Rich and complex are the words for this sauce! Get ready to have a pot of meat sauce bubbling away on the stove for an afternoon because it is completely and totally worth it. Take it from this Italian-American girl, here is the Bolognese sauce you need in your life.
Need more Italian comfort food in your life? My ‘Get the Girl’ Chicken Parmesan Casserole is there for you
I’m not kidding. This is the recipe that I made when I was 9 months pregnant. I was in total nesting mode and knew I needed some food that would be completely easy once my daughter was born. And so I cooked up a big pot of sauce and put it away. When my mom came after my daughter was born, what did she bring? This sauce. What more can you say than this sauce has the stamp of approval of Noni?
All other sauces go home! No…not really. I have lots of other awesome ragus to share, but this one is my favorite.
The recipe makes enough for leftovers (8 servings in all), since I think if you are going to have dinner cooking for hours and hours, you should get two meals out of it. And I frequently double it! I actually did this time as well. We had dinner AND lunch AND I put four bags into the freezer. That’s four yummy dinners that are just sitting and waiting and won’t take hardly any work to get on the table. Win. 🙂
The most important part of the sauce is the layering of the ingredients.
You need to let each addition get a chance to cook down before you add the next. First the onions and carrots, then the meat, then the milk, and then the wine.
Once the base has been laid, it’s time for the tomatoes! And a long, slow bubble on the stove or in a low oven (325F) until the sauce is thick and silky and ready to be ladled over pasta. This takes time, but it is totally worth it! Just pick a day when you are going to be home and let it do its thing while you do yours and before you know it the house is going to smell amazing and dinner will be ready.
At that point make your pasta. Then a little cheese, a little basil or parsley, maybe a little red wine to sip on, and you have dinner!
Well, I would suggest a salad to go with – maybe my Homemade Caesar Salad or my Green Bean Salad with Goat Cheese and Almonds or my Blue Cheese and Brussels Sprout Salad or a favorite salad of your own. Because no matter how much we wish, we cannot live on Bolognese sauce alone. No matter how yummy it is.
-Happy Eating, Annemarie
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 cup minced white onion
- 1/2 cup minced carrots
- 6 cloves garlic minced
- 1 1/2 lb ground meat either all beef or a mix
- 1 tsp dried oregano
- 2 cups whole milk
- 2 cups white wine
- 2-28 oz can crushed tomatoes
- 1-28 oz can whole tomatoes pureed in the blender
- toppings: fresh basil, fresh parsley, parmesan cheese
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Heat the butter in a large pot over medium-low heat. Add the salt, onion, and carrots. Saute for 5 minutes, or until just starting to get soft and golden. Add the garlic; saute for 30 seconds. Add the meat and oregano. Cook the meat, breaking it up as you go into small pieces, until there is almost no red left, about 10 minutes.
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Add the milk. Increase the heat to medium-high and bring it to boil, then reduce the heat so that it maintains a gentle boil (the milk should be bubbling but in no danger of burning or boiling over). Cook the milk down for 20-30 minutes.
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Add the wine. Again increase the heat to bring it to a boil and then lower the heat to maintain a gentle boil. Cook the wine down for 20-30 minutes.
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Add the pureed whole tomatoes and crushed tomatoes. Bring to a simmer and then lower the heat so that the sauce is just occasionally bubbling. At this point you can leave it on the stove on very low heat (I usually move it to a small burner on low) or put it in the oven at 325F, either way with the pot uncovered so the sauce will cook down. Simmer the sauce for 4-5 hours, stirring occasionally.
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Serve with a wide pasta such as pappardelle or fettuccine and top with parmesan cheese, basil, and parsley.
If you are using a mix of ground meats, I like equal parts beef, pork, and either chicken or turkey.
This recipe makes for a generous 8 servings. Plan on cooking once and eating twice or thrice! To freeze the leftovers, put it in a large sealable plastic bag. This will keep it nice and thin so that it will defrost easily.
If you have a large enough pot, the recipe can be doubled and you will have lots of bolognese in your freezer. Just give some extra time to each of the steps. 15 minutes for the meat, about 40 minutes for the milk and wine, and at least 5 hours for the simmer.
Also, if you are doubling it, 4 cups is more than one bottle of wine. I just pour the bottle in and call it good rather than opening another for just a little wine.
This looks so good. I love bolognese sauce, but I’ve never made it from scratch before. I am pinning this to try on a cold, rainy, Sunday afternoon!
That is just the sort of day I pull out this recipe. There is nothing like braising or simmering something while you are cooped in by bad weather. 🙂
I got hungry just by looking at your pictures, I love a good Bolognese sauce. Great site!
Thanks! I got hungry taking the pictures. But I had the advantage of being able to eat it when I was done. 🙂
This sauce sounds amazing! I am a sucker for a good bolognese, but when it comes to actually making it I always end up taking the lazy route (i.e., jarred pasta sauce doctored up with extra herbs, garlic, onions, and veggies). One of these days I am going to have to make a big pot of this sauce and keep it in the freezer so I don’t have any excuses! (And oh my gosh, can I just say that all of those salads sound amazing — I LOVE salads (homemade caesar is a favorite) and now I am craving a big bowl full even though it’s so cold I’m shivering right now!)
The lazy route is my favorite on those nights I haven’t thought about dinner until it’s 6pm and everyone is hungry. But that’s when I really love this sauce so I can be lazy and make a great meal. 🙂 And you can probably tell I love salads too! Even in the winter. I just have something warm along with.
Wow! I made Anne Burrell’s Bolognese once and it was good…but not that exciting. I had no idea it’s made with milk!! Thanks for sharing.
When I’m doing a ‘quick’ bolognese I just use red wine with no milk and it makes a perfectly nice sauce. But with the milk? It’s so much better! It softens the meat and smooths out the acid in the tomatoes. And you are welcome!
I saw this delicious sauce on Foodgawker and wanted to stop by. I learned something new today. I have never seen milk in a red sauce recipe. I’ve got to try it out!
Thanks for stopping by! Milk is actually in the official and authentic Bolognese sauce recipe so it has a long history in this sauce. I hope you like it as much as I do! 🙂
love a good Bolognese sauce! just made some last night.
Good choice! I made some braised meatballs last night myself.
How big of a pot would I need for a double batch of this sauce, I wanna make a nice big amount to share with my family!
The recipe makes about 4 QTs total (a bit less but near to that). That said, I have doubled the recipe in my 8 QT pot, but it’s tricky and you have to be careful adding the ingredients and stirring. Generally I use my 16 QT pot, which has plenty of room. I hope that helps! 🙂
This looks delicious. Could you do dump this on the slow cooker rather than cook it on the stove for so long?
While I’m sure there a many great slow cooker bolognese sauce recipes, I wouldn’t recommend using this one. My sauce depends on evaporation to concentrate the flavors, so you’d probably end up with something really soupy in the slow cooker. I had a similar issue when adapting my cacciatore recipe to the slow cooker. The first try I had to cook down on the stove before we ate.
Recipe does not mention draining fat from the meat. Does th fat stay in?
Yes, it does. You can drain it if you wish, but the flavor of the fat from the meat contributes to the flavor of the sauce.
I am making this now, it looks and smells amazing and I can’t wait to dive in! It doesn’t say to cover the pot as it’s simmering on the last 4-5 hours, so assuming you don’t cover but just checking. Can’t wait!
Yep! Don’t cover the pot! Just keep it cooking low and slow with an occasional bubble and it will thicken up just right.
Yikes!! I drank the wine I planned to use and can’t get to the store today. What are your thoughts on no wine???
Oh. Hmmmm. It won’t be the same but I would say just skip the wine. I’ve never made it without the wine though!
I do not have any white wine…substitutes? I have plenty reds, dry red wines are my favorites and always use in My standard red sauce. Will the red make a big difference?
Red versus white does make a difference in flavor, but both work in the sauce. I would stay away from anything too tannic, otherwise enjoy your red wine bolognese. 🙂
Do you cover the pot in the oven or not?
Uncovered. Whether I cook it on the stove or in the oven, I leave the pot uncovered.
I’m making this right now!! It smells amazing!!
Great! It is tough waiting while you can smell all the yummy smells though. 🙂
Do you recommend fresh herbs or dried?
Good question! I just updated the recipe to make it clear. I use dried oregano in the sauce and then fresh basil and/or parsley sprinkled over the top as I serve.
I have a double batch on the stove now, and I can’t wait to eat this every week for the next couple months! I’m 10 weeks pregnant, and the only things that sound good are pizza and spag bol. Thanks for the best smelling recipe to ever grace my kitchen!
Congratulations! I remember craving this sauce when I was pregnant. And it’s great for after the baby too when you want dinner but don’t have the energy to cook.
I am planning to make this for a crowd over the weekend but I will be somewhat pressed for time the day I want to make it. Could I make ahead through reducing the wine and refrigerate to finish the 4-5 hour simmer the next day?
I’ve made this recipe before and it is outstanding. I don’t want to mess with it!
Thanks! 🙂 I think that would work just great. There is no reason you can’t bring the recipe through that step, cool it, and then start it up again later. You can also make the whole thing ahead and put it in the fridge overnight or freeze it if you are making it more than a day or two ahead.
I am currently in the process of making this sauce and right when i got the milk to a boil the milk curdled. I really don’t want to start over!!! Any experience with this? I was babysitting the sauce so I’m not sure why it happened.
Don’t worry! This is perfectly normal and nothing to be afraid of! The milk is going to separate and look ‘curdled’ and speckly as you cook it down. I hope you didn’t toss it yet. Just continue with the recipe.
Thank you so much for responding!! I didn’t toss it, I’m going to continue on 🙂
Hi there! Im in the middle of making this sauce (snowday!) and i just finished all the main steps. Lettinf it simmer on low for 4 hrs starting now, but it does not taste good. Tastes acidic- is that normal?? I used Cento cans, thoughts? Maybe it’ll be delicious in 4 hrs??
Oooh. No, it should not be too acidic, even at the beginning. I’ve used all sorts of tomatoes in this recipe from Hunts to Cento to Pastene and haven’t had a problem yet. However, it’s possible your wine had a little too much acid? Try some baking soda. Start with 1/2 tsp, stir it in and taste and add more bit by bit until you’re happy. Some people say sugar, but I don’t like a sweet sauce and baking soda is made to counteract acid. I hope that helps!
Is there a specific type of white wine you like to use for this recipe?
I usually use an unoaked chardonnay or a sauvignon blanc. Basically, any moderately priced unoaked or lightly oaked dry white wine will work.
I absolutely love this sauce it’s so rich. It’s the only sauce I make now.
That’s great! I’m so happy you love the sauce as much as I do. 🙂
Ive been using this recipe for a long time now, it is divine! I’ve used it with red and white wine, and the outcomes are very different but equally amazing!
I just followed the recipe again however this time I substituted ground beef for 1 cup of dried lentils and 1 cup of diced mushrooms and made it vegetarian. Worked a treat and now I have a beautiful dish for vegetation guests!
What a great idea for a vegetarian bolognese! The combination would definitely be ‘meaty’ and satisfying. Thanks for sharing. 🙂
I don’t consume alcohol. Are you able to sub or leave out the wine?
I’ve been thinking about this, and I have never made the sauce without wine so I have no idea. Maybe stock or stock + a little balsamic? Or maybe just skip that step? If you make it without the wine, please come back and let me know what you did and how it came out.
The alcohol evaporates and flavor is left behind.
Great Dish.
Ive tried this many times and never failed.
Yum Yum.
I’m glad you’ve been enjoying it! 🙂
I just realized my wine is not unoaked… it’s a Chardonnay .. is this a big deal?
If the wine is one of those big, buttery chardonnays (which have tons of oak) then that can take over and give off flavors. With your basic more lightly oaked chardonnays it’s not a problem.