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The Best Bolognese Sauce Simple and Flavorful Recipe

by on February 7, 2025

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Are you ready to cook a delicious Bolognese sauce? This simple and flavorful recipe will make your pasta nights unforgettable. I’ll guide you through the best ingredients, step-by-step instructions, and helpful tips. Whether you want a classic meat sauce or a tasty vegetarian option, you’ll find it here. Get ready to impress your family and friends with your cooking skills! Let’s dive in and create the best Bolognese sauce together.

To make a great Bolognese sauce, you need these key items: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, finely diced - 1 celery stalk, finely diced - 500g ground beef - 250g ground pork - 1 can (400g) crushed tomatoes - 2 tablespoons concentrated tomato paste - 1 cup rich beef broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnishing) - Freshly grated Parmesan cheese (for serving) Each of these ingredients plays a vital role in building flavor. The meats give richness. The vegetables add sweetness and depth. Tomatoes provide acidity and body. While the essential ingredients create a solid base, you can enhance the sauce with these extras: - A splash of red wine for depth - A pinch of nutmeg for warmth - Bacon or pancetta for smokiness These optional ingredients can elevate your sauce. Adding wine can deepen the flavor, while nutmeg adds a hint of warmth. If you like a smoky touch, bacon is perfect. You can easily adjust this recipe for various diets. Here are some swaps: - Use ground turkey or chicken for a leaner option. - Replace beef broth with vegetable broth for a vegetarian sauce. - Use lentils or mushrooms instead of meat for a plant-based option. These substitutions keep the spirit of Bolognese alive while meeting your needs. Feel free to experiment. Cooking is about making it your own! {{ingredient_image_2}} Start by gathering your vegetables. You need one medium onion, two cloves of garlic, one medium carrot, and one celery stalk. Chop the onion finely. Mince the garlic. Dice the carrot and celery into small pieces. Heat one tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about five minutes. Wait until the onion turns soft and clear. Then, toss in the minced garlic, diced carrot, and celery. Cook these for another five minutes. Stir them often until they become tender and fragrant. Now it’s time for the meat. Add 500 grams of ground beef and 250 grams of ground pork to the pan. Increase the heat to medium-high. Break the meat apart with a spatula. Cook it for about seven to ten minutes. You want it to turn a nice brown color and be fully cooked. After the meat is browned, drain any extra fat. This keeps your sauce rich but not greasy. Next, stir in one can of crushed tomatoes, two tablespoons of tomato paste, and one cup of rich beef broth. Mix these well so all the ingredients come together. Now, season your mixture. Add one teaspoon of dried oregano, one teaspoon of dried basil, salt, and fresh cracked pepper. Toss in one bay leaf for added flavor. Lower the heat to a gentle simmer. Cover the saucepan with a lid. Let the sauce simmer for at least 30 minutes. For even more flavor, simmer it for up to two hours. Stir occasionally and add a splash of water if the sauce gets too thick. Before serving, taste the sauce and adjust the seasoning. Don’t forget to remove the bay leaf! To make Bolognese sauce burst with flavor, use a few key techniques. First, always start with a good base. Heat extra virgin olive oil in your pan. Add finely chopped onion and sauté it. This step releases sweet notes. Next, add minced garlic, diced carrot, and celery. Sauté until they become soft and fragrant. This mix is called a soffritto, and it gives depth. When browning the meat, use medium-high heat. This helps develop a nice color and robust flavor. Make sure to break apart the ground beef and pork as they cook. Drain excess fat after browning. This keeps the sauce rich but not greasy. Cooking Bolognese sauce can take time, but there are ways to save it. Chop your vegetables in advance. You can even use a food processor for a quick prep. If you are short on time, consider using store-bought mirepoix. This mix of onion, carrot, and celery is ready to go. Another time-saver is to make a larger batch. You can freeze the extra sauce for later meals. Just store it in airtight containers. This way, you can enjoy homemade Bolognese anytime! For the best texture, simmer your sauce gently. A longer simmer allows flavors to meld. I suggest at least 30 minutes, but 2 hours is even better. Stir occasionally to prevent sticking. If it becomes too thick, add a splash of water or broth. Before serving, taste the sauce. Adjust the seasoning to your liking. Remove the bay leaf for a smooth finish. For serving, pair it with your favorite pasta. A sprinkle of parsley and grated Parmesan cheese adds a nice touch. Enjoy your delicious Bolognese! Pro Tips Quality Meat Matters: Using a mix of ground beef and pork enhances the flavor and texture of your Bolognese sauce, making it rich and satisfying. Longer Simmer, Better Flavor: Allowing the sauce to simmer for at least 30 minutes, or up to 2 hours, will deepen the flavors and create a more robust sauce. Fresh Herbs Make a Difference: If possible, use fresh herbs instead of dried for a brighter, more vibrant flavor profile in your sauce. Don't Skip the Parmesan: Serving your Bolognese with freshly grated Parmesan cheese not only adds a creamy texture but also enhances the overall taste of the dish. {{image_4}} If you want a meat-free option, try lentils or mushrooms. Both give a rich texture. Use about 1 cup of cooked lentils or 2 cups of finely chopped mushrooms. Saute them with the onions and garlic. You can also add diced zucchini or bell peppers for extra flavor and color. Bolognese sauce is not just about beef and pork. You can mix it up! Ground turkey or chicken works well too. They add a lighter taste. You can also try using venison or lamb for a different spin. Just make sure to adjust cooking times based on the meat used to keep it juicy. Different regions in Italy offer unique takes on Bolognese. In Bologna, they often add milk or cream for a creamy finish. In other areas, they might use more wine for depth. You could even find Bolognese with pancetta or bacon for a smoky flavor. Each twist brings its own charm to this classic dish. To keep your leftover Bolognese sauce fresh, let it cool first. Once cool, pour it into a clean container. Use a glass or plastic container with a tight lid. Label it with the date. Store the sauce in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. Freezing Bolognese sauce is easy. After cooling, divide the sauce into smaller portions. Use freezer-safe bags or containers. Press out as much air as possible before sealing. You can store it in the freezer for up to 3 months. When you are ready to use it, simply thaw it in the fridge overnight. To reheat your Bolognese sauce, pour it into a saucepan. Heat it over low to medium heat. Stir often to prevent sticking. If the sauce seems thick, add a splash of beef broth or water. This will help restore its rich flavor. For best results, serve it hot over pasta or bread. Enjoy every bite! The secret lies in the balance of flavors and cooking time. Use quality ingredients like fresh herbs and good meat. Cook the sauce low and slow. This allows the flavors to meld together. Aim for a rich, hearty texture. Don't rush the simmering; let it develop for at least 30 minutes. For best results, a longer simmering time of up to 2 hours is ideal. Bolognese is a meat-based sauce, while marinara is tomato-based. Bolognese uses ground beef and pork, giving it a rich flavor. Marinara is lighter and often vegan, made mainly with tomatoes and garlic. Bolognese also includes vegetables like carrots and celery, which add depth. Marinara is quicker to make, while Bolognese needs time for flavors to deepen. Yes, you can make Bolognese sauce ahead of time. In fact, it often tastes better the next day. Allow it to cool, then store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to let it thaw in the fridge before reheating. When reheating, do so gently to keep the flavors intact. In this blog post, we explored how to make Bolognese sauce. We covered essential and optional ingredients, plus substitutions. I shared step-by-step instructions for prepping, browning, and simmering. Tips on cooking techniques and time-saving ideas were also included. You learned about different variations and the best storage methods. Remember, a great Bolognese relies on patience and the right ingredients. Enjoy making this classic dish your own!

Why I Love This Recipe

  1. Rich Flavor: This Bolognese sauce is deeply flavorful, thanks to the combination of ground beef and pork, aromatic vegetables, and a slow simmer that melds all the tastes together.
  2. Versatile Dish: Perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends, this recipe can easily be scaled up or down to serve as many as you need.
  3. Easy to Prepare: With straightforward steps and minimal prep time, this recipe is approachable for cooks of all skill levels, making it a great choice for weeknight meals.
  4. Comfort Food: There’s something incredibly comforting about a warm bowl of pasta topped with rich Bolognese sauce, making it a beloved favorite for many.

Ingredients

Essential Ingredients for Bolognese Sauce

To make a great Bolognese sauce, you need these key items:

– 1 tablespoon extra virgin olive oil

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 medium carrot, finely diced

– 1 celery stalk, finely diced

– 500g ground beef

– 250g ground pork

– 1 can (400g) crushed tomatoes

– 2 tablespoons concentrated tomato paste

– 1 cup rich beef broth

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1 bay leaf

– Salt and freshly cracked pepper to taste

– Fresh parsley, finely chopped (for garnishing)

– Freshly grated Parmesan cheese (for serving)

Each of these ingredients plays a vital role in building flavor. The meats give richness. The vegetables add sweetness and depth. Tomatoes provide acidity and body.

Optional Ingredients for Extra Flavor

While the essential ingredients create a solid base, you can enhance the sauce with these extras:

– A splash of red wine for depth

– A pinch of nutmeg for warmth

– Bacon or pancetta for smokiness

These optional ingredients can elevate your sauce. Adding wine can deepen the flavor, while nutmeg adds a hint of warmth. If you like a smoky touch, bacon is perfect.

Substitutions for Dietary Preferences

You can easily adjust this recipe for various diets. Here are some swaps:

– Use ground turkey or chicken for a leaner option.

– Replace beef broth with vegetable broth for a vegetarian sauce.

– Use lentils or mushrooms instead of meat for a plant-based option.

These substitutions keep the spirit of Bolognese alive while meeting your needs. Feel free to experiment. Cooking is about making it your own!

Step-by-Step Instructions

Prepping the Vegetables

Start by gathering your vegetables. You need one medium onion, two cloves of garlic, one medium carrot, and one celery stalk. Chop the onion finely. Mince the garlic. Dice the carrot and celery into small pieces. Heat one tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about five minutes. Wait until the onion turns soft and clear. Then, toss in the minced garlic, diced carrot, and celery. Cook these for another five minutes. Stir them often until they become tender and fragrant.

Browning the Meat

Now it’s time for the meat. Add 500 grams of ground beef and 250 grams of ground pork to the pan. Increase the heat to medium-high. Break the meat apart with a spatula. Cook it for about seven to ten minutes. You want it to turn a nice brown color and be fully cooked. After the meat is browned, drain any extra fat. This keeps your sauce rich but not greasy.

Combining Ingredients and Simmering

Next, stir in one can of crushed tomatoes, two tablespoons of tomato paste, and one cup of rich beef broth. Mix these well so all the ingredients come together. Now, season your mixture. Add one teaspoon of dried oregano, one teaspoon of dried basil, salt, and fresh cracked pepper. Toss in one bay leaf for added flavor. Lower the heat to a gentle simmer. Cover the saucepan with a lid. Let the sauce simmer for at least 30 minutes. For even more flavor, simmer it for up to two hours. Stir occasionally and add a splash of water if the sauce gets too thick. Before serving, taste the sauce and adjust the seasoning. Don’t forget to remove the bay leaf!

Tips & Tricks

Cooking Techniques for Rich Flavor

To make Bolognese sauce burst with flavor, use a few key techniques. First, always start with a good base. Heat extra virgin olive oil in your pan. Add finely chopped onion and sauté it. This step releases sweet notes. Next, add minced garlic, diced carrot, and celery. Sauté until they become soft and fragrant. This mix is called a soffritto, and it gives depth.

When browning the meat, use medium-high heat. This helps develop a nice color and robust flavor. Make sure to break apart the ground beef and pork as they cook. Drain excess fat after browning. This keeps the sauce rich but not greasy.

Time-Saving Suggestions

Cooking Bolognese sauce can take time, but there are ways to save it. Chop your vegetables in advance. You can even use a food processor for a quick prep. If you are short on time, consider using store-bought mirepoix. This mix of onion, carrot, and celery is ready to go.

Another time-saver is to make a larger batch. You can freeze the extra sauce for later meals. Just store it in airtight containers. This way, you can enjoy homemade Bolognese anytime!

How to Achieve the Best Texture

For the best texture, simmer your sauce gently. A longer simmer allows flavors to meld. I suggest at least 30 minutes, but 2 hours is even better. Stir occasionally to prevent sticking. If it becomes too thick, add a splash of water or broth.

Before serving, taste the sauce. Adjust the seasoning to your liking. Remove the bay leaf for a smooth finish. For serving, pair it with your favorite pasta. A sprinkle of parsley and grated Parmesan cheese adds a nice touch. Enjoy your delicious Bolognese!

Pro Tips

  1. Quality Meat Matters: Using a mix of ground beef and pork enhances the flavor and texture of your Bolognese sauce, making it rich and satisfying.
  2. Longer Simmer, Better Flavor: Allowing the sauce to simmer for at least 30 minutes, or up to 2 hours, will deepen the flavors and create a more robust sauce.
  3. Fresh Herbs Make a Difference: If possible, use fresh herbs instead of dried for a brighter, more vibrant flavor profile in your sauce.
  4. Don’t Skip the Parmesan: Serving your Bolognese with freshly grated Parmesan cheese not only adds a creamy texture but also enhances the overall taste of the dish.

Variations

Vegetarian Bolognese Options

If you want a meat-free option, try lentils or mushrooms. Both give a rich texture. Use about 1 cup of cooked lentils or 2 cups of finely chopped mushrooms. Saute them with the onions and garlic. You can also add diced zucchini or bell peppers for extra flavor and color.

Bolognese with Different Meats

Bolognese sauce is not just about beef and pork. You can mix it up! Ground turkey or chicken works well too. They add a lighter taste. You can also try using venison or lamb for a different spin. Just make sure to adjust cooking times based on the meat used to keep it juicy.

Regional Variations of Bolognese Sauce

Different regions in Italy offer unique takes on Bolognese. In Bologna, they often add milk or cream for a creamy finish. In other areas, they might use more wine for depth. You could even find Bolognese with pancetta or bacon for a smoky flavor. Each twist brings its own charm to this classic dish.

Storage Info

Best Practices for Storing Leftover Sauce

To keep your leftover Bolognese sauce fresh, let it cool first. Once cool, pour it into a clean container. Use a glass or plastic container with a tight lid. Label it with the date. Store the sauce in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option.

Freezing Bolognese Sauce

Freezing Bolognese sauce is easy. After cooling, divide the sauce into smaller portions. Use freezer-safe bags or containers. Press out as much air as possible before sealing. You can store it in the freezer for up to 3 months. When you are ready to use it, simply thaw it in the fridge overnight.

Reheating Tips for Optimal Flavor

To reheat your Bolognese sauce, pour it into a saucepan. Heat it over low to medium heat. Stir often to prevent sticking. If the sauce seems thick, add a splash of beef broth or water. This will help restore its rich flavor. For best results, serve it hot over pasta or bread. Enjoy every bite!

FAQs

What is the secret to a great Bolognese sauce?

The secret lies in the balance of flavors and cooking time. Use quality ingredients like fresh herbs and good meat. Cook the sauce low and slow. This allows the flavors to meld together. Aim for a rich, hearty texture. Don’t rush the simmering; let it develop for at least 30 minutes. For best results, a longer simmering time of up to 2 hours is ideal.

How does Bolognese sauce differ from marinara sauce?

Bolognese is a meat-based sauce, while marinara is tomato-based. Bolognese uses ground beef and pork, giving it a rich flavor. Marinara is lighter and often vegan, made mainly with tomatoes and garlic. Bolognese also includes vegetables like carrots and celery, which add depth. Marinara is quicker to make, while Bolognese needs time for flavors to deepen.

Can Bolognese sauce be made ahead of time?

Yes, you can make Bolognese sauce ahead of time. In fact, it often tastes better the next day. Allow it to cool, then store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to let it thaw in the fridge before reheating. When reheating, do so gently to keep the flavors intact.

In this blog post, we explored how to make Bolognese sauce. We covered essential and optional ingredients, plus substitutions. I shared step-by-step instructions for prepping, browning, and simmering. Tips on cooking techniques and time-saving ideas were also included. You learned about different variations and the best storage methods. Remember, a great Bolognese relies on patience and the right ingredients. Enjoy making this classic dish your ow

To make a great Bolognese sauce, you need these key items: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, finely diced - 1 celery stalk, finely diced - 500g ground beef - 250g ground pork - 1 can (400g) crushed tomatoes - 2 tablespoons concentrated tomato paste - 1 cup rich beef broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnishing) - Freshly grated Parmesan cheese (for serving) Each of these ingredients plays a vital role in building flavor. The meats give richness. The vegetables add sweetness and depth. Tomatoes provide acidity and body. While the essential ingredients create a solid base, you can enhance the sauce with these extras: - A splash of red wine for depth - A pinch of nutmeg for warmth - Bacon or pancetta for smokiness These optional ingredients can elevate your sauce. Adding wine can deepen the flavor, while nutmeg adds a hint of warmth. If you like a smoky touch, bacon is perfect. You can easily adjust this recipe for various diets. Here are some swaps: - Use ground turkey or chicken for a leaner option. - Replace beef broth with vegetable broth for a vegetarian sauce. - Use lentils or mushrooms instead of meat for a plant-based option. These substitutions keep the spirit of Bolognese alive while meeting your needs. Feel free to experiment. Cooking is about making it your own! {{ingredient_image_2}} Start by gathering your vegetables. You need one medium onion, two cloves of garlic, one medium carrot, and one celery stalk. Chop the onion finely. Mince the garlic. Dice the carrot and celery into small pieces. Heat one tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about five minutes. Wait until the onion turns soft and clear. Then, toss in the minced garlic, diced carrot, and celery. Cook these for another five minutes. Stir them often until they become tender and fragrant. Now it’s time for the meat. Add 500 grams of ground beef and 250 grams of ground pork to the pan. Increase the heat to medium-high. Break the meat apart with a spatula. Cook it for about seven to ten minutes. You want it to turn a nice brown color and be fully cooked. After the meat is browned, drain any extra fat. This keeps your sauce rich but not greasy. Next, stir in one can of crushed tomatoes, two tablespoons of tomato paste, and one cup of rich beef broth. Mix these well so all the ingredients come together. Now, season your mixture. Add one teaspoon of dried oregano, one teaspoon of dried basil, salt, and fresh cracked pepper. Toss in one bay leaf for added flavor. Lower the heat to a gentle simmer. Cover the saucepan with a lid. Let the sauce simmer for at least 30 minutes. For even more flavor, simmer it for up to two hours. Stir occasionally and add a splash of water if the sauce gets too thick. Before serving, taste the sauce and adjust the seasoning. Don’t forget to remove the bay leaf! To make Bolognese sauce burst with flavor, use a few key techniques. First, always start with a good base. Heat extra virgin olive oil in your pan. Add finely chopped onion and sauté it. This step releases sweet notes. Next, add minced garlic, diced carrot, and celery. Sauté until they become soft and fragrant. This mix is called a soffritto, and it gives depth. When browning the meat, use medium-high heat. This helps develop a nice color and robust flavor. Make sure to break apart the ground beef and pork as they cook. Drain excess fat after browning. This keeps the sauce rich but not greasy. Cooking Bolognese sauce can take time, but there are ways to save it. Chop your vegetables in advance. You can even use a food processor for a quick prep. If you are short on time, consider using store-bought mirepoix. This mix of onion, carrot, and celery is ready to go. Another time-saver is to make a larger batch. You can freeze the extra sauce for later meals. Just store it in airtight containers. This way, you can enjoy homemade Bolognese anytime! For the best texture, simmer your sauce gently. A longer simmer allows flavors to meld. I suggest at least 30 minutes, but 2 hours is even better. Stir occasionally to prevent sticking. If it becomes too thick, add a splash of water or broth. Before serving, taste the sauce. Adjust the seasoning to your liking. Remove the bay leaf for a smooth finish. For serving, pair it with your favorite pasta. A sprinkle of parsley and grated Parmesan cheese adds a nice touch. Enjoy your delicious Bolognese! Pro Tips Quality Meat Matters: Using a mix of ground beef and pork enhances the flavor and texture of your Bolognese sauce, making it rich and satisfying. Longer Simmer, Better Flavor: Allowing the sauce to simmer for at least 30 minutes, or up to 2 hours, will deepen the flavors and create a more robust sauce. Fresh Herbs Make a Difference: If possible, use fresh herbs instead of dried for a brighter, more vibrant flavor profile in your sauce. Don't Skip the Parmesan: Serving your Bolognese with freshly grated Parmesan cheese not only adds a creamy texture but also enhances the overall taste of the dish. {{image_4}} If you want a meat-free option, try lentils or mushrooms. Both give a rich texture. Use about 1 cup of cooked lentils or 2 cups of finely chopped mushrooms. Saute them with the onions and garlic. You can also add diced zucchini or bell peppers for extra flavor and color. Bolognese sauce is not just about beef and pork. You can mix it up! Ground turkey or chicken works well too. They add a lighter taste. You can also try using venison or lamb for a different spin. Just make sure to adjust cooking times based on the meat used to keep it juicy. Different regions in Italy offer unique takes on Bolognese. In Bologna, they often add milk or cream for a creamy finish. In other areas, they might use more wine for depth. You could even find Bolognese with pancetta or bacon for a smoky flavor. Each twist brings its own charm to this classic dish. To keep your leftover Bolognese sauce fresh, let it cool first. Once cool, pour it into a clean container. Use a glass or plastic container with a tight lid. Label it with the date. Store the sauce in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. Freezing Bolognese sauce is easy. After cooling, divide the sauce into smaller portions. Use freezer-safe bags or containers. Press out as much air as possible before sealing. You can store it in the freezer for up to 3 months. When you are ready to use it, simply thaw it in the fridge overnight. To reheat your Bolognese sauce, pour it into a saucepan. Heat it over low to medium heat. Stir often to prevent sticking. If the sauce seems thick, add a splash of beef broth or water. This will help restore its rich flavor. For best results, serve it hot over pasta or bread. Enjoy every bite! The secret lies in the balance of flavors and cooking time. Use quality ingredients like fresh herbs and good meat. Cook the sauce low and slow. This allows the flavors to meld together. Aim for a rich, hearty texture. Don't rush the simmering; let it develop for at least 30 minutes. For best results, a longer simmering time of up to 2 hours is ideal. Bolognese is a meat-based sauce, while marinara is tomato-based. Bolognese uses ground beef and pork, giving it a rich flavor. Marinara is lighter and often vegan, made mainly with tomatoes and garlic. Bolognese also includes vegetables like carrots and celery, which add depth. Marinara is quicker to make, while Bolognese needs time for flavors to deepen. Yes, you can make Bolognese sauce ahead of time. In fact, it often tastes better the next day. Allow it to cool, then store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to let it thaw in the fridge before reheating. When reheating, do so gently to keep the flavors intact. In this blog post, we explored how to make Bolognese sauce. We covered essential and optional ingredients, plus substitutions. I shared step-by-step instructions for prepping, browning, and simmering. Tips on cooking techniques and time-saving ideas were also included. You learned about different variations and the best storage methods. Remember, a great Bolognese relies on patience and the right ingredients. Enjoy making this classic dish your own!

Ultimate Bolognese Bliss

A rich and hearty Bolognese sauce made with ground beef and pork, simmered to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 500 g ground beef
  • 250 g ground pork
  • 1 can (400g) crushed tomatoes
  • 2 tablespoons concentrated tomato paste
  • 1 cup rich beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 leaf bay leaf
  • to taste Salt and freshly cracked pepper
  • to taste Fresh parsley, finely chopped (for garnishing)
  • to taste Freshly grated Parmesan cheese (for serving)

Instructions
 

  • In a large saucepan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until the onion is translucent and softened.
  • Introduce the minced garlic, diced carrot, and diced celery into the pan. Cook for an additional 5 minutes, stirring occasionally, until the vegetables become tender and aromatic.
  • Increase the heat to medium-high, then add the ground beef and ground pork to the pan. Break apart the meat with a spatula, cooking it until browned and cooked through, about 7-10 minutes.
  • Once the meat is uniformly browned, carefully drain any excess fat from the pan to keep the sauce rich yet balanced.
  • Stir in the crushed tomatoes, tomato paste, and beef broth to create a hearty sauce. Mix until all ingredients are thoroughly combined.
  • Season the mixture with dried oregano, dried basil, salt, and freshly cracked pepper. Toss in the bay leaf for an extra layer of flavor.
  • Lower the heat to a gentle simmer, cover the saucepan with a lid, and let the sauce simmer for a minimum of 30 minutes. For a deeper flavor profile, consider simmering for up to 2 hours, stirring occasionally and adding a splash of water if the sauce becomes too thick.
  • Before serving, taste the sauce and adjust the seasoning as necessary. Remove the bay leaf from the sauce for a smooth finish.

Notes

Serve over your favorite pasta and garnish with parsley and Parmesan cheese.
Keyword Bolognese, Italian cuisine, pasta

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