This particular Bolognese recipe is one of those recipes that once you try it, you’ll never need another bolognese recipe. I first found this recipe online in 2005 at Pasta Plus!! and have made it once a year ever since. Through the years, there have been a few revisions that have taken a really good dish and to a great dish.
Four years ago I made this bolognese with some of our homegrown tomatoes. It was even better than the previous years, something I didn’t think was even possible. Now we have a new tradition. Every fall when we pick the green tomatoes before the first freeze, I bag them up in a paper bag and store them in the pantry for a few weeks. Around mid November, they are red. It’s these tomatoes that I now use for this bolognese each year.
So you can see how well the paper bag method works, the tomatoes below only took 3 weeks to go from totally green to ripe. These ripened tomatoes are great to use in sauces and soups, but they don’t have the firm texture of ripe picked tomatoes. Therefore, they are not good in salads, not because of the flavor, but because of their texture.
So what makes this recipe so good? In my opinion, there are three things: using both ground beef and Italian sausage, good quality tomatoes (canned or fresh), and a patient, slow-simmer (3-4 hours). The prep and initial cooking takes about an hour, but the simmer, which is very important to extract the flavors, takes 3 to 4 hours. I usually simmer for 4 hours. You could probably simmer it in a slow-cooker for even a lower time if you choose. That way you wouldn’t have to stir it at all. And, as with any dish like this, it gets better with age. It is fabulous the first night and even better the second night.
The recipe below yields 3 – 4 meals for two people, depending on your serving sizes. We usually have it twice the week that I make it, then freeze the rest to be enjoyed later in the winter. Since this does take A LOT of fresh tomatoes, the recipe below calls for canned tomatoes. I made it with canned tomatoes for years, so I know that it is delicious with good quality canned tomatoes. In the Kitchen Notes, you’ll find my method for using fresh tomatoes instead of canned. So be sure to check the notes out for those years you have an abundance of tomatoes and want a delicious sauce.
As I mentioned, I only make this dish once a year. The reasons are the amount of work, especially when using fresh tomatoes, and also, that I’m not really a red sauce fan. This is the only red sauce that I truly enjoy. We hope you enjoy it as much as we do.
Spaghetti Bolognese
Once you make this bolognese recipe, you'll never use another. Made with ground beef and Italian sausage, fresh and/or canned tomatoes, a 3 – 4 hour simmer. Serve with a fresh baguette and a nice Italian red wine, like a Sangiovese.
- 3 tbsp olive oil
- 3 tbsp butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, finely chopped, about the size of a match head
- 1 pound ground beef
- 1/2 pound Italian sausage*, bulk
- 1/4 cup red wine*
- 42 ounces diced tomatoes with juice* (increase to 56 ounces if using fresh tomatoes)
- 14 ounces tomato sauce* (omit if using fresh tomatoes)
- 1-2 tbsp tomato paste (only if needed to thicken sauce)
- 3 large bay leaves
- 2 tsp dried oregano, crushed
- 1 tsp Italian seasoning
- salt to taste
- Pecorino Romano, finely grated
- 8 ounces spaghetti*, cooked al dente
In a large Dutch oven, heat the oil and butter over medium low heat. When the butter has nearly stopped sizzling, add the onion and simmer until just translucent.
Add the celery and carrot. Sauté, stirring occasionally for 5 minutes.
Add the ground beef and sausage and cook over medium, breaking up the meat into small pieces as it cooks.
Cook until the meat has lost its raw, red color. Add the wine and increase heat to medium high. Cook until wine has evaporated, about 2 – 3 minutes.
Add the tomatoes, tomato sauce, oregano, Italian seasoning, and bay leaves. When the liquid starts to boil, reduce the heat for a very slow simmer, one in which you occasionally see a bubble or two.
When you start the simmer, the bolognese should have quite a bit of liquid (as seen below). As the bolognese simmers, the liquid will evaporate and the sauce will get thicker.
Let the bolognese simmer for 3 to 4 hours, stirring occasionally. About 2 hours after simmering, taste. Add more salt if needed.
If the sauce starts to get too thick, add some hot water and stir in well. As you continue to simmer the sauce, it will continue to thicken. The amount of water you add is determined by how thick you like your sauce – thick or a little thin. But be careful, because too much water can make it watery. If it is too watery at the end of 3.5 hours, add 1-2 tbsp. tomato paste and simmer another 30 minutes. You'll probably need the paste if using fresh tomatoes.
At the end of the simmer, you can serve immediately or you could let it cool and refrigerate. I usually refrigerate for at least 2 hours, then reheat and serve.
When ready to serve, reheat over a low heat. After refrigeration, the sauce will have thickened. Once hot, if it is still too thick, then add a bit more hot water.
While the bolognese is reheating, cook the spaghetti.
Serve sauce over spaghetti and top with finely grated Pecorina Romano and chopped parsley if desired. Serve with a warm baguette.
Save the leftovers for another meal or freeze for another meal in a few weeks. This sauce can stay in the refrigerator up to 4 days, but then should be eaten or frozen.
Sausage – I like to use a medium to hot Italian sausage. If it comes in links, remove the sausage from the casing.
Wine – If possible use 1/4 cup of the wine you plan to drink with this pasta.
Using fresh tomatoes – You’re going to need about 56 ounces of cored, diced, fresh tomatoes. You can dice the tomatoes by hand or, to save time, chop the tomatoes in small batches using a blender and the pulse button. Transfer juice and tomatoes to a measuring cup and keep chopping until you have 56 ounces. You could also use a combination of canned and fresh. This year I roasted some of the tomatoes the day before using this method minus the olive oil and reducing roasting time to 1 hour. Using fresh tomatoes, I found I didn’t need the tomato sauce, but I did need about 2 Tbsp. of tomato paste.
Why spaghetti? – After serving this bolognese with several types of pasta, we found that spaghetti was by far the best. This is a thick and meaty sauce which screams for a hearty pasta. If you don’t have spaghetti, the next best is penne.
As with all types of tomato sauces, this bolognese will get better as it rests. Therefore, be sure to start it early or make it at least one day ahead.
Sorry I can’t link you to the original recipe, because the website no longer exists. Thankfully, I did print out the recipe years ago. The main changes I’ve made are using a mildly spicy Italian sausage instead of just pork sausage, increasing the amount of each of the herbs, and replacing canned tomatoes with fresh.
Below are some of our favorite pasta dishes, dishes we eat several times a year.
That is a major upgrade compared to my usual meat sauce, got to try it. A safe Happy New Year to you.
Thank you Evelyne. And a Happy New Year to you as well!
This is such a perfect comfort food meal. I love pasta, and so does my whole family, and you can’t beat a hearty homemade sauce.
I love your recipe MJ! It passes this northern Italian’s test! (Bologna is about 30 minutes away from Modena where my family lives). I’ve never thought about adding Pecorino, but it must be wonderful. I don’t add wine, just because that’s the way my family prepared it through the generations. And my family doesn’t add any herbs or spices. So I have to try your recipe for that reason and the pecorino alone! You also hit the nail on the head about the other secret: low and slow….grab a glass of wine or a cup of tea or java and just let it bubble its way to deliciousness . . . in 3 – 4 hours. Like you we blend the meats (ground beef, pork, and veal), but I’f like to use pork sausage the next time. From your photos, the sauce looks perfetto! Way to go!
I hope that you’re enjoying the holidays!
xoxo
Roz
Roz – your comment means the world to me! Thank you so much for your stamp of approval! I hardly ever use parmesan. We both enjoy the flavor of Pecorino Romano so we use it on all our Italian inspired dishes. I’ve seen veal added to many Bolognese reipes, but honestly, I have a hard time eating veal after learning about where is comes from. Sometimes I think I read too much. 🙂 Thanks again for your sweet comments. Hope you have a wonderful holiday season!
I am a big fan of slow cooking / slow roasting meat. It beautifully brings out the flavours and take the dish to the next level. I am loving the brilliant red tone of the bolognese.
Totally agree! Thanks!
Hi,MJ have been going through your almost blog. i personally liked your recipes and even tried some of them and literally liked so much, but this one sounds great i will diffinetly try this one.
Thanks Patricia. I hope you have enjoyed the recipes that you’ve tried. If you ever have problems or questions about a recipe, don’t hesitate to contact me. cheers, MJ
MJ, a wonderful bolognese sauce that the whole family will love! The perfect cozy dinner!
Thanks Kelly. It’s SO comforting!
how lovely to have home grown tomatoes for this, but as you may remember i am not a tomato fan 🙂 There are certain dishes i only make once a year too ‘cos they just take so darn long to make. Worth it of course, but i don’t have much patience … cheers
I do remember. I didn’t use to like tomatoes, but as I aged, I found that homegrown tomatoes are pretty awesome and the right type, doesn’t bother my stomach. I do not eat fresh storebought at all. Totally understand the lack of patience – something I’ve acquired in the kitchen with age. Ha Ha.
Is this what people refer to as a Sunday sauce? I’ve never made one, but wow – it looks fantastic. I’m totally onboard with the once-a-year thing.
Actually, I’ve never heard it referred to as Sunday Sauce, but after a little research – yes! Just learned something new. Thanks! It’s a process, but it’s worth.
Some things are just worth waiting for! I, love a good red sauce and am a lover of pasta. Unfortunately Manservant thinks pasta isn’t good for him-how wrong he is-because I know this sauce would be right up his alley!
Thanks Abbe. My husband feels that way about potatoes, but he loves pasta so much that he stays quiet. 🙂 I still serve a lot of potatoes. Ha Ha
Well, aren’t you glad you printed out that recipe. Especially since it’s such a special one. I’ve never made bolognese at home and it’s been on my bucket list. This looks incredibly delicious MJ and I love these types of “all afternoon” recipes that fill the house with savory aromas. I must try this and soon.
Thanks Lea Ann. Yes, I am glad! Winter is a great time for long afternoon simmers. Hope you give this a try.
Hi MJ, bolognese is a regular on our table and we try to keep some in the freezer for those quick weeknight dinners. I’m always trying variations of the recipe so I’m glad to have your version to try. I’m afraid it’ll be good Italian canned tomatoes as fresh tomatoes are very difficult to grow in our short growing season…
Thanks Ron. I’m with you. It’s wonderful having a couple of servings in the freezer. Nothing wrong with canned Italian tomatoes. When I don’t have fresh, that’s what I use.
Beautiful recipe with the fresh tomatoes, MJ! Nothing like a slow simmered bolognese. After watching a special on Bologna, Italy and how they traditionally serve it with tagliatelle we decided to try it and loved it that way (we love it on spaghetti too). Best of all, it is delicious any way you serve it–great recipe. 🙂
Thanks Judy. I tried it a long time ago with tagliatelle and don’t remember it impressing me. I’ll have to try it again. Several people have mentioned it.
wow those tomatoes are looking really pretty! The slow simmered sauce tastes so much better and flavourful. This is a perfect weekday meal, MJ.
Thanks Angie. Love those slow-simmered dishes.
Your tomatoes are gorgeous, perfectly ripe. The brown bag method is really a winner. Maybe this recipe might make 3-4 servings for normal adults but have you seen young boys eat…LOL This dinner would be inhaled in under 5 minutes. Really delicious MJ!
Thanks Bobbi. The bag method if definitely a winner. It’s something my mother taught me. Oh and yes, feeding young boys is a whole different serving size. 🙂
Pretty close to my recipe. What originally set Bolognese apart from other meat sauces was the addition of MILK to the simmer! It creates a umami that really does make all the difference in the world. Dry vermouth or white wine complements that version. The first time I made it was with homemade tagliatelle and I’ve never looked back. No matter what version you prefer, go the extra mile and make the tagliatelle. This sauce DESERVES it!
Thanks Sharon. Adding milk is interesting. I’ve never seen a recipe that use that I can remember anyway. It would be interesting to add it next time just to taste the difference.
Like John I usually make the Bolognese ragu with beef and pork and have always simmered it for hours very much the way I would a curry . . . lovely recipe ! I never serve it with spaghetti tho’ but Italian-style with a flat noodle like tagliatelle as the ragu comes from the north of the country and spaghetti from the south, Naples downwards . . . and the Italians, as you would know, are hugely territorial 🙂 !!! Please do not ask for ‘spag bol’ in Bologna – it does not exist ! Must use sausage more often . . .
Thanks Eha. You’re right that most recipes I have seen do use tagliatelle. We tried that once and just preferred spaghetti. And yes, I’m sure that would be very upsetting to some Italians. If I ever go to Bologna, I promise, I’ll never ask for spag bol. 🙂
This looks great! I used to use only beef, or more often beef and ground pork, when I made a long simmered sauce like this, but lately I’ve been using a mix of beef and Italian sausage, as you do. So good! And I almost always use tomato paste, just a bit, to add another layer of tomato flavor. This really looks superb — such a nice recipe. Thanks!
Thanks John. The Italian sausage does make a difference, doesn’t it?
Bolognese is a dish that my brother in law always makes when we visit, it’s wonderful. I’ve never made it myself however your recipe sounds delicious! It’s the perfect time of year to try it!
Thanks Jan. I hope you get a chance to try it.