The Absolute Best Bolognese Recipe 10 Years in the Making—Tested, Perfected, and Loved by All!
As a lover of Italian food and wine, pasta bolognese has always been one of my favorites. I first experienced it while working at a fine-dining Northern Italian restaurant in Milwaukee, where our rigatoni bolognese was a signature dish.
With some persistent begging, Chef eventually walked me through the basics so I could recreate it at home.
10+ years later, homemade bolognese is not just my favorite thing to cook, it’s also one of my culinary specialties. I’ve shared many versions here on PWWB, but this Slowly Simmered Bolognese Sauce is my personal favorite.
While many claim to make “the best bolognese,” as a longtime bolognese enthusiast, I can confidently say this recipe is truly the best. The secret? Slooowly cooking a hearty trio of beef, pork, and pancetta with aromatic vegetables, tomatoes, and red wine. A gentle 90-minute simmer develops deep, decadent flavor.
The process is mostly hands-off, but small details—like deeply caramelizing the soffritto, using a generous amount of fresh herbs, and cooking it low and slow—make all the difference. The result is a restaurant-worthy bolognese sauce every time.
Just toss it with pasta, gnocchi, or spoon it over creamy polenta for the ultimate comfort food meal. It’s perfect for everything from a cozy Sunday supper to special occasions like Christmas and Valentine’s Day. The best of the best!
✨Quick Note! ⇢ While this bolognese recipe is a bit of a project (hello, 90-minute simmer! 😍), the results are so worth it—rich, decadent, and totally restaurant-worthy. If you’re looking for something faster or lighter, be sure to try my Weeknight-Friendly Turkey Bolognese.
Easy Ways to Make Your Pasta Dinner Taste As Good as Any Trattoria 🍝
Get 5 days of pasta tips learned from my years in a fine-dining Italian restaurant.
Quick Recipe Background ⇢ What is Bolognese?
To understand bolognese, you first need to understand ragu. Ragu describes a slowly simmered Italian meat sauce, typically made with soffritto, tomatoes, and wine. It’s much richer and heartier than a simple marinara sauce, almost more like a stew that’s served with pasta, gnocchi, or polenta.
You can make all kinds of ragu—lamb, beef, braised short rib—but the star is always the meat (or sometimes a meaty vegetable, like wild mushrooms).
Ragu alla Bolognese (pronounced bowl-LUH-nayz) is the classic beef-and-veal sauce from Bologna, a Northern Italian city in Emilia-Romagna. The most well-known authentic bolognese recipe is credited to beloved cook, Marcella Hazan.
My version leans Italian-American, blending Bologna’s iconic sauce with Southern Italy’s tomato-forward ragu. I tested, tweaked, and perfected it over the better part of a decade before sharing it here on PWWB in 2018.
6 years later, I still think it’s one of the best recipes I’ve ever published—I can’t wait for you to try it!
Key Ingredients
What is the best meat for bolognese sauce? ⇢ To create an extra-rich sauce, I suggest using a combination of ground beef, ground pork, and pancetta (cured, pork belly, similar to an unsmoked bacon).
If your grocery store or local Italian deli sells a “meatball mix” or “meatloaf mix” (typically a blend of ground beef, veal, and pork), go for it!
Other key ingredients:
- Red wine – Use your favorite good-quality medium-bodied red. I always opt for Chianti or Barbera. Merlot also works well.
- Heavy cream – While not traditional, I like to finish bolognese sauce with a good splash of heavy cream. In my experience, it brings a luscious quality to the sauce, rounding out the robust flavor. If you prefer not to use heavy cream, no problem.
Restaurant-Worthy Pasta Essentials
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → How to Make Bolognese Sauce
The secret to making the absolute best bolognese is building layers of flavor through browning, deglazing, and simmering. Each step adds depth—from browned meat to deglazed fond, and finally, a long, gentle simmer that brings everything together.
While it requires some prep and patience, it’s a simple, one-pot operation that’s mostly hands-off. The stove does most of the work! The result? A restaurant-worthy sauce with incredible richness—well worth the wait, I promise.
First, Prepare Soffritto and Pestata
This bolognese sauce starts with 2 building blocks of flavor that lay the foundation for everything to come: soffritto (an aromatic blend of finely chopped carrots, celery, and onion) and pestata (a mix of pancetta and garlic).
Brown the Pestata, Soffritto, and Beef-Pork Mixture
This is where the magic happens. As you slowly brown the pestata, soffritto, and meat, their flavors deepen through the Maillard reaction, a key process in creating rich, complex bolognese.
These steps take time, but they’re essential for building depth. Patience is key—the longer you let these ingredients brown, the more flavorful your sauce will be.
Add the pancetta-garlic mixture to a heavy-bottomed pot and cook until browned and rendered. Why? ⇢ A flavor-boosting technique I learned from Lidia Bastianch, the fine bits of pancetta and garlic practically melt into the bolognese sauce as it simmers, infusing it with decadent, luscious flavor.
Stir in the veggies and cook until deeply browned, almost caramelized—about 15-20 minutes. Why? ⇢ Browning the vegetables adds depth and leaves fond (flavor-packed browned bits) on the bottom of the pot.
Sear the beef and pork 2-3 minutes per side, then break the meat into small pieces and stir in some tomato paste. Tip! ⇢ Cook the mixture 2-3 minutes longer to bring out the natural sweetness of the tomato paste and cook off its raw, canned taste.
Deglaze the Pan and Build the Bolognese Sauce
Once the base ingredients are browned, deglaze with red wine, which loosens the caramelized bits from the pot and incorporates their intense flavor into the sauce.
Pour red wine into the pot, scraping up the browned bits of fond from the bottom. Why? ⇢ The fond contains tons of flavor, and deglazing ensures it’s fully incorporated into the sauce.
Stir in crushed tomatoes and loosen the mixture with broth or water, then toss in bay leaves, fresh rosemary and thyme, and a parmesan rind if you have one on hand. Tip! ⇢ Tie the herbs with kitchen twine for easy removal once the sauce is done simmering.
Slowly Simmer and Finishing Touches
Once combined, the bolognese is ready to simmer. Simmering the sauce for at least 90 minutes lets it reduce, concentrate, and develop a complex, rich flavor. This is when everything comes together, slowly melding and intensifying. The longer it simmers, the better it gets!
Let the sauce simmer uncovered, stirring occasionally. Then, finish the bolognese with heavy cream and parmesan cheese. Why? ⇢ A splash of cream adds a velvety quality, while the parmesan boosts the savory flavor thickens the sauce.
Alternate Cooking Methods + Storage Tips and Tricks
Alternate Cooking Methods
I love prepping bolognese sauce with a low stovetop simmer, but you can also prepare this recipe in a slow cooker or Crockpot, or an electric pressure cooker like the Instant Pot. Check the Recipe Notes, below, for step-by-step guidance!
Make-Ahead, Storage, and Freezing
Bolognese sauce stores very well—its flavors get even better the longer it sits! Feel free to prep the sauce ahead of time. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Check the Recipe Notes, below, for step-by-step guidance!
Serving Suggestions: How to Make Pasta Bolognese
Once your bolognese sauce is simmered to perfection, all that’s left to do is toss it with pasta!
What is the best pasta for bolognese sauce? ⇢ Italian bolognese is traditionally served on a wide and flat noodle, such as pappardelle or tagliatelle. Here in the US, you’ll often see it served as spaghetti bolognese. I love using bucatini (pictured), a tubular spaghetti with the best chewy texture. If you prefer short pasta, go for a ridged, tube-shaped shape like rigatoni or paccheri.
The #1 mistake I see home cooks make when preparing a pasta dish is simply plopping sauce on a plate of cooked pasta. Please don’t do this! For restaurant-worthy results, always simmer your al dente pasta with the bolognese sauce before serving. To learn more, check out my complete guide for How to Cook Pasta Perfectly Every Single Time.
A rich dish like pasta bolognese always pairs beautifully with a light, fresh side dish. Make it a meal with my Mixed Greens Side Salad, some Garlic Bread, and a bold red wine—you can never go wrong with Chianti Classico, Montepulciano d’Abruzzo, or Super Tuscan! Don’t forget creamy-dreamy Individual Tiramisu Cups for dessert!
I can’t wait for you to try my Best-Ever Bolognese. If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
Truly, The Best-Ever Bolognese Sauce (Slowly Simmered)
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: serves 10–12 1x
- Category: Pasta Recipes, Main Dishes
- Method: Stovetop
- Cuisine: Italian, American
Description
Enjoyed by thousands with countless rave reviews, this is truly the Best-Ever Bolognese Sauce recipe!
Inspired by my time working at a fine-dining Italian restaurant, this rich and hearty meat sauce slowly simmers ground beef, ground pork, and pancetta with caramelized vegetables, fresh herbs, tomatoes, and red wine, creating incredible depth of flavor.
Finish with heavy cream and parmesan, then toss with spaghetti, pappardelle, or rigatoni for a restaurant-worthy pasta bolognese at home!
Ingredients
for the Slowly Simmered Bolognese Sauce:
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 ounces pancetta, roughly chopped (see Recipe Notes)
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- one 6-ounce can tomato paste
- 1 cup medium-bodied red wine, such as Chianti
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- 2 dried bay leaves
- optional: 1 parmesan rind
- one 28-ounce can crushed tomatoes
- up to 2 cups chicken broth or water
- kosher salt and ground black pepper, to season
for Pasta Bolognese:
- 32 ounces pasta of choice, such as spaghetti, bucatini, or rigatoni
- ½ cup heavy cream
- ½ cup grated parmesan
- for serving, as desired: grated parmesan, finely chopped fresh basil or parsley, crushed red pepper flakes, etc.
Instructions
Slowly Simmered Bolognese Sauce:
- Prepare the soffritto and pestata. First, the soffritto: to the bowl of a food processor, add the roughly chopped carrot, celery, and onion. Pulse to break the veggies down into fine pieces. Transfer to a large bowl and set aside. For the pastata: add the pancetta and garlic to the same food processor (no need to wash/rinse it!) and pulse to break the mixture down into fine pieces–the garlic should disappear into the pancetta fat. Set aside.
- Render the pestata. Add the olive oil to a large, heavy-bottomed pot (at least 4-quart capacity) over medium heat. Once hot and shimmering, carefully add the pestata mixture from Step 1. Cook, stirring occasionally, until the pestata renders, about 4-5 minutes. The pancetta will be golden and garlic will be fragrant.
- Brown the soffritto. Add the soffritto mixture from Step 1 to the pot with the rendered pestata. Season with 1 teaspoon kosher salt. Stir to combine well. Cook, stirring occasionally, until the soffritto is deeply browned and fragrant, 15-20 minutes. If the vegetables brown too quickly, reduce the heat to medium or medium-low. Once browned, push the soffritto mixture to the outer edges of the pot.
- Brown the meat and tomato paste. Season the ground beef and pork generously with 1 teaspoon kosher salt each. Add to the center of the pot. Cook 2-3 minutes without disturbing so the meat deeply browns. Once browned on both sides, use a wooden spoon to break the meat into fine pieces. Stir to combine with the soffritto. Stir the tomato paste to the pan, coating the meat mixture. Cook 3-4 minutes longer, until deeply browned.
- Deglaze the pan. Slowly pour in the red wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Simmer until the wine is nearly cooked off, 4-5 minutes.
- Build the bolognese sauce. Use kitchen twine to tie the fresh herbs together (or finely chop if you do not have twine). Add the herbs, bay leaves, and parmesan rind (if using) to the pot. Stir in the crushed tomatoes tomatoes and broth/water – I like starting with about 1 cup broth/water at first, stirring more in as needed while the sauce simmers.
- Slowly simmer the bolognese sauce. Bring the bolognese sauce to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot (place the lid on the pot such that it’s just partially covered, allowing some steam to escape as the sauce simmers). Simmer, stirring occasionally, for 90 minutes. If the bolognese sauce begins to reduce too much, add in a splash of broth/water and/or turn the heat down further.
- Finish the bolognese sauce. Once simmered, remove the spent herbs, bay leaves, and parmesan rind from the pot and discard. Taste the sauce and adjust seasoning as desired. At this point, you can cool and store for later use or proceed with pasta bolognese assembly (below).
Pasta Bolognese:
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse it! (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
- Finish the slowly simmered bolognese sauce: Meanwhile, as the pasta boils, bring the bolognese sauce up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring occasionally.
- Pasta bolognese: Add the cooked pasta to the pot with the bolognese sauce, tossing to coat. The bolognese sauce should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the bolognese sauce.
- Serve: Portion the pasta bolognese into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired. Serve immediately. Enjoy!
Notes
Jess’ Tips and Tricks:
- Pancetta is cured, unsmoked Italian bacon. Widely available at most conventional grocery stores, you can typically find pancetta already diced up in an individual container near the cured meats and bacon, or cut-to-order at the deli counter. Feel free to swap it out with regular American-style bacon if that’s what you can find easily – thick, center-cut bacon works best for this recipe.
Make-Ahead, Storage and Freezing:
- Pasta Bolognese Storage and Reheating: Once assembled, pasta bolognese will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water/broth as needed to loosen the sauce.
- Make-Ahead Bolognese Sauce Storage and Reheating: Bolognese sauce stores incredibly well – it’s the type of thing that gets even better as it sits and its flavors have the chance to meld together. To store, prep the sauce through Step 8 of Recipe Directions, above. Once cooled, transfer to an airtight container and store in the refrigerator for 4-5 days. Whip up a batch of pasta bolognese during the week by reheating the bolognese sauce in a skillet, and completing the recipe according to “Pasta Bolognese” Steps 1-4, above.
- Bolognese Sauce Freezing Instructions: Bolognese sauce is also incredibly freezer-friendly. To freeze, transfer the cooled bolognese sauce to a freezer container (or divide it up between multiple freezer containers for smaller portions – Souper Cubes are my fave!). Freeze up to 3 months. To thaw, place the frozen bolognese in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat the bolognese sauce in a skillet. If the thawed bolognese sauce is a little watery at first, simply allow any residual water simmer out. If the thawed bolognese sauce is too thick, simply add in a splash of water or stock until your desired consistency is reached. Complete the recipe according to “Pasta Bolognese” Steps 1-4, above.
Alternate Cooking Methods:
- Oven Braised Bolognese Sauce: Prep the bolognese sauce according to Steps 1-6, above. Rather than slowly simmering on the stovetop, transfer the covered pot to a 325 degree F oven. Slowly cook in the oven for 90 minutes, until the sauce is thickened and has a deep red color, then finish the bolognese sauce as directed in Step 8 and complete the recipe according to “Pasta Bolognese” Steps 1-4.
- Crock Pot / Slow Cooker Bolognese Sauce: Prep the sauce according to Steps 1-5, above. Transfer the deglazed meat mixture to the slow cooker, along with the aromatics, tomatoes, and broth/stock (or water) as directed in Step 6. Slow cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally. Finish the bolognese sauce as directed in Step 8 and complete the recipe according to “Pasta Bolognese” Steps 2-4, which you can do right in your slow cooker. If your slow cooker has a searing/browning feature, you can use it to cook the entire bolognese sauce recipe (Steps 1-8) in the slow cooker.
- Electric Pressure Cooker / Instant Pot Bolognese Sauce: Use your Instant Pot’s “Sauté” setting to build the bolognese sauce according to Steps 1-6, above. Cover and seal the pressure cooker and cook on manual high pressure for 35 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. If the bolognese sauce seems a little too liquidy, feel free to turn on the Sauté setting again, letting the sauce simmer down a little before finishing as directed in Step 8. Complete the recipe according to “Pasta Bolognese” Steps 2-4, which you can do right in pressure cooker pot.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
This hands down is the best bolognese we’ve ever had – home cooked or restaurant. I used wagyu burgers for the beef portion for a little extra somethin’ somethin’- lol. Love the way the recipe builds on the flavor layers. Made the full recipe but only served half with a pound of fresh pasta from our local pasta shop. Also loved all the detail in the recipe steps – made it easy to follow.
Cheers!!
So happy to hear that you loved the bolognese sauce, Ed!! It’s one of our all-time favorites too! 🙂
I agree that this is a fantastic recipe. I thought I was making a very fine bolognese but this one ups the ante by a mile. It makes a delicious meal and the best bolognese I have ever made.
So thrilled to hear that you love the bolognese as much as we do, Alison! 🙂 Thanks so much for taking the time to leave a review!
I made this tonight for 4 people (adjusted recipe for 6) exactly as written except didnt have the parmesan rind. It makes a difference taking your time and it was so flavourful. Will make this again.
So happy to hear you loved the bolognese as much as we do, Juliette! It’s one of our favorites too, and the slow simmer really does make all the difference!
Oh my goodness this recipe is next level. I consider myself to be a great cook but my bolognese sauce tasted like there was something missing it lacked depth. Not anymore thanks to this recipe. Thank you.
So happy we could help you finesse your bolognese, Julie! Thanks so much for the kind review!
Hi Emma, this recipe is so crazy good. I have now made it twice. It isn’t just good; it is fabulous and worth the time to make it!
I have a quick question. In the video, you use one pkg. (1lb.) of the bucatini pasta. In the recipe it calls for 32 oz. which would be two packages. I used 32 oz. from the stated recipe. Is this accurate or am I using too much?
Hi Mary, 32oz is the correct amount of pasta! We sometimes reserve/freeze half of the sauce for later, but if you’re preparing a full batch, it’ll take two packages of pasta. So glad to hear this is a favorite of yours, thank you so much for taking the time to leave a review!
Hello! How would I adjust this recipe if I’m only using one pound of meat? I’m going to try making this with one pound of ground lamb 🙂
Hi Emily, your easiest option would be to just halve the recipe. Alternatively, you can add a pound of beef or pork and make the recipe as written, which would be delicious! If you enjoy cooking with lamb, we’d also recommend our Lamb Ragu recipe, which uses lamb shoulder. Make sure to let us know how the bolognese turns out for you! 🙂
For the ground pork, can I use sausage? I plan on making this today!!!!
Hi Abbey, we haven’t tried subbing out pork for sausage, but it would probably work great! Just be aware that it will change the flavor of the sauce. Make sure to let us know how it goes if you try it out!
Okay. Maybe I will double the ground beef – can I do that? I don’t really like ground pork..
I am also a Bolognese lover. I’ve been working to perfect it since living in NYC in the 80’s + 90’s. My recipe is similar to yours, however, here are the ingredients I include in my sauce:
1. I substitute chicken stock/broth with a few spoonsful of chicken bouillon.
2. I add vodka then heavy cream + reduce (after browning the meat + simmering the soffritto)
3. I add dried oregano, garlic + pepper to the meat as it is browning.
4. In addition to tomato paste I add Pomodora Contadina Tomato sauce from “Emilia Food Love which is shipped from Italy. Best sauce ever made.
5. I then add more basil and then parmigiana, a pinch of red pepper flakes 2 tablespoons of butter and red wine to the sauce, let simmer for at least 1 hour. Enjoy
Thanks for a great recipe 🙂
Sounds yummy, Beverly!! Thanks for taking the time to leave a review!
All good but I wouldn’t use herbs like rosemary and thyme in a bolognese.
Hi James, we love the flavor that rosemary and thyme bring to this sauce, but you’re welcome to omit them if you prefer.
Oops – my momma used salt pork for her Minestrone, not her bolognese. Too much reading today. 😆
I bet her minestrone is delicious!!! 🙂
Several recipes I have reviewed include thyme. My mother used rosemary as my grandmother who was from Abruzzo (also used dried mushrooms and salt pork) did but just read that Tuscan recipes use rosemary as well. It’s great to learn what different regions and chefs/cooks use and why some, and the use what you want 😊
What do you think about substituting beef broth for chicken broth?
Hi Julie, that substitution should work just fine! Make sure to report back if you give it a try! 🙂
So good. Probably one of the best aroma producing dishes in Jess’ recipes. Had to simmer for over 2.5 hours though. I should have taken that “start with one cup of broth” advice more seriously.
Hi Philip, we’re so glad to hear the bolognese turned out great for you, despite the long simmering time! Thanks for leaving a review! 🙂
By far the most delicious sauce that’s come out of my kitchen. Thank you so much! I will make this again and again
That’s the highest praise, Melly, thank you! This is our favorite sauce, too! 🙂
I made your braised pork shoulder ragu a while back and loved it. My wife wanted something more like this. So, I made this with pork shoulder instead of the beef and pork the recipe calls for…Mama Mia!
GREAT idea, Elliot!! So glad to hear it turned out great for you!
Can you substitute the wine with something non-alcoholic?
We definitely recommend red wine for this recipe for the depth of flavor it provides, but you can substitute it with broth if you prefer!
Thank you for posting this. My husband has asked me to make a bolognese…and I would be lost with out this.
Hope it turned out great for you, Carly! 🙂
THIS IS MY GO TO! I make this in big batches because it’s so freezer friendly. I actually make it vegetarian by replacing the meat with minced mushrooms (half button/ half brown) and skip the pancetta and it works perfectly every time. This is my first time commenting on a recipe but I’m making it for my partner for Valentine’s Day – hoping this a good way to get him to eat mushrooms 😅
Hi Georgia, we’re so happy to hear that this is one of your favorites! Making it vegetarian with mushrooms sounds so delicious, and we hope your partner thinks so too! Happy Valentine’s Day! 🙂
I’ve made this recipe a few times and it’s been a crowd pleaser every time! I just made this recipe again on New Years Eve and splurged on higher quality tomatoes and wine. OMG was it good.
This is a perfect recipe to splurge a bit on!! So glad to hear it’s a favorite of yours, Marissa! Happy New Year! 🙂
I made this tonight because I thought I might try something more traditional since my Italian boyfriend always says mine doesn’t taste right. He said it was the best bolognaise he’s ever had! Thank you so much for this recipe. It was so delicious.
Italian approval is the best kind!! So glad to hear you and your boyfriend enjoyed the Bolognese as much as we do!! Thanks, Jessica!
What percentage of fat is best for the ground beef, 80/20, 90/10?
Hi Chloe, it’s totally up to your preference! We usually use 85/15 or 90/10 for our ground beef 🙂
Truly the BEST recipe ever. I’ve made this quite a few times now for family and guests and everyone always raves about it.
Hi Kim, we’re so happy to hear that you love this recipe as much as we do!! Thank you so much for your review!
What type and size of pot do you typically make this in, in order to fit the pasta in at the last step?
Hi Kristen – I typically use a 4-ish quart braiser or a 5-quart Dutch oven.
I’ve never made it before. Is there a version with less meats?
Hi Anu! Thanks for your question! Bolognese is a meat sauce traditionally made with beef & pork, as written in this recipe. If you prefer to use one variety, we recommend using pork. If you prefer a lighter version, be sure to check out our Turkey Bolognese Recipe, or for an easier weeknight option, you can try our Weeknight Bolognese! 🙂
Truly lives up to the name!!!
So glad you agree, Becca! Thanks so much for leaving a comment 🙂
My stovetop doesn’t allow for the temp to get low enough to not overcook for 90 minutes. Any guesses what temp I should put my oven at to last the 90 minutes and build those flavors?
Hi Katie! We’d recommend 325°F and make sure to cover the pot & check every so often to make sure there is enough liquid in the pot to simmer. Let us know how it goes! 🙂
Hands down my favorite sauce recipe and quite possible my favorite thing I’ve ever cooked. My husband always requests this sauce.. a family favorite! Don’t hesitate, JUST MAKE THIS! You won’t be sorry!
Hi Kim! We so appreciate your review & are so glad you love the recipe as much as we do!! 🙂
I’ve made bolognese before, but it was never this good. This recipe is absolute perfection. I have a feeling all those browning steps make a huge difference. I only had dried herbs, otherwise followed the recipe exactly. The consistency is truly perfect – thick, luscious, hearty, flavorful. It is definitely restaurant-quality. Thank you!!
Hi Dominika! We’re so glad you loved this recipe as much as we do – thanks so much for leaving a comment, it means so much!