This Bolognese sauce is rich, meaty, and a little creamy from the milk. It’s thick and comforting the kind of sauce that clings to pasta and makes your kitchen smell like heaven on a rainy day. It balances savory beef and pork with sweet carrots and celery, brightens with a splash of red wine, and softens with milk for a velvety finish.
Top reasons to make it: it feeds a crowd, uses easy ingredients, and improves when made ahead. If you want a lighter pasta side, try this linked green spaghetti for a fresh pairing: Green Spaghetti without the Heat.
Why You’ll Love This Recipe
- Ready with simple steps (mostly hands-off simmering)
- Uses pantry staples and ground meats
- Great for leftovers and meal prep
- Family-friendly comfort food that freezes well
Ingredients of Bolognese Sauce
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil and oregano, optional (chopped for serving)
Step-by-Step Instructions of Bolognese Sauce
- Heat the olive oil in a large, heavy pot over medium heat.
- Sauté the chopped onion, carrots, and celery until soft and lightly browned, about 8–10 minutes.
- Add the minced garlic and cook 1 minute until fragrant.
- Increase heat to medium-high, add the ground beef and pork, and brown, breaking the meat into small pieces until no longer pink, about 8–10 minutes.
- Season with salt and pepper, then pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes.
- Stir in the crushed tomatoes and bring the mixture to a gentle simmer.
- Pour in the milk, stir, lower the heat, and simmer very gently, uncovered, for at least 45 minutes to 1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor.
- Taste and adjust salt and pepper. Stir in chopped basil or oregano if using, and simmer 5 more minutes.
- Serve over your favorite pasta, spooning plenty of sauce and a little pasta water if needed to loosen.
Tips for Success
- Simmer low and slow gentle heat builds flavor without burning.
- Brown the meat well for richer taste; don’t rush this step.
- Add milk after the wine and tomatoes to cut acidity and make the sauce silky.
- Freeze leftovers in portion-sized containers for quick weeknight meals.
Substitutions & Variations of Bolognese Sauce
To Make It Vegan/Gluten-Free:
- Vegan: Swap the meat for cooked lentils and finely chopped mushrooms, use vegetable broth instead of wine, and replace milk with unsweetened soy or oat milk.
- Gluten-free: The sauce itself is naturally gluten-free; serve with gluten-free pasta.
Variations:
- Add diced pancetta at the start for a smoky boost.
- Stir in a spoonful of tomato paste for a deeper tomato flavor.
- Mix in white beans or cooked lentils for extra protein and texture.
- Finish with a splash of cream for a richer, restaurant-style feel.
Storage Instructions of Bolognese Sauce
Refrigerator:
- Store in an airtight container for up to 4 days. Warm gently on the stove before serving.
Freezer:
- Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
Make-Ahead:
- Make the sauce a day or two ahead — flavors meld and deepen. Chop vegetables the day before to save time the night you cook.
Frequently Asked Questions (FAQ) of Bolognese Sauce
How long should I simmer Bolognese?
- Simmer at least 45 minutes; 1–2 hours is ideal for fuller flavor. Low heat is key.
Can I use only ground beef instead of beef and pork?
- Yes. Using both adds depth, but plain ground beef works fine. Consider adding a splash of olive oil or a bit of pancetta for extra richness.
Can I make this in a slow cooker?
- Yes. Brown the vegetables and meat first, then transfer to the slow cooker with the wine, tomatoes, and milk. Cook on low 4–6 hours.
Final Thoughts
This Bolognese Sauce is simple to make, full of cozy flavor, and perfect for busy families or anyone who likes to cook once and eat well all week. Try making a big pot it freezes and reheats beautifully, and it’s the kind of dinner that brings people to the table. If you make it, please leave a comment and a star rating so others know how it turned out for you.
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Bolognese Sauce
A rich, meaty Bolognese sauce that combines ground beef and pork with tomatoes and milk for a comforting, flavorful dish.
- Total Time: 105 minutes
- Yield: 6 servings
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil and oregano, optional (chopped for serving)
Instructions
- Heat the olive oil in a large, heavy pot over medium heat.
- Sauté the chopped onion, carrots, and celery until soft and lightly browned, about 8–10 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high, add the ground beef and pork, and brown, breaking the meat into small pieces until no longer pink, about 8–10 minutes.
- Season with salt and pepper, then pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes.
- Stir in the crushed tomatoes and bring the mixture to a gentle simmer.
- Pour in the milk, stir, lower the heat, and simmer very gently, uncovered, for at least 45 minutes to 1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor.
- Taste and adjust salt and pepper. Stir in chopped basil or oregano if using, and simmer for 5 more minutes.
- Serve over your favorite pasta, spooning plenty of sauce and a little pasta water if needed to loosen.
Notes
Simmer low and slow for best flavor. Freeze leftovers for quick meals.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat