 48 mg
• Sodium: 410 mg
• Potassium: 651 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Sugars: 7 g
• Protein: 13 g

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