I love preparing my Homemade Bolognese Sauce because it transforms simple ingredients into a rich, savory marvel. Every simmer releases a blend of classic flavors where pancetta, beef, and pork unite with red wine and milk, creating a deeply satisfying experience that’s both memorable and irresistibly indulgent.

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I love making my Authentic Bolognese Sauce because it’s a silky and luxurious meat sauce that anyone can whip up with just a handful of easy-to-find ingredients. I begin by heating 2 tbsp extra virgin olive oil in a pot and then add 4 oz diced pancetta along with a medium chopped onion, a large diced carrot, and a celery stalk diced small.

Once those soften, I add 1 lb ground beef and 1/2 lb ground pork, letting them brown nicely to build a rich flavor base. Then I stir in 1 cup whole milk, a cup of dry red wine, and 1 cup crushed tomatoes, seasoning the mix with salt, freshly ground black pepper, and a pinch of nutmeg.

This is my idea of the best Italian meat sauce, a homemade bolognese that transforms your sauce spaghetti into an unforgettable meal. Enjoy the mix of textures and flavors that make every bite a little surprise.

Why I Like this Recipe

I love this recipe because it gives me a rich, deep flavor that feels authentically Italian, plus its super comforting on a cold day. I really dig how the mix of beef, pork, and pancetta come together with those veggies to create a sauce that’s both hearty and flavorful. I also like that adding the milk and red wine gives it a smooth, silky texture that makes every bite taste a bit luxurious. Lastly, i enjoy how the long simmering time lets all the ingredients get to know each other, resulting in a dish that feels like it was made with real passion.

Ingredients

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Extra virgin olive oil: Healthy fats that help carry flavor and add a rich aroma.
Diced pancetta: Brings a salty, smoky taste, plus a bit of protein and fat.
Ground beef and pork: Provide hearty, savory flavors and a protein boost in the sauce.
Whole milk: Softens tomato acidity, adding creaminess and a subtle sweet note.
Dry red wine: Contributes tangy acidity and depth, enriching the sauce overall.
Crushed tomatoes: Give a sweet and tart base that delivers natural fiber benefits.

Ingredient Quantities

2 tbsp extra virgin olive oil

4 oz diced pancetta

1 medium onion, finely chopped

1 large carrot, diced small

1 celery stalk, diced small

1 lb ground beef (80% lean works great)

1/2 lb ground pork

1 cup whole milk

1 cup dry red wine

1 cup crushed tomatoes or tomato puree

Salt and freshly ground black pepper to taste

A pinch of nutmeg (optional but adds a neat flavor)

How to Make this

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1. Heat 2 tbsp extra virgin olive oil in a heavy pot over medium heat and add the diced pancetta. Cook till it’s crispy.

2. Add the chopped medium onion, diced large carrot, and diced celery stalk; cook until the veggies are soft.

3. Turn up the heat a little and mix in 1 lb ground beef and 1/2 lb ground pork. Stir well breaking the meat into small pieces till the meat is browned.

4. Pour in 1 cup whole milk and let it simmer until the milk is mostly absorbed, stirring now and then.

5. Add in 1 cup dry red wine and continue simmering so the wine reduces a bit, about 10 minutes.

6. Stir in 1 cup crushed tomatoes or tomato puree until everything is well mixed.

7. Season with salt and freshly ground black pepper to taste.

8. Sprinkle in a pinch of nutmeg if you want that extra flavor twist.

9. Lower the heat to a gentle simmer and let the sauce cook slowly for
1.5 to 2 hours; stirring occasionally to keep it from sticking.

10. Taste and adjust the seasoning if needed, then serve the silky luxurious Bolognese sauce with your favorite pasta or dish. Enjoy!

Equipment Needed

1. A heavy pot (like a dutch oven or similar) for cooking the sauce
2. A chef’s knife to chop the pancetta, onion, carrot, and celery
3. A cutting board for prepping all the ingredients
4. Measuring cups and spoons for the oil, milk, wine, and tomatoes
5. A wooden spoon or spatula for stirring and mixing the sauce
6. A stove or cooktop to heat and cook everything

FAQ

What meat should i use for the sauce? The recipe uses 1 lb ground beef and 1/2 lb ground pork. This mix creates a richer flavor but if you only have one, you can substitute but it may not be as complex.

How long should i let it simmer? You should simmer the sauce for about 1.5 to 2 hours so that the flavors really meld together. If you have the time, it really makes a difference.

Can i prepare it ahead of time? Yes you can make the sauce a day ahead. In fact, it tastes even better the next day once the flavors have developed more.

What pasta works best with this sauce? Traditional practice pairs bolognese with tagliatelle, but feel free to use your favorite pasta. Just make sure it's a type that holds the thick sauce well.

What if my sauce seems too thick? If it gets too thick during cooking, add a splash of water or broth to thin it out. Just add a little at a time till you reach the desired consistency.

Authentic Bolognese Sauce Recipe Substitutions and Variations

If you don’t have extra virgin olive oil, you can use light vegetable oil or canola oil. It might not give the exact flavor but it works fine
If you’re short on pancetta, try substituting with bacon. Its a bit smokier but adds a similar richness
No whole milk? You can use heavy cream or even a non-dairy alternative like unsweetened almond milk. Just be aware it might change the creaminess a bit
If you don’t want to use red wine, beef broth with a splash of red wine vinegar can do the trick. It’s a good workaround, even if its not 100% the same
For ground pork, ground turkey can be a leaner replacement, or you could just go with all ground beef if you prefer. Either way you wont lose too much of the traditional taste

Pro Tips

1. Make sure you let the milk cook down completely before you add the wine so that the meat really soaks up all the yummy flavors; if you rush it the sauce can end up kinda watery.
2. When you’re chopping the veggies, try to keep the pieces about the same size so they cook evenly. It helps the whole dish cook more uniformly.
3. Keep stirring the sauce every now and then during the long simmer so nothing burns or sticks to the bottom of the pot; it’s a slow process but the extra care makes a big difference.
4. Taste the sauce near the end and adjust the salt and pepper if needed; sometimes a little extra seasoning at the end brings out all the flavors much better.

Authentic Bolognese Sauce Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

440

kcal

Equipment: 1. A heavy pot (like a dutch oven or similar) for cooking the sauce
2. A chef’s knife to chop the pancetta, onion, carrot, and celery
3. A cutting board for prepping all the ingredients
4. Measuring cups and spoons for the oil, milk, wine, and tomatoes
5. A wooden spoon or spatula for stirring and mixing the sauce
6. A stove or cooktop to heat and cook everything

Ingredients

2 tbsp extra virgin olive oil
4 oz diced pancetta
1 medium onion, finely chopped
1 large carrot, diced small
1 celery stalk, diced small
1 lb ground beef (80% lean works great)
1/2 lb ground pork
1 cup whole milk
1 cup dry red wine
1 cup crushed tomatoes or tomato puree
Salt and freshly ground black pepper to taste
A pinch of nutmeg (optional but adds a neat flavor)

Directions

Heat 2 tbsp extra virgin olive oil in a heavy pot over medium heat and add the diced pancetta. Cook till it's crispy.
Add the chopped medium onion, diced large carrot, and diced celery stalk; cook until the veggies are soft.
Turn up the heat a little and mix in 1 lb ground beef and 1/2 lb ground pork. Stir well breaking the meat into small pieces till the meat is browned.
Pour in 1 cup whole milk and let it simmer until the milk is mostly absorbed, stirring now and then.
Add in 1 cup dry red wine and continue simmering so the wine reduces a bit, about 10 minutes.
Stir in 1 cup crushed tomatoes or tomato puree until everything is well mixed.
Season with salt and freshly ground black pepper to taste.
Sprinkle in a pinch of nutmeg if you want that extra flavor twist.
Lower the heat to a gentle simmer and let the sauce cook slowly for
5 to 2 hours; stirring occasionally to keep it from sticking.
Taste and adjust the seasoning if needed, then serve the silky luxurious Bolognese sauce with your favorite pasta or dish. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.