Tomato Bolognese pasta sauce
Tomato Bolognese meat pasta sauce
Bolognese is a rich, slow-simmered meat sauce that originated in Bologna, the capital of Italy’s Emilia-Romagna region. Traditionally, it is served with tagliatelle or another wide, substantial pasta—not spaghetti. Unlike the saucier American-style spaghetti meat sauce many of us grew up with, a traditional Bolognese is deeply savory and meaty, with just enough tomato to bring everything together.
As with many beloved Italian recipes, there are countless variations—and plenty of opinions about what belongs in a proper Bolognese. Garlic or no garlic? Red wine or white? More tomato or less? And did the sauce really originate in Bologna? These are the kinds of questions that can inspire some very passionate conversations around the dinner table!
But whatever version you make, the foundation remains the same: good ingredients, a flavorful soffritto, quality meat, and plenty of time to let the sauce slowly develop its rich, complex flavor.
A good Bolognese is definitely a labor of love, but it doesn’t have to be difficult. With a little planning, most of the work is hands-off while the sauce slowly simmers on the stove. And the best part? Bolognese is even better the next day and freezes beautifully. I always recommend making a double batch—enjoy one for dinner and freeze the other for a homemade meal that’s ready whenever you need it.
Things to know about tomato Bolognese meat sauce recipe
It may look like a long list of ingredients, but don’t let that intimidate you. Most of what you need for this Tomato Bolognese Meat Sauce are simple pantry staples you may already have on hand.
I use ground beef in my Bolognese, but you can certainly use a combination of beef and pork or add Italian sausage if that’s what you prefer. There is no shortage of opinions when it comes to Bolognese, so make it your own while keeping the classic foundation intact.
I also like to start with pancetta. Its salty, savory flavor adds another layer of richness to the sauce. If you don’t have pancetta, bacon works perfectly well and is an easy substitute.
Then there’s the soffritto—finely chopped onion, carrot, and celery. This is the flavorful foundation of the sauce and, in my opinion, non-negotiable. You can chop everything by hand, or use a food processor to make quick work of it.
My version of Tomato Bolognese Meat Sauce isn’t complicated, and it stays close to the classic method. It always begins with a good soffritto, followed by the pancetta and meat, then the tomatoes and a slow simmer that allows all those flavors to come together.
Make Bolognese Easier
The secret to making Bolognese stress-free isn’t a shortcut in the cooking—it’s planning ahead. Chop your vegetables ahead of time and keep them refrigerated until you’re ready to cook. And when you have the time, make a big batch, divide it into portions, and freeze it.
That way, you can enjoy a rich, homemade Bolognese on a busy night without starting from scratch.
A little planning goes a long way, and the reward is a deeply flavorful sauce that’s worth every minute. Enjoy!
It may look like a long list of ingredients, but don’t let that intimidate you. Most of what you need for this Tomato Bolognese Meat Sauce are simple pantry staples you may already have on hand.
I use ground beef in my Bolognese, but you can certainly use a combination of beef and pork or add Italian sausage if that’s what you prefer. There is no shortage of opinions when it comes to Bolognese, so make it your own while keeping the classic foundation intact.
I also like to start with pancetta. Its salty, savory flavor adds another layer of richness to the sauce. If you don’t have pancetta, bacon works perfectly well and is an easy substitute.
Then there’s the soffritto—finely chopped onion, carrot, and celery. This is the flavorful foundation of the sauce and, in my opinion, non-negotiable. You can chop everything by hand, or use a food processor to make quick work of it.
My version of Tomato Bolognese Meat Sauce isn’t complicated, and it stays close to the classic method. It always begins with a good soffritto, followed by the pancetta and meat, then the tomatoes and a slow simmer that allows all those flavors to come together.
Make Bolognese Easier
The secret to making Bolognese stress-free isn’t a shortcut in the cooking—it’s planning ahead. Chop your vegetables ahead of time and keep them refrigerated until you’re ready to cook. And when you have the time, make a big batch, divide it into portions, and freeze it.
That way, you can enjoy a rich, homemade Bolognese on a busy night without starting from scratch.
A little planning goes a long way, and the reward is a deeply flavorful sauce that’s worth every minute. Enjoy!
Ingredients
- 3 Tbsp. olive oil
- 1 1/2 lb. lean ground beef
- 1 cup diced pancetta
- 1 cup each chopped onion+ carrots + celery
- 2 Tbsp. minced garlic
- 1 cup red wine
- 1 28 oz. crushed tomatoes
- 2 cups beef broth
- 1 cup milk
- pinch of nutmeg
- 1 Lb. tagliatelle
- Grated parmesan and Italian parsley for serving
Instructions
- Start by cooking the pancetta in the olive oil over medium high heat in a stock pot or Dutch oven.
- Once the pancetta is crispy add the onion, celery. carrots and garlic. Cook until soft and translucent.
- Add in the ground beef and cook until brown. Then deglaze the pot with the red wine waiting until it evaporates before adding the beef stock ,crushed tomatoes and milk. Add the pinch of nutmeg and a few bay leaves.
- Cover and simmer for 1 1/2 hours
- Cook your pasta el dente
- Toss in tis delicious pasta sauce. Top with freshy grated parmesan cheese and chopped Italian parsley. ENJOY!!!
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