This post may contain affiliate links. Please read our disclosure policy.
I have a few bolognese sauce recipes out there in the world, but this is seriously The Best Bolognese Sauce and my favorite for special occasions. When I make a big batch of this on the stovetop and allow it to cook all day long, it seriously makes me so happy. The smell makes me go straight back to my childhood and watching my family enjoy it just brings me the most joy. In the book, you’ll find my “easy weeknight lamb bolognese” and you can also find this Whole30 Bolognese from the blog archives.
What is bolognese exactly and how is it different than “meat sauce”? A traditional American “meat sauce” is a combination of some ground beef tossed in a marinara sauce. Bolognese is a much creamier, thicker sauce. There are a lot of arguments out in the world about what makes a bolognese sauce truly authentic. Many say that bolognese should just have a touch of tomato and that garlic doesn’t belong in the sauce; however, my mom taught me differently. So if you’d like to call this somewhere of a mix between bolognese + meat sauce– I am ok with that. Whatever you want to call it, you do you. 😉
Now, while my Mom is proud of her Italian heritage (my grandfather was 100% Italian) I know that recipes get passed down, adjusted, and lost in translation over years. This is, more or less, how she taught me to make bolognese (you know I always give things a little spin of my own). First off, I can honestly say that I don’t think I have *ever* seen my Mom cook a dish in her life that didn’t have garlic in it. It’s a fact! Secondly, the woman loves a tomato-based sauce and she definitely loves putting tomatoes in bolognese– as sacrilegious as it may be. Lastly, a trio of meats was what she told me made a good bolognese– which is why I opted to use ground beef, pork, and veal. Oh, and don’t forget the pancetta to get the base of the sauce started! If you don’t eat pork or veal, you can certainly opt to sub with all ground beef– but this is the way my family does it.
The end result is just phenomenal — The Best Bolognese Sauce — and it’s my youngest daughter, Winnie’s, favorite dinner at the moment. For her 5th birthday this year, she requested it over some rigatoni pasta (aka ‘the big round pasta’) and I have to say– I love her request. I typically like my bolognese served with pappardelle or linguine pasta– but hey, what the birthday girl wants, the birthday girl gets!
The Best Bolognese Sauce
Ingredients
- 4 ounces diced pancetta
- 2 flat filet anchovies (packed in oil)
- 2 cups finely diced yellow onion or 1 medium onion
- 1 cup finely diced carrot or 1 large carrot
- 3/4 cup finely chopped celery 1 large stalk
- 4 cloves garlic, minced
- 1.5 lbs ground beef (80/20)
- 1 lb ground pork
- 1 lb ground veal
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 cup dry white wine
- 1 [28-oz] can whole peeled san marzano tomatoes crushed using hands (*see notes below)
- 1 [15-oz] can tomato sauce (not to be confused with marinara. Just canned "tomato sauce")
- 1 [6-oz] can tomato paste
- parmesan cheese rind
- 2 bay leaves
- 10 sprigs of thyme
- 1 cup milk
For serving:
- Pasta of choice, cooked according to package instructions
- freshly grated parmesan
- fresh thyme leaves
Instructions
- Heat a large pot or dutch oven over medium-high heat. Add the pancetta and cook, stirring occasionally, until fat is rendered and the pancetta is just crisp, 4 to 5 minutes.
- Add the anchovy, onion, carrot, celery and garlic and cook, mashing up the anchovies so that they break into a paste-like consistency. Continue to cook, stirring, until the veggies are tender, 5 to 7 minutes.
- Add the ground beef, pork, veal, salt and pepper. Cook, breaking up the meat with the back of a spoon, until the meat is just cooked through (no longer pink), about 7 minutes. Drain off excess fat if necessary... (I like to leave a little in there though for flavor!)
- Add the wine and cook, stirring, until the wine is reduced by half, about 3 minutes. Add the san marzano tomatoes, the tomato sauce, and the tomato paste and stir until well combined. Bring to a boil.
- Once the sauce is boiling, reduce to a light simmer (low heat). Add the parmesan cheese rind, the bay leaves, and the thyme. Cook, covered and stirring occasionally, until the flavors have melded and the meat is extremely tender and flavorful-- at least 4 hours, but I like to cook mine all day!
- About 30 minutes prior to serving, stir in the cup of milk and continue to cook, uncovered and slightly simmering, until ready to serve. Taste and add more salt and pepper to taste, if desired.
- Remove and discard the cheese rind, bay leaves, and thyme bundle.
- Serve the sauce tossed in pasta cooked al dente. Garnish with freshly grated parmesan and fresh thyme leaves. Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever switched the milk for a DF option or would you just omit?
I usually just omit if making DF
What do you think of using venison in this recipe? If you think it would work well, what would you sub out? love your recipes!!!!
Stacey
Hi Stacey- Venison would add a lovely depth of flavor. I like using lamb in my bolognese to add a depth of flavor! I would swap in the venison for both the ground beef and veal, and just use a combo of venison and pork!
Do you have a recommendation to substitute the anchovies? Could fish sauce work? Thank you!
I would just omit entirely if preferred!
Made this for Christmas Eve dinner and it is now the requested traditional meal going forward! So flavorful and rich! Love it so so much! Make this!
I PROMISE YOU THIS IS THE BEST EVER! I have made this multiple times, froze it in batches, given to friends and neighbors with rave reviews. It never fails .
Would anchovy paste & using all beef work? Looks SO GOOD!
Yes and yes!! I usually say 1 tsp of anchovy paste = 2 anchovies from a can.
Very excited to try this recipe! If doing the 4-hour simmer in a slow cooker, would it be better to cook on low or high?
If you are just doing 4 hours, I’d go with high 🙂
Hi Alex! Love all your stuff — you are the GOAT! I am making this soon for family members and a few family members do not eat pork. Any recommended subs on this?
Hi! just sub in more ground beef in place of the pork and it’s still amazing!
Hi! if I take out the veal should I just add in an extra pound of beef or pork?
You can use an additional 1/2 pound of both or a full pound of beef!
Hi Alex! Can I sub bacon for the pancetta? Or just omit? Thanks so much!
If freezing some, should milk be only added to the portion being eaten right away or is it fine to freeze after adding milk?
This one is okay to freeze after the milk is added, i find it still keeps very well.
Hi Alex! Would this be suitable to make the sauce the day before and then reheat on the stove the following day?
I’d love to serve for this a small gathering of friends, but I won’t have the time to make the sauce the day of.
Absolutely!