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Katie's Cucina » Recipes » Italian

Traditional Bolognese Recipe

Published: Jun 20, 2022 · Modified: Jun 20, 2022 by Katie · This post may contain affiliate links

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Green pot with red sauce.
White plate with yellow spaghetti with red sauce on top and blue banner with white text on the bottom.
White plate with yellow spaghetti and red sauce on top, a blue banner with text in the middle, and a green pot with red sauce inside under the banner.
White bowl with read sauce with blue banner on top
silver spoon with red sauce and green pot with red sauce on top, blue banner with gold text in the middle, white plate with spaghetti and red sauce under blue banner.
White plate with yellow spaghetti and red sauce on top, a blue banner with text in the middle, and a green pot with red sauce inside under the banner.

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.

White bowl filled with pasta and meat sauce.

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
  • Directions
  • FAQs
  • Tips & Tricks
  • What to Serve with Spaghetti
  • Traditional Bolognese Recipe

Ingredients

Seasonings, milk, olive oil, butter, and meat on a white marble counter.
  • 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

White pot with raw ground beef inside pot on left, on the right white pot with half cooked ground beef with black spatula inside.

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.

four steps on how to make meat sauce.

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).

three steps of adding milk to meat sauce.

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.

Green pot with red sauce and spoon with red sauce.

Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and Parmesan cheese.

FAQs

white plate with yellow spaghetti and red sauce on top.
What is the difference between bolognese and meat sauce?

Bolognese is thicker and creamier than meat sauce because milk is one of the ingredients.

What is homemade meat sauce made of?

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.

Is Marinara the same as meat sauce?

Marinara is a meatless red sauce.

Why is milk added to Authentic Bolognese sauce recipe?

Adding milk helps add a rich creamy flavor to the sauce and can help keep the meats tender.

Tips & Tricks

white bowl with green handle with red sauce inside.

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

top view of yellow spaghetti with red sauce on top.
  • 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!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White plate with yellow spare and red sauced on top.

Traditional Bolognese Recipe

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.
5 from 1 vote
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Course: Sauce
Cuisine: Italian
Diet: Gluten Free
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 10
Calories: 285kcal
Author: Katie

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.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition

Serving: 4oz | Calories: 285kcal | Carbohydrates: 10g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 398mg | Potassium: 714mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1655IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Crystal

    December 05, 2024 at 6:35 pm

    This was delicious! I made it using fresh tomatoes from our garden that I had in the freezer. My husband would have liked the sauce to be saucier, so I’ll probably add a can of tomato sauce next time. The pepperoni was a nice addition, but I was not sure how much “six pieces” of pepperoni is in ounces. I just added what I had left over in a package from making pizza. Thank you for sharing your recipe!

    Reply
    • Katie

      December 11, 2024 at 9:13 am

      Hi Crystal, thanks for taking the time to leave a comment! I use 6 slices of pepperoni from the bag but to be honest I also have used a huge handful. It’s totally up to you. Adding another can of sauce will definitely make it saucier–my family typically likes it thick.

  2. Nancy Miller

    December 04, 2022 at 5:06 pm

    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’.

    Reply
    • Katie

      December 13, 2022 at 7:51 am

      Thanks Nancy for the history!

  3. Nutmeg Nanny

    September 03, 2013 at 7:58 pm

    This is a plate of pure perfection! I absolutely love bolognese and this recipe 🙂

    Reply
    • Katie

      September 04, 2013 at 7:10 am

      Thanks Brandy! Agree–love me some bolognese!

  4. Chelai

    August 29, 2013 at 1:29 pm

    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!

    Reply
    • Katie

      September 03, 2013 at 2:58 pm

      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!

  5. Suzanne

    August 22, 2013 at 7:29 pm

    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.

    Reply
    • Katie

      August 25, 2013 at 10:58 am

      Love the idea of making sauce in the slow cooker! I love having sauce on hand to defrost and make on a busy night!

  6. Georgia @ The Comfort of Cooking

    August 22, 2013 at 3:47 pm

    This looks so good, Katie! Pure comfort food!

    Reply
    • Katie

      August 25, 2013 at 10:58 am

      Thanks Georgia! I agree nothing better than pasta and meat sauce!

  7. Stephanie @ Eat. Drink. Love.

    August 21, 2013 at 11:19 pm

    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!!

    Reply
    • Katie

      August 25, 2013 at 11:03 am

      I love big batch sauce recipes!!!

  8. danielle

    August 21, 2013 at 8:47 am

    There is nothing like a good bolognese. I let mine simmer for hours – I think its time for another batch 🙂

    Reply
    • Katie

      August 25, 2013 at 11:03 am

      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!

  9. Ashley Bee (Quarter Life Crisis Cuisine)

    August 20, 2013 at 12:55 pm

    We always had it, but it was simply spaghetti sauce with meat. I would love to update it for a real from-scratch version.

    Reply
    • Katie

      August 25, 2013 at 11:04 am

      Awe you must try this then Ashley! You’ll love it!!!

  10. Lisa W

    August 20, 2013 at 11:54 am

    Like the addition of some pepper flakes. Looks like a lovely sauce, making me hungry!

    Reply
    • Katie

      August 25, 2013 at 11:04 am

      Thanks Lisa!

  11. Cathy Pollak ~ Noble Pig

    August 20, 2013 at 11:13 am

    I can food like this everyday, so can my family, especially with a big hunk of bread.

    Reply
    • Katie

      August 25, 2013 at 11:04 am

      Mmmm bread for dipping in this sauce is the best, Cathy!

  12. Kayle (The Cooking Actress)

    August 20, 2013 at 11:02 am

    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)

    Reply
    • Katie

      August 25, 2013 at 11:05 am

      Ha ha so funny how our tastebuds change over time! 🙂

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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