Pasta in Bolognese has always been a favorite around here and I love to play around with different ways to make the sauce. Bolognese sauce, in case you’re wondering, is a meat sauce that originated from, you guessed it, Bologna, Italy.
Why this recipe works
An important thing to note is that a Bolognese sauce is a meat sauce complemented by tomatoes. It is not a tomato sauce or marinara with meat added. Big difference. In Italy it’s a type of ragu. So no, the Ragu brand pasta sauce you see in the stores didn’t get its name from some marketing guru.
A Bolognese starts with cooking vegetables and the meat, adding liquid to meld flavors, and simmering to finish it off.
Save yourself some time and use a food processor to do all the chopping. If you don’t use your food processor very often then you’ll want to check out my post called The Food Processor: 13 Ways to Use It and 20 Recipes to Prove It.
Ingredients you will need
How to Make Bolognese Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Brown ground beef in a large pot or 6 qt dutch oven. You can use a meat chopper to break up ground beef into small pieces. Drain, leaving about 2 tablespoons of fat.
- Add the celery, carrot, onion, green bell pepper and garlic and cook, stirring occasionally, until vegetables start to soften and are fragrant, about 5 to 10 minutes.
- Add remaining ingredients to the pot, stir to combine everything. Lower heat, and allow sauce to simmer, uncovered, for about 2 to 3 hours, stirring occasionally.
Frequently Asked Questions
Bolognese is a type of ragu or meat sauce that originated in Bologna, Italy in the 1800s.
Most pasta sauces are tomato based, while bolognese is a meat based sauce featuring tomatoes, vegetables, wine, and most importantly the addition of milk.
Milk adds a richness and creaminess to the sauce, while helping to tenderize the meat and help cut back on the acidity of the tomatoes.
Bolognese is traditionally served with a wide noodle such as pappardelle. Rigatoni, penne, or spaghetti noodles are also great options. It also makes a delicious sauce for lasagna, mixed with rice, and used in stuffed peppers or zucchini.
Yes. Allow the sauce to cool completely, then transfer to an air tight container or freezer bag. It will be good in the freezer for up to three months. When ready to use again, just thaw in the fridge overnight and reheat on the stove top.
This bolognese sauce makes a hearty weeknight meal on top of a plate of pasta, especially when it’s served up alongside some homemade Italian bread!
More Ground Beef Recipes
- Ground Beef Casserole
- Italian Lasagna
- Homemade Chili
- Baked Ziti
- Spaghetti and Meatballs in Marinara Sauce
- Veal Osso Buco
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Bolognese Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 lbs ground beef
- 1.5 cups celery chopped, about 4 stalks
- 1.5 cups carrots chopped, about 2 large carrots
- 1 large onion diced
- 1 large green bell pepper diced
- 2 cloves garlic minced, or 1 tsp jarred minced garlic
- 28 oz can whole tomatoes
- 10.75 oz tomato soup 1 can
- 15 oz tomato sauce 1 can
- 12 oz tomato paste 1 can
- 1 cup dry red wine
- ¾ cup whole milk
- 1 Tbsp granulated sugar
- 1 Tbsp salt
- 1 tsp crushed dried oregano
- 1 tsp dried basil
- 1 tsp dried marjoram
- ½ tsp ground black pepper
Things You’ll Need
Before You Begin
- This sauce can also be made in the slow cooker – brown ground beef, and cook the veggies. Then add all to the slow cooker and cook on low for 2 to 4 hours. Unfortunately, I have yet to make it in the Instant Pot, so I’m unsure of the time on that…maybe 45 minutes?
- I like to break up the whole tomatoes while it’s simmering, but you can sub crushed or diced tomatoes if you don’t like big chunks of tomatoes in there.
- Additionally, you can sub the whole milk with heavy cream or even half and half. Skim or 2% would work in a pinch, but it won’t have quite the same creaminess or depth to it. I have also left it out many times, and it was still great.
- This is also great with a mixture of beef and pork, or Italian sausage.
Instructions
- Brown ground beef in a large pot. Drain, leaving about 2 tablespoons of fat.
- Add the celery, carrot, onion, green bell pepper and garlic and cook, stirring occasionally, until vegetables start to soften and are fragrant, about 5 to 10 minutes.
- Add remaining ingredients to the pot, stir to combine everything. Lower heat, and allow sauce to simmer, uncovered, for about 2 to 3 hours, stirring occasionally.
Nutrition
Save yourself some time and use a food processor to do all the chopping. If you don’t use your food processor very often then you’ll want to check out my post called The Food Processor: 13 Ways to Use It and 20 Recipes to Prove It.
A good simmer with little bubbles is always a good thing.
Amanda Davis
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Marie Romano says
Sorry, NEVER NEVER green peppers in a Bolognese Sauce! Neither is there garlic! Where do you come up with these recipes?
Amanda Formaro says
Thanks for your input Marie. :) Probably not a traditional Bolognese as you know it, but families adapt and change recipes to fit their tastes. It’s very common.
RICH says
THERE ARE NO PEPERS IN THE SAUCE
IT’S NOT JUST BEEF
Monica says
What could you sub for the can of tomato soup in the ingredients? Thank you
Amanda Formaro says
Tomato sauce or canned tomatoes :)
susan says
i’ve made this twice, it’s delicious!
Amanda Formaro says
Awesome! So glad you like it Susan, thank you!
Rachel @ Bakerita says
Mmm, ultimate comfort food! This looks so delicious. Definitely need to try it for dinner soon.
Amanda Formaro says
Thanks Rachel, it’s one of our favorites!
Marie says
I love a good Bolognese! It looks wonderful Amanda!
Amanda Formaro says
Thanks Marie! We love it here. Guess we will have to get the husbands together and all have dinner some time :)
Jeanette says
My boys love a good Bolognese – this looks like pure comfort food Amanda!
Amanda Formaro says
Thanks Jeanette, it definitely is :)
Sumee says
Love those clicks… I make similar with turkey meat, but had never thought of topping with pasta. Since we don’t eat beef, I guess substituting with any other meat should work?
Amanda Formaro says
Yes, I’m sure it would be great with other ground meats!
SallyBR says
Talk about a classic! Beautiful photos!
I haven’t made Bolognese in years, thanks for bringing it to my attention, with the weather cooling down, it’s a great option for a wonderful dinner!
Amanda Formaro says
Thanks Sally! I agree, a great meal for cooler weather :)