Bolognese Sauce

Lori Heddinger


I've made this many times and usually serve it over homemade pappardelle that I hand cut. But it's just as delicious with a box of your favorite pasta. Finely chop the bacon and vegetables to achieve the correct consistency. Be warned, the wonderful smell given off as it cooks will drive you and your family nuts, but don't rush it. The longer it simmers, the better it tastes.

pinch tips: How to Make a Pie Shell & Lattice Top




25 Min


1 Hr 40 Min


2 medium
onions, finely chopped
celery ribs, finely chopped
2 medium
carrots, finely chopped
garlic cloves, thinly sliced
1/4 c
extra-virgin olive oil
1/4 lb
pancetta or slab bacon, thinly sliced and pulsed in food processor until finely chopped
1 lb
ground veal
1 lb
ground pork (not lean)
6 oz
can tomato paste
1 c
whole milk
1 c
dry white wine
1 c
pasta water
1 tsp
fresh thyme leaves
1 1/4 tsp
kosher salt
1/2 tsp
black pepper

Directions Step-By-Step

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

About this Recipe

Course/Dish: Other Sauces