Description
This classic Homemade Bolognese Sauce is a rich and hearty Italian meat sauce perfect for pasta dishes. Made with a blend of ground beef and pork sausage, sautéed vegetables, tomatoes, red wine, and finished with a touch of milk or cream, this slow-simmered sauce delivers deep, comforting flavors in every bite.
Ingredients
Scale
Meats
- 1 lb ground beef (80% lean)
- 1/2 lb pork sausage
Vegetables
- 1 medium yellow onion, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
Liquids & Sauces
- 28 oz canned whole or crushed tomatoes
- 1/2 cup red wine
- 1/2 cup milk or cream
Herbs & Spices
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
Oils
- 2 tbsp olive oil
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, grated carrot, and diced celery to the pot. Sauté these vegetables until they become soft and translucent, which should take about 5 to 7 minutes.
- Cook the Meats: Increase the heat slightly, then add the ground beef and pork sausage to the pot. Cook until the meat is browned thoroughly, breaking apart any large chunks with a spoon to ensure it cooks evenly.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook until fragrant. Then add the canned whole or crushed tomatoes along with their juices, mixing everything well.
- Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping up the brown bits stuck at the bottom for added flavor. Reduce the heat to low, partially cover the pot, and let the sauce simmer gently for 45 minutes to 1 hour to develop a rich taste.
- Finish the Sauce: About 10 minutes before serving, stir in the milk or cream to add a creamy texture to the sauce. Season with salt, pepper, dried oregano, and dried basil. Mix well and adjust seasoning to taste before serving.
Notes
- For a deeper flavor, use good quality red wine and fresh herbs if available.
- If you prefer a thicker sauce, simmer uncovered during the last 15 minutes.
- This sauce pairs excellently with tagliatelle, pappardelle, or your favorite pasta.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
