This is the BEST Bolognese Recipe in the entire world. Even if you’ve never tried bolognese or even heard of it, I promise you that after making this recipe, the entire family will be coming back for seconds. It’s a great recipe to have on standby anytime someone says they’re craving Italian food.
Intro
If you’re reading this, chances are you’ve been asked this question at least once: “What would your last meal on Earth be?” If you asked me this question, the answer will ALWAYS be this Bolognese recipe. It tastes like something only a sweet Italian grandma could make; it’s truly a comfort food for me. The flavors & smells that fill my kitchen instantly transport me back to my time spent in Italy.
Why You’ll Love This Dish
It’s a hearty, creamy meat sauce. It’s like if traditional red meat sauce and Alfredo sauce had a baby. I crave it all the time, and I know that my husband will never turn it down, especially when I’m making some freshly baked focaccia bread to go with it. If it doesn’t sound delicious enough on its own, try adding a single fried egg over the top to give it an even creamier texture. My favorite part about this sauce is how the finely diced carrots just seem to melt into it, adding a natural sweetness. I love letting this simmer on the stove and tasting it over and over again and watching it develop.
Tools & Utensils
For this cook, you’ll need the following items:
- Dutch Oven
- 7″ Santoku Knife (or favorite chef knife)
- Cutting Board
- Rubber Spatula
- Stainless Steel Steamer Pot
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Background/History
Bolognese Sauce, known in Italy as Ragu Bolognese, is a braised meat sauce based out of Bologna. Traditionally it uses beef, veal, pork, pancetta, soffrito (carrots, celery & onion), white wine and milk. A lot of people, including my husband, always seem to think that Bolognese is a hearty tomato-based sauce. The reality is that very little tomato product is used in the sauce at all! Spaghetti Bolognese has become the most popular version of the dish in several parts of the world. But traditionally, Bolognese Sauce is served over Tagliatelle (small, flat ribbon shape) pasta.
The origins of the sauce are similar to that of the French ragout, which involves slowly cooking down several, small ingredients until they become well incorporated. Bolognese is first mentioned in a cookbook dating back to 1891 when Pellegrino Artusi published a recipe called Maccheroni alla Bolognese. The recipe consists of lean veal, pancetta, onion and carrot. All of the ingredients are finely chopped then cooked down in butter. Adding mushrooms or truffles and/or chicken livers to the sauce is recommended, as is finishing the sauce with a small amount of cream. No tomatoes are mentioned in the original recipe.
Serving Suggestions
Side Dishes, Apps & Desserts
- Cheese, Charcuterie and Olives as appetizer
- Large Caesar Salad, as appetizer or with entree
- Freshly Baked Focaccia Bread, with entree
- Tiramisu, Gelato, Canolis or Budino as dessert
Drink Pairings
- Wine Pairings
- Prosecco
- Lambrusco (fun, fizzy red that’s a great option for new wine drinkers)
- Sangiovese or Sangiovese Blends (Chianti, IGT or Super Tuscans)
- Barbera (Bright, medium bodied red, low tannins)
- Barolo or Barbaresco (pricey, highly sought after Italian reds, very dry)
- Cocktails/Spirits
- Aperol Spritz, as aperitif (before entree)
- Negroni, as aperitif
- Americano, as aperitif
- Any number of Italian digestifs (after entree)
- Fernet-Branca
- Amaro Nonino
- Campari
- Cynar
- Limoncello
Leftovers, Freezing & Reheating
Similar to one of our other recipes, Pork Carnitas, leftover Bolognese freezes great and can be used to make a variety of leftovers. We recommend trying a Bolognese Lasagna with Bechamel and Parmesan Cheese!
If we have leftovers (which is rare!), we’ll typically freeze them in simple 32oz deli-containers or ziplock freezer bags, once cooled. Label and date it, and it can easily last in the freezer for up to a year. To thaw, simply place it in the fridge the day before or you can set it in a mixing bowl and let it sit under running, room temperature water until thawed. Once thawed, cook the leftovers quickly and always bring it up to a hard simmer for a minute or two prior to serving.
The Best Bolognese
Lauren's Bolognese Recipe
Ingredients
- 4 oz. Pancetta, diced
- 1 Med Onion, small diced (2 cups)
- 4 Celery Stalks, small diced (1 cup)
- 3 Carrots, small diced (1 cup)
- 5 Garlic Cloves, minced
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 1 lb. Ground Veal
- 2 tsp Kosher Salt
- Pepper
- 1 Cup White Wine
- 4oz can Tomato Paste
- 2 Cups Milk
- 2 Fresh Bay Leaves or 1 tsp Fresh Thyme
- Fresh Thyme or Basil, as garnish
- 1 lb. Pasta, either Tagliatelle or Spaghetti
- 1/2 Cup Grated Parmesan
Directions
- Step 1 In a large Dutch oven, over medium high heat, cook the pancetta until crispy, about 5 minutes. Remove the pancetta and reserve for later, but keep the rendered fat in the pan.
- Step 2 On medium heat, sauté the onions, celery, carrots and garlic until softened, about 5 minutes. Add the garlic halfway through to prevent burning.
- Step 3 Add the ground meats and cook them down, stirring often to get all of the meat just cooked.
- Step 4 Next, add tomato paste and sauté until evenly coated and pasted begins to caramelize.
- Step 5 Add wine and sauté until the wine has fully reduced.
- Step 6 Next, add the milk, crispy pancetta, bay leaf and/or thyme and simmer, stirring occasionally for an hour. If the sauce gets too thick, add broth as needed.
- Step 7 Season with salt and pepper as needed. Be sure to season the sauce AFTER you’ve added the pancetta. The Pancetta will a good amount of salt to the dish already.
- Step 8 Serve tossed with or over top of cooked pasta.
- Step 9 Top with freshly grated Parmesan cheese and fresh herbs to garnish.
- Step 10 Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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