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How to Make Bolognese Sauce

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This classic Italian meat sauce is rich, silky, and slow-cooked to perfection. Bolognese isn’t just a sauce—it’s a ritual of layering flavors with patience and love. Perfect over tagliatelle, spaghetti, or even baked into lasagna, this recipe is your go-to for comfort in a bowl.

Ingredients

Scale

2 tbsp butter

1 tbsp olive oil

1 cup finely diced onion

½ cup finely diced celery

½ cup finely diced carrot

Pinch of salt

1½ lbs ground beef

1½ tsp salt

⅛ tsp ground nutmeg

Pinch of cayenne pepper (or to taste)

Freshly ground black pepper to taste

1½ cups 2% milk

2 cups white wine

1 (28 oz) can whole Italian plum tomatoes (preferably San Marzano)

2 cups water (as needed)

Instructions

Start the Base: In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt. Sauté until soft and golden, about 10 minutes.

Add the Beef: Stir in ground beef, breaking it up as it browns. Season with salt, nutmeg, cayenne, and black pepper. Cook until no longer pink.

Enrich with Milk: Pour in milk and simmer until mostly absorbed, stirring occasionally. This tenderizes the meat and builds richness.

Deglaze with Wine: Add white wine and simmer until almost all the liquid evaporates, enhancing depth of flavor.

Add Tomatoes: Crush tomatoes by hand or blend slightly, then stir into the sauce. Add water gradually to loosen the mixture to a saucy consistency.

Low and Slow: Simmer uncovered on very low heat for 2 to 3 hours, stirring occasionally. Add water as needed to maintain a saucy texture.

Serve: Toss with pasta or layer into your favorite baked dishes.

Notes

Slow-cooked, deeply satisfying—this Bolognese is Italian comfort in every bite.

Nutrition

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