Best Bolognese Recipe
In 2017, I was lucky enough to visit Italy with my family. We took a two-week road trip across the country, eating plenty of pizza, pasta, and gelato. It was a glorious and delicious trip — one I will never forget.
I learned so much about the country and the cities we visited. One of the best things about my trip was discovering that each region in Italy had different types of food.
And one of the best Italian dishes? Anything with Bolognese sauce!
This meaty, rich sauce is slow-simmered, resulting in a deep and rich flavor. Bolognese is one of my favorite sauces, and I was delighted to try it in different regions of Italy.
"After many months filled with pasta, I’ve finally perfected my own Bolognese recipe."
My favorite region? Tuscany. True Tuscan Bolognese sauce barely has any tomato in the sauce. It’s rich — very rich — but oh, so delicious.
When I first tried this sauce, my mouth immediately watered. As a lifelong foodie, I was impressed. There are so many layers of flavor in this sauce, you could tell it simmered it all day. I spent the rest of the trip thinking about that Bolognese dish.
When I returned home from the trip, I immediately set out making my own Tuscan Bolognese sauce. I researched many Bolognese recipes and (almost) made too much sauce for six months. But after many months filled with pasta, I’ve finally perfected my own Bolognese recipe.
I’m usually a big critic of my own food, but this recipe is just delicious. I eat this Bolognese sauce on pasta, in stuffed peppers, or just with good bread. I recommend using fettuccine or tagliatelle for this recipe. A thicker noodle stands up to this hearty sauce really well.
This recipe is truly my guilty pleasure. It’s my husband’s favorite comfort food, and we make this sauce every chance we get. It’s our celebration food, and I hope it’ll become yours, too.
- 1/4 cup olive oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup white onion, chopped
- 4 ounces pancetta, chopped
- 1 pound ground pork
- 1 pound ground beef
- 4 ounces red wine
- 1 cup chicken stock
- 6 ounces tomato paste
- 2 Tablespoons unsalted butter
- 1/2 cup Parmesan cheese
Heat a large Dutch oven on medium heat. When the pot is warm, add olive oil, celery, onion, and carrots. Let veggies cook for 15 minutes, stirring frequently. Make sure the veggies don’t burn — you want the onion to get translucent and the carrots and celery to soften, not brown.
Next, add the pancetta. Cook pancetta in the veggies for 10 minutes, stirring frequently.
Add the pork, beef, and wine to the pot. Stir very well, mixing everything together thoroughly. Let simmer over medium-low heat for 30 minutes, stirring frequently.
Then, add chicken stock and tomato paste. Stir well and simmer on medium heat for 20 minutes, frequently stirring the sauce.
Finally, finish the sauce by removing from heat and stirring in the unsalted butter and Parmesan cheese.