Bolognese Sauce – Culinary Hill

This rich and hearty Bolognese Sauce is simmered low and slow with ground beef, ground pork, soffritto, tomatoes, milk, and white wine. The result is a deeply flavorful meat sauce that’s perfect tossed with pappardelle, layered into lasagna, or stashed in the freezer for future dinners.

Meggan’s Notes

Some recipes are worth taking their time. Bolognese Sauce isn’t difficult to make, but it rewards patience. As the sauce simmers, the flavors mellow and deepen into something far greater than the sum of its parts.

This version uses both beef and pork for richness, plus milk and a touch of nutmeg, two classic ingredients that help create the velvety texture and savory flavor that make Bolognese so memorable. My favorite way to serve it is over pappardelle with plenty of freshly grated Parmesan cheese.

Why This Recipe Works

• Rich flavor from two meats: Beef and pork create a hearty, balanced sauce.
• Classic Italian technique: Soffritto, wine, milk, and a long simmer build layers of flavor.
• Freezer-friendly: Make a batch now and enjoy effortless future meals.
• Versatile: Serve over pasta, spoon into lasagna, or pair with creamy polenta.
• Perfect for entertaining: It makes a generous batch and tastes even better the next day.

Bolognese Sauce Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Ground beef and ground pork: The combination adds richness and complexity. If desired, use all beef or all pork.
• Mirepoix: This mixture of onions, carrots, and celery is known as soffritto in Italian cooking and forms the flavor base of the sauce.
• Dry white wine: Pinot Grigio or Sauvignon Blanc work well. Or, substitute chicken broth for a wine-free option.
• Whole milk: Helps mellow the acidity of the tomatoes and creates a silky texture. Or substitute half and half or heavy cream.
• Ground nutmeg: A small amount adds warmth and depth without overpowering the sauce. For the strongest flavor and the longest shelf life, buy the whole nutmeg seed and grate it freshly when needed.
• Crushed tomatoes: The primary tomato component, providing body and texture. if you have canned whole tomatoes, go ahead and crush them by hand and use them.

How to Make Bolognese Sauce

1. In a large saucepan or Dutch oven over medium-high heat, add olive oil and butter. Meanwhile, pulse together the onion, carrot, and celery in the food processor until finely minced.

2. Add the vegetable mixture to the pan and cook until tender, about 3 to 5 minutes.

3. Add beef and pork and cook until just browned, about 5 to 7 minutes. Drain fat well.

4. Add white wine and deglaze the pan by scraping up any brown bits. Cook until the wine is evaporated. Stir in milk and nutmeg. Continue to cook until the milk has almost evaporated.

5. Stir in crushed tomatoes and tomato sauce. Add 1 teaspoon salt and ½ teaspoon pepper. Reduce the heat to very low and gently simmer 2 to 2 ½ hours uncovered, stirring occasionally.

6. Sauce should just barely bubble. If needed, stir in ½ cup of water to prevent the sauce from scorching in the pan and reduce the heat even lower, if possible. (I added water 3 times during the simmering process.)

7. The sauce is ready when it is thick and cohesive, with very little liquid visible around the edges of the pot. The meat and tomatoes should be fully blended into a rich, silky sauce. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).

Bolognese Sauce Tips and Variations

• Yield: This recipe makes about 6 cups of sauce.
• Make it ahead: The flavor improves after a day in the refrigerator.
• Serve with pappardelle: The wide ribbons hold the hearty sauce beautifully. Fettuccine is a good substitute. Fresh pasta requires about half as much cooking time as dried.
• Faster soffrito: Use a food processor to save time, or use a chef’s knife or mezzaluna to mince them by hand.
• Keep the simmer gentle: The sauce should barely bubble for the best texture and flavor.
• Add pasta water: When tossing with pasta, a splash of reserved pasta water helps the sauce cling to the noodles.
• Meal prep: Freeze in smaller portions for quick weeknight dinners.

How to Store Bolognese Sauce

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze in airtight containers for up to 3 months.
• Reheat: Warm gently on the stovetop over low heat, adding a splash of water or broth if needed.