How To Make Bolognese Sauce

The Best Bolognese Sauce Ever!

Cooking Bolognese sauce

This sauce takes a while to make but it is definitely worth it! If you've ever wanted to impress that certain someone with your cooking, this is the dish for you! 

To make bolognese sauce:


  • 1 medium onion
  • 1 large carrot
  • 2 or 3 stalks of celery
  • 1 ounce pancetta
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Pinch of allspice
  • 1 cup whole milk
  • 1 cup dry white wine
  • 15 ounce can of diced tomatoes
  • 1 pound pasta
  • Parmesan cheese


  1. Chop vegetables and pancetta. Chop these vegetables finely: one medium onion, one large carrot, and two or three stalks of celery. Also chop the pancetta finely.
  2. Cook pancetta. Use a heavy saucepan to cook the pancetta until it just barely begins to brown. Add the chopped vegetables and turn the heat up to medium. Cook until the onion is soft and clear, stirring often.
  3. Add the ground beef. Add one pound of ground beef (and don't make it lean!) and break it up with a spoon. Add 1/4 teaspoon of salt, 1/8 teaspoon of finely ground pepper, and a pinch of allspice. Cook the mixture until the meat is brown.
  4. Add milk. Add one cup of whole milk (we're going for taste, not low fat in this recipe!)
  5. Simmer. Reduce the heat to low and cook the mixture for about 30 minutes, until the milk has mostly boiled away. Don't forget to stir occasionally.
  6. Add white wine. Add one cup of dry white wine and cook in the same way as the milk.
  7. Add tomatoes. Add the contents of a 15 ounce can of diced tomatoes (including the juice), and bring the sauce to a simmer.
  8. Keep cooking. Cover the pot, reduce the heat to low, and simmer the sauce very gently for 2 1/2 to 3 hours.
  9. Season the sauce. Add salt to taste.
  10. Cook pasta. Cook one pound of pasta - rigatoni is a good choice for this sauce - according to the directions on the package.
  11. Mix pasta and sauce. Mix the pasta with one-third of the sauce.
  12. Serve. Serve with the last two-thirds of the sauce on top, with grated Parmesan cheese on top.

Although this sauce is not low-fat, it is rich and delicious! Serve it at a dinner party, for your family, or for a special candlelight dinner.


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