bolognese sauce recipe

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

Instant Pot Bolognese

pancetta (or center cut bacon, chopped)

unsalted butter

onion

celery (about 3/4 cup, minced)

carrots (about 3/4 cup, minced)

lb beef

dry white wine (such as Pinot Grigio)

28 oz cans crushed tomatoes (I love Tuttorosso)

bay leaves

kosher salt and fresh black pepper (to taste)

half & half cream

parsley

Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.

Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.

Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.

Add the wine and cook until it reduces down, about 3-4 minutes.

Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.

Natural release, stir in the half &amp; half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.

A classic Bolognese Sauce should be in every home cook’s repertoire! My version is smooth, rich, hearty and slow cooked to perfection. The very essence of Italian comfort food!

Bolognese Sauce

olive oil

butter

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

garlic (chopped)

pancetta (diced)

beef ((20% fat))

pork

Salt and pepper (to taste)

dry white wine

(28 ounces) can peeled San Marzano tomatoes

milk

nutmeg

heavy cream (optional (see notes))

parmesan cheese (Parmigiano Reggiano is the best!)

Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.

Add more olive oil, if needed, and add the pancetta. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 - 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that's where all the flavor is! (See notes.)

Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.

Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil - stirring frequently - until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.

Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary.

Serve, tossed with a wide pasta, like tagliatelle or pappardelle.

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with fresh ingredients and cooked low and slow.

Authentic Bolognese Sauce

small/medium carrot

celery

beef (70-80%)

dry red wine

tomato paste

tomato puree (passata)

salt

pepper

milk (2 % or whole milk)

Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).

In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.

Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.

Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.

After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

This simple and classic Bolognese pasta sauce from Giada is easy to make and so rewarding. Who doesn't love a big bowl of meat sauce over pasta?

Giada's Bolognese Sauce Recipe

onion,

garlic cloves, chopped

celery stalk, chopped

carrot, chopped

lb chuck

28 oz can crushed tomatoes

c Italian leaf parsley, chopped

basil leaves, chopped

Salt and fresh ground pepper

c fresh grated Pecorino or Parmesan

In a large skillet, heat olive oil until almost smoking. Add the onion and garlic and turn heat down to medium and cook until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes.

Raise heat to high and add the ground beef and cook until it is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium-low heat until the sauce thickens &#8211; about 30 minutes. Season with salt and pepper.

Serve over pasta of your choice with more black pepper and grated cheese.

This rich and hearty Instant Pot Bolognese sauce is made with red wine and served over spaghetti or your favorite pasta. This is a great freezer-friendly recipe that is perfect for a meal prep and easily comes together in 1 hour in a pressure cooker.

Easy Instant Pot Bolognese Sauce

carrot (diced)

celery rib (diced)

beef

oregano

black pepper

red pepper flakes

cinnamon

red wine

tomatoes

heavy cream

Press the Sauté button and set it to high setting. Add 2tbsp olive oil and 1 small diced onion. Cook for about 5-7 minutes or until it&#39;s soft and translucent.

Then add 1 diced carrot and 1 diced celery rib. Cook for another 5 minutes until they are softened.

Add 1 pound ground beef and the seasoning (1 tsp oregano, 1 tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, and ¼ tsp cinnamon) and cook until the meat is cooked through, about 7-10 minutes.

When done, add 2 tbsp tomato pasted and stir. Then add ½ cup red wine and cook for about 5-7 minutes or until the wine reduces in half.

Add 28 oz crushed tomatoes and stir everything in.

Close the lid and make sure that the venting knob is sealed. Cook on manual high pressure for 20 minutes. When done, let it naturally release the pressure for 10 minutes.

After that, you can open the lid and press the sauté button again. Add ¼ cup heavy cream, stir and let simmer for about 5-10 minutes or until the sauce thickens to the desired consistency.

Serve over your favorite pasta or spaghetti. Top with some grated Parmesan cheese and chopped parsley or fresh basil.

https://content.jwplatform.com/videos/vDhDf5Ej.mp4

This rich and hearty Instant Pot Bolognese sauce is made red wine and served over spaghetti or your favorite pasta. This is a great freezer-friendly recipe that is perfect for a meal prep and easily comes together in 1 hour in a pressure cooker.

Tweaked &amp; perfected over 10+ years, this is the absolute best bolognese sauce recipe! A lusciously rich &amp; hearty Italian meat sauce made of ground beef &amp; pork, pancetta, red wine &amp; tomatoes, which simmers for hours before getting tossed into a pile of pasta for the perfect pasta bolognese dinner. Stovetop, Slow Cooker &amp; Instant Pot instructions provided. 

Best-Ever Bolognese

carrots,

celery,

yellow onion, roughly chopped

pancetta, roughly chopped (see Recipe Notes)

garlic

salt black pepper, to season

tablespoons olive oil

pound ground beef

pound ground pork

can tomato paste

cup medium-bodied red wine,

rosemary

thyme

2 bay leaves

1 parmesan rind

cups low-sodium chicken broth or water

parmesan

ounces pasta of choice (I love bucatini or rigatoni)

Prep: 

Grab your food processor &amp; prep the&#8230;

Pestata: 

Add the pancetta &amp; garlic to the bowl of the same food processor used to make the soffritto (no need to wash it!). Pulse just until the mixture is broken down into fine pieces. Set aside. 

Cook the pestata: 

Add the olive oil to a heavy-bottomed pot (at least 4-quart capacity) over medium heat. Once hot, carefully add the pestata mixture from Step 1 and cook, stirring occasionally, until the pancetta renders, 4-5 minutes.

Brown the soffritto

Add the soffritto mixture from Step 1 to the pot with the pestata. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring ocassionally, until deeply browned &amp; fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low. Once browned, push the pestata &amp; soffritto mixture to the outer edges of the pot.

Brown the meat: 

Generously season the beef and pork with 1 teaspoon kosher salt each. Add the meat to the center of the pot with the soffritto &amp; pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes. Once browned on both sides, use a wooden spoon to break the meat apart into small pieces. Stir to combine with the soffritto mixture. Cook, stirring occasionally, until browned completely, 8-10 minutes. Add the tomato paste, stirring to coat the meat &amp; soffritto mixture. Cook for 2-3 minutes to brown.

Deglaze: 

Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture. 

Aromatics: 

Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves &amp; parmesan rind, if using. Add the crushed tomatoes &amp; broth or water, stirring to combine.

Simmer: 

Reduce the heat to medium-low and simmer, stirring occasionally, for 90 minutes. If the bolognese begins to reduce too much (losing too much of its liquid too quickly), feel free to add in a splash more broth/water, reduce the heat further, &amp;/or cover the pot.

Finish the bolognese sauce

Stir in the heavy cream and grated parmesan. Taste and season with additional kosher salt and ground black pepper, as desired. At this point you can cool &amp; store for later use (see Recipe Notes for storage &amp; freezing directions), or serve immediately with pasta (proceed to Step 9-10, below).

Cook the pasta: 

Once the bolognese has simmered &amp; reduced (Steps 7-8, above), cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta &#8211; do NOT rinse it!

Finish the pasta bolognese: 

Add the pasta straight to the bolognese sauce. Toss to combine well &#8211; the sauce should evenly coat the pasta. Add in some of the reserved pasta water if the bolognese sauce needs to loosen up a little; add in an extra handful of parmesan if the sauce needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with &amp; absorb some of the sauce.

Serve the pasta bolognese: 

Portion out the pasta bolognese into individual pasta bowls. Serve immediately, topped with extra parmesan, chopped herbs, &amp;/or a sprinkling of crushed red pepper as desired. Enjoy!

I've made bolognese before, but it was never this good. This recipe is absolute perfection. I have a feeling all those browning steps make a huge difference. I only had dried herbs, otherwise followed the recipe exactly. The consistency is truly perfect - thick, luscious, hearty, flavorful. It is definitely restaurant-quality. Thank you!!

Hands down my favorite sauce recipe and quite possible my favorite thing I've ever cooked. My husband always requests this sauce.. a family favorite! Don't hesitate, JUST MAKE THIS! You won't be sorry!

Truly the BEST recipe ever. I've made this quite a few times now for family and guests and everyone always raves about it.

https://www.youtube.com/watch?v=SY_IF1hPxfI

I first experienced pasta bolognese when I worked at a fine dining Italian restaurant after college. Our slowly simmered bolognese was one of the most popular dishes we served, and it just so happened to be my personal favorite. Eventually, after enough begging, Chef walked me through the basic steps so I could recreate it at home.

10+ years later, it's still one of my favorite things to make and eat, and this particular recipe is my go-to. While many recipes claim to make the best bolognese sauce, as a longtime bolognese enthusiast, I can assure you that this recipe is THE BEST out there. 

It's exceptionally hearty, luscious, and rich tasting, all thanks to slooowly cooking a trio of ground beef, ground pork, and pancetta with deeply caramelized vegetables, loads of aromatics, red wine, and tomatoes. It's a delightfully hands-off process that results in a decadent sauce layered with restaurant-worthy flavor.
 
Just toss in your favorite al dente pasta and enjoy – perfect for your next cozy dinner at home! ♡ Happy cooking!

🖨️Printable Best-Ever Bolognese Recipe: https://playswellwithbutter.com/bolognese-sauce-recipe/
🤓Learn more! ⇢ How to Cook Pasta Properly: https://playswellwithbutter.com/how-to-cook-pasta-properly/

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▶️Products used in this video:
Food processor: https://rstyle.me/+epZ6CberL2VSLGqk8vN7TQ
Microplane: https://rstyle.me/+VPgdJCiI3EdKkp5bc-f94g
Staub 5.5-qt Cocotte: https://rstyle.me/+3eBnSd5FgbdGzJ8QbYuDyg
Spatula: https://rstyle.me/+-XR4ENmpvSIZP3nULg9ttg
7-Inch Chef Knife (White): https://rstyle.me/+l6Ou_KEc1QQySURClSBvfA
7-Inch Chef Knife (Black): https://rstyle.me/+3qABP0sa3W1dpy_i4ludlw
Cutting Board: https://rstyle.me/+6kQ13YsVkhL8CaYTMmslGA
Mini Cutting Board: https://rstyle.me/+wTG21JBPrwbEg1qk8OuptQ

▶️Timestamps:
00:00: Intro
01:01: Soffritto prep
02:39: Pestata prep
03:31: Rendering the pestata
04:36: Browning the soffrito 
05:55: Browning the meat and tomato paste
07:30: Deglazing with red wine and building the bolognese
09:30: Simmering the bolognese sauce
09:39: Best pasta for pasta bolognese
10:24: Pasta bolognese assembly
12:21: Serving suggestions

#bolognese #pastarecipes #italianfood #bolognesesauce #pastabolognese #italianrecipes

THE BEST-EVER BOLOGNESE | slowly simmered ragu alla bolognese with bucatini

Healthy spaghetti squash bolognese loaded with veggies and flavor. This easy one-pot dish is comforting and delicious with minimal work. It makes the perfect weeknight meal that the whole family will love.

Spaghetti Squash Bolognese

carrots

yellow onion, diced

garlic,

oz crushed tomatoes

balsamic vinegar

chicken broth

full fat coconut milk

salt, plus more to taste

Heat large heavy-bottomed pot over medium high heat. Once hot, add in the olive oil diced carrots, celery, onion, and minced garlic. Cook the veggies for three or four minutes until the onions begin to become translucent.

Next, add the ground beef and ground pork. Let the meat sear and brown, breaking it up as it cooks.

When the ground pork and beef are fully cooked and no longer pink, add the crushed tomatoes, dried herbs, salt, pepper, balsamic vinegar, and chicken broth. Give the sauce a good stir until everything is well combined.

Bring the sauce to a boil and then reduce to a simmer. Let the Bolognese sauce simmer for an hour, uncovered, stirring occasionally.

Finish the sauce by stirring in the coconut milk and seasoning with salt and pepper to taste.

Serve over spaghetti squash with fresh basil and a sprinkle of cheese if you prefer.

Excellent recipe! Substituted ground turkey instead of beef/pork as that’s what I had on hand and it turned out great. Will definitely make again.

Oh my goodness this is INCREDIBLE! My husband and I are obsessed with it, I can't believe how easy and delicious!

Made this on Tues night... SO GOOD!!! I added extra carrots, celery, and spinach (at the end). I also used my diced tomatoes instead of stewed, &amp; I think I should have drained them because it made the consistency more runny. But it didn’t even matter because it was SO TASTY! Seriously... we ate it with brown rice pasta from TJs. Another winner for sure - going ok the rotation!

Wow! So 😋 and great flavor. We only have empty bowls left.

As it’s December, I doubled the recipe to freeze and keep for a cold night and a warm meal. Was not at all disappointed! Ashlea nailed it once again! Super easy, super yummy, and I love having it frozen to continue eating for many nights!

My favorite bolognese recipe! I usually eat this with a red lentil pasta but it's so adaptable to any vessel! I love the coconut milk addition st the end. It works well with just beef as well (if you need to cut out pork for any reason).

This has quickly become my go-to recipe for pasta sauce! I live with some very picky eaters, and this was a hit with everyone. My six-year-old daughter (who generally doesn't eat much meat) asked for seconds, and my husband literally licked his plate clean. I follow the recipe almost exactly as written, but usually sub 1/2 cup of heavy cream for the coconut milk since I eat dairy and typically have that on hand. The sauce tastes great on spaghetti squash, but I also love it on regular pasta or even cauliflower gnocchi. Can't wait to make it again!

My family loves this bolognese sauce. Simple and easy steps, but the flavor is incredible!

Delicious and so very easy for a warm and comforting Sunday dinner! (and even better for lunch on Monday!!) 

It's also very easy to adapt to what you have in the fridge/pantry (apparently need to restock on thyme)! Used Hot Italian Sausage instead of pork and it just added that extra kick!

Definitely added to the meal rotation.

This was easy and delicious! Thank you so much for the recipe. It’s a keeper in our house!

This was GREAT. First recipe I've made from your site.  I'll definitely be back to try some more.

Made this because I'm doing Whole30. But this will go in regular rotation! So flavorful!

SO delicious!!  I will definitely make this again.  Whole family loved it and i have enough to freeze for another meal.  Thanks to reading the other reviews, I may put this over gnocchi!

This was so stinkin delicious. It was fun and easy to make. We will definitely be keeping this on the list of regular recipes year round!

Yum! Made the bolognese and are over sweet potato gnocchi with cheese and yogurt. So good!

This was SO good! I substituted the beef and pork for ground turkey. Still delicious.

The only bolognese recipe I will use! The best!

Really delicious and easy, thanks so much!

Wow! This is the most amazing pasta sauce I have ever had! It was fantastic and really easy to make in the Crock-Pot. It paired so well with the squash, it was a big hit in our house! Thank you!

Top 7 bolognese sauce recipe recipes from across the web

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Top Tags

Instant Pot Bolognese

Bolognese Sauce

Authentic Bolognese Sauce

Giada's Bolognese Sauce Recipe

Easy Instant Pot Bolognese Sauce

Best-Ever Bolognese

Spaghetti Squash Bolognese

Top 7 bolognese sauce recipe recipes from across the web

The most viewed bolognese sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Bolognese

Bolognese Sauce

Authentic Bolognese Sauce

Giada's Bolognese Sauce Recipe

Easy Instant Pot Bolognese Sauce

Best-Ever Bolognese

Spaghetti Squash Bolognese

The most viewed bolognese sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine