You really can’t go wrong with a Bolognese sauce. In our house, it is practically a weekly staple. It’s one of those lifesaver meals I can bulk cook and save it in the freezer for those crazy busy days. I have tried countless variations, and after much tweaking, I’ve landed on a version that works every time for my family.
Another reason I love this dish is that it’s super flexible – you can go with meat (or no meat!). Whether you go for veal, a pork mix for that extra juicy flavor, turkey, or even a meatless version, this recipe adapts like a charm.
A bit of history
Bolognese sauce hails from Bologna, Italy, where it originated as a slow-cooked meat sauce. While cooks have tweaked the recipe over time, the core process still remains the same. I’ve experimented from dense to more saucy textures, and this is the perfect recipe I’ve landed on.
Let me show you how to make it—I hope you will love it as much as we do!
What do you need for the best Bolognese sauce?
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Ground Meat: For a leaner option, go with ground lean veal. But I find a 50-50 mix of ground pork and veal delivers the best flavor.
Onion, Garlic, Carrots, Mushrooms: You need these essential veggies to build the flavor.
Mushrooms: I usually go with fresh cremini mushrooms, but you can easily swap with portobello or white mushrooms—either way, you are in good hands. While you could skip the mushrooms, I highly recommend adding them for the best flavor.
Tomato sauce – You can use your favorite store-bought tomato sauce (look for one with real tomato chunks), but I like to mix it with my homemade tomato sauce. My husband swears it’s the secret ingredient, and I have found it really makes all the difference in my recipe.
Salt, pepper and sugar to taste. How much sugar will be added, it really depends on acidity of the tomato sauce. Usually, I add about 1 teaspoon.
Fresh basil to elevate the flavors and keep things fresh and pretty.
Red wine (optional, but highly recommended) – A splash of red wine is the secret ingredient. If you’re out of wine (it happens!), a bit of balsamic vinegar works too.
Parmigiano leftovers (optional, but highly recommended) – If you have any leftover Parmigiano rinds, freeze them. Add a piece to your sauce while it’s cooking—it is a trick I picked up from top chefs, and it really elevates the flavor of the dish.
Parmigiano cheese – fresh on not, I won’t be too picky about it. But sprinkle on to finish for best results.
Dutch oven (optional, but recommended) – I’ve said it before and I will say it again: everything turns out better when cooked in a Dutch oven. It’s all about getting that perfect taste in less time. I bought my first Dutch oven a few months ago, and now we’re practically inseparable! If you’re curious about why it is a game-changer, check out my post 9 reasons why you need a Dutch oven in your kitchen.
The Best Bolognese Sauce
Course: MainCuisine: ItalianDifficulty: Medium8
servings5
minutes40
minutes45
minutesThis Bolognese sauce recipe is a the best! It is versatile, family-approved favorite and perfect for bulk cooking and adapts easily to different meat or meatless options.
Ingredients
1 pound (about 450g) of ground meat – I usually go for a 50/50 mix of ground veal and pork.
1 medium onion, finely chopped
1 medium carrot, finely chopped
2-3 cloves garlic, minced
300-400g cremini mushrooms, thinly chopped
500ml (1 jar) of tomato sauce
3-4 tablespoons of homemade tomato sauce
Splash of red wine
Salt, black pepper, and sugar to taste
Parmigiano rinds – highly recommended (1-2 small pieces)
Olive oil
Directions
- In a Dutch oven over medium heat, warm 2-3 tablespoons of olive oil until it starts to shimmer. Add the chopped onions and carrots, stirring occasionally until they soften, about 5 minutes. If you have some fresh basil leaves, now is the time to add then in the pot.
- Add the minced garlic and stir for another 2-3 minutes.
- Toss in the cremini mushrooms and cook until they turned a nice brown color.
- Add the ground meat, mixing well to combine everything. Cook for another 10 minutes, until the meat is fully cooked.
- Pour in a splash of red wine (optional but highly recommended).
- Stir in the jar of tomato sauce along with 3-4 tablespoons of homemade tomato sauce. Lower the heat and cover the pot with a lid to prevent splatters (tomato sauce can be feisty when it’s cooking).
- After 5-10 minutes of cooking on low heat, season with salt, sugar, and black pepper to taste. If you have any Parmigiano rinds, add them now, cover, and let the sauce simmer on low heat for another 10 minutes.
- Turn off the heat and let the sauce rest before serving.
- How to serve the Bolognese sauce
- My favorite way to enjoy this sauce is over cooked linguine or, even better, tagliatelle. Simply add some parmigiana cheese on top, some basil leaves and - done!
Recipe Video
Notes
- If you have fresh basil leaves, toss them in with the veggies while they cook—the smell and flavor are amazing!
- For a vegetarian option, you can easily swap the meat for extra cremini mushrooms, or mix in a bunch of different types. Personally, I am all about the portobellos—they are a tasty addition to the mix!
- If you do not have my homemade tomato sauce handy and you are really in a rush, just add 2 tablespoons of tomato paste. Adjust the sugar and salt to taste, and you’re good to go.
Few tips for you
- I often make a big batch and freeze it for those busy days or when I just don’t feel like cooking (yep, it happens). It’s also perfect as the main sauce for lasagna—so versatile and delicious!
- If you decide to freeze you can safely keep it frozen for max 3 months for best results. Just add it in zip lock backs or a container, making sure you leave enough space for extra volume of the frozen sauce and done!
Few useful tools related to this recipe
- Get a good Dutch oven – This is my absolute favorite and number one kitchen tool. Honestly, I regret not buying it sooner. I personally prefer the enameled Dutch oven as it is easier to maintain, clean and plus it comes in all of these amazing colours! Here are my top 3:
- Lagostina 6 quart enameled Dutch oven
- Lodge 6 quart enameled Dutch oven
- Hamilton Beach enameled Dutch oven
2. A small microplane is the kitchen lifesaver when you are short in time. I really think everyone should have one in their kitchen drawer.
Did you make this recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron.com. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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