Perfect homemade bolognese sauce

Yield: 6
Author: Ana Marti
How to make the perfect Homemade bolognese sauce

How to make the perfect Homemade bolognese sauce

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
This homemade bolognese sauce recipe is rich, silky, and hearty. Everything Italian comfort food is about.


  • 1 tablespoon olive oil
  • 1 pound ground beef (85-15)
  • 1/2 pound ground pork
  • 4 oz sliced pancetta, diced
  • 2 small carrots
  • 1 stalk celery
  • 1 large onion
  • 4 cloves garlic
  • 3/4 cup red wine
  • 2 (15 oz can) cups crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup of water
  • 1 bay leaf
  • 6 sprigs thyme
  • pinch of nutmeg
  • 1 cup half and half
  • salt and pepper to taste
  • Parmigiano Reggiano rind (optional)
  • 1/2 cup grated Parmigiano Reggiano
  • Basil or Parsley for garnish


  1. In a food processor, pulse carrots, celery, onion, and garlic until very finely chopped. Transfer to a small bowl and set aside.
  2. In a large dutch oven or large pot, heat oil over medium heat, add ground beef and ground pork to the pot. Cook stirring occasionally until meat is slightly brown about 12 minutes. Transfer meat to a medium bowl.
  3. In the same pot over medium heat, cook pancetta until crispy, 5-6 minutes. Remove from the pot and transfer to a bowl. Add soffritto mixture and cook until vegetables are tender.
  4. Add ground meat and pancetta back into the pot and pour in the wine. Cook until the wine has mostly evaporated around 5 minutes. Add tomato paste, crushed tomatoes, water, nutmeg, bay leaf, thyme, Parmigiano Reggiano rind, half and half, and a pinch of salt.
  5. Reduce heat to low and simmer the sauce for 2 hours, partially covered, stirring occasionally. After the sauce is finished cooking, remove bay leaf and thyme and rind. Stir in grated Parmigiano Reggiano.
  6. Cook pasta according to package instructions. Using tongs add pasta to the pot with sauce and mix well to combine and cook together for a couple of minutes over medium heat.
  7. Garnish with fresh basil or parsley and extra Parmigiano Reggiano.
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