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.


★★★★★ 1 vote

25 Min
1 Hr 40 Min


  • 2 medium
    onions, finely chopped
  • 4
    celery ribs, finely chopped
  • 2 medium
    carrots, finely chopped
  • 5
    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

How to Make Bolognese Sauce


  1. 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.
  2. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
  3. 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.
  4. Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

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About Bolognese Sauce

Course/Dish: Other Sauces

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