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Bolognese sauce is slow-simmered, meaty, and built to cling. Bacon, beef, and pork lay the foundation, while cream and wine pull it into velvety territory. Forget watery meat sauces or bland tomato overload. This Northern Italian classic simmers into something rich, mellow, and thick enough to coat every ribbon of pasta.
Looking for other classic pasta dishes? Try our pillowy-soft ricotta gnocchi or go rich and Roman with bucatini alla carbonara.
Here’s Why This Bolognese Recipe Works
Beef and pork: Ground beef gives it body and richness, while pork adds a softer, sweeter finish that rounds out the flavor.
Cream does more than enrich: Stirring in cream early tempers the acidity of the tomatoes and gives the sauce a smooth, mellow base.
White wine: Dry white wine lightens the sauce and adds subtle brightness without overpowering the other ingredients.
Simmer time: Even 30 minutes transforms the sauce, but an extended simmer (up to 90 minutes) deepens the color, thickens the texture, and builds serious complexity.
This recipe is adapted from the iconic Italian volume of the Time-Life Foods of the World series, a cookbook collection I’ve owned and loved for decades. Published between 1968 and the late ’70s, the series was shaped by culinary heavyweights and grounded in firsthand research in Italy.
Looking for another slow-simmered classic? My American style marinara sauce has a deep, tomato-rich flavor in a simpler style than Bolognese.
Recipe Tips
Dice everything small: A fine chop on the onion, carrot, and celery means they’ll melt into the sauce rather than stand out.
Brown the meat well: Don’t rush this step. You want deep color for deep flavor.
Use the right pan: A heavy-bottomed skillet holds heat evenly and prevents scorching during the long simmer.
Don’t skip the cream: This recipe is traditional to Northern Italy. The cream softens the tomato’s acidity and gives the sauce a smooth, mellow base.
Taste and tweak: Add salt sparingly at first, then adjust after simmering. The reduction concentrates the seasoning.
Craving something richer and more robust? Try our Lamb Sugo for a bolder twist on slow-cooked Italian sauces.
Slow Simmered Meaty Pasta Sauce
This Bolognese sauce doesn’t cut corners, and it pays off. Big flavor, tender meat, and a silky, slow-cooked texture make it a sauce that earns its place in your regular rotation. It’s also worth making a double batch. This recipe freezes well and only gets better with time. Prefer a meatier, Italian-American recipe? Check out our Spaghetti and Meatballs.
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Bolognese Sauce
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Ingredients
- 2 thick-cut bacon, diced
- 1 onion, finely diced
- 1 large carrots, finely diced
- 1 stalk celery, finely diced
- 4 garlic cloves, minced
- 1 pound ground beef, 80/20
- ½ pound ground pork
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup heavy cream
- ½ cup dry white wine
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- ¼ teaspoon ground nutmeg
- 1 cup beef broth
- 1 (28 ounce) can crushed tomato
- 2 bay leaves
Instructions
- In a 10–12 inch heavy-bottomed skillet, add the diced bacon, onion, carrot, and celery. Cook over medium heat, stirring frequently, until the vegetables are softened and the bacon begins to render, about 8–10 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the ground beef and ground pork, breaking it up with a fork or wooden spoon. Cook until browned, about 5–6 minutes. Season with salt and black pepper.
- Stir in the heavy cream and let it simmer until mostly absorbed, about 2–3 minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until slightly reduced, about 2 minutes.
- Increase the heat to high. Stir in the tomato paste, oregano, nutmeg, beef broth, crushed tomatoes, and bay leaves. When the sauce begins to boil, reduce the heat to low.
- Let the sauce simmer gently, uncovered, for 30 minutes, stirring occasionally, until thickened and rich. Remove the bay leaves. Spoon the sauce over hot pasta and serve with garlic bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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