Introduction: How to Make a Great Bolognese Sauce Recipe

About: Usually making something on this site.

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!