Easy Bolognese Sauce

This easy Bolognese sauce is a simple, shortcut version of the classic comfort food dinner! With red wine, fresh herbs, plenty of Parmesan cheese, and a splash of cream, the rich, flavorful sauce tastes like it's been simmering all day on the stovetop. Serve it over pasta, with a Caesar salad and homemade garlic bread for a delicious Italian feast!

Traditional Bolognese Sauce

Bolognese sauce is a meat-based sauce originating from Bologna, Italy (hence the name). Authentic Bolognese sauce is a slow cooking sauce that typically includes ingredients such as onion, celery, and carrot, different types of beef (sometimes with pork, such as bacon), wine, milk or cream, and a small amount of tomato paste or tomatoes. The dish is then simmered over low heat for a long time, which ultimately results in a thick, rich sauce.

Consider this your "Weeknight Bolognese," because it maintains all of the rich flavors and ingredients of the traditional sauce (such as carrots, onion, celery, red wine, beef, and cream), but it comes together in about an hour from start to finish! Pair the sauce with spaghetti, pappardelle, tagliatelle, rigatoni, or another favorite pasta shape and you've got a simple, delicious dinner that everyone at the table can agree on.

What is the difference between meat sauce and Bolognese?

Bolognese is a kind of ragù (the Italian word for meat sauce). Bolognese meat sauce differs from a traditional American meat sauce because Bolognese tends to be thicker and creamier. Some traditionalists argue that a true ragù, or Italian meat sauce, shouldn't include any tomato or garlic at all. We're breaking that "rule" with two big cans of crushed San Marzano tomatoes. It might upset those looking for the most authentic version of this dish, but I can assure you -- the end result is an absolutely delicious pasta sauce that no one will complain about!

Homemade Bolognese Ingredients

• Salted butter: to sauté the meat and vegetables, and to add extra flavor to the sauce. Olive oil is a fine substitute.
• Onion, carrots and celery: classic aromatics for a soffritto, which adds a flavorful base to many Italian sauces.
• Ground beef: the base of the ragu. You can substitute with ground pork, ground turkey, ground Italian sausage, or a combination of beef, pork, or veal.
• Tomato paste: thickens the sauce slightly and give it a rich, powerful punch of tomato flavor.
• Garlic, oregano, and red pepper flakes: for even more flavor!
• Red wine: for a bolder, richer flavor. I recommend a dry red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot. If you don't want to cook with wine, just add an extra cup of water instead.
• Crushed tomatoes: use San Marzano crushed tomatoes for the best flavor.
• Kosher salt and ground black pepper: to enhance the other flavors in the sauce.
• Sugar: in order to achieve great tomato flavor, it's important to balance acidity and sweetness. Too much acid or too much sugar yields a sauce that tastes one-dimensional. The right amount of sugar perfectly balances the acidity of the tomatoes.
• Basil: for fresh, bright, Italian flavor. You can substitute with about 1 tablespoon of dried basil, if necessary.
• Heavy cream: a splash of cream at the end adds a rich, silky flavor and texture to the sauce.
• Grated Parmesan cheese: for salty, sharp flavor. Freshly-grated Parmesan melts smoothest into the sauce.

Why do you add milk or cream to Bolognese sauce?

The cream in this recipe is one of the hallmarks of an authentic Bolognese sauce. It gives the sauce a slightly creamy texture and a richer depth of flavor. You can substitute with half-and-half or even whole milk, if you prefer.

How to Make Bolognese Sauce

1. Sauté the meat and vegetables in a Dutch oven or other large, heavy bottomed pot.
2. Add tomato paste, seasoning, and red wine.
3. Stir in crushed tomatoes, salt, pepper, and sugar.
4. Boil, then reduce the heat to low, and simmer (uncovered) for about 15-20 minutes.
5. Add basil and cream; simmer for 5-10 more minutes.
6. Stir in grated Parmesan cheese. Season with an additional pinch of salt and pepper, if necessary.
7. Serve over pasta and garnish with fresh parsley or basil and extra Parmesan cheese.

How to Thicken Ragù Bolognese

If you find that your Bolognese sauce is thinner than you'd like, simply allow the pot to simmer over low heat (uncovered) until it reaches the desired consistency.

What to Serve with Beef Bolognese

Cooked pasta, such as spaghetti, pappardelle, tagliatelle, penne, or rigatoni is a classic companion for a pot a Bolognese. If you prefer something other than pasta, try pairing the Bolognese with sautéed zucchini noodles, cooked potato gnocchi, or cauliflower gnocchi.

Easy sides that go well with Spaghetti Bolognese

• Garlic breadsticks, garlic bread, homemade focaccia, or a crusty loaf of no-knead Dutch oven bread
• Green salad with red wine vinaigrette or Caesar salad
• Roasted broccoli or asparagus
• Sauteed asparagus
• 2-ingredient Italian sugar snap peas
• Sauteed spinach with garlic
• Sauteed zucchini
• Parmesan roasted cauliflower

Storage

Store leftover Bolognese in an airtight container in the refrigerator for 3-4 days.

To Freeze

Keep the leftover sauce in airtight containers in the freezer for up to 3 months. Tip: a Ziploc freezer bag can be frozen flat and then stacked to maximize freezer storage space!

How to Reheat

Thaw frozen sauce in the refrigerator overnight. Reheat the sauce in a saucepan on the stovetop over low heat, just until warmed through. If it's too thick, you can thin the sauce with a splash of warm water, beef broth, or tomato sauce. Do not let it boil.

More Uses for Bolognese

While it's delicious when served over a big bowl of pasta, you can also use the sauce in a variety of other ways. Here are some ideas:

• Pizza: that's right, you can use the thick, rich Bolognese as pizza sauce for your next homemade pizza night!
• Stuffed Shells: use the prepared Bolognese in lieu of a jar of store-bought sauce in this classic Italian dish.
• Lasagna: layer the meat sauce in a delicious homemade lasagna.
• Soup: add flavor and thickness to this easy marinara soup.
• Casseroles: such as baked rigatoni or baked ziti.
• Quesadillas: make pizza quesadillas (a kid favorite!) with your leftover sauce.

Recipe Variations

• Cook diced pancetta or bacon in the pot first, then use the drippings from the pancetta or bacon to sauté the vegetables and meat (instead of butter). Add the crispy pancetta back to the sauce to simmer.
• Use ground pork, ground turkey, or ground Italian sausage in lieu of the ground beef, or try a combination of both beef and pork, or a mix of beef, pork, and veal.
• Add sliced mushrooms to the sauce for even more veggies.
• I like the rich flavor of the traditional Bolognese sauce with red wine. Don’t worry — the alcohol cooks off! That said, if you would rather not use wine in this recipe, you can substitute with an equal amount of beef broth. Add a splash of balsamic vinegar, too!

Tips for the Best Bolognese Sauce Recipe

• Use lean or extra-lean ground beef in this recipe, since you're not straining off the fat. The leaner meat prevents the sauce from becoming too greasy.
• Use a dry red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot.
• Add sugar. In order to achieve great tomato flavor, it's important to balance acidity and sweetness. Too much acid or too much sugar yields a sauce that tastes one-dimensional. The right amount of sugar perfectly balances the acidity of the tomatoes. Start with about 1 teaspoon of sugar here, and add more to taste, if necessary.
• Since you're simmering for a shorter amount of time, leave the lid off of the pot to allow the sauce to thicken and the flavors to concentrate.
• Do not let the sauce come to a boil once you add the cream. The cream is more likely to curdle when boiled.
• Simmer the sauce over very low heat. Stir occasionally, as well. This will prevent any scorching or burning on the bottom of your pot.
• Garnish with fresh herbs for a bright touch that balances the rich, hearty sauce. A sprinkling of grated Parmesan cheese is also delicious!

More Italian Pasta Sauce Recipes to Try

• The Best Spaghetti Sauce
• Homemade Pesto
• Linguine with Clam Sauce
• Crockpot Spaghetti Sauce
• Beef Ragu (stovetop or slow cooker)
• Easy Marinara Sauce (a vegetarian option made with fresh or canned tomatoes)
• 5-Ingredient Pasta Pomodoro Sauce (with fresh tomatoes)

Print Pin

Easy Bolognese Sauce

A classic Bolognese sauce that simmers on the stovetop for a quick weeknight dinner!

Course Dinner

Cuisine Italian

Keyword beef bolognese, bolognese sauce recipe, easy bolognese sauce, spaghetti bolognese

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 10 cups

Calories 103kcal

Author Blair Lonergan

Ingredients

• 2 tablespoons butter
• ½ cup finely diced onion
• ⅓ cup finely diced carrots
• ⅓ cup finely diced celery
• 1 lb. lean or extra-lean ground beef
• 2 tablespoons tomato paste
• 4 teaspoons minced fresh garlic
• 1 tablespoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional for a bit of spicy kick)
• 1 cup dry red wine
• 2 (28 oz) cans crushed tomatoes (I like San Marzano tomatoes)
• Kosher salt and ground black pepper
• 1 - 2 teaspoons sugar
• ¼ cup chopped fresh basil leaves
• ⅓ cup heavy cream, at room temperature
• ½ cup freshly-grated Parmesan cheese, plus extra for serving
• Optional, for serving: cooked pasta
• Optional garnish: chopped fresh parsley or basil; additional grated Parmesan

Instructions

• Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, and beef. Break up the meat with a wooden spoon. Cook for 5-7 minutes, or until the meat is no longer pink and the vegetables are soft.
• Stir in the tomato paste, garlic, oregano, and red pepper flakes; cook for 1 more minute.
• Add red wine to the pot and stir, scraping up any browned bits from the bottom of the pot.
• Add crushed tomatoes, 2 teaspoons of kosher salt, ½ teaspoon of ground black pepper, and 1 teaspoon of sugar. Stir to combine.
• Bring to a boil; reduce the heat to low, and allow the sauce to simmer (uncovered) for about 15-20 minutes, or until it reduces and thickens slightly.
• While the sauce simmers, cook the pasta according to package instructions.
• As the pasta is cooking, stir the basil leaves and cream into the sauce. Simmer for about 5-10 more minutes, stirring regularly. Keep it on very low heat and do not boil.
• Remove from heat. Add Parmesan cheese; stir to combine. Season with additional salt, pepper, and sugar, to taste.
• Serve sauce with pasta, and garnish with additional Parmesan and fresh herbs, as desired.

Notes

• Use lean or extra-lean ground beef in this recipe, since you're not straining off the fat. The leaner meat prevents the sauce from becoming too greasy.
• Use a dry red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot.
• Add sugar. In order to achieve great tomato flavor, it's important to balance acidity and sweetness. Too much acid or too much sugar yields a sauce that tastes one-dimensional. The right amount of sugar perfectly balances the acidity of the tomatoes. Start with about 1 teaspoon of sugar here, and add more to taste, if necessary.
• Since you're simmering for a shorter amount of time, leave the lid off of the pot to allow the sauce to thicken and the flavors to concentrate.
• Do not let the sauce come to a boil once you add the cream. The cream is more likely to curdle when boiled.
• Simmer the sauce over very low heat. Stir occasionally, as well. This will prevent any scorching or burning on the bottom of your pot.
• Garnish with fresh herbs for a bright touch that balances the rich, hearty sauce. A sprinkling of grated Parmesan cheese is also delicious!
• Recipe slightly adapted from Ina Garten, The Barefoot Contessa.

Nutrition

Serving: 1/2 cup of sauce | Calories: 103kcal | Carbohydrates: 7.4g | Protein: 7.4g | Fat: 4.4g | Saturated Fat: 2.1g | Cholesterol: 10.5mg | Sodium: 402mg | Fiber: 1.8g | Sugar: 4.2g

This post was originally published in December, 2017. The photos were updated in January, 2022.