Name: Slow-Simmered Bolognese Sauce
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
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; 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.

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Table of Contents: Bolognese Sauce

Bolognese Sauce

Remember Sundays spent gathered around the table with family, the aroma of something delicious slowly simmering filling the air? This Bolognese sauce recipe aims to recapture that feeling. It’s more than just a meal; it’s a tradition, a labor of love, and a cornerstone of Italian cuisine.

If you’re looking for a deeply flavorful, slow cooked Bolognese that will transport you straight to Italy, you’ve come to the right place. Forget the quick versions – we’re diving into the heart of what makes a truly authentic Bolognese unforgettable.

This isn’t a sauce you rush. It requires patience, but the reward is a rich, complex flavor that develops beautifully with time. We’ll focus on building layers of taste, starting with the soffritto – a slowly cooked base of vegetables – and incorporating quality meats and a touch of wine for depth.

Whether you’re preparing a special holiday feast, hosting a cherished family dinner, or simply craving comforting and authentic Italian meat sauce on a weeknight, this recipe will deliver. This is the recipe you’ll turn to again and again, refining it over time to make it your own.

This recipe creates a hearty sauce that’s perfect for coating pasta, layering in lasagna, or even enjoying with creamy polenta. It’s a versatile classic, and once you’ve tasted a properly made Bolognese, you’ll understand why it’s revered worldwide. We’ll equip you with all the knowledge and techniques you need to create a truly exceptional experience.

Alternate Names & Variations

This classic Italian sauce has many names, depending on where you are and who you’re talking to. You might also hear it called ragù alla Bolognese, simply ragù, or even just “meat sauce” in some English-speaking regions. While there are slight variations in recipes – some adding milk, others incorporating liver – the core principles of a long, slow simmer with a vegetable base and both beef and pork remain constant. Many home cooks tweak the recipe to their preferences, but a truly authentic Bolognese always prioritizes quality ingredients and generous cooking time.

You can find quicker variations out there, but they simply can’t replicate the depth of flavor achieved through a proper slow cooked Bolognese.

Ingredients: Bolognese Sauce

Here’s what you’ll need to create this masterpiece of Italian cooking:

* 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 (80/20 blend is ideal for flavor)
* 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.

Recipe Notes: If you can’t find pancetta, good-quality unsmoked bacon, cut into lardons, is a reasonable substitute. However, pancetta offers a more delicate, nuanced flavor.

Step-by-Step Instructions

1. Start the Soffritto: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped carrots, celery, and onion. This is the soffritto, and it’s the foundation of your sauce. Cook, stirring occasionally, for about 10-15 minutes, or until the vegetables are softened and slightly translucent. Don’t rush this step – a gentle, slow cook here develops immense flavor.
2. Render the Pancetta: Add the chopped pancetta to the pot and cook for another 5-7 minutes, until it’s rendered its fat and is slightly crispy. This adds a wonderful salty, savory base to the sauce.

3. Bloom the Garlic: Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, or it will become bitter.
4. Brown the Meats: Increase the heat to medium-high and add the ground beef and ground pork. Break up the meat with a spoon and cook until browned all over, about 8-10 minutes. Drain off any excess grease.
5. Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This adds depth and richness.

6. Deglaze with Wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot. This is where a lot of flavor resides! Let the wine simmer for about 5-7 minutes, until it has mostly evaporated.
7. Simmer with Aromatics and Tomatoes: Add the crushed tomatoes, rosemary sprigs, thyme sprigs, bay leaves, and optional parmesan rind. Stir well to combine. If using, add 1 cup of chicken broth or water.
8. The Long Simmer: Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 3 hours, or even longer (up to 6 hours) for a truly exceptional flavor. Stir occasionally, and add more chicken broth or water if the sauce becomes too thick. This long, slow cooked Bolognese is the key to its deliciousness.

9. Season and Finish: After simmering, remove the rosemary, thyme, bay leaves, and parmesan rind (if used). Taste and season generously with kosher salt and black pepper. Stir in the heavy cream.
10. Cook the Pasta: While the sauce is finishing, cook your pasta according to package directions until al dente.
11. Combine and Serve: Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta to the pot with the Bolognese sauce, and toss to coat. Add a little pasta water if needed to create a creamy consistency. Serve immediately, garnished with grated parmesan cheese, fresh basil or parsley, and a sprinkle of crushed red pepper flakes, if desired.

Recipe Card Block (Quick Reference)

This recipe takes time, but it’s worth every minute! Allow approximately 20 minutes for prep time, and a minimum of 3 hours for cooking; for a truly exceptional flavour profile, it’s preferable to simmer for up to 6 hours. The total time can therefore range between 3 hours 20 minutes, and 6 hours 20 minutes. This recipe yields approximately 4 generous servings. The approximate calorie count per serving is 600-800, depending on the type of pasta and amount of cheese used.

Why This Recipe Works & Expert Tips

This Bolognese sauce recipe works because it adheres to the traditional Italian methods of building flavor slowly and deliberately. The soffritto provides a sweet and savory base, the pancetta adds a salty depth, and the long simmering time allows all the flavors to meld together beautifully. Using both beef and pork creates a more complex and satisfying meatiness.

Don’t be afraid to experiment with different cuts of meat. A blend of ground chuck and ground sirloin can also work well. For an even richer flavor, consider adding a small amount of finely chopped chicken liver along with the other meats. This is a classic addition in some regions of Italy. This recipe is perfect easy comfort food for family dinners and will become a staple in your kitchen. Remember, the key is patience – the longer it simmers, the better it will taste!

Storage, Freezing, and Reheating Tips

Leftover Bolognese sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors continue to develop! For longer storage, Bolognese freezes exceptionally well. Divide the sauce into freezer-safe containers or zip-top bags, leaving about an inch of headspace for expansion.

It can be frozen for up to 3 months. To reheat, thaw the sauce overnight in the refrigerator. Gently warm it in a saucepan over medium heat, stirring occasionally. If the sauce is too thick, add a splash of chicken broth or water. This authentic Italian meat sauce is a fantastic make-ahead meal.

Conclusion: Bolognese Sauce

So, there you have it – a truly authentic Bolognese sauce recipe that will undoubtedly become a family favorite. Don’t be intimidated by the cooking time; it’s a worthwhile investment. Embrace the process, enjoy the aromas, and savor the delicious results. I encourage you to give this recipe a try and experience the magic of a perfectly simmered ragù.

Don’t forget to share your creations with me! I love seeing your photos and hearing about your cooking adventures. Leave a comment below and let me know how it turned out.