Easy Bolognese Sauce
This easy bolognese sauce comes together in less than an hour and tastes like it’s been simmering away all day. It’s absolutely perfect for a warm and hearty weeknight meal alongside garlic bread and a salad. I guarantee even your Italian grandma will love it!
A few months ago, I saw Ina Garten post her weeknight bolognese recipe on Instagram and immediately saved the post so I could return to it at another time; it sounded delicious! Not long after, I mentioned it on Friday Things and so many of you said that you had made it and it was amazing, so I made a mental note to put it on the rotation for a future Sunday dinner.
Truth be told, it’s insanely difficult to impress a bunch of Italian folks with a new red sauce recipe. It always get the side eye. My grandma made the same sauce every single Sunday. My father-in-law has made the same meat sauce forever (a huge family and reader favorite!); you just generally do not do new.
But! I desperately wanted to try this recipe, so I threw it on the menu and crossed my fingers.
The result? Everyone RAVED about this bolognese; literally, every single person. My sister came over later, was eating leftovers and asked, “who made the sauce today?” I said that I did, that it was a new recipe, and she asked how I did it. I proceeded to tell her what was in it and how quickly it came together; she was STUNNED. She said it tasted like it had been simmering on the stove all day.
So basically, this recipe is total bolognese perfection.
How to Make Bolognese Sauce
I kept the bulk of this recipe the same as Ina’s original, but did make a couple of changes. First, I substituted Italian sausage for half of the beef; I like making this sub in my regular meat sauce if I’m going to use it for lasagna – it really adds a significant bump of flavor.
The original recipe called for adding in more wine towards the end of cooking, but 1) a lot of the reviews said the wine flavor was overpowering; and 2) I was concerned that adding it so late in the cooking process wouldn’t let the alcohol cook off enough for the kids to eat it, and and they LOVE their red sauce ;-)
So that being said, this is what we use to make bolognese sauce:
- Ground beef + ground Italian sausage = so much flavor!
- Garlic + oregano = classic Italian aroma.
- Crushed red pepper flakes – just a bit to balance all of the flavors; this is NOT a spicy dish.
- Red wine – makes the sauce taste unbelievably rich.
- Crushed tomatoes + tomato paste – this combo is what helps to give this sauce its “simmered all day” vibe. Crushed tomatoes have a fresher flavor than tomato puree or sauce, and the paste allows it to thicken quickly.
- Ground nutmeg – Surprising, right?! It amps up the meat flavor and pulls a little sweetness out the tomatoes.
- Fresh basil leaves – an amazing pop of fresh-from-the-garden flavor.
- Heavy cream + Parmesan cheese – Just a bit of cream, but paired with the grated cheese, these two give the sauce a fantastic flavor and texture.
Now, you may be wondering:
What’s the difference between bolognese sauce and spaghetti sauce?
You may think that bolognese is simply meat sauce, while marinara or “spaghetti sauce” is meatless, but it’s a little bit more than that.
Spaghetti sauce (i.e. marinara sauce) can be made from tomatoes and olive oil, maybe garlic and aromatics.
Bolognese, on the other hand, has a high protein to tomato ratio, along with other ingredients (such as wine and milk or cream) that give it a very hearty and full-bodied flavor.
Bolognese Sauce Recipe Notes
A few quick tips and notes to help you make the best bolognese sauce ever!
- You can omit the sausage and use all ground beef. To keep the sauce from being too greasy, I recommend using a lean ground beef, somewhere in the 90% to 93% range.
- I like either sweet or mild Italian sausage in this recipe.
- A dry red wine works well in this recipe, i.e. cabernet sauvignon, merlot or pinot noir. If you prefer to not cook with wine, add a splash of water or chicken broth to deglaze the pan and scrape up the browned bits, then proceed with the recipe.
- You can use any small pasta in place of the orecchiette; small shells work well, too!
- Romano cheese can be used instead of the Parmesan cheese.
- This recipe doubles well if you’re cooking for a large crowd.
- Freezer-Friendly: Cook the sauce and cool completely, then transfer to a freezer-safe container and freeze for up 4 months.
I seriously cannot recommend this bolognese sauce enough; it is truly outstanding and I just adore how quickly you can get it on the table. You’ll be amazed at how so much flavor can be packed into a sauce in so little time.
I hope you give it a try and love it as much as my family did!
If You Like This Bolognese Sauce, Try These Recipes:
- The Best Italian Meatball Recipe
- Easy Baked Ziti with Sausage
- Slow Cooker Pasta Genovese
- Slow Cooker Gnocchi in Creamy Pork Sauce
- Cheesy Baked Tortellini
Two years ago: Chocolate Cream Pie
Three years ago: No Bake Mint Chocolate Chip Pie
Six years ago: Grasshopper Pie
Seven years ago: Guinness Chocolate Cake with Baileys Irish Cream Frosting
Easy Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 8 ounces lean ground beef
- 8 ounces ground Italian sausage
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 cup (240 ml) red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 pound orecchiette pasta
- ¼ teaspoon ground nutmeg
- ¼ cup (5 g) chopped fresh basil leaves
- ¼ cup (60 ml) heavy cream
- ½ cup (57 g) grated Parmesan cheese
Instructions
- Heat olive oil in a large (12-inch) skillet over medium-high heat. Add the ground beef and ground sausage and cook, crumbling the meat as it cooks, for 5 to 7 minutes, until cooked through and no longer pink. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
- Pour the wine into the skillet, stir to scrape up any browned bits, and cook until reduced by half. Add the crushed tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, then lower the heat to maintain a slow simmer, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, and cook the pasta according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes, stirring occasionally, until thickened. When the pasta is cooked, drain and toss with the sauce. Add the grated Parmesan cheese and toss well. Serve with additional Parmesan cheese and fresh basil.
Notes
- You can omit the sausage and use all ground beef. To keep the sauce from being too greasy, I recommend using a lean ground beef, somewhere in the 90% to 93% range.
- I like either sweet or mild Italian sausage in this recipe.
- A dry red wine works well in this recipe, i.e. cabernet sauvignon, merlot or pinot noir. If you prefer to not cook with wine, add a splash of water or chicken broth to deglaze the pan and scrape up the browned bits, then proceed with the recipe.
- You can use any small pasta in place of the orecchiette; small shells work well, too!
- Romano cheese can be used instead of the Parmesan cheese.
- This recipe doubles well if you’re cooking for a large crowd.
- Freezer-Friendly: Cook the sauce and cool completely, then transfer to a freezer-safe container and freeze for up 4 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Ina Garten)
[photos by Ari of Well Seasoned]
The amount of pepper has to be a typo. I put in the amount called for, because I thought maybe the other ingredients would perhaps complement it. But no, way too much pepper. Had to add a tablespoon of sugar and still too hot. No one could taste the nutmeg and I added more of that also. Try Marcella Hazan’s recipe for an authentic bolognese… worth the effort and cook time.
Added some red wine and nutmeg, then blended slightly for a better consistency and it was yummy
You are right. This is fast and easy. But it is also delicious. Thank you for sharing it with us.
I made this and liked it overall. I’m a salt addict, but, OMG, the amount of salt, and even pepper, in this recipe is too much. The next time I make it, I’ll cut back to two teaspoons of salt or maybe even
1 1/2. I should have known better. I like Ina Garten’s recipes, but I believe she has a very heavy hand with the salt.
Should the can of crushed tomatoes be added drained or undrained? Thanks
I’ve always been scared to try a real bolognese, but you made this one seem so easy and delicious that I’m going to try it this week. :D I just have a quick question first? Do you use parmesan from the green can ;) or the good/real stuff?
I use the good/real stuff :)
I made this for dinner tonight. It was fantastic! I never had this type of pasta before and I love it. It holds the sauce nicely.
Great recipe. Quick and tasty. My daughter loved it. More easy weeknight diners please!
Making this for dinner! THANKS – it’s going to be fantastic!
Really delicious flavors and very easy to make. I used a malbec and it worked nicely – the only issue I had is it came out way too salty. I’d recommend taking the salt down from 1 tablespoon to 1 teaspoon. Otherwise, definitely a hit and will make again!
Michelle, this sauce looks delicious and I’m totally going to make it soon. But one time I went to an “authentic” Italian restaurant and ordered Pasta Bolognese, and it had carrots & celery in it. I did not like that! I’ve been afraid to order it anywhere ever since. But this, I would order in a second!
Carrot and celery are ingredients in a traditional bolognese, but that type of sauce is supposed to be simmered for a good 5-6 hours, which disintergrates the vegetables pretty thoroughly. That restaurant tried to hurry the process, which simply doesn’t work. That’s why those ingredients are missing from this “quick and easy” version, which uses tomato paste as a substitute for the sweetness of cooked-down celery, carrots and onions.
There are no tomatoes in a tradidional bolognese, which is more of a ragu than a sauce – and which uses white wine instead of red. Few restaurant chefs have the time and inclination to make a “real” bolognese, and unless you’re at a really high-end white-tablecloth Northern Italian restaurant, you’re pretty much guaranteed to get a version of this “meat sauce” recipe instead. (Which it not to say that it isn’t delicious on its own merits.)
Looks delicious! I bet this would go great in a Lasagna recipe.
After you and your family reviews, there’s no way I could pass this up! Can’t wait to try. Pinned!
I also need help with the Red Wine…What “type” of red wine do you use? Being a White wine drinker I have no idea of what type of Red to use when a recipe calls for Red Wine. PLEASE Help! I know that it can make a HUGE difference.
Hi Michele, I actually shared this in the blog post and recipe notes, there is a list up there!
This sounds delicious, but I always thought Bolognese had veggies in it like carrots? I’m still going to try this out! :)
Hi Colleen, It totally can! But from all of the research I’ve done, the biggest characteristic is a high meat to tomato ratio plus the addition of dairy. That said, it can definitely have veggies, as well!
What type of red wine do you use?
Hi Holly, I actually shared this in the blog post and recipe notes, there is a list up there!
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EHHHHHHHHH Michelle I’m scared…. for real your FIL’s sauce recipe is the only one I have been using for the past 4 years…. I’m SO INCREDIBLY loyal to it…. I just don’t know if I can bear to try another one…. but it sounds like you had the same hesitation and had great results, so maybe I will give this a go soon :) No Sunday dinner this week since it’s St Patrick’s Day (We are doing Guinness Beef Sliders from LemonTree Dwelling and Reuben Pizza that we saw on the news this week!) But there’s always next week! I’ll let you know how it’s received… I’m still nervous, lol.
Ahhh I’m so thrilled that you enjoy his sauce!! It’s obviously our favorite, too! This is quite different, so it’s not exactly apples to apples, if it makes you feel any better ;-)
I just had this for dinner this week! I made the same modifications you did, using half BISON, half sweet Italian sausage. Dumped all of the wine in at one time, and Romano cheese instead of Parmesan. I always double this recipe and freeze half for an even faster meal another time. I love it over pasta, but it was fantastic over creamy polenta (and even fried polenta rounds). I loaded up a sweet potato with the sauce for lunch even. Great as the meat sauce in lasagna…I even used the leftovers once, added a little cumin and cinnamon and made a quick mock Greek pastitsio! Really versatile. I think my Italian grandparents would’ve loved it.
Hi Diane, Ooooh I’ve noticed ground bison at the grocery store lately, but haven’t purchased it yet. I may need to try it here! And I love your use of this sauce over polenta; my grandma always served polenta with ground sausage and bacon. I haven’t made it in years!