Name: Homemade Bolognese Sauce with Pasta Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 large onion, chopped; 1 cup celery, chopped; 3 medium carrots, peeled and chopped; 1/2 teaspoon fennel seeds, crushed; 5 sprigs fresh rosemary, chopped (or 1/2 teaspoon dried rosemary); 6 cloves garlic, smashed and minced; 1/3 cup fresh parsley, chopped (optional); 1/3 cup fresh basil, chopped (optional); 1/2 pound mild Italian sausage; 1/2 pound ground beef; 2 tablespoons olive oil; 1 cup white wine; 1 cup heavy cream; 6-ounce can tomato paste; 2 cups beef broth (or 2 cups water plus 2 teaspoons beef bouillon base); 28-ounce can crushed tomatoes; 2 tablespoons balsamic vinegar; 2 teaspoons kosher salt (adjust if using table salt); 1 tablespoon Italian seasoning; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper; 1 1/2 pounds tagliatelle or pappardelle pasta (cooked in salted water); Freshly grated Parmesan cheese (to garnish)

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Introduction

This classic Bolognese sauce is rich, hearty, and deeply flavorful, perfect for a comforting pasta dinner. Made with a blend of meats, aromatic vegetables, and a touch of cream, it simmers slowly to develop a complex taste that pairs beautifully with tagliatelle or pappardelle pasta.

The dish features a white bowl filled with wide, flat pasta noodles arranged in a circular pattern around the edges, their pale yellow color and smooth texture creating a soft frame. In the center, a thick, chunky red meat sauce covers the pasta, with visible bits of ground meat and small pieces of vegetables adding texture. On top of the sauce, white shredded cheese is sprinkled, contrasting with the deep red sauce. Fresh green basil leaves and small parsley sprigs are placed on the sauce, adding a fresh, vibrant touch. A silver spoon rests inside the bowl, partially dipped into the sauce. The bowl sits on a white marbled surface with a red-striped cloth nearby, adding warmth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
3 medium carrots, peeled and chopped
2 teaspoons kosher salt
1 tablespoon Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds, crushed
5 sprigs fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
6 cloves garlic, smashed and minced
1/2 pound mild Italian sausage
1/2 pound ground beef
1 cup white wine
1 cup cream
6-ounce can tomato paste
2 cups beef broth
28-ounce can crushed tomatoes
2 tablespoons balsamic vinegar
1/3 cup fresh parsley (optional)
1/3 cup fresh basil (optional)
1 1/2 pounds tagliatelle or pappardelle pasta (boiled in salted water, optional)
Freshly grated parmesan (to garnish)

Instructions

Step 1: Chop the onion, celery, and carrots finely. You can use a food processor or chop by hand, making sure the carrots are small.
Step 2: Heat a large pot or Dutch oven over medium heat. Add the olive oil and swirl to coat the pan. Add the chopped onion, celery, and carrots.
Step 3: Season the vegetables with kosher salt, Italian seasoning, black pepper, crushed red pepper, and crushed fennel seeds. Add dried rosemary now if not using fresh. Sauté for about 5 minutes until vegetables begin to soften.
Step 4: Chop fresh rosemary and mince garlic cloves. Add these to the pot, adding a bit more oil if needed to prevent the garlic from burning. Cook for 1 minute until fragrant.
Step 5: Add the mild Italian sausage and ground beef. Break up the meat with a wooden spoon and cook until fully browned, about 5 minutes.
Step 6: Pour in the white wine, cream, and tomato paste. Stir everything together and bring to a simmer. Cook for 5-10 minutes, stirring, until the liquid reduces and thickens.
Step 7: Add beef broth, crushed tomatoes, and balsamic vinegar. Stir to combine.
Step 8: Bring the sauce to a gentle simmer. Let it cook for at least one hour, stirring occasionally. If the sauce becomes too thick, add more beef broth as needed. The longer it simmers, the better the flavor.
Step 9: Just before serving, stir in fresh parsley and basil if desired.
Step 10: To serve with pasta, boil salted water until it tastes like the sea. Add pasta and cook according to package instructions until al dente. Drain and drizzle with olive oil.
Step 11: Plate the pasta, spoon over the Bolognese sauce, and garnish with grated parmesan and extra fresh herbs.
Optional Slow Cooker Step: After cooking down the cream, wine, and tomato paste mixture, transfer everything to a slow cooker with the beef broth, crushed tomatoes, and balsamic vinegar. Simmer on low for 3-8 hours or on high for 2-4 hours, adding broth if the sauce thickens too much.

Tips & Variations

Use a food processor to finely chop the vegetables quickly and uniformly for a smooth sauce texture.
For a spicier kick, add more crushed red pepper or a pinch of red chili flakes.
Substitute ground pork for the Italian sausage if you prefer milder meat flavors.
Slow simmering for several hours enhances the depth of flavor—don’t rush this step.
Fresh herb garnish adds brightness just before serving; omit if you prefer a more rustic sauce.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the sauce in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large white bowl filled with flat, wide noodles forming the base layer, pale yellow and slightly curled at the edges. On top, a thick layer of chunky red tomato meat sauce, rich and textured with bits of meat and herbs, spreads evenly over the noodles. Scattered small green parsley leaves are sprinkled on the sauce, adding a touch of color. Shiny white cheese shavings lightly cover parts of the sauce, while a fresh green basil leaf rests near the edge of the bowl. The bowl sits on a white marbled surface with a tarnished silver spoon nearby holding extra cheese flakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, Bolognese sauce tastes even better the next day as the flavors meld. Make it a day ahead and gently reheat before serving.

What pasta works best with Bolognese sauce?

Traditional choices are tagliatelle or pappardelle, wide flat noodles that hold the hearty sauce well. You can also use fettuccine or rigatoni as alternatives.