Bolognese sauce is a staple in Italian kitchens, and if you ask ten Italian families how they make it, you’ll likely get ten different answers. Every family has its own traditions, techniques, and secret ingredients that have been passed down through generations. Some recipes simmer all day, while others come together in just a few hours. Some include wine, milk, or pancetta, and others keep things simple. That’s part of the beauty of Italian cooking—there’s rarely just one “correct” way to make a classic dish.

In fact, if you’ve ever spent time around Italians discussing food, you’ve probably heard someone passionately defend their family’s recipe as the only right way to do it. Everyone is convinced that their nonna’s version is the best. And honestly? They’re probably all right in their own way. Food is deeply personal, and so much of what we love about a recipe comes from the memories and traditions attached to it.

That said, I’m happy to share my version of Bolognese—a recipe I’ve been making for years and one that has become a favorite in my own kitchen. It’s rich, hearty, and packed with flavor, making it perfect for everything from a simple weeknight dinner to a special family gathering. Toss it with homemade pasta for an impressive meal or use it as the foundation for an unforgettable lasagna.

One of the things I love most about this sauce is how versatile it is. It freezes beautifully, making it a great make-ahead option for busy weeks. A batch stored in the freezer means you’re never far from a comforting homemade meal. I hope it becomes a favorite at your table, too.

No ratings yet

Bolognese Sauce

Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 fennel bulb, finely chopped
  • 2 large carrots, finely chopped
  • salt and pepper
  • 2 pounds organic, grass-fed beef
  • 1- 6 oz can tomato paste
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1 cup whole milk
  • 1 cup dry red wine, I like using Chianti
  • 1-28 oz can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • *the rind of parmesan cheese*, this is optional but adds really great flavor
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup freshly chopped parsley
  • 1/2 cup fresh basil leaves

Instructions
 

  • In a large pot over medium heat, melt the butter and olive oil together
  • Stir in the onion, fennel, and carrot; season with salt and pepper
  • Let the vegetable cook for a few minutes being careful to not let them brown (about 5-10 minutes)
  • Add in the meat and cook, breaking the meat up while it cooks so that it is in small pieces
  • Once the meat has cooked through, add in the minced garlic and oregano; stir well
  • Add in the tomato paste and mix it in well; add the tomato paste to cook for a few minutes until it starts to caramelize
  • *Cooking the tomato paste like this removed the “raw” tomato taste and adds really great depth of flavor*
  • Stir in the milk and lower the temperature to a simmer
  • Cook for about 10-15 minutes stirring occasionally until the mixture has thickened
  • Stir in the wine, tomato and another sprinkle of salt
  • Bring back up to a boil, then reduce to a simmer, add in the cheese rind and let the sauce cook for 1-2 hours, stirring occasionally
  • When you are ready to serve, stir in the 1/2 cup of Parmesan cheese, parsley and basil.

Notes

This makes a lot, so if you want to freeze it, allow it to cool completely and pour serving size amounts into freezer friendly bags and place in the fridge. Once it is very cold, place it in the freezer.
Author: Maria Provenzano

I