Bolognese Sauce

Francine Lizotte


It takes hours to make a good meat sauce but this recipe is a simplified version full of bold flavor and you'll have your Bolognese sauce in no time!


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Stove Top


  • 1 Tbsp
    olive oil
  • 1/2 large
    red onion, chopped
  • 1 small
    red pepper, chopped
  • 2 large
    cloves garlic, pressed
  • 2 sprig(s)
    rosemary, chopped (substitute 1 ½ tsp. dry rosemary)
  • 2 large
    leaves sage, chopped (substitute ½ tsp. dry sage)
  • 1/2 lb
    lean ground beef
  • 1/2 lb
    lean ground pork
  • 1/4 c
    dry red wine
  • 1/2 tsp
    garlic salt, or more to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 1/2 Tbsp
    dried oregano
  • 1 Tbsp
    italian seasoning
  • 1/2 tsp
    red pepper flakes, or to taste
  • 1 jar(s)
    (650 ml or 22 oz.) tomato sauce such as barilla tomato & basil sauce
  • 1 box
    (13.25 oz.) whole grain spaghetti pasta, cooked and drained
  • 1/2 c
    grated parmigiano-reggiano cheese, or more to taste
  • 1 1/2 Tbsp
    fresh chopped parsley

How to Make Bolognese Sauce


  1. Add pasta in a large pot with salty boiling water and cook according to instruction.
  2. In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and sauté for another 3 minutes. Add garlic, rosemary and sage; sauté for 5 minutes.
  3. Add meats and cook until brown; season with pepper and garlic salt. Add red wine and reduce liquid/fat until almost gone. Add sauce and season with oregano, Italian seasoning, chili flakes and more pepper
  4. Simmer sauce on low heat for 20 minutes. Toss cooked pasta; sprinkle with cheese and parsley.
  5. To view this recipe on YouTube, click on this link >>>>

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