Valerie's Bolognese Sauce Recipe -
Valerie's Bolognese Sauce Recipe
  • READY IN ABOUT 2 hrs

Valerie's Bolognese Sauce

Recipe by  

"I wanted a good meat sauce, but was having trouble finding that one recipe that knocked my socks off, so I altered a few and came up with my own. Of course, it goes well with all types of pasta and in the traditional Spaghetti ala Bolognese. But I also use this as my sauce in lasagna, baked ziti, pizza - you name it. It gives everything that extra oomph!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 40 mins

    1 hr 55 mins


  1. Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
  2. Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.
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  • Cook's Notes
  • For a little something extra, you can also add 3 or 4 slices of chopped bacon with the onions, carrots, celery and garlic.
  • If you don't use or drink red wine, just substitute grape juice or cranberry pomegranate juice - I've done both with outstanding results.

Reviews More Reviews

Most Helpful Positive Review
May 19, 2010

I would rate this 6 stars if I could. I made it exactly like the recipe except I used ground turkey instead of beef. When it was finished I took my submersion blender and used it to just make it a little thicker. It was the best bolognese sauce I have ever tasted. 5 STARS FOR VALERIE!

Most Helpful Critical Review
Jul 07, 2011

Just so so. Flavor was good, but the recipe was a little more trouble than the finished product ended up. The canned tomatoes cooked down and the remaining peels were an unappealing texture in the sauce.


9 Ratings

Sep 13, 2010

This was a nice sauce that the whole family enjoyed. We like a meatier sauce so I doubled the meat. Very good recipe that I will keep using.

Jun 03, 2010

This sauce is excellent ! I've made it twice and it gets better each time.

Mar 21, 2011

OK but it needed something, just not sure what.

Mar 16, 2013

This is wonderful sauce! I did use both 1/2 lb ground beef and about 1/2 lb Johnsonville Italian Sausage. I only had non fat milk so I decided to use cream instead of milk and I am glad I did. Very nice, indeed. Thank you Valerie.

Jul 07, 2014

I made this recipe as stated and it tasted so bitter. I then added extra oregano and fresh basil,

Apr 03, 2013



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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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