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
Scale
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.
