Bolognese Sauce

Suzy Dudley


Nice hearty sauce. Takes time but worth it. Great with fresh fettucine or rigatoni or sauce for lasagna. Freezes great.

★★★★★ 1 vote
15 Min
2 Hr 30 Min


5 Tbsp
olive oil
1 large
yellow onions, medium chopped
carrots, medium chopped
celery stalks, medium chopped
5 oz
turkey bacon
1/2 tsp
crushed red pepper flakes
1/4 c
fresh flat leaf parsley, chopped
1 lb
ground beef
1 lb
ground pork
1 lb
ground veal
1 c
red wine
3 can(s)
crushed tomatoes - 28 ounce
salt and pepper
1 c
whole milk


1Saute the onions, carrots and celery in the olive oil in a large pot until soft.
2Add the turkey bacon and cook for another 7 minutes, stirring frequently.
3Add the meat, breaking it up well with a wooden spoon. You can turn the heat up a bit and cook until all the meat is browned.
4Add the red pepper flakes and parsley and cook for another minute.
5Add the wine and cook until the alcohol has evaporated, scaping the bottom of the pot for the brown bits.
6Add the tomatoes and season generously with salt and pepper. Lower to simmer and cook for 2 1/2 hours, stirring occasionally.
7Finish the sauce by adding the milk, stir well and set aside to cool.

About this Recipe

Course/Dish: Other Sauces