Looking for the perfect addition to your pasta? My Traditional Bolognese Recipe will make a perfect pair for any pasta lover. This meat sauce recipe is made in about an hours time, and makes plenty, perfect for a big Sunday dinner.
There is nothing quite like a hearty bolognese sauce on top of pasta. I might be a flexatarian, but there is one thing I love, it’s bolognese sauce. Thick tomato sauce with ground beef, pork, and my super special ingredient, pepperoni. Yes, you read that correct, don’t skip it–it gives so much flavor. My mom was never one to make meat sauce growing up. I think it was partly because I was so anti-meat at a young age.
I wish I could tell you a story about how this recipe was passed down from my grandparents who immigrated from Italy, but it’s not. As I got older I started experimenting, figuring out what worked and what didn’t work. I’ve perfected this bolognese recipe over the years. I will tell you that the pepperoni in sauce came from my great aunt who taught me how to make her rigatoni and meatballs.
Jump to:
Ingredients
- Meat – I like to use a mix of ground beef, ground pork, and diced pepperoni.
- Veggies – I use fresh carrot sticks, garlic, and onions, all chopped.
- Seasonings – Italian seasoning, red pepper salt, pepper, and sugar.
- Canned Tomatoes – I get both crushed and diced canned tomatoes. Real tomatoes can work also if you can create a similar consistency.
- Milk – Whole milk is preferred for creaminess, but 2% works.
- Parmesan cheese – For garnish. (optional)
- Butter – If you use salted butter make sure you take that into consideration when adding salt to the meal.
- Olive Oil – I use extra virgin olive oil.
Directions
In a large pot, heat olive oil and butter. Once melted, add in the ground beef, ground pork, and diced pepperoni to the pot. Cook on medium heat, breaking up the meat for 10 minutes or until the ground beef and pork are almost no longer pink.
Then add onion, carrot, and garlic and cook for about 5 minutes.
Once the meat is cooked add in the crushed tomatoes, can of tomato paste, dried parsley, sugar, red pepper flakes, and salt and pepper to taste (I like to add ½ teaspoon of salt and pepper at a time).
Once mixed, then add in the whole milk. Pro tip: I like to add the milk into the tomato sauce can to capture any additional crushed tomatoes that are in the can. Once the milk is poured in the pot, mix well, reduce heat to medium-low, place a lid on top but slightly vented and let the sauce simmer for 45 minutes, stirring occasionally.
Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and Parmesan cheese.
FAQs
Bolognese is thicker and creamier than meat sauce because milk is one of the ingredients.
Meat sauce is made of a mixture of ground beef and ground pork along with garlic and onions or whatever mixture of seasoning that you prefer.
Marinara is a meatless red sauce.
Adding milk helps add a rich creamy flavor to the sauce and can help keep the meats tender.
Tips & Tricks
Here are a few of my favorite tips and tricks when making meat sauce.
- Dairy-Free – To make this recipe dairy-free simply remove the butter and milk from the recipe.
- Milk – I like to add the milk into the tomato sauce can to capture any additional crushed tomatoes that are in the can.
- Lid Slightly Vented – You will need a lid to cook the sauce. Make sure the lid isn’t fully closed and secured to the pot. Instead, place the lid a little off to the side to make the pot slightly vented, so the sauce can breathe.
- Leftover Bolognese – If you aren’t serving a crowd you will have a lot of meat sauce leftover. I always freeze 1-2 bags full to enjoy for future easy dinners.
- Cheese – You can top the meat sauce with a hard grated cheese like Parmesan or Pecorino Romano Cheese.
What to Serve with Spaghetti
- Insalata Caprese
- Prosciutto, Melon, and Mozzarella Skewers
- Zuppa Toscana
- Zucchini and Tomatoes
- No Knead Bread
If you make this bolognese recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Traditional Bolognese Recipe
Equipment
- 1 Stove Top
- 1 Sauce Pot
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ onion minced
- 1 carrot peeled and minced
- 2 tablespoons garlic minced
- 1 pound ground pork
- 1 pound lean ground beef
- 12 pepperoni
- 2-28 ounce cans of crushed tomatoes
- 12 ounces tomato paste
- 1 tablespoon dried parsley
- 1 teaspoon sugar
- ⅛ teaspoon red pepper flakes
- ½ cup whole milk
- salt & pepper to taste
For Garnish:
- fresh parsley
- basil
- Parmesan cheese
Instructions
- In a large pot, heat olive oil and butter. Once melted, add in the ground beef, ground pork, and diced pepperoni to the pot. Cook on medium heat, breaking up the meat for 10 minutes or until the ground beef and pork are almost no longer pink.
- Then add onion, carrot, and garlic and cook for about 5 minutes.
- Once the meat is cooked add in the crushed tomatoes, can of tomato paste, dried parsley, sugar, red pepper flakes, and salt and pepper to taste (I like to add ½ teaspoon of salt and pepper at a time).
- Once mixed, then add in the whole milk. Once the milk is poured in the pot, mix well, reduce heat to medium-low, place a lid on top but slightly vented and let the sauce simmer for 45 minutes, stirring occasionally. (Remove the lid off during the last 10-15 minutes to help thicken).
- Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and Parmesan cheese.
Notes
- Dairy-Free – To make this recipe dairy-free simply remove the butter and milk from the recipe.
- Milk – I like to add the milk into the tomato sauce can to capture any additional crushed tomatoes that are in the can.
- Lid Slightly Vented – You will need a lid to cook the sauce. Make sure the lid isn’t fully closed and secured to the pot. Instead, place the lid a little off to the side to make the pot slightly vented, so the sauce can breathe.
- Leftover Bolognese – If you aren’t serving a crowd you will have a lot of meat sauce leftover. I always freeze 1-2 bags full to enjoy for future easy dinners.
- Cheese – You can top the meat sauce with a hard grated cheese like Parmesan or Pecorino Romano Cheese.
Nancy Miller
Thank you for this recipe! Also known as, ragù alla Bolognese, the Bolognese sauce is a paste made of meat found in Bologna in Italy (Root 94). The recipe for this unique meat sauce was first documented in the 18th century in Bologna. In 1982 the Italian Academy of Cuisine ‘Accademia Italiana Della Cucina’, recorded and set down a formula for ‘typical Bolognese ragù’.
Katie
Thanks Nancy for the history!
Nutmeg Nanny
This is a plate of pure perfection! I absolutely love bolognese and this recipe 🙂
Katie
Thanks Brandy! Agree–love me some bolognese!
Chelai
This is the first recipe I have made from your blog. It was delicious! Definitely a keeper. It makes a lot, too, even after lunch leftovers. I froze it for a one of those “I’m not cooking tonight” moods. Thanks!
Katie
So glad you enjoyed it! I love this bolognese sauce recipe. I too do the same thing, freeze as much as possible for the “i’m not cooking nights”. Even food bloggers go through them!
Suzanne
Yum! When I was a kid, we would make huge batches of spaghetti sauce in the crockpot and have a bunch frozen for quick weeknight meals. It was one of my favorite dinners.
Katie
Love the idea of making sauce in the slow cooker! I love having sauce on hand to defrost and make on a busy night!
Georgia @ The Comfort of Cooking
This looks so good, Katie! Pure comfort food!
Katie
Thanks Georgia! I agree nothing better than pasta and meat sauce!
Stephanie @ Eat. Drink. Love.
I always make big batches of sauce too. I can usually get two more dinners worth, plus I freeze some in smaller containers to use for pizzas.
I haven’t made a bolognese in forever!!
Katie
I love big batch sauce recipes!!!
danielle
There is nothing like a good bolognese. I let mine simmer for hours – I think its time for another batch 🙂
Katie
Danielle, if i get started early in the day then I’ll let it simmer for hours but for a quick meal I can make it on a work night and it still tastes like it was simmering for hours!
Ashley Bee (Quarter Life Crisis Cuisine)
We always had it, but it was simply spaghetti sauce with meat. I would love to update it for a real from-scratch version.
Katie
Awe you must try this then Ashley! You’ll love it!!!
Lisa W
Like the addition of some pepper flakes. Looks like a lovely sauce, making me hungry!
Katie
Thanks Lisa!
Cathy Pollak ~ Noble Pig
I can food like this everyday, so can my family, especially with a big hunk of bread.
Katie
Mmmm bread for dipping in this sauce is the best, Cathy!
Kayle (The Cooking Actress)
When I was a kid I didn’t like meat in my sauce but, like you, now I’ve developed my own Bolognese sauce that I love (esp. since it’s my namesake sauce 😛 hehe)
Katie
Ha ha so funny how our tastebuds change over time! 🙂