Bolognese Sauce

Bolognese Sauce

Marisa Amy


  1. 2 tbsps olive oil
  2. 6 tbsps unsalted butter
  3. 1 cup onion, small dice
  4. 1 1/3 cups carrot, small dice
  5. 1/2 lb. ground beef chuck (80% lean – no leaner)
  6. 1/2 lb. ground pork
  7. 1/2 lb. ground veal
  8. salt
  9. peoper
  10. 2 cups whole milk
  11. 2 cups red wine
  12. 3-5 cups canned Italian plum tomatoes with juices, diced


4-5 Hours
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    Place the oil, butter, and onion in a large pot (don’t use cast-iron) over medium heat.

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    Sauté the onion until it is translucent, then add the carrot. Stir for 2 minutes.

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    Add the ground meat, a large pinch of salt, and some freshly ground pepper.

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    Brown the meat and break any clumps into small pieces.

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    Pour the milk into the pot and simmer, stirring often, until the liquid has cooked away completely (about 45 minutes).

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    Add the wine and let it simmer, stirring occasionally, until it has evaporated (about 30 minutes)

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    Add the tomatoes, stirring well to mix everything together. When the sauce starts to boil, reduce the heat to a simmer.

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    Let the sauce cook uncovered for 3 hours (or more), giving it a stir every now and again. If all of the liquid boils off before the cooking time is done, stir in 1/2 cup of water and continue to simmer. Repeat as necessary. By the end, there should be no liquid left. Season with salt to taste. Makes 4 cups of sauce. Can be refrigerated in an airtight container for 3 days or frozen.

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