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Bolognese Sauce – Italian

Posted in : Beef, Sauces on by : MikeZ

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Bolognese Sauce – Italian Style

This authentic Italian Bolognese Sauce is creamy, aromatic, and surprisingly delicate in flavor.
Difficulty: Easy
Cuisine Italian
Keyword Beef, Sauce
Method No Bake
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 16


  • 12” Covered Skillet with Deep Sides


  • 2 Lb Lean Ground Meat - Beef, Veal, Or Both
  • 2 Tbsp. EVOO
  • ¼ Cup Butter
  • 1 Medium Yellow Onion - Diced
  • 2 Large Carrots - Peeled And Diced
  • 2 Celery Stalks - Diced
  • 4 Garlic Cloves - Minced
  • 1 Cup Pancetta - Diced
  • 1 tsp. Fine Sea Salt
  • Freshly Ground Black Pepper
  • 1 Cup Dry White Wine - Pinot Grigio
  • 2 Cups Whole Milk
  • 1 Can Petite Diced Tomatoes - (28 Oz)
  • 1 Cup Beef Stock

To serve

  • Freshly grated Parmigiano-Reggiano
  • Dry Pappardelle Pasta - Tagliatelle, Linguine, or Spaghetti
  • Chopped Fresh basil - optional


  • In a large stainless steel pot over medium heat, add the butter and the oil. Stir until the butter is melted.
  • Add the onion, carrot, celery, garlic, and half of the salt (½ tsp.) and sauté for 5 minutes, stirring often, until the vegetables are soft.
  • Add the diced pancetta and cook for another 10 minutes, until golden and crisp.
  • Add a third of the ground meat at a time, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat in thirds allows the excess juice to evaporate and the meat to carelize.
  • When the meat is carmelized with no lumps, continue cooking for 10 minutes, stirring occasionally. If bits of meat stick to the pan, you will deglaze with wine later. Watch casrefully. Don't let meat burn.
  • Add the wine and deglaze the pot with a wooden spoon. When finished, the wine will have evaporated (2 to 3 minutes). Lower the heat if necessary.
  • Add the milk, tomatoes, beef broth, remaining salt (½ tsp), and a full grind of black pepper. Bring to a boil and then lower to the lowest heat setting.
  • Place a lid halfway on the pot and simmer gently for about 2 hours. Stir every 30 minutes.
  • The sauce is ready when it looks rich and creamy, and the texture is as thick as oatmeal. All liquid should be gone. Taste and adjust the seasoning if needed.


This light, creamy version of Italian Bolognese Sauce is as authentic as it gets.  Don’t rush.  It takes time to simmer in the goodness and create the light but truly flavorful taste of Bolognia without the addition of any additional spices – just salt and pepper.   If it seems too dry, add a tablespoon of beef broth as it finishes simmering.
Substitute Heavy Cream for the milk for an extra rich texture.

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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