Maria's Bolognese Sauce

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"This is a classic Bolognese sauce straight from an Italian woman who my in-laws knew in the 1970s. It gets rave reviews every time we make it. It freezes great; make two batches and freeze one for a quick dinner later."
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2 h 10 m servings
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  1. Dice/mince onion, carrots, and celery. This can be easily done in a food processor for fine pieces or if you prefer chunkier vegetables you can do it by hand. In large pot, cook ground beef with vegetables, stirring frequently to break the beef into small pieces. Cook until beef is browned. Remove from heat and drain off any excess fat/moisture. Return to medium-low heat and add 1/3 bottle of wine. Simmer the meat mixture until the wine is mostly absorbed. Add next third of wine and repeat. Add the last third of wine and cook until most of the liquid is absorbed again. Then, add the entire can of tomato paste and stir to combine the meat/wine mixture with the paste. Season with salt and pepper. This sauce is best when simmered slowly over a couple hours, allowing the beef and vegetables to soak up the wine flavor. Serve over cooked spaghetti noodles with a crusty bread and a light salad.



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