Authentic Bolognese Sauce

4.92 from 46 votes

Authentic Bolognese Sauce, or Bolognese ragu, is a rich, flavorful masterpiece that you can make in your own kitchen. This hearty sauce uses ground beef and pork and authentic ingredients you can find locally. Serve this slow-cooked classic over noodles and dig in!

Prep Time15

Cook Time2

Course: Main Course

Cuisine: Italian

Keyword: asparagus, bolognese, bolognese ragu, bolognese sauce

Servings: servings

Calories: 595kcal

Author: Chef Jenn

Ingredients

4 slices bacon or pancetta, chopped
4 cloves garlic chopped
2 tablespoons olive oil
3 celery stalks diced
1 onion diced
2 carrots peeled and diced
1/4 teaspoon red pepper flakes
3 pounds ground beef and pork blend or use half ground beef 80/20 and half lean ground pork
4 cups low-sodium chicken broth
1 cup dry white wine use a drinkable white wine like Chardonnay
2 tablespoons tomato paste
28 ounce canned crushed tomatoes
1 cup heavy whipping cream
salt and pepper to taste

Instructions

Pulse the bacon and peeled garlic cloves in a food processor until it turns into a paste. This is the pestata.
Add olive oil to a large heavy-bottomed pot and heat it over medium heat. Add the pestata and cook for 3-4 minutes.
Add the diced celery, onions, and carrots and cook for 5-6 minutes until the onion starts to soften.
Push the vegetables to the side of the pot and add the ground beef and pork blend to the pot.
Brown the meat, and scoop out any residual fat. Mix the meat and the vegetables together.
Deglaze the pot with white wine, scraping up bits from the bottom. Cook until wine is mostly evaporated; about 3-4 minutes.
Add the tomato paste, chicken broth, crushed tomatoes, and red pepper flakes to the pot and mix well and cover. Bring to a gentle simmer over low heat for 1 hour, stirring occasionally.
Stir in the heavy whipping cream and simmer for 20 minutes with the lid on.
Taste and adjust the seasoning with salt and pepper.
Serve with freshly grated parmesan over cooked pasta.

Notes

CHEF JENN’S TIPS

Any drinkable white wine like Chardonnay will work great in this recipe.
For the best flavor, top with freshly grated parmesan cheese, not a pre-grated parmesan cheese that comes in the green canister.
You can find the ground beef and pork blend at your local grocery store or make your own by mixing half ground beef 80/20 and half lean ground pork together.
Use a heavy-bottomed pot to avoid burning the sauce.

Nutrition