Bolognese Sauce

Enjoying a hearty, beefy, tomato-based sauce over pasta.

Rich, meaty, hearty with deep aromatic flavors. The best bolognese sauce, perfect for an easy midweek or weekend meal. Make it ahead or freeze it for easy meal prep.

Course Main

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 393kcal

Author Imma

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.

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.

Nutrition