Bolognese Sauce Recipe

Why You’ll Love This Recipe

I love this recipe because it develops incredible flavor as it slowly simmers. The vegetables add sweetness and depth, while the milk creates a silky texture that balances the acidity of the tomatoes. I also like how versatile the sauce is for pasta, lasagna, or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 Vidalia onion
• 2 medium carrots
• 2 celery ribs
• 1 lb ground beef (85/15 meat-to-fat ratio)
• 6 garlic cloves
• 8 oz tomato paste
• 28 oz crushed tomatoes
• 1/2 cup red wine
• 1 cup beef stock
• 2 teaspoons oregano
• 2 tablespoons dried parsley
• Salt
• Fresh ground black pepper
• 3/4 cup whole milk
• 2 tablespoons minced fresh basil

Directions

I preheat a Dutch oven over medium heat and add the olive oil.

I sauté the chopped onion, carrots, and celery until softened and fragrant.

Next, I add the ground beef and break it apart while cooking until browned.

Once the meat is mostly cooked, I pour in the red wine and let it simmer for a few minutes to deepen the flavor.

I add the beef stock, crushed tomatoes, tomato paste, oregano, parsley, garlic, salt, and black pepper. I stir everything together well.

I bring the sauce to a gentle simmer, reduce the heat to low, cover the pot, and let it slowly cook for about 1 hour.

After the first hour, I stir in the whole milk and fresh basil.

I cover the pot again and continue cooking for another 45 minutes to 1 hour until the sauce becomes thick, rich, and flavorful.

I serve the Bolognese sauce warm over freshly cooked pasta or use it in other comforting dishes.

Servings and timing

This recipe makes 10 servings.

Preparation and cooking time: 2 hours 40 minutes.

Variations

I sometimes add mushrooms or extra vegetables for more texture. For a richer sauce, I like stirring in parmesan cheese before serving. I can also use Italian seasoning or add a pinch of chili flakes for extra warmth.

storage/reheating

I store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days.

For longer storage, I freeze portions for up to 3 months.

To reheat, I warm the sauce slowly on the stovetop over low heat, adding a splash of water or stock if it becomes too thick.

FAQs

Why is milk added to Bolognese sauce?

I find that milk softens the acidity of the tomatoes and gives the sauce a richer, smoother texture.

Can I make this sauce ahead of time?

Yes, I actually think the flavor becomes even better the next day after resting overnight.

What pasta works best with Bolognese sauce?

I love serving it with tagliatelle, pappardelle, spaghetti, or rigatoni.

Can I freeze Bolognese sauce?

Yes, this sauce freezes beautifully and reheats very well.

How do I make the sauce thicker?

I let the sauce simmer uncovered for a little longer until more liquid evaporates.

Conclusion

This homemade Bolognese sauce is one of my favorite comfort foods because it is rich, flavorful, and deeply satisfying. I love how the slow cooking process creates a hearty sauce perfect for pasta nights, family dinners, or cozy meals throughout the week.

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