Bolognese Recipe

This Bolognese is a thick, ruby-red hug in a bowl—the exact dish I crave when I want my kitchen to feel like a rustic Italian farmhouse. A perfect combo of savory ground beef, spicy Italian sausage, and a rich “soffritto” of aromatics, it is a sauce that rewards patience with every forkful. The way the red wine reduces to leave behind a deep, concentrated “umami” while the fresh rosemary and sage infuse the tomatoes creates a velvet-like texture that clings to every strand of pasta, making it a timeless masterpiece of comfort.

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Bolognese Recipe Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup onion, finely chopped
• 1 cup carrot, finely chopped
• 1 cup celery, finely chopped
• 2 tsp garlic, minced
• ½ lb lean ground beef
• 6 oz Italian sausage (casing removed)
• 1 cup dry red wine (like Chianti or Merlot)
• 28 oz canned crushed tomatoes
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh sage, finely chopped

How To Make Bolognese Recipe

1. Sauté your base: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, celery, carrot, and garlic. Stir frequently and cook for about 5 minutes. You want the vegetables to soften and become translucent, not brown or get crispy.
2. Brown the meat: Increase the heat slightly and add the ground beef and Italian sausage. Use a wooden spoon to break the meat into small crumbles. Don’t rush this part—let the meat sit long enough to get nice and golden-brown in spots. This “sear” is where the deepest flavor of the sauce is born.
3. Deglaze with wine: Pour in the red wine. Use your spoon to scrape up all those savory browned bits from the bottom of the pan. Let the wine simmer and reduce until most of the liquid has evaporated, leaving behind a fragrant, concentrated base.
4. Add tomatoes and herbs: Pour in the crushed tomatoes and stir in the fresh rosemary and sage. Give everything a good stir to ensure the meat and aromatics are well-incorporated into the tomato base.
5. Simmer low and slow: Turn the heat down to low. Cover the pot with a lid, leaving it slightly askew to allow a little steam to escape. Simmer the sauce for at least one hour, stirring occasionally to ensure nothing sticks to the bottom. The sauce is ready when it is thick, rich, and the flavors have fully melded.

Recipe Tips

• The Soffritto Secret: The trio of onion, carrot, and celery is called a “soffritto.” Chopping them into very small, uniform pieces ensures they melt into the sauce, providing sweetness and depth without leaving chunky vegetable bites.
• Don’t Drain the Fat: Unless there is an excessive amount, keep the rendered fat from the sausage and beef in the pan. This fat carries the flavor of the herbs and spices throughout the entire sauce.
• Wine Selection: Use a dry red wine that you would actually enjoy drinking. A Chianti, Sangiovese, or Merlot works best. Avoid “cooking wines” from the grocery store as they are often over-salted.
• Fresh vs. Dried Herbs: While dried herbs can work in a pinch, fresh rosemary and sage provide a piney, earthy brightness that defines this specific Bolognese. If using dried, reduce the amount to 1/3 of a teaspoon each.

What To Serve With Bolognese Recipe

This hearty sauce needs a sturdy pasta or a crisp side to complete the meal.

• Wide ribbons of Pappardelle or Tagliatelle pasta
• Warm, crusty garlic bread for mopping up the extra sauce
• A simple arugula salad with a sharp lemon vinaigrette
• A glass of the same red wine used in the cooking process

How To Store Bolognese Recipe

• Refrigerate: This sauce is even better the next day! Store it in an airtight container for up to 4 days.
• Reheat: Reheat slowly on the stovetop over low heat. If the sauce has thickened too much in the fridge, add a splash of water or beef broth to loosen it up.
• Freeze: Bolognese freezes beautifully. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Bolognese Recipe Nutrition Facts

• Calories: ~310 kcal (per 1-cup serving)
• Carbohydrates: 14g
• Protein: 18g
• Fat: 18g
• Fiber: 4g
• Sugar: 8g

Nutrition information is estimated per serving based on 4 servings per recipe.

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