red gravy

This Best Bolognese Sauce recipe is a meaty mushroom version of the savory, classic meat-based sauce that originated in Bologna, Italy.  Also known as ragù alla bolognese, or sometimes just ragù, this slow-cooked labor of love is made with a trio of meats and a classic soffritto.

Best Bolognese Sauce

Tablespoons olive oil (divided)

beef

lb pork

pancetta (finely chopped)

crimini mushrooms (chopped)

mushrooms

salt

black pepper

onion

carrots (chopped)

celery (chopped)

garlic (minced)

white wine

tomatoes

tomato puree

milk

bay leaves

thyme

Flat-leaf Italian parsley (chopped)

Parmesan cheese

tagliatelle pasta (if available)

Heat a large dutch oven or heavy saucepan over medium-high heat, and add 1 tablespoon of the oil.  When hot, add the ground beef, ground pork, pancetta and chopped mushrooms.  Season with salt and pepper.  Brown, breaking up the meat and cooking until the mushrooms are cooked and the meat is no longer pink.  Transfer the meat to a separate bowl and drain the grease from the pan.

To make the soffritto, reduce the heat to medium and add the remaining tablespoon of olive oil to the dutch oven.  Add the onion, carrots, and celery and mix together, cooking until the vegetables are soft begin to caramelize, about 10-15 minutes.  

Add the garlic to the vegetables and cook for another 1-2 minutes.

Add the wine to the soffritto and cook for 3 minutes, scraping the bottom of the pan, until slightly reduced.

Return the browned mushrooms and meat to the pan, then add in the crushed tomatoes, tomatoe puree, milk, bay leaves and thyme.  Stir to combine, then bring to a simmer.  Reduce meat to low and partially cover the dutch oven with a lid.  Simmer for 4 hours, stirring frequently.  

When the sauce has thickened, remove the bay leaves and thyme sprigs, then taste and adjust seasoning, adding more salt if needed.  

When the sauce is ready, bring a large pot of water to a boil and season generously with salt.  Add the fresh pasta and cook for just 2–3 minutes. Drain the pasta, then return to the pan and toss with however much bolognese sauce you would like.  Remaining sauce freezes and reheats well and can be used in lasagna bolognese.  Garnished with chopped Italian parsley and Parmesan cheese.

Easy, fulfilling... Delicious can bring together place in the crockpot and walk away while the house is filled with the aroma of Italy. Absolutely divine. Combine with a beautiful fresh salad and garlic bread Voila the whole family is happy. Great for weeknights or a Sunday afternoon get together.

Fabulous sauce! Best ever especially with the mushrooms. Thank you

Have made a half-recipe of this twice, with some tweaks both times. Used just ground pork (no beef) and center cut bacon the second time. Used dried thyme, and some dried Greek oregano, and some dried parsley at the start. Mid-way added another 8oz of tomato sauce, some dried basil, some more S&amp;P, some organic sugar, and a few fresh grinds of nutmeg. At hour three added a wee bit more pepper. At the end, added another sploosh of half and  half, a couple Tblsp of vegan butter, a bit more salt, pepper and sugar, and a fair amount of freshly-chopped Italian parsley. This takes EVERY bit of the recommended four hours (at a very low simmer) to meld. As the Supremes once sang, "You can's hurry love." Hands down THE best Bolognese I've ever made, or tasted! The neighbors will be happy to see me when I deliver their share of this batch with them in the morning.

this looks amazing! I love anything pasta so this is totally up my alley!

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