Bolognese Sauce Recipe -
Bolognese Sauce Recipe
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Bolognese Sauce
A thick, chunky pasta sauce with beef, pork, veggies, and tons of flavor. See more

Bolognese Sauce

Recipe by  

"An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 25 mins

    1 hr 35 mins


  1. In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
  2. In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Serve sauce over hot pasta.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2008

This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, celery and shredded carrot in the bacon fat. When they were soft, I added the pork, beef and garlic. Then I followed it exactly as it was. I remember watching Emeril on the Food Network and he always fried his "mirepoix" (celery, onion and carrots) when he made his sauces and it really made the flavour much better. Very tasty recipe.

Most Helpful Critical Review
Dec 13, 2005

This is just your basic, everyday bolognese sauce. I only see one problem with this recipe... dried herbs. If you're going to use herbs, do it right and use fresh. They have about five times more flavor than their dried brethren and they don't stay in your spice rack for five-six years at a stretch. I would probably also triple the amount of garlic in the recipe.

Feb 06, 2004

This is an EXCELLENT recipe. I have made it a number of times both for my family and for dinner parties. I have gotten rave reviews each time I have made it, and there is rarely any left. Even my picky husband loves it. I brown the bacon first and then remove the bacon from the pan leaving the grease behind to saute the onions in. I found that when cooking the bacon and onions together, as suggested in the recipe, the bacon never really browns and is kind of soggy and rubbery from all the liquid the onions create while cooking. I also double the amount of tomato sauce for a little runnier sauce. I cook the sauce in a crockpot on low setting for the afternoon instead of in a saucepan on the stove. Great recipe, we really love it!

Jan 11, 2008

AWESOME & DIVINE!!! I am bad about not following a recipe.......the only change I made with this GREAT recipe was the substitution of sliced/chopped Prosciutto Ham instead of the bacon...less grease and personal favor. I topped the finished pasta bowls with grated Asiago Cheese. I had guest over and they flipped!!!! Thanx for sharing!!

Oct 05, 2008

This was really good spaghetti sauce. I am unable to follow recipe directions without changing a few things, so this is what I did. I used 3 oz of pancetta in place of the bacon and I used 4 cloves of roughly chopped garlic. I sauteed the pancetta along with the olive oil until crispy and then I removed it from the pan. Then I added the onions, carrots, celery and garlic. Once soft, I added the mushrooms and about 5 minutes later, I added the meat. I cooked this until the meat was cooked through, then added the pancetta back to the pan. I added 400 ml of tomato sauce and a large can of San Marzano plum tomatoes along with the wine and broth. I cooked this for about an hour and a half and added about 1/3 cup of ketchup (you'd be surprised how many professional chef's rely on ketchup to make a classic bolognese taste 'complete'). The end result was really delicious spaghetti sauce that I won't hesitate to make again.

Jul 30, 2004

Excellent! Wonderful flavors! I made a double batch and I'm glad I did; it will be well worth pulling from the freezer when needed. I did make a few changes that all worked tastily: Cooking the bacon first was a great idea; thanks APRILSNYDER. I used both white Spanish onion and red onion; sautéed until well caramelized. I substituted sweet Italian pork sausage for the ground pork; yum. I doubled the amount of celery and next time I'll also halve the carrots and chop them and the onions more finely. IMPORTANT NOTE: The recipe calls for a 6oz. can of tomato sauce - but tomato sauce comes in 8oz. cans, I believe the author meant tomato paste which is used to thicken sauces and comes on 6oz. cans. Fantastic - don't forget the fresh grated Parmesan and a sprig of fresh basil for garnish.

Jan 20, 2004

since my italian told me that the real bolognese sauce call out for chicken liver. i personally dont like the chicken liver but i was try to put it once , i have Salsiccia (italian sausage) left in my refrigerator so i throw it in too. The chicken liver is worth it , i make the sauce taste different in a good way ! it was really nice. u never taste any yucky of the liver. Now i beleive y my friends told me , i'll taste the different way of the bolognese sauce. since then i put chicken liver in it everytime. i hope this help ! :-)

Aug 25, 2005

To make the bacon more palatable...take the bacon, onion, carrots, & garlic and olive oil and put them in a food processor and grind them up into a paste. Then carmelize this mixture. I also agree that it needs the tomato paste and a quart size can of tomato sauce. When I make this recipe, my family says that this is the best I have ever made...and I am Italian and have been making wonderful spaghetti sauce for years!


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 463 mg
  • 19%

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

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