Rich and flavorful bolognese sauce is perfect to serve warm over a bowl of pasta or baked between layers in Lasagna. This easy pasta sauce recipe is so simple and satisfying. It also keeps really well so you can make a big batch to have leftovers for later!
What Is Bolognese Sauce?
Bolognese is a classic Italian meat-based sauce, often made from a mixture of ground meats which can include ground beef and pork, or veal. Fun fact on the history of Bolognese sauce – it originated in and was named after the city of Bologna, Italy. Here’s why you’ll love it:
- Easy – this sauce comes together fairly quickly and the ingredients are simple. Once it’s in the pot, the stove does most of the work as it simmers and putters away.
- Adaptable – Many bolognese sauces use a mixture of ground meats, but you can use only ground beef if that’s what you have on hand.
- Kid-Friendly – Pasta bolognese is a meal that the whole family will enjoy. Who doesn’t love beefy, saucy noodles topped with plenty of freshly grated parmesan?
- Versatile – Bolognese sauce is perfect for dressing tagliatelle or spaghetti (or any pasta you’d like), or use it to make lasagna alla bolognese. See later in the post for more ideas.
- Make-ahead – It keeps so well in the refrigerator and freezer which is great for meal prep or easy weeknight dinners (see make-ahead tips below).
Ingredients
Below is an overview of the ingredients you’ll need to make bolognese sauce. Remember to refer to the recipe card below the post for the full recipe details.
- Olive Oil and Butter – Just about every Italian recipe starts with good-quality EVOO (extra virgin olive oil). This one also includes unsalted butter for extra richness.
- Onion, Celery, and Carrot – This trio of aromatics forms the flavor base for the sauce, also known as Italian sofrito, or mirepoix in French cooking.
- Garlic – We also mince up some fresh garlic cloves, because everything is better with garlic.
- Ground Beef – I recommend using beef with 20% fat. You can also use a combination of ground beef and pork.
- Wine – Use a dry white, like Pinot Grigio, which is traditional for bolognese, or a dry red wine like Merlot. If you prefer to leave out the wine, substitute it with beef broth instead.
- Tomatoes – This recipe uses canned crushed tomatoes. San Marzano tomatoes are best, but any canned tomatoes will work in a pinch. You’ll also need tomato paste.
- Fresh Herbs – We add finely-chopped fresh parsley or basil, to enhance the flavor and also to garnish our pasta when serving.
- Milk – The secret to the best bolognese? Whole milk. 2% milk will also work, but whatever you do, don’t skip it.
Pro Tip: You’ll need your choice of pasta for serving. Bolognese is traditionally served over wide ribbons of pasta (like pappardelle or tagliatelle), but you can also dish it up over spaghetti, penne, or any other kind of pasta you prefer. Don’t forget the freshly grated parmesan cheese.
