How to Make a Great Bolognese Sauce Recipe





Introduction: How to Make a Great Bolognese Sauce Recipe

This is a bolognese sauce recipe that I have been using for a long time. It's one of my favorites that I like to make for guests and the family. Bolognese sauce is a meat based sauce that works well with almost any pasta, although I prefer linguine or penne.

If you're a vegetarian, you might want to try this vegan bolognese sauce.

Step 1: Gather Your Ingredients

Here's what you'll need to get started:

Tomato sauce // 15oz. can
Tomato paste // 2 tbsp
Onion // 1 medium size
Chicken or Beef Stock // 15 oz.
Ground Beef Chuck // 1 lb.
Half & Half or Milk // 1/4 cup
Carrots // 1 large or two smaller
Celery // 1 stalk
Table/Cooking wine // 1/4 cup
Olive Oil // a few tbsp
Parmigiano Reggiano

3 qt sauce pan
6+ qt for cooking pasta
Cheese grater

Step 2: Brown the Meat With the Onions, Start Chopping Carrots and Celery.

Start by chopping up the onions as small as you prefer.

Put a tablespoon of olive oil in your sauce pan.

Add the onions, then add the Ground beef.

Mix the two up and put on medium heat until the meat is browned. Best to keep the lid on it.

While the meat is browning, slice up the carrots and celery as this as you can.

Step 3: Add These Ingredients and Simmer.

Once the meat is browned, which looks like this.

Add these ingredients:

Celery & Carrots
Tomato sauce // 15oz. can
Tomato paste // 2 tbsp
Chicken or Beef Stock // 15 oz.
Wine // 1/4 cup

Mix them up well and let simmer for about 20-30 minutes. I like to see it sort of bubbling, but not too much.

Step 4: You're Almost There.

Add the 1/4 cup half & half or milk. Then let it simmer for atleast another 15 minutes or as long as you like.

Start making the pasta. I prefer it Al Dente, but cook it to your preference. Add some olive oil to your boiling water to keep your pasta from sticking together.

Step 5: Strain the Pasta and Mix in the Sauce.

Strain the pasta in the sink.

Mix the pasta and the sauce in the pasta pan.

Grate the regianno after it's been served. Use the smaller side of the grater.

Enjoy it with some nice wine. You're done!



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I have been making the Bolognese using Roobotikaah comments and suggestions. I am now on the fourth modification to that. First I use a food processor on the onion, celery, and carrots. I use about 6 ounces of bacon and also put that through the food processor. I started with 4 ounces and increased to 5 and now 6. I will almost surely stick with 6. I also use about 1/2 cup of a good Chianti. I kept increasing the quantity of wine until I was satisfied with 1/2 cup and an Italian friend suggested the Chianti. It made a difference. I just finished a batch and tasted it. It is the best I have made. Everyone that has eaten this thinks it is better than they have ever had. My daughter is a professional chef. She agrees. IT IS AMAZING>


Thanks for sharing your variation. I'll have to give it a try!

I love it so much that I am making it again! This time without bacon and with a jar of shallots and garlic as we don't have any fresh onions in the house (do what I can without grocery shopping). This sauce froze well, I finally used up my leftovers. Goes a long way! Delicious!

Thank you for the great recipe! I have it simmering on the stove right now. Your dog looks just like ours (enough that my 4 yo daughter asked if it was Molly!). Thank you again for the recipe. I did add 5 strips of bacon to the recipe to add a bit more fat.

Thanks for commenting. The bacon sounds like a great addition. I also have daughter who just turned 5.

adding olive oil to water is a waste of oil....In italy they add the pasta to bubbling water to stop the pasta sticking...oil sits on the top of the water anyway so wont cote the pasta until after it's cooked...Also in Italy the pasta is always added to the sauce, never the sauce to the pasta.....

Untrue. That's an urban myth. You add the oil to the pasta so the pasta water doesn't foam up and over boil. Also, I've found they do both. They toss the pasta in the sauce for a few seconds, on heat, to infuse the pasta with the flavor, then top it with more of the sauce.

almost a good recipe, but tinned toms, NO NO NO, MAKE UR OWN SAUCE BY BOILING TOMS UP UR SELF, cherry toms r good boil the kettle pour into a pot with toms lightly boil till skill start to wrinkle , leave it to cool a little then take the skin off, once uv done that add a couple of cloves of garlic 1 stick of celary and some basil mix it up, then brown ur mince add 1-2 onions and a few mushrooms pour sauce in to mince, boil up ur pasta then serve up, it will taste more like wot u get in italy, keep it simple, but dont use tinned stuff get as fresh as u can.


Years ago a friend's Italian mother told me that the best tomatoe for sauce was San Marzano. Then a few years after that I read where Rao's in New York only used canned San Marzano, shortly thereafter several Foodnetwork chefs including Martha Stewart said the same thing. So if you can't get a fresh San Marzano then the next best thing is canned San Marzano. I've been buying for the past four years and we can really taste the difference in our sauces.

I'll have to try it, thanks for the comment!