Bolognese Sauce
A rich, hearty bolognese sauce delivers deep, meaty flavors perfect for spaghetti (any pasta, for that matter). Making a simple weeknight dinner ahead has never been easier, or tastier. Whip up a double batch, one for now and the other for the freezer.
Italian food is the ultimate comfort food. Plus, it’s one of the most economical choices because, while nothin’ is cheap anymore, pasta still reigns as one of the least expensive carbs out there. Good thing I love noodles.
I have to say, this bolognese sauce is filling, comforting, and ticks all the boxes when I’m looking for easy and delicious. The best thing is that I can make extra or make it ahead because it tastes even better the next day.
Which Pasta Works Best?
Traditionally, bolognese is served over tagliatelle, a wide egg noodle. However, any wide noodle, such as fettuccine, works fine. Some use a tube pasta like penne, and I had spaghetti on hand. Whatever you use, you want pasta that can grab this amazing red gravy without getting lost.
How to Make Bolognese Sauce
- Fry the bacon until browned. (Photo 1)
- Sauté the onions, carrots, celery, garlic, and thyme for 5-7 minutes or until onions have softened. (Photo 2)
- Stir in the wine, increase the heat to medium-high, add the ground beef, and cook for 3-4 minutes or until there’s no pink. (Photos 3-5)
- Add the crushed tomatoes, tomato paste, basil, Italian seasoning, bay leaves, bouillon, and ½ cup of beef or chicken stock. (Photo 6)
- Simmer for 45-60 minutes, stirring occasionally, until you have a thick sauce. (Photo 7)
- Cook the spaghetti about 15 minutes before the sauce is ready. Drain and optionally stir about ¼ cup of the pasta water into the sauce.
- Add half and half (if using) to the sauce and cook for another minute or two. (Photo 8)
- Serve the pasta, topped with sauce, grated Parmesan, and chopped basil.
Tips and Notes
- Dry white wine is traditional, but you can use dry red wine if you like. It’s your sauce, so you do you.
- Add about ¼ cup of the pasta water to the sauce to thicken it and help it grab onto the pasta easier. It also adds a little silkiness for a richer texture.
Making Sauce Ahead
Bolognese sauce tastes even better the next day. It also freezes well for 4-5 months. Don’t forget to label it so you’re not wondering what it is 2 months from now.
Other Ways to Use Bolognese Sauce
This awesome sauce is quite versatile. It makes an excellent filling for empanadas, lasagna, loaded baked potatoes, and cabbage rolls.
What to Serve With Spaghetti Bolognese
I love this hearty dish with a lighter Greek salad and breadsticks. For dessert, a slice of easy lemon yogurt cake.
More Comforting Italian Recipes to Try
This blog post was originally published in October 2019 and has been updated with additional tips and beautiful photos.
Bolognese Sauce
Ingredients
The Sauce
- 3 strips bacon, chopped (I used thick bacon)
- 1 tablespoon (15ml) olive oil (optional)
- 1 large onion, chopped
- 1 cup (128g) diced carrots
- 1 cup (110g) diced celery
- 1 medium head roasted garlic, instructions below (or 1 tablespoon minced garlic)
- 2 teaspoons (4g) fresh thyme
- ½-1 cup (118-236ml) dry white wine
- 1 pound (450g) ground beef
- 2 15-ounce cans tomatoes, crushed or small diced with their juice
- 1 6-ounce can tomato paste
- ¼ cup (8g) chopped fresh basil leaves
- 1 tablespoon (8-9g) Italian seasoning
- 1-2 bay leaves
- 1 tablespoon (12g) beef bouillon or chicken bouillon
- ½ cup (120ml) beef stock or chicken stock
- ½ cup (120ml) half and half (optional)
- 1 pound (450g) pasta, cooked and drained
- freshly grated Parmigiano-Reggiano (for garnish)
- salt and pepper to taste
Roasted Garlic
- 2 medium or 1 large head garlic
- 1 tablespoon (15ml) olive oil
- 1-2 sprigs fresh thyme
- 1-2 teaspoons (5-10g) salt
Instructions
The Sauce
- In a large saucepan, cook the chopped bacon over medium heat for 5-7 minutes, or until browned. Add olive oil if necessary.
- Sauté the onions, carrots, celery, garlic, and thyme for 5-7 minutes or until the onions have softened. Add the wine and mix thoroughly. Increase the heat to medium-high, add the ground beef, and brown for 3-4 minutes until there's no pink.
- Add the tomatoes, tomato paste, basil, Italian seasoning, bay leaves, bouillon, and stock.
- Bring to a low boil, then reduce the heat to low, cover, and simmer for 45-60 minutes. Stir occasionally, and continue cooking until you have a thick sauce. If it gets too thick before it's done, add more stock to thin it out.
- Add half-and-half (if using) and cook for another minute or two—season with salt and pepper to taste.
- When the bolognese sauce is nearly finished, cook the spaghetti according to the package instructions.
- Drain the pasta, then stir it into the bolognese sauce. Serve with grated Parmesan and fresh basil.
Roasting Garlic
- Preheat your oven to 400°F. Cut ¼-½ inch off the top of the head so that each clove is visible. Make sure every clove is exposed. Place the whole head of garlic on a piece of foil, top with the thyme, drizzle it with about 1 teaspoon of olive oil, and sprinkle an optional pinch of salt.
- Wrap it up in the foil and roast it in the oven for about 30 minutes. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of their skin.
Tips & Notes:
- Making this sauce a day ahead allows the flavors to develop more depth.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.
Is this one cup of dry beef bouillon seasoning that you added to the recipe?
No, it’s just 1 tablespoon of dry beef bouillon seasoning, not 1 cup. I’ve fixed it, thanks for bringing it to my attention.
Hello. Please let me know a substitute for white wine.
Hi Fizza.
You could use more broth with a splash of white wine vinegar.
Why WHITE wine?
Hi Hugh. You can use any kind of wine you like — I want you to enjoy it! White wine is traditional, and I liked the subtle flavor but you can certainly use red if you prefer.
Do you top off the meal with the bacon when it is done? or Do you add at some point? Thanks for all of your recipes!
Hello, I leave the bacon in the pot and cook with the other ingredients, and do not take it out.
At what temp do you roast the garlic?
Roast at 400°F (205℃).
Hi Imma,
Do you drain the fat from the beef after browning?
Hi Frank, I left it in for flavor. You can drain it if you like. If you feel like it’s too much saturated fat, feel free to drain it and use olive oil.
Oh. Imma! What a glorious recipe. I am going to make it this weekend. Thank you for this and all of your lovely recipes. Your emails are a bright spot of my day. Blessings 🙂
Thank you so much Jacqueline! Your comment is the bright spot of MY day 🙂