Amazing Bolognese

Recipe Rating:
 9 Ratings
Serves: 4-6
Prep Time:
Cook Time:
Cooking Method: Stove Top


1/4 lb bacon
1 stick celery (finely chopped)
1 medium onion
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
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(1) 8 oz can beef consomme
1 c dry white wine
(1) 28 oz can italian style crushed tomatoes
1 tsp salt
1/2 tsp black pepper
1 to 1 1/2 tsp rubbed sage
1 Tbsp oregano
1/2 tsp red pepper flakes
1/4 tsp nutmeg
1 c milk. 2% or whole, not skim
1 lb pasta of choice

The Cook

Amanda Hyatt Recipe
Well Seasoned
Topeka, KS (pop. 127,473)
Member Since Jun 2011
Amanda's notes for this recipe:
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.
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What kind of pasta should you use, you ask? ANY! This sauce is super scrumptious any which way you serve it!


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


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user Kim Biegacki pistachyoo - Mar 3, 2012
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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I NEED a Picture to Cook!!!
user Eve Anderson(AKA-POETGRL) mumm6 - Mar 4, 2012
Eve Anderson(AKA-POETGRL) [mumm6] has shared this recipe with discussion group:
user Toni T Toni6921 - Mar 9, 2012
Amanda, I love your recipe, and it is copied and saved!! thank you for sharing.
user Aurora McBee aurora - Mar 9, 2012

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