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!
I made this bolognese sauce for my sons birthday dinner and it did not disappoint. Truly, the best bolognese I’ve ever made. It was a great family meal !
Hi Lisalen! We are so glad to hear that you & your family loved it & honored to be included in your son’s birthday celebration!!
Hello! Does this require an entire head stalk of celery or one rib/stick? Thanks for your help!
Hi Hillary! Just 1 rib – not the entire head. Hope that helps!
This was truly amazing. I’ve made several Bolognese sauces over the years – none compare to this one – it is truly the BEST. We had a little bit last night and are saving the rest to have with family the night before Thanksgiving! A truly fantastic recipe!!!
We love to hear it, Jennifer! Thank you for leaving a comment, it means so much & we hope everyone enjoys the delicious leftovers the night before Thanksgiving! 🙂
Thank you so much for this recipe!! I just finished making it and good gracious it’s sumptuous, full bodied and absolutely perfect. Well done! I followed the recipe to a T, but I did soak dried porcini mushrooms in the Chianti, then I added the mushrooms to the soffritto in step 1 and used the mushroom wine for the deglazing in step 5. This was actually really fun to make, thanks again for a wonderful recipe!
So glad you had fun making this Bolognese, Kelsey! It’s a PWWB team favorite & we’re so glad you loved it! 🙂
Oh my goodness was this fantastic! I made this last week, and I’m making it again today. This time I’m doubling the sauce so I can freeze some for a easy meal in the future.
Yay! So glad you loved it, Katie! It’s a wonderful freezer recipes so we totally approve of making a double batch. Thanks so much for leaving a comment!
Could I use fresh tomatoes instead? We have a ton from our garden…
Hi Shira! We have never tried with fresh tomatoes so we can’t say for sure – depending on the type of tomato/acidity it could change the flavors a bit & may require some taste & adjustments with other ingredients to balance it out. Let us know if you do end up giving it a try!
Otherwise, if you are looking for more ways to use up all of your fresh garden tomatoes check out our Tomato Burrata Salad, our Whipped Ricotta Bruschetta, or these Slow Roasted Cherry Tomatoes here!
Absolutely the best ! My printer is broken
Hi Barbara! Thanks so much & oh no – hope you can save or bookmark for later! 🙂
This was AMAZING!! I had to substitute sweet pork italian sausage for ground pork and pinot noir for the chianti because that’s what I had at home, but it was great!.I also added some red pepper flakes during the simmer stage. Thanks for sharing this restaurant-quality recipe. It is a new family favorite!
Thank you Shanna! It is a PWWB favorite too – we’re so glad you & your family enjoyed! 🙂
I have tried countless bolognese recipes and this is by far the best i have ever made. I stuck to the recipe and made it in the slow cooker. Just delicious. And both kids loved it so this will be a new staple in my kitchen! This is my first ever review but it was so good I had to tell you!
Hi Melissa! Thanks so much for taking the time to share this review! Reviews like this make our day & we’re so glad the whole family loved it! Lots of our recipes are suitable for the slow cooker so if you are looking for any additional weeknight recipes – be sure to check out all of our slow cooker-friendly recipes HERE! Thanks again!!
I have been making Bolognaise sauce for many years and don’t usually follow a recipe as it usually goes down well. I had just had a trip to Rome and bought some nice pasta back so wanted to make the sauce extra special and was looking for tips. It was delicious and even my husband, who is not a fan of it normally really loved it. I had to use English style non smoked bacon as I had no pancetta and I added some milk as opposed to cream otherwise I stuck to the recipe. Well worth the effort!
So happy to hear that it was a hit & you were able to use our recipe with the pasta you brought back from your trip – sounds delicious! Thank you for this comment Leslie!
Love the texture and consistency of this sauce and that I could easily use entire 32-oz box of chicken broth and can of paste. Made exactly as written. Just did not like the rosemary flavor at all in this recipe. It was overkill. WHEN I make again, will leave out the Rosemary—it was just way too overpowering.
Hi Brenda! Glad to hear that you enjoyed the sauce & we always encourage you to adjust to your liking so hope you can do so with the rosemary the next time around. Thank you for sharing!
Super delicious and fun to make as a family. We also made homemade noodles (for the first time) and they made a great meal with this delicious bolognese!
That sounds so delicious & FUN, Emily! So glad your whole family enjoyed! If you are ever in the need for another homemade pasta recipe be sure to check out our tutorial HERE! Thank you for sharing!💜
I added 1 cup stock to start with and then another 1/2 cup or so when reheating because the sauce was too thick. It’s a good sauce – though next time I’d add less salt as I felt it was too salty for me. I’d also use thinner spaghetti because I think that actually works better with a sauce like this.
Always welcome making changes to your taste & liking! Glad you enjoyed!
I made this recipe yesterday and I couldn’t agree with you more: This is the Best Bolognese recipe. Thank you. I made it following each of your steps and suggestions.
Thanks so much, Elizabeth! We’re really happy to hear the included tips & directions were helpful!!
Made this tonight for a small group. Followed the recipe exactly. It was fantastic. Everybody loved it. Definitely bookmarking.
Thanks April! It is definitely a recipe that is meant to be shared 🙂 so glad you & your friends loved it!
The recipe says to tie up the fresh herbs or cut them very small. If I choose to tie them, do I remove them when the sauce is done cooking? Do I remove the bay leaves too?
Hi Kim! Yes, you can remove the tied herbs & bay leaves prior to tossing with the pasta & serving! Hope this helps! 💜
This was so wonderful! It knocked my socks off. I used the sauce to make baked ziti. I couldn’t stop tasting it, just plain! The only changes I made was that I left out the pancetta – I don’t care for smoky flavor. I will make it again and again!
Oooh your baked ziti sounds delicious! What a great use of the sauce – so so glad you loved it! Thank you for taking the time to share with us!
I made this recipe and it turned out amazing!! This is an excellent bolognese sauce. Usually I tried different types and not that happy but I must say this will be now the one to go every time I make bolognese. Thank you for sharing this!
Hi Gabriela! So glad this recipe can be a new go-to for you – it means so much! Thank you for sharing 💜
This was the first dish I cooked in our new home. Delicious! Everyone loved it!
Kayla! We LOVE that you were able to break in your new kitchen with the PWWB Best-Ever Bolognese 🙂 Glad you enjoyed & good luck getting settled into your new place (I’m sure the cozy pasta helped!).
This was the best bolognese recipe & will be a new favorite! I didn’t have bay leaves, pancetta, or the parm rind (just parm) and it was still delicious. Even better the next day; Thank you!
Hi Emily! Thank you for taking the time to leave a comment, so appreciated & so glad to hear that you enjoyed the recipe! & yes the flavors totally continue to meld as its stored in the fridge making the best leftovers!!
This is the best meat sauce I’ve ever tasted. You cannot go wrong with this. Worth all the time and effort. Even my picky toddler who refuses tomato based sauces inhaled it and asked for more. Be sure to make Jess’ homemade pasta to go along with this beautiful sauce.
Oh my goodness! I’m speechless! My kids were raving the entire time I was preparing this dish. It started with the carrots, celery and onions! My son, the picky one, walked in the door after work and EXCLAIMED, “Whoa! Mom, what smells so amazing?!” I’m always cooking but never this! Every single bite was another “Mmm, mom, this is so delicious!” Keeper for sure and follow it to a tee!!
Isn’t it the BEST smell?! Nothing beats a slowly simmered sauce! The PWWB team is thrilled you & your family enjoyed! Thanks so much Leilani!
Followed with some mods;
1) My much-loved meat sauce which I found out is decidely not bolognese always got its special punch from smashing the garlic in a plate of olive oil which allowed it to diffuse in the sauce. So did that and added to the pancetta
2) Even though used 2.25 lbs of meat no way this could hande as much liquid as descirbed here. Deglazed with 1.5 cups red wine, added maybe 5 ounce of stock, 3oz od crushed tomatoes (in addition to the charred tomato paste), 1/3 cup heavy cream 1/3 cup of milk.
Cooking down as we speak smells amazing, if I need to add more liquid I will. Saving some cream and parm for the end.
Serving with table-side made ceasar salad and garlic crostine with melted brie, drizzled honey and prosciutto. Ending with Creme Brulle. Enjoing my simmer time glass of wine will report back. Thank you!
I liked this much better than the recipes that eschew garlic and spices. As per my above comment I left out most of the liquid; used 3 or 4 oz of chicken stock vs 2 cups and same for crushed tomatoes vs 28oz. Cooked low and slow, added a splash of heavy cream and a handful of parmesan cheese vs 1/2 cup. Came out beautifully I think, very meat centric vs sauce centric as I imagine it should have, the meat itself was delicious and infused with flavor. One thing I did do that worked great was to add heavy cream (2 tbs per lb) to the raw meat and let it marinate for 4 hours.
LOVE this bolognese. Have also made your other quicker one and both are so delish. We used dairy-free heavy cream and it worked out well.
This is so delicious. I don’t eat pork so I used a mixture of ground chuck and ground chicken . I browned the veggies in butter and olive oil. I used the chicken stock and a Merlot. It was absolutely divine. My first attempt at bolognese, but won’t be my last. Very easy to
Follow instructions. Thank you for a fantastic sauce!
So glad to hear you could make it your own Valerie! Thank you so much for sharing!!
This looks absolutely delicious. Is there a substitute I could use for the cream? Without one I’m afraid I’ll have to skip it and that would be a shame!
Hi Kay! We’ve never tested it with an alternative. If you’d like to omit due to lactose you could just leave out & add Parmigiano Reggiano (as it is naturally lactose free!) otherwise you could test using your favorite dairy-free cream alternative if you’d like but please note it could change the flavor!
Best bolognese recipe by far. Thank You
Hi Barbara! Thanks for the comment, it means so much! We are thrilled to hear that you love it too!
Thanks for sharing such a great recipe and process. I didnt have a lot of items on hand and had to wing it, but its still wonderful. I look forward to making this again and again with variations. Some of the things i changed due to ingredients on hands was squash instead of celery, less carrots, bell peppers in sofrita. Only had ground beef. Shallots with the onion. Bacon. Beef stock that i made last year. Garden tomato sauce instead of crushed. Vermouth, wish i had the red on hand. Goat cheese instead of cream.
Fortunately it was still amazing. Your directions are great. I tend to be very loose with measurements, if at all. Keeps the family on their toes.
Again, this recipe is fabulous.
Hi Brian! Thanks so much for sharing – so glad you enjoyed & found the process directions helpful! Always fun to experiment in the kitchen with what you have on hand!
Great flavor. Everyone loved it. Because of my refrigerator I had to use beef,pork and smoked ribs. And because of my pantry I had to use orecchietta.
Out standing, worth the 90 minutes .
Thanks for sharing Michael! So glad it was a hit!
Left over sauce never gets cream added per instructions? I’m assuming that’s a mistake right?
Hi Jason! In step #8, outlined in the recipe card we state finish the bolognese sauce: Stir in the heavy cream and grated parmesan. Taste and season with additional kosher salt and ground black pepper, as desired. At this point you can cool & store for later use or serve immediately with pasta. That way, any leftover sauce you want to store will already have the cream added – hope that helps clear things up!
I just impatiently sat working all day while this simmered away on the stove for a friend who just had a baby. It’s perfection! Wish I was keeping some for myself but I’ll definitely be making again soon!
This recipe is absolutely FABULOUS. I followed the recipe and ingredients exactly as directed, and it turned out just so amazing. I wouldn’t change a thing. Thank you so much for sharing. I can’t wait to make this sauce again and again. Bravo!
I am SO glad you enjoyed my bolognese, Jaime!!! Thanks so much for the comment. xx
Alright, look no further, y’all. You have found the holy grail of bolognese. Take a Sunday afternoon and pop this in your Dutch oven to simmer away. Your kitchen will smell incredible. Loooooved the fresh herbs, especially the rosemary. A++++++++
Ah, Christine! I’m so, so, SO glad you enjoyed my bolognese recipe. I think it’s the holy grail too. =) Thank you for dropping a comment! Jess
Decided to make a fancy feeling homemade dinner for my birthday tonight. My husband made homemade pasta and I did the bolognese. I used a merlot. Used bacon in place of pancetta since my husband wasn’t able to find it at the store. But didn’t change anything else. He said this just knocked my homemade vodka sauce out of 1st place for his favorite thing I make – that sauce has held it’s place for close to 15 years!! So delicious and I can’t wait to make again!
This sounds like such a lovely birthday dinner! So so glad to hear that you enjoyed, thank you for sharing!!!
This sounds amazing. Question however; I usually replace any chicken/beef stock with home-made one beef stock I make with marrow bones and some red or white wine slow cooked for a couple of days. Would that overpower this? On the surface seems like it would be a great substitution but just curious on your thoughts…
Hi Michael! Without testing it, it is hard to say but it does sound like your homemade stock would be a wonderful addition! 🙂 If you end up giving it a try, be sure to let us know how it goes!
This recipe is so easy to follow with the photo instructions and absolutely delicious. My hubby and I aren’t big pork eaters but are IN LOVE with it. We have added it to our family cookbook! Thank you so much for sharing it.
Hey Brittanni! What an honor to have this PWWB recipe added to your family cookbook – it means so much to our team & we’re so glad to hear that you & your husband love it as much as we do!
Hello! I plan to try this recipe and have a question on your Instant Pot instructions. Do you recommend adding the heavy cream and parmesan before or after the 35 mins high pressure cooking time? The recipe as written makes it seem like we should add them before, but in the standard recipe, you would add them after the sauce has cooked for 90 minutes. Thanks in advance for your help. Can’t wait to make this!
Hey Susanna! Can’t wait for you to try it out, I think you’ll love it! You will add the cream & parmesan into the sauce after it has pressure cooked – you’ll want to begin the 35 minute pressure cook after Step 6. If the sauce is liquidy after pressure cooking, use the saute setting to cook some of the liquid off (this is a personal preference type of thing), then continue the recipe with Steps 8-11. Let me know if this helps!
Hi Jess, Thanks for this recipe and the quick response to my question! I made this tonight in the pressure cooker and it was FAB. I did reduce the chicken brother to 1-1/2 cups since excess liquid won’t be evaporating while cooking in Instant Pot, and I added 1 tbsp of dried oregano, 1 tsp each of dried marjoram and thyme, and a few dashes of red pepper flakes. I still had to reduce the sauce a little after cooking time, before I added the cheese and cream. This is the best bolognese recipe I’ve tried. THANKS AGAIN!
Jess is not hyperbolizing when she calls this “best ever bolognese.” It is UNREAL!!!!! It’s not a quick recipe, but it’s pretty simple and easy to make. The end result is worth ever second of your time (which is honestly mostly just letting the sauce simmer). I can’t wait to make this again. Thank you PWWB!!!
Lindsey, thank you so much for the bolognese love! 💜 We are so so glad you enjoyed this recipe & agree it is well worth the time & effort!
I made this last night and it was really delicious. I didn’t have pancetta so I used 4 pieces of bacon. Also used dry herbs since I didn’t have any fresh on hand. Next time I will try with fresh herbs. I bet it is even better with fresh herbs.
Amanda, I’m so glad you enjoyed your bolognese! Bacon is the perfect swap for pancetta. Would love to know if you notice a difference using fresh herbs next time! xx
So I made this months ago and loved it. I just found a container in my freezer and had kind of forgotten how good it was. WOW, even from the freezer after months this recipe was incredible. I just added a bit of pasta water to thin it out on reheating. Highly recommend, fresh or frozen!
I’ve made this recipe three times now and it is definitely 5 stars!! I have family recipes for almost everything but bolognese. This one is going to be the one. Thanks!
Seriously makes my day to hear this, Tracy! It’s truly the best, & I’m so glad you love it. If you ever want to switch it up a little bit, check out this pork ragu or this lamb ragu which are similar in preparation to this bolognese recipe, but offer a little versatility when you want to work with a different protein. Thanks so much for dropping a comment, I really appreciate it! xx
Where did you get your wooden spoon
Hi Armani!
The wooden spoon used in these photos was originally purchased at Sur La Table a few years back but has since been discontinued there. If you are looking for a similar braided wooden spoon we have an affiliate link for a set at West Elm here or you could try searching Etsy for a braided or spiral wooden spoon!
The best bolognese sauce I have ever tried! Thanks!
Awesome, I’m so glad you enjoyed it, Emma!
I am planning on making this tomorrow however I want to simmer it for roughly 4 hours so the flavours really blend, would you make any amendments due to this? Also I was thinking about adding the cream and parmesan about an hour before it has finished simmering, will this cause a problem?
Hi Jack. So excited you’re making my bolognese – you’re in for a treat! =) To simmer for 4 hours, you’ll definitely want to just keep an eye on the overall level of liquid in the pot to avoid burning. Since I’ve never tested with a 4 hour timeframe, I can’t say with certainty, but I think you’ll likely end up nearly doubling the amount of stock/water called for in the recipe. Rather than adding it in all at once, I’d add it in little by little as needed as the sauce simmers. You should be okay to add the cream & parmesan as planned – be sure to use high-quality, fresh heavy cream to avoid curdling. Good luck – keep me posted!
By my own standard, I shouldn’t be rating this a five star recipe just yet, as I haven’t even cooked it!
However, as I read through this recipe, I am awestruck by how lovingly the quality ingredients, the clear step-by-step instructions, the footnotes and the mouthwatering photos are presented.
I’m impressed! It’s clear that you know what you’re talking about, have tried this out and made many modifications in search for a perfect balance of rich flavours.
You’ve sparked some enthusiasm in me to go out and get the ingredients and start cooking!!
You’re too kind, Cheryl! Thanks so much. Lots of love goes into developing recipes & sharing them. Please let me know if you give it a try!
Hey There!
Planning on making this today, for the celery, how much is a stalk? 1 piece or the bunch?
Hey Deano – Just 1 piece, not the whole bunch. Hope you enjoy, be sure to let me know how it goes!
If freezing, do you stop at step 7? If so when should you add the cream and parm?
Hi Blake! I typically cook through Step 8, then cool & freeze. If you’d prefer to omit cream/parm before freezing, cook through Step 7, then cool & freeze. Thaw out the bolognese & proceed with steps 8-11 to finish the sauce & serve. Let me know if this helps!
This is a fantastic bolognese recipe! Thank you so much! Am looking forward to trying your other recipes.
So glad you loved it as much as we do!! Thanks for dropping the kind comment. =)
Grand Slam Bolognese!
One of the Best Pasta Sauces I’ve Ever Made!!
Thank you, PWWB!!!
Here’s a brief list of what I did differently:
Used Buffalo Meat (80:20, lean:fat),
More Garlic, More Veggies, More Herbs;
Added Butter to Pestata/Soffrito Mixture;
Just a Tad More Wine, Cream, and Parmesan,
And Just A Little More Time
I just made this on Sunday very closely to what’s described here, with the following modifications:
1. I used 2 lbs ground bison, aka “buffalo” (instead of 1 lb. of ground beef and 1 lb. of ground pork), in addition to the pancetta as per the recipe.
2. I used roughly double the garlic for the pestata (because the day I put “too much garlic” in anything is the day I’ll hang up my apron).
3. I also added some imported Finnish butter (2-3 oz) when cooking the pestata to accomodate the next modification on this list: more veggies
4. To give more body (and to get more sauce), I roughly doubled the overall quantity of mirepoix/soffrito: I used a whole pound of carrots (instead of just two large carrots), two celery stalks (instead of one), and about 80-85% of a very massively large onion (note: I finely chopped the whole thing, which was probably more than 1.5 times the size of a “large onion”, but I wanted to avoid the “too much onions in the sauce” effect, so I used a little more than a normal large onion’s worth, but not the whole thing, and not even close to double a large onion).
5. I used fresh oregano instead of fresh thyme, along with the fresh rosemary as in the recipe. (note: I love fresh herbs, but a quality dried thyme is better to cook with than fresh thyme in my experience).
6. Along with the above fresh herbs, I added:
(a) a generous helping of nice, organic “Italian Seasoning” dried herbs: marjoram, thyme, basil, oregano, sage, rosemary, parsley…
(b) four bay leaves (instead of two), and
(c) 4-5 whole “bruised” garlic cloves (yes, even more garlic, and those bruised cloves are the tastiest things to melt in your mouth when eaten!).
6. I was generous with the red wine (a full cup and then a splash more…before I drank the rest!), and also with the finishing organic cream (also a little more than the recipe calls for), and the grated parmesan (at least 3/4 cup instead of 1/2 cup).
7. Due to the increased quantity, some steps naturally required longer than the times suggeted in the recipe, especially the mirepoix (soffrito) browning and the long simmer (went 10-15 minutes longer than the prescribed 90 minutes so the sauce would keep reducing until nice and thick…I did have more vegetables, after all, so more liquid to reduce).
In the end, it came out looking, smelling and tasting like heaven, so rich and flavorful, and with a few more servings’ worth of sauce, thanks to the extra veggies!
Wow, Eba, all of your personal touches sound absolutely amazing. I bet bison is so good in the sauce; it’s one of my favorite animal proteins, too! So glad you enjoyed…enjoy those leftovers!!! =)
THIS RECIPE IS EVERYTHING. Obsessed with it and make it at least every two weeks. I tell everyone it’s a must try. 🙂
Thanks Maggie!! That means so much!
At first I was intimidated by the ingredient list and time needed for this but I’m so glad I decided to make it anyways! It ended up being SO easy and like the recipe says was so worth it to take the time. I did it on the stovetop but I might try instant pot next time just for a week day meal because my family loved it!! Worked out amazing!
Angela! This comment 100% totally, completely made my day. =) I am SO glad you loved this bolognese recipe, & couldn’t agree more: it’s a little time-intensive, but the process is beyond easy. Please report back when you try it in the Instant Pot – I’d love to hear how it goes!!!
this is really the BEST ever bolognese. I made it last night and my husband and I couldn’t get over how good it was. I’ve sent this recipe to everyone I know, saying MAKE THIS NOW!
Melissa! This comment 100% made my day. Thank you so much for trying my bolognese, & for sharing with everyone you know! =) I am SO thrilled you enjoyed it just as much as we do! =)