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How to Make Bolognese Sauce

Rated as 4.56 out of 5 Stars
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"This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley."
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Ingredients

3 h 35 m servings 394
Original recipe yields 6 servings

Directions

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  1. Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
  2. Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
  3. Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
  4. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
  5. Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

Nutrition Facts


Per Serving: 394 calories; 20.9 14.2 22.6 84 935 Full nutrition

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Reviews

Read all reviews 81
  1. 98 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more o...

Most helpful critical review

I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my ow...

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Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more o...

I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my ow...

I made this recipe as written. It was a masterpiece. I have never made anything like this in my life that tasted this complex. Thank you for the recipe! I have enjoyed watching you on Youtube...

First time, followed the recipe and instructions and the results were delicious! Second time, like any cook, I wanted to add my own touches: 1) Divided meat 1/2-ground chuck, 1/2 ground sweet ...

Fabulous- just like our favorite Italian restaurant version! I did add 2 cloves of crushed garlic (because what is Italian without garlic??) and I don’t do alcohol at all so subbed 2 cups beef ...

I made this last night and my Sicilian husband who doesn't like red sauce declared it the best red sauce he's ever eaten! Although I usually stick to the recipe I did make several changes on thi...

I thought this was an excellent recipe. The taste was fantastic. I doubled the recipe to have leftovers to freeze. I couldn't use the wine in the recipe so I added half chicken broth and half b...

I followed the recipe without making any changes and the flavour was so very different to the "meat sauce" I've made in the past. Certainly more time consuming but worth it!

Made as written & loved it!!!