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 10 -12 servings
Ingredients
- 1 pound mild Italian sausage bulk or casings removed (may substitute beef)
- 1 pound lean ground beef
- 1 medium yellow onion
- 1 carrot
- 1 stalk celery
- 6-8 garlic cloves minced
- 1/2-1 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 1/4 cup water
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon
- 1 1/2 teaspoons dried oregano
- 1 tsp EACH salt, sugar plus more to taste
- 1/2 tsp EACH dried thyme, pepper
- 1 bay leaf
ADD LATER
- 1/4 cup chopped basil or 1 TBS dried added with other spices
- 1/4 cup heavy cream
- Freshly grated Parmesan cheese for serving
Pasta
- 1 pound pasta optional
ADD LATER
- Freshly grated Parmesan cheese for serving
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
HOW TO FREEZE BOLOGNESE SAUCE
- Prepare Bolognese Sauce recipe according to instructions.
- Let sauce cool completely.
- Transfer sauce to freezer safe airtight containers or freezer bags.
- Squeeze out any excess air, seal and label.
- Freeze for up to 3 months.
- When ready to use, let Bolognese Sauce defrosts in the refrigerator overnight.
- Gently heat over the stove while you boil fresh spaghetti.