Bolognese Sauce
Everyone needs the BEST Bolognese Sauce in their recipe repertoire and this is it! This Bolognese recipe is rich, hearty and exploding with complex layers of flavor BUT is on your table in less than one hour and most of that time is hands-off simmering! You can serve Bolognese Sauce with spaghetti, pappardelle or any other favorite pasta or use it to make manicotti, lasagna, etc. This Bolognese Sauce makes a generous amount so it’s perfect to make ahead and freeze for later (instructions included) or to share with a friend. I’ve also included a few shortcuts to chop your prep time down to minutes – literally!
Servings Prep Time
10-12 servings 15miinutes
Cook Time
Servings Prep Time
10-12 servings 15miinutes
Cook Time
Bolognese Sauce
  • 1pound mild Italian sausagebulk or casings removed (may substitute beef)
  • 1pound lean ground beef
  • 1 medium yellow onion
  • 1 carrot
  • 1 stalk celery
  • 6-8 garlic clovesminced
  • 1/2-1teaspoon red pepper flakes
  • 1 28 oz. can crushed tomatoes
  • 115 oz. can tomato sauce
  • 2tablespoons tomato paste
  • 1teaspoon balsamic vinegar
  • 1/4cup water
  • 1tablespoon dried parsley
  • 2teaspoons chicken bouillon
  • 1 1/2teaspoons dried oregano
  • 1tsp EACH salt, sugarplus more to taste
  • 1/2tsp EACH dried thyme, pepper
  • 1 bay leaf
  • 1/4cup chopped basilor 1 TBS dried added with other spices
  • 1/4cup heavy cream
  • freshly grated Parmesan cheesefor serving
  • 1pound Pastaoptional
  • Freshly grated Parmesan cheese for serving
  1. Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
  2. In a Dutch oven, brown ground beef, sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
  3. Add all remaining sauce ingredients EXCEPT fresh basil and heavy cream and bring to a simmer (add dried basil at this time if using). Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so Bolognese doesn’t burn.
  4. Stir in heavy cream and fresh basil and cook an additional 3 minutes. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste (I like more salt). Serve with pasta and plenty of freshly grated Parmesan cheese.
Recipe Notes


  1. Prepare Bolognese Sauce recipe according to instructions.
  2. Let sauce cool completely.
  3. Transfer sauce to freezer safe airtight containers or freezer bags.
  4. Squeeze out any excess air, seal and label.
  5. Freeze for up to 3 months.
  6. When ready to use, let Bolognese Sauce defrosts in the refrigerator overnight.
  7. Gently heat over the stove while you boil fresh spaghetti.