Home Recipes Homemade Bolognese Sauce (Meat Sauce)

Homemade Bolognese Sauce (Meat Sauce)

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Bolognese sauce is a simple meat sauce that goes well with any kind of pasta!

Beef, pork, onions, garlic, and a rich, spicy sauce made from seasonings are simmered on the stove. Toss this with pappardelle or your favorite pasta for a delicious weekday meal.

This recipe lends itself well to freezing and reheating, making it a great weeknight meal.

A plate of bolognese with parmesan cheese

Who doesn’t like pasta with a homemade meat sauce? From the typical marinara to this bolognese sauce, homemade is always the best!

What is Bolognese?

So what makes Bolognese different from a typical spaghetti sauce? It may sound unusual, but these ingredients add a unique flavor, richness and sweetness.

This sauce goes well with pasta. It’s also delicious added to homemade lasagna, and baked casseroles like ziti are a favorite!

Materials and variations

vegetable: Mirepoix is ​​a mixture of onions, carrots and celery, a traditional bolognese. If you want other vegetables, chop them finely and add them.

meat: The combination of ground pork and beef adds great flavor, but this recipe works with just beef or with the addition of ground veal.

Tomato: Canned whole tomatoes are a little thicker than diced tomatoes, which I prefer for this recipe. San Marzano tomatoes are the best choice in terms of flavor. If you only have canned diced tomatoes, they will work as well (as do mashed tomatoes), though the consistency may vary slightly.

wine: A dry red is best (but any red will do). I usually go with Cabernet or Merlot. The wine adds depth to this sauce (and the alcohol evaporates). If you can’t use wine, you can add a bit of beef broth, but it will change the flavor a bit.

milk: An unusual but traditional ingredient in authentic Bolognese sauce.

how to make bolognese sauce

This bolognese sauce takes a while to make, but it’s really easy! Once the prep work is done, this recipe is just a matter of simmering until thickened.

  1. Cook vegetables and meat: Grill the minced vegetables and meat and drain the oil.
  2. Add Wine/Milk: Add wine and bring to a boil. Then add milk and simmer.
  3. Boil: Add remaining ingredients (according to recipe below) and simmer until thickened.

While the sauce is boiling, cook the pasta as directed. Add salt, pepper and parmesan cheese and enjoy!

dutch oven with bolognese sauce

what to offer with it

I like this bolognese over pappardelle or tagliatelle, but any type of long pasta is great. This sauce works well if you want to serve gluten-free pasta. (Check seasonings and other ingredients.)

Serve this dish with the same side you would add it to spaghetti or meatballs.

Plate of bolognese pappardelle topped with parmesan cheese

Storing Leftover Bolognese Sauce

This is a wonderful pasta sauce that “melts and marries” a dish with tomatoes and spices. They sit and have an even better flavor (like the chili recipe).

  • keep in refrigerator Up to 4 days in an airtight container.
  • freezing Leaves about 1 inch of swelling for up to 3 months in an airtight container. A tightly sealed zippered freezer bag works just as well. Thaw in the refrigerator overnight.
  • reheat Stir occasionally on stovetop or in microwave until hot.

More Italian inspiration

Was this homemade Bolognese sauce delicious? Please leave your rating and comments below!

A plate of bolognese with parmesan cheese

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Homemade bolognese sauce (pappardelle)

A rich tomato-based meat sauce of beef and pork combined with traditional bolognese pasta ingredients for a delicious weekday night snack that is ready in no time!

preparation time 20 minutes

cooking time 1 time

total time 1 time 20 minutes

  • In a large Dutch oven, cook the onions in the oil over medium heat until softened, about 3 to 4 minutes.

  • Add garlic, carrots and celery and cook for 5 minutes until softened.

  • Add the beef and pork, and stir-fry while loosening with a spoon so that no pink color remains. Eliminate fat.

  • Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.

  • Stir in tomato paste, Italian seasoning, tomato juice, and bay leaf. Chop the tomatoes with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt and pepper to taste.

  • Boil the pasta as directed on the package. Set aside 1½ cups pasta water.

  • Toss the pasta with the sauce, thinning with pasta water if desired.

  • Serve hot with parmesan cheese.

Tomato: Whole tomatoes are slightly thicker and should be broken up with a spoon or hand before cooking.San Marzano tomatoes, if possibleSan Marzano tomatoes It has the best flavor.
wine: If you use wine for cooking, use drinking wine, not cooking wine.
Reserve a little of the pasta water while boiling the pasta. In addition to adjusting the thickness of the sauce, adding a little to the sauce will also improve the entanglement with the pasta. Never rinse pasta after boiling.
If you want a thicker sauce, simmer a little longer. For a thinner sauce, add pasta water.

  • refrigerator – Store in an airtight container or covered with plastic wrap for up to 4 days.
  • Freezer – Store in an airtight container, leaving about 1 inch for expansion, or store in a zip freezer bag for 2-3 months.

To reheat – Thaw in the refrigerator. Heat on stovetop or microwave, stirring every 15-20 seconds to heat through.

calorie: 359 | | carbohydrates: 14g | | protein: 26g | | obesity: 18g | | saturated fat: 6g | | cholesterol: 78mg | | sodium: 571mg | | potassium: 929mg | | fiber: 3g | | sugar: 8g | | Vitamin A: 2112IU | | Vitamin C: 18mg | | calcium: 126mg | | iron: Fourmg

Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

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