The Best Homemade Bolognese
THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!
It’s cold. It’s snowing. And it’s parka season. Which can only mean one thing. It’s time to stay in with the heartiest, meatiest bolognese sauce tossed in al dente pappardelle pasta, some crusty bread, and a glass of (the leftover) wine.
WHAT IS BOLOGNESE
Bolognese is a meat-based pasta sauce, typically made by cooking ground beef or pork, onions, carrots, celery and milk, simmered until thickened and served with flat pasta or spaghetti. Some recipes will include red or white wine. Red wine will add richness and robustness whereas white wine will add a fruity flavor.
RAGU VS. BOLOGNESE
Ragu
Ragu is an Italian meat sauce, slow cooked over low heat, and is traditionally served over pasta. Ragu includes meat sauces from various regions.
Bolognese
Bolognese is a type of ragu originating from Bologna, Italy.
REASONS TO MAKE HOMEMADE BOLOGNESE
- Weeknight hero. Don’t have hours and hours to simmer? We got you covered. This shortcut bolognese is truly weeknight-friendly with all there is to love about traditional bolognese made in just a fraction of the time (less than 60 minutes from start to finish).
- Restaurant quality. This homemade bolognese is rich, comforting and 100% restaurant-worthy. Not only is the quick cook time great for busy weeknights, but this is also perfect for weekend company and big family gatherings.
- Very freezer-friendly. This recipe can easily be doubled and frozen as needed, reheating very well and making this perfect for your go-to weeknight meals. All you have to do is boil some pasta noodles prior to serving. Easy!
TIPS AND TRICKS FOR SUCCESS
- Use a combination of beef and pork. Pork has a higher fat content, keeping the meat moist, tender, juicier and more flavorful.
- Choose a wine you will drink. A medium- to full-bodied red wine (chianti, shiraz or syrah) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use whole milk. Whole milk is a key ingredient in bolognese. The dairy helps cut down the acidity of the red wine and tomatoes, tenderizes the meat, and yields a rich, creamy sauce. A low-fat alternative will result in a lighter sauce. Substituting a plant-based milk is not recommended.
- Use flat pasta. Flat pasta such as tagliatelle, pappardelle or fettuccine have surface area to effectively hold up chunky meat sauce. Rigatoni is also a great option as its ridges are sturdy enough to hold up a meaty sauce.
- Sauce the pasta. Add the pasta directly to the pot of bolognese sauce, tossing and coating well. This is key for saucing the pasta, ensuring that the sauce clings to the pasta and absorbs all the flavors.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
WHAT TO SERVE WITH BOLOGNESE
- Easy No Knead Bread
- Easy Skillet Dinner Rolls
- Italian Chopped Salad
- Best Chicken Caesar Salad with Homemade Croutons
- Olive Garden Zuppa Toscana Copycat Recipe
TOOLS FOR THIS RECIPE
Dutch oven
THE BEST HOMEMADE BOLOGNESE: FREQUENTLY ASKED QUESTIONS
Both red or white wine are great, but each wine will yield different flavors. Red wine is a bit more prominent and will impart more flavor into the sauce than white wine.
The red wine in bolognese adds richness and depth, but beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! Bolognese is very freezer-friendly. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Ingredients
Equipment
Dutch Oven
Instructions
1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
2. Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
3. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the pot.
5. Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
6. Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
7. Stir in parsley; season with salt and pepper, to taste.*
8. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
9. Serve immediately with bolognese sauce.
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