Amanda Hyatt Recipe

Amazing Bolognese

By Amanda Hyatt Passion4Cooking

Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Amanda's Story

Italian food is one of my favorites, and out of all the sauce recipes I have tried, this one is just on a level all it's own. Rich and hearty, it's everything a good Bolognese should be and more.

Blue Ribbon Recipe

Notes from the Test Kitchen:
What kind of pasta should you use, you ask? ANY! This sauce is super scrumptious any which way you serve it!


1/4 lb
1 stick
celery (finely chopped)
1 medium
1 large
carrot, shredded
4 clove
garlic, minced
4 Tbsp
butter or margarine
3 Tbsp
olive oil
1 lb
lean ground beef
1/2-3/4 lb
ground pork
(1) 8 oz
can beef consomme
1 c
dry white wine
(1) 28 oz
can italian style crushed tomatoes
1 tsp
1/2 tsp
black pepper
1 to 1 1/2 tsp
rubbed sage
1 Tbsp
1/2 tsp
red pepper flakes
1/4 tsp
1 c
milk. 2% or whole, not skim
1 lb
pasta of choice

Directions Step-By-Step

In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
Remove bacon and remove fat.
Chop lean portions of bacon in small pieces and return to pot.
Add Ground beef and ground Pork, and cook until meat loses red, raw color.
Raise heat and add wine and consomme.
Cook sauce until wine and consomme are mostly evaporated
Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it's simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
About 5 to 10 minutes before serving, add milk
Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking. Remaining sauce may be frozen for up to two months for future use.

About this Recipe

Course/Dish: Beef, Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian

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Greg Smith astros1962
Nov 3, 2014
Entire family enjoyed it and I enjoyed making it!
William Hartwell goodfood9
Oct 21, 2014
I made this last Saturday exactly per the recipe and it was fantastic. It requires a little more effort, but it's so worth it. Thanks for sharing
cecelia odonnell ceceliaodonnell
Oct 11, 2014
I have this sauce simmering right now and it smells amazing. I did brown links of sweet Italian sausage and added them to it but other than that I am following the recipe as written. I know it is going to be wonderful!
Lynda Maliszewski Lyndamal
Oct 10, 2014
I made this tonight for is awesome.Thank you so much for sharing this recipe
Oct 9, 2014 - Pat Duran shared a photo of this recipe. View photo