My Authentic Bolognese Sauce is a rich, slow-cooked ragù alla bolognese made with ground beef, red wine, and a creamy tomato-based sauce. Perfect over tagliatelle or in lasagna, this classic Italian recipe delivers bold, comforting flavors in every bite!
What is Bolognese? Bolognese is the heart and soul of Italian cooking—a rich, slow-simmered meat sauce that hails from Bologna, Italy. Known as ragù alla bolognese, it’s all about layering flavors with ground beef, red wine, tomato paste, and classic aromatics like onion, carrot, and celery. The secret? Letting it cook low and slow until it’s velvety and full of depth. Traditionally, it’s paired with tagliatelle or tucked into a lasagna bolognese. For me, it’s the ultimate comfort food—simple ingredients turned into something magical and unforgettable.
Looking for more? Try my Lobster Ravioli Sauce, Gnocchi alla Sorrentina, Italian Gravy, Baked Bolognese and Pasta al Forno. Pair this with my Garlic Bread, St Louis Salad, and Roasted Baby Broccoli for a complete meal.
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🌟 Why You'll Love this Recipe
- Rich, hearty flavor: This bolognese isn’t just a sauce—it’s a hug in a bowl. With ground beef, red wine, and slow-cooked tomato paste, every bite feels like pure comfort.
- Perfect for any occasion: Whether it’s a quiet night in with tagliatelle or a showstopper lasagna bolognese for guests, this recipe brings the wow factor every time.
- Traditional yet customizable: Stick with the classic or make it your own—try ground pork, swap in white wine, or let it simmer all day for flavor that just won’t quit.
🥘 Ingredients
- Olive Oil: This recipe starts with a drizzle of olive oil, creating a rich foundation for sautéing the aromatics. It adds depth and ensures the vegetables and ground beef develop that perfect golden flavor.
- Carrot, Celery, and Shallot: These finely diced vegetables are the unsung heroes of a good bolognese. Sautéed until tender, they add a subtle sweetness and a balanced base for the sauce.
- Garlic: Smashed garlic cloves bring bold, aromatic flavor. Just a minute in the hot oil is enough to awaken their potential and set the stage for the meat and sauce.
- Ground Beef: The key ingredient for authentic bolognese sauce, ground beef adds heartiness and richness. Brown it well for that irresistible depth of flavor.
- Kosher Salt and Black Pepper: Seasoning the ground beef as it cooks ensures every bite of the sauce is perfectly balanced.
- Red Wine: A generous splash of red wine deglazes the pan, lifting all those flavorful browned bits from the bottom. It adds richness and complexity to the sauce, making it feel truly indulgent.
- Tomato Paste: This concentrated tomato flavor is the backbone of the sauce. Cook it until it darkens to deepen the flavor and give the sauce its signature richness.
- Whole Tomatoes: Hand-crushing whole tomatoes adds a rustic, chunky texture. Their bright acidity balances the richness of the meat and cream beautifully.
- Heavy Cream: A touch of heavy cream transforms this tomato-based sauce into a creamy, luxurious masterpiece. It’s what gives bolognese its velvety finish.
- Italian Seasoning and Bay Leaf: These add classic Italian flavor, with the bay leaf lending subtle depth as the sauce simmers.
- Low Heat: Simmering the sauce low and slow allows the flavors to meld and intensify. The longer it cooks, the richer and more authentic the sauce becomes.
- Fresh Basil: Just before serving, fresh basil brings a burst of herbaceous brightness that ties all the rich flavors together.
- Parmesan Cheese: Freshly grated Parmesan is the ultimate garnish, adding a salty, nutty finish to the sauce and making every bite irresistible.
- Tagliatelle Pasta: The wide, flat shape of tagliatelle is perfect for holding onto this meat-based sauce. It ensures that every twirl is coated with rich, creamy bolognese.
- Cooked Pasta Water (Optional): A splash of reserved pasta water can help thin the sauce slightly and make it cling to the pasta perfectly.
- Serving Suggestion: Serve your bolognese hot, topped with fresh basil and Parmesan, with a side of crusty bread to soak up every last bit of sauce.
See recipe card for quantities.
🔪 Step by Step Instructions
Sauté the Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced carrot, celery, and shallot, and sauté for about 10 minutes, until the vegetables are tender and slightly caramelized. Add the smashed garlic and cook for 1 minute, until fragrant.
Cook the Ground Beef: Add the ground beef to the pot, breaking it up with a wooden spoon. Season with kosher salt and black pepper. Cook for about 5 minutes, or until the beef is browned and no longer pink.
Deglaze with Red Wine: Pour 1 cup of red wine into the pot, scraping the bottom to release any browned bits. Simmer for 5 minutes, or until the alcohol has cooked off and the liquid is slightly reduced.
Add the Tomato Paste: Stir in 4 tablespoons of tomato paste and cook for 2 minutes, until the paste darkens and integrates with the meat and vegetables.
Incorporate the Whole Tomatoes: Hand-crush the whole canned tomatoes in their juice, then add them to the pot. Stir to combine, ensuring the tomatoes are evenly distributed.
Add the Cream and Seasonings: Pour in 1 cup of heavy cream and stir well. Add the Italian seasoning and bay leaf, mixing everything thoroughly.
Simmer the Sauce: Reduce the heat to low and cover the pot. Simmer the sauce gently for at least 30 minutes, stirring occasionally. For the best depth of flavor, let it cook for up to 8 hours, adding a splash of water or beef broth if it thickens too much.
Prepare the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle pasta until al dente, following the package instructions. Drain and set aside, reserving ½ cup of pasta water.
Finish the Sauce: Remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper if needed. If the sauce is too thick, stir in a little of the reserved pasta water to loosen it.
Serve the Bolognese: Toss the cooked pasta with the sauce, ensuring it’s evenly coated. Serve hot, garnished with freshly grated Parmesan cheese and torn basil leaves. Pair with crusty bread for the ultimate meal.
👩🏼🍳 Chef's Tips
- Take Your Time with the Cooking Process: Slow cooking is the secret to achieving the best bolognese sauce. Let the ragù alla bolognese simmer on low heat for hours to develop a rich depth of flavor. If you’re short on time, even 45 minutes will make a difference, but a long time on the stove (or in a slow cooker) takes it to the next level.
- Choose the Right Ingredients: Using high-quality ground beef and red wine is essential for an authentic bolognese recipe. Opt for San Marzano tomatoes or another top-quality brand of whole tomatoes to ensure the tomato paste and tomato-based sauce shine with the best flavor.
- Layer Your Flavors: Brown the ground beef well, deglaze with red wine, and let the tomato paste caramelize before adding the rest of the ingredients. These steps build the foundation for the perfect sauce and ensure your ragù bolognese is bursting with authentic flavor.
📖 Substitutions & Variations
Meat Variations: Swap out ground beef for a mix of ground pork, ground veal, or Italian sausage to add complexity and a richer flavor. You can even use ground turkey or chicken for a lighter version while still keeping the sauce hearty.
Wine Swap: If you don’t have red wine on hand, white wine works just as well, adding a slightly brighter note to the sauce. Both options deglaze the bottom of the pan beautifully and add depth to the ragù bolognese.
Cream Alternative: Instead of heavy cream, you can use whole milk or even a plant-based cream for a dairy-free option. These swaps will still give the bolognese its signature creamy texture while accommodating different dietary needs.
💭 Recipe FAQs
Absolutely! While ground beef is a key ingredient in traditional bolognese sauce, many authentic recipes also include ground pork, ground veal, or even Italian sausage to add complexity and richness. Mixing meats enhances the depth of flavor and gives your ragù alla bolognese a slightly different texture. Just make sure to brown each type of meat thoroughly to build that perfect base for your sauce!
🥣 Storage & Reheating
Store leftover bolognese sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the sauce for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or beef broth to restore its creamy texture. It tastes even better the next day as the flavors deepen!
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Authentic Bolognese
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Equipment
- Large pot
- Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Small mixing bowl
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 carrot diced
- 1 celery stalk diced
- 1 shallot diced
- 6 garlic cloves smashed
- 1 pound ground beef
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup red wine
- 1 cup heavy cream
- 4 tablespoons tomato paste
- 1 14oz can whole tomatoes hand-crushed
- 1 tablespoon Italian seasoning
- 1 bay leaf
For Serving:
- Freshly torn basil leaves
- Freshly grated Parmesan cheese
- Cooked tagliatelle pasta or your favorite pasta (I used rigatoni!)
Instructions
- Prepare vegetables: Dice the carrot, celery, and shallot. Smash the garlic cloves and set them aside.
- Sauté vegetables: Heat olive oil in a Dutch oven over medium heat. Add diced carrot, celery, and shallot. Sauté for 10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Cook the meat: Add the ground beef to the pot. Season with kosher salt and black pepper. Cook for 5 minutes, breaking the meat apart with a wooden spoon, until no longer pink.
- Deglaze with red wine: Pour in the red wine and scrape the bottom of the pan with the wooden spoon to release browned bits. Simmer for 5 minutes, allowing the alcohol to evaporate.
- Build the sauce: Add the tomato paste, stirring until it deepens in color. Add the hand-crushed whole tomatoes with their juice, heavy cream, Italian seasoning, and bay leaf. Stir to combine.
- Simmer the sauce: Reduce the heat to low and cover the pot. Let the sauce simmer for at least 30 minutes, stirring occasionally. For the best depth of flavor, cook for up to 8 hours.
- Prepare pasta: While the sauce simmers, cook your pasta in a large pot of salted water until al dente. Drain and set aside.
- Finish the sauce: Remove the bay leaf before serving. Taste the sauce and adjust seasoning if necessary.
- Serve: Spoon the sauce over the cooked pasta. Garnish with freshly torn basil leaves and grated Parmesan cheese.
Notes
- Slow Cooking: If you want to use a slow cooker, transfer the sauce after step 5 and cook on low for 6-8 hours.
- San Marzano Tomatoes: For an authentic bolognese sauce, use San Marzano tomatoes.
- Leftovers: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
- Lasagna Bolognese: Use this sauce to make a classic lasagna bolognese for a delicious variation.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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