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How to Make Bolognese Sauce

How to Make Bolognese Sauce

  • Prep

    15 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 35 m
Chef John

Chef John

This Bolognese sauce is dedicated to the late, great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.

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Nutrition

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  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
  2. Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
  3. Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
  4. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
  5. Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.
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Reviews

katiekelley78
4

katiekelley78

5/26/2014

I made this recipe as written. It was a masterpiece. I have never made anything like this in my life that tasted this complex. Thank you for the recipe! I have enjoyed watching you on Youtube. (Next time, I might add a little handful of brown sugar at the end to take a little of the acid bite of the tomatoes away, but seriously perfect as is). I ate it without noodles just in a bowl =)

wulfs
4

wulfs

11/4/2013

I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my own seasonings next time!

Jennifer
3

Jennifer

9/15/2014

Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more of the flavor. I would also add oregano or Italian seasoning blend - although a great sauce, wasn't super flavorful and that's my preference. Otherwise, I think it's a definite keeper and just in time for the weather to turn chilly. Thank you for sharing!

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