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.
Jump to RecipeQuick 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
- 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.
- 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.
- 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.
- Add the tomatoes and herbs: Toss in the crushed tomatoes, rosemary, and sage. Stir it all together.
- 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
- Baked Pasta Romana with Beef – Easy Olive Garden Copycat
- Lasagna Dip and Pasta Chips – Easy Olive Garden Copycat
- Carbonara – Easy Olive Garden Copycat
- Florentine Lasagna – Easy Olive Garden Copycat
Bolognese – Easy Olive Garden Copycat
Course: DinnerCuisine: ItalianDifficulty: Easy6
servings10
minutes1
hour323
kcalIngredients
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 rosemary
1 tsp fresh sage
Directions
- Sauté veggies in olive oil until soft.
- Add ground beef and sausage; cook until browned.
- Pour in wine; cook until mostly evaporated.
- Stir in tomatoes and herbs.
- Simmer on low for 1 hour, stirring occasionally.
- Serve over pasta.
Notes
- Chop veggies fine — texture matters.
- Wine must reduce or it tastes raw.
- Stir now and then to keep it from sticking.
- Don’t skip fresh herbs if possible — they elevate it.