Search thousands of recipes reviewed by home cooks like you.

Valerie's Bolognese Sauce

Valerie's Bolognese Sauce

  • Prep

  • Cook

  • Ready In


I wanted a good meat sauce, but was having trouble finding that one recipe that knocked my socks off, so I altered a few and came up with my own. Of course, it goes well with all types of pasta and in the traditional Spaghetti ala Bolognese. But I also use this as my sauce in lasagna, baked ziti, pizza - you name it. It gives everything that extra oomph!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet


  1. Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
  2. Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.
Rate recipe

Your rating



Linda Thiel

I would rate this 6 stars if I could. I made it exactly like the recipe except I used ground turkey instead of beef. When it was finished I took my submersion blender and used it to just make it a little thicker. It was the best bolognese sauce I have ever tasted. 5 STARS FOR VALERIE!


This was a nice sauce that the whole family enjoyed. We like a meatier sauce so I doubled the meat. Very good recipe that I will keep using.


Just so so. Flavor was good, but the recipe was a little more trouble than the finished product ended up. The canned tomatoes cooked down and the remaining peels were an unappealing texture in the sauce.