The boldest Bolognese Sauce you’ll ever make.
Over the years I have eaten my share of Bolognese sauce and after visiting Bologna my passion for it grew even bigger. As you might already know, I love traditions and authentic recipes for me, are golden. But with so much variety online (and in talks with Nonna’s), I wanted to create my ultimate version – a combination of my two favourite recipes, that I have already shared online. David’s recipe, that was passed down from his Nonna, and the Bolognese I featured in one of my earlier videos. They’re both packed with flavour, tradition, and a few smart tricks and after lots of testing, I have now developed, a combination of the best parts to make one truly unforgettable Bolognese sauce recipe.
Now, here’s something you might not know. There are two main ways to cook a Bolognese: with the lid on or the lid off. Lid off means you’ll need to keep topping up the liquid as it reduces. Lid on keeps the moisture trapped and helps the flavour develop into something really special. That’s the method I’m using here. It makes the sauce extra luscious and gives you the kind of result that feels like a warm hug in a bowl.
This sauce cooks for four hours on the stovetop. Yes, four! But don’t let that scare you. Once it’s simmering, it pretty much takes care of itself. Just make sure to check every half an hour.
This Bolognese Sauce recipe is rich, hearty, and full of soul. Exactly how a true Bolognese should be. Whether you’re cooking it for Sunday lunch or batch-prepping for the week, this is the kind of sauce that that makes everyone at the table let out a happy comfort-food-at-its-best sigh after the first bite.
Watch How to Make Ultimate Bolognese Sauce Recipe
So Meaty, So Good… This Bolognese Sauce Will Transport You Straight to Bologna
Vincenzo’s Plate Tips to Make the Ultimate Bolognese Sauce Recipe
Veal or No Veal?
If you’re not a fan of veal, no problem, just skip it. But if you do enjoy it, try adjusting your meat mix to 300g/10.58 ounces of beef and 200g/7.05oz of veal. It is closer to the traditional version, while maintaining a much more rich yet delicate flavour profile.
The Hidden Star of the Sauce
Pork plays an important role in this recipe because it adds so much flavour. But the real secret in my opinion, is the pancetta. Blend it into fine pieces, then gently sweat it in the pan until it releases its juices. It melts into the base of the sauce, disappearing completely, and while you won’t see it, you will taste a hint of its delicious peppery flavour in every bite. It also gives the sauce an extra layer of richness, making it almost impossible to stop eating.
Dice Dice Baby
Try to dice your vegetables to (more or less) the same size. This helps them cook evenly and blend smoothly into the base of your sauce without one overpowering the others.
Red or White? Both Are Right
Red wine adds depth and bold flavour, while dry white wine makes for a lighter, more delicate sauce. Either way the addition of wine helps to tenderise the meat and balance any acidity – and don’t worry, the alcohol evaporates during cooking. (But feel free to enjoy a glass on the side to further create a more “dolce vita” experience).
Patience is a Virtue
This Bolognese sauce loves patience. Simmer it on medium-low heat for several hours. That slow cook is where all the flavour magic happens…taste test as you go and your tastebuds will enjoy the evolution as the flavour is enhanced the more it cooks.
Off With Its Lid!
During the final hour, cook with the lid off to thicken the sauce. If it starts looking too dry, just lower the heat or turn it off to let it rest.
Milk It
Milk is optional, but it adds a creamy touch and softens the acidity of the tomatoes. It also gives the sauce that smooth, velvety finish that clings beautifully to your pasta. Keep in mind, this is traditional, it might feel odd to add, but it 100% works.
Choose Your Pasta Wisely
This ultimate Bolognese sauce pairs perfectly with any pasta that can handle its richness. Go for tagliatelle, fettuccine, pappardelle or for a shorter pasta, penne rigate. All perfect for scooping up all that goodness.
Leftovers You’ll Look Forward To
The portions I have used create a big batch, which means leftovers (which is always a win in out house!) Portion it out in airtight containers, store it in the freezer, and you’ve got a week of delicious dinners sorted. Pro tip? Save some crusty bread to clean the pot. You’ll want every last drop.
Freezer-Friendly
If you’re reheating from frozen, defrost the sauce first. Add a splash of starchy pasta water while reheating to bring it back to life and make it taste just like it did on day one.
How to Serve Ultimate Bolognese Sauce
The best way to enjoy this Bolognese sauce? Pasta, of course.
Boil your favourite pasta in a large pot of water with a generous tablespoon of salt. Cook it according to the packet instructions and don’t forget to reserve a cup of that starchy pasta water before draining, it’s liquid gold.
In a large saucepan, warm up a generous ladle of your Bolognese sauce. Once the pasta is cooked, transfer it straight into the pan with the sauce. Give it a good mix and toss to coat every strand. If the sauce needs a little loosening, add a splash of pasta water, allowing it to emulsify. Turn off the heat and stir in a handful of freshly grated Parmigiano Reggiano.
Now you’ve got two choices:
Twirl the pasta on the flat plate, and top with generous serving of Bolognese meat sauce and Parmigiano or Pecorino,
Or, eat it straight from the pan like nobody’s watching, because honestly, it’s that good.
The Ultimate Bolognese Sauce Recipe
Print Recipe
Equipment
- Food processor
- Large-sized pot
- wooden spoon
Ingredients
- 500 g / 17.6oz pork
- 500 g / 17.6oz beef
- 100 g / 3.5oz pancetta
- 1 brown onion, chopped
- 2 celery sticks, chopped
- 3 carrots, chopped
- 1 bottle Italian passata
- 100 g / 3.5oz tomato paste
- 400 g / 14.1oz peeled tomatoes
- 1 glass of wine
- 1 mug of full cream milk, optional
- Extra virgin olive oil, EVOO
- Salt and pepper
Instructions
- Add pancetta to a food processor and blend until finely chopped.
- In a large pot over low medium heat, add 2 tablespoons of EVOO and the blended pancetta. Let it sweat gently, then add the chopped onion, celery, and carrots. Cook the soffritto with the lid on for about 10 minutes. Every 2 minutes, check and stir to prevent burning using a wooden spoon.
- After about 7 minutes, or when all ingredients are tender and glossy, add a splash of red wine, close the lid again, and let it finish cooking. Drizzle in a little more EVOO, then add the ground beef and pork, using a wooden spoon to break up the meat really well, and mix it into the soffritto until well incorporated.
- Once the meat turns grey, pour in the remaining wine and mix well. Let it simmer for 10 minutes than season with a generous amount of salt and pepper. Next, stir in the tomato paste and mix until it’s spread throughout the meat, then add the passata and peeled tomatoes.
- Cover with a lid and cook on low heat for 3 hours. Every 30 minutes, check the sauce, give it a stir, and make sure nothing is sticking to the bottom.
- After 3 hours, remove the lid, stir the sauce well and continue cooking uncovered for 1 more hour. Add more salt and pepper to adjust the seasoning (after you taste it), and scrape the bottom of the pot as you stir. Keep the heat low.
- If you want a silkier sauce, add a splash of full cream milk and let it cook for another 5 minutes. This step is optional, but highly recommended.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If You Loved This Ultimate Bolognese Sauce Recipe, Here are Other Recipes You Might Like:
- PAPPARDELLE PASTA – Wide, ribbon-like strands that are perfect for scooping up every bit of that rich Bolognese. Get ready to gobble it up!
- GENOVESE SAUCE – Try this alternate beloved Neapolitan classic. Genovese sauce is a slow-cooked onion-rich ragù that’s sweet, savory, and melts beautifully into every bite of pasta.
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