Best Bolognese Recipe (with Video)

Best Bolognese Recipe: Bolognese is a rich and hearty Italian meat sauce that has been enjoyed for centuries. Unlike a simple tomato-based pasta sauce, Bolognese is slow-cooked with meat, vegetables, wine, and dairy to develop a deep, savory flavor. When made correctly, this sauce is thick, velvety, and absolutely delicious.

If you’ve only had store-bought Bolognese, you’re in for a treat! Making it from scratch ensures better quality ingredients, a richer taste, and the perfect texture. Follow this step-by-step guide to create the best Bolognese sauce right in your own kitchen.

Ingredients for the Best Bolognese

A perfect Bolognese starts with high-quality ingredients. Here’s what you’ll need:

Essential Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 lb (450g) ground beef (80/20 fat ratio)
• ½ lb (225g) ground pork
• ½ cup (120ml) dry red or white wine
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup (250ml) whole milk
• 1 cup (250ml) beef or chicken broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• 1 bay leaf

Optional Ingredients for Extra Flavor:

• ½ tsp red pepper flakes (for a slight kick)
• ½ tsp sugar (to balance acidity)
• A Parmesan rind (adds depth to the sauce)
• 2 tbsp heavy cream (for extra richness)

Choosing the Right Meat for Bolognese

The type of meat you use can make or break your sauce.

Best Meat Combinations:

• Ground Beef & Pork: The most common combination for a balanced texture and flavor.
• Ground Veal: Adds tenderness and richness.
• Pancetta: A small amount of pancetta can enhance the depth of flavor.

Lean vs. Fatty Cuts:

• 80/20 Beef: Provides the right balance of fat and meat for a juicy, flavorful sauce.
• Leaner Meats (90/10): Can be used but may require added fat (like butter or oil) to prevent dryness.

How to Make Best Bolognese – Step by Step Guide

Step 1: Preparing the Ingredients

Before you start cooking, it’s important to have everything ready.

1. Chop Vegetables: Finely dice onions, carrots, and celery. This trio, known as soffritto, forms the base of the sauce.
2. Mince Garlic: Fresh garlic adds a delicious aroma and depth.
3. Measure Spices & Liquids: Having everything pre-measured makes cooking easier and prevents mistakes.

Step 2: Cooking the Base (Soffritto)

Soffritto is the foundation of a great Bolognese sauce.

1. Heat olive oil in a large pan over medium heat.
2. Add chopped onions, carrots, and celery. Cook for 8–10 minutes, stirring frequently, until softened.
3. Add minced garlic and cook for another 1–2 minutes until fragrant.

This step builds the sauce’s deep, rich flavor—don’t rush it!

Step 3: Browning the Meat

Properly browning the meat adds complexity to the sauce.

1. Add ground beef and pork to the pan with the soffritto.
2. Break the meat apart with a wooden spoon and cook until browned, about 10 minutes.
3. Avoid stirring too much—allowing the meat to sear will give it more flavor.
4. Drain any excess grease if necessary.

Step 4: Deglazing the Pan

Deglazing helps lift flavorful bits from the pan into the sauce.

1. Pour in red or white wine and stir, scraping the bottom of the pan.
2. Let it simmer for 5 minutes until the wine reduces by half.
3. If you don’t use wine, substitute it with beef broth or balsamic vinegar.

Step 5: Adding Tomatoes and Simmering

Tomatoes give Bolognese its signature richness.

1. Stir in crushed tomatoes and tomato paste.
2. Add broth, salt, pepper, oregano, basil, and a bay leaf.
3. Bring to a simmer, then reduce heat to low.
4. Cover and let it cook for 1.5 to 3 hours, stirring occasionally.

Why the long cooking time? Slow simmering allows all the flavors to develop and blend beautifully.

Step 6: Seasoning and Adjusting the Flavor

Bolognese sauce is all about balance—acidity, sweetness, saltiness, and richness should all complement each other.

1. Taste the sauce after about an hour of simmering.
2. If it’s too acidic, add ½ tsp sugar to balance it out.
3. If it’s too bland, add a pinch of salt and pepper or an extra dash of herbs.
4. If you want deeper umami flavor, stir in a small Parmesan rind while simmering.

Pro Tip: For an extra boost of richness, some chefs add a splash of Worcestershire sauce or balsamic vinegar at this stage!

Step 7: Adding Milk for Creaminess

Milk in Bolognese? Yes! It may sound unusual, but dairy adds a velvety texture and mellows out acidity.

1. About 30 minutes before the sauce is done, slowly stir in 1 cup of whole milk.
2. Let it cook down gently to blend with the sauce.
3. If you want it even richer, substitute heavy cream for part of the milk.

Step 8: Simmering to Perfection

The longer you simmer, the better the flavor.

• Minimum simmer time: 1.5 hours
• Ideal simmer time: 3 hours
• Maximum simmer time: Up to 4 hours for the deepest flavor

Signs Your Bolognese is Ready:
✔️ The sauce has thickened and clings to a spoon
✔️ The color has deepened to a rich red-brown
✔️ The flavors have melded together perfectly

If the sauce thickens too much, add a splash of broth or milk to loosen it up.

Best Pasta to Serve with Bolognese

Not all pasta shapes work well with Bolognese!

Best Choices:

✔️ Tagliatelle – The traditional choice in Italy, as it holds the thick sauce beautifully.
✔️ Pappardelle – Wide, flat ribbons that soak up all the flavors.
✔️ Fettuccine – Similar to tagliatelle, slightly thinner.

Other Options:

• Rigatoni or Penne: If you prefer a short pasta, these are sturdy enough to hold the sauce.
• Spaghetti: A popular choice, though not traditional for Bolognese.

Serving and Garnishing Tips

How you serve Bolognese can elevate the dish even more!

1. Toss pasta with the sauce before serving, rather than just spooning it on top. This ensures every bite is coated in deliciousness.
2. Finish with freshly grated Parmesan cheese—it adds a salty, nutty depth.
3. Garnish with fresh basil or parsley for a pop of color and freshness.
4. Drizzle with extra virgin olive oil just before serving for a smooth finish.

Storing and Freezing Bolognese Sauce

One of the best things about Bolognese? It tastes even better the next day!

Refrigerating:

• Store in an airtight container for up to 4 days.
• Reheat on the stovetop over low heat, adding a splash of broth if needed.

Freezing:

• Cool completely before freezing.
• Store in freezer-safe containers or Ziploc bags for up to 3 months.
• To reheat: Thaw overnight in the fridge, then warm gently on the stove.

Common Mistakes to Avoid

Even experienced cooks can go wrong with Bolognese!

❌ Skipping the soffritto – Those sautéed veggies add incredible depth.
❌ Using lean meat – Fat equals flavor! Stick with 80/20 ground beef.
❌ Not simmering long enough – A rushed sauce won’t develop the right richness.
❌ Overloading with tomatoes – This is a meat sauce, not a tomato sauce!
❌ Forgetting the milk – It’s the secret to a truly authentic, silky Bolognese.

FAQs about the Best Bolognese Recipe

What kind of meat is best for bolognese sauce?

For an authentic bolognese, a mix of ground beef and pork provides the best flavor and texture. Some recipes also include pancetta for added richness.

How long should I cook bolognese sauce?

True bolognese sauce needs time to develop its flavors. It should simmer gently for at least 3-4 hours, though some cooks recommend letting it cook for up to 6 hours on a very low heat.

Can I make bolognese sauce in a slow cooker?

Yes, making bolognese in a slow cooker is an excellent way to achieve a deep, complex flavor. Combine all ingredients and let them cook on low for 8 hours or on high for 4 hours.

What are the essential herbs and spices in bolognese?

The key herbs in bolognese sauce are Italian seasoning, bay leaves, and fresh basil. Spices like nutmeg and a pinch of cinnamon can be added for additional layers of flavor.

Is it necessary to use wine in bolognese sauce?

While not mandatory, adding red wine to bolognese sauce helps to enhance its flavor and acidity, giving the sauce more depth. Be sure to let it simmer and reduce slightly before adding other liquids.

What type of pasta goes best with bolognese?

Thick pasta like tagliatelle or pappardelle is ideal for bolognese because their wide, flat shape holds the sauce better. However, spaghetti or fettuccine also work well.

Can bolognese sauce be frozen?

Yes, bolognese sauce freezes very well. Allow the sauce to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months.

Conclusion

This step-by-step guide gives you everything you need to make the best homemade Bolognese sauce—rich, slow-cooked, and full of flavor. Whether you’re serving it over classic tagliatelle or freezing it for later, this sauce is a must-try for any pasta lover.

Give it a shot and enjoy a taste of authentic Italian comfort food right at home!