Ground Beef and Pork: A mix of these meats provides a balanced flavour and texture. You can use all beef or even add veal for a more luxurious taste. I generally prefer using about 80% beef and 20% pork since I believe the pork bring in a little bit more fat without overpowering the beef.
Onion, Carrot, and Celery: The holy trinity of Italian cooking, these vegetables provide the foundational flavours for the sauce.
Garlic: because we add garlic to absolutely everything around here.
Tomato Paste and Crushed Tomatoes: Tomato paste deepens the sauce’s flavour, while crushed tomatoes add body and sweetness.
Chicken, Beef or Bone Broth: For extra delicious flavours.
Red wine: Most people choose to use dry white wine and that is totally up to you! I absolutely adore the flavours that the red wine brings to meat ragùs and stews.
Olive Oil or Butter: Used to sauté the vegetables and meat, adding a beautiful richness to the sauce.
Salt and Pepper: Essential in every recipe.
Fresh Herbs: Bay leaves, thyme, or oregano can be added for additional aroma and flavour. I tend to go with a mix of fresh basil and oregano.
PRO TIP: Keep the rind of Parmesan cheese and add it to your bolognese for an extra umami flavour. You can also add it to your soups, stews and other sauces.
Instructions
Let's prep it up!
Start by finely chopping the onion and celery. Mince the garlic cloves and shred the carrots. Now, here me out, usually the carrot is diced and added at the beginning of the cooking session but here is a tip that I got from my Italian friend Marcella a couple of years ago. SHRED the carrots instead and add them halfway through. This is a game changer for this recipe; the shredded carrots will add a nice texture and sweetness to the sauce.
Sauté the Veggies
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the chopped onion and celery. Cook until they are softened and caramelised, about 10 minutes. Add the garlic and cook for another 2 minutes.
Add Tomato Paste and Wine
Stir in the tomato paste, cooking for a couple of minutes to deepen the flavour. Pour in the wine of choice, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated.
Add Tomatoes and other goodies
Add the crushed tomatoes and bring the sauce to a simmer. Cook for about 15 minutes. Then, add the broth, carrots, fresh herbs (I usually go for basil and oregano), cheese grind (optional), salt and pepper. Do not add too much salt since we are going to reduce the sauce and it will get saltier.
Simmer the Sauce and Be Patient
Reduce the heat to low and let the sauce simmer gently for at least 2 hours, stirring occasionally. The longer it simmers, the better it gets. If the sauce becomes too thick, you can add a bit of water or broth to reach your desired consistency. I usually tend to go for a thicker sauce for my pasta and a thinner one for my lasagnas and other baked pasta recipes.
Skim or defoam your sauce
Have you ever wondered what those particles floating on top of your soups, stocks, or stews are? These are generally protein or grease particles from meat and bones that rise to the surface when simmering in liquid. You can skip skimming them, but it will make a noticeable difference in the clarity and flavour of your dish.
Regularly skimming your sauces, stocks, and stews ensures a cleaner, more refined result. By removing these impurities, you enhance the overall taste and presentation of your dish, giving it that professional touch. So, next time you’re simmering a pot of goodness, take a few extra moments to skim the surface—it’s a small step that makes a big difference!
Season and Serve: How to Serve Bolognese Sauce
Taste your sauce and adjust seasoning if necessary. Remove any herb stems or bay leaves before serving.
Serve with Your Favorite Pasta
Pair this luxurious Bolognese sauce with your favorite pasta. Traditionally, it’s served with tagliatelle, but it works beautifully with any pasta shape. The rich, meaty sauce clings to every noodle, making each bite a delight.
Bolognese and Toast
Get a bowl of Bolognese and pair it with a piece of toast. This simple yet satisfying combination is perfect for a quick lunch or snack.
Bolognese Sandwich
Make a Bolognese sandwich. This hearty option is great for a packed lunch or an easy dinner. The sauce soaks into the bread, creating a flavorful and filling meal.
Bolognese with Nachos
Have it with nachos. Yes, my Italian family would literally kill me, but I saw this in a restaurant once, and to be honest, it was not that bad. If you’re not scared of breaking the Italian norm, go for it. The combination of crispy nachos and rich Bolognese is unexpectedly delicious.
Classic Lasagna
Let’s not forget our classic lasagna. Layering Bolognese sauce with pasta sheets, béchamel, and cheese creates a mouthwatering dish that's perfect for any occasion. Whether it's a family dinner or a special event, lasagna made with homemade Bolognese sauce is always a hit.
Enjoy this versatile and delicious Bolognese sauce in any of these creative ways, and let its rich flavors transport you straight to the heart of Italy. Buon appetito!
How to Store Your Classic Bolognese Sauce
Let's face it. Making Bolognese is really easy, but it does require a lot of waiting. I like to make a big batch and save it for later. You can freeze it for up to 3 months or store it in your fridge for up to a week. This way, you can have Bolognese on the go whenever you want.
Freezing Instructions:
Cool Completely: Allow the sauce to cool completely before transferring it to storage containers. This helps prevent ice crystals from forming and maintains the sauce’s texture.
Portion It Out: Divide the sauce into portion-sized containers or freezer bags. This way, you can defrost only what you need.
Label and Date: Don’t forget to label and date your containers, so you know when you made the sauce.
Freeze: Store in the freezer for up to 3 months.
Refrigerating Instructions:
Cool Completely: As with freezing, let the sauce cool down before refrigerating.
Store in Airtight Containers: Use airtight containers to keep the sauce fresh.
Refrigerate: Keep in the fridge for up to a week.
I like having my bolognese with long pastas like spaghetti or tagliatelle but my parenter really enjoys it with shorter pastas like Rigattoni. What is your favourite pasta to serve along Bolognese sauce?
