Creamy Bolognese Sauce
This creamy bolognese sauce is rich and savory, made with three meats, canned tomatoes, and a parmesan rind for extra flavor. This meaty sauce is the absolute best bolognese sauce recipe and the ultimate comfort food. It will be a family favorite for sure! It freezes well, so you can make a big batch and save some for later.
the absolute best bolognese sauce recipe
Bolognese sauce is a rich, meaty, and creamy tomato based pasta sauce. It is slowly simmered for a few hours to meld all the savory flavors together. It’s the perfect dish when you’re craving cozy and comforting pasta. It’s also an impressive meal served for a dinner party or special occasions.
For another savory and meaty pasta sauce, try Short Rib Ragù. If you love creamy pasta sauces, Lobster Ravioli Sauce, Cajun Alfredo Sauce, or One Pot Chicken and Broccoli Alfredo.
This recipe was *chef’s kiss* delicious. It’s one of those recipes that is not intimidating, but will take some part of the afternoon. The good news is you can TASTE all that extra time. This made enough sauce for me to not only have leftovers, but to use what was left in a creamy lasagna with béchamel sauce. It was beyond any restaurant lasagna I’ve had in a long time. Put the ingredients on your next grocery list and make this NOW. You won’t regret it!
– jENNIFER
Why you’ll love this recipe
- It’s made with 3 kinds of meat for extra flavor and richness.
- Making bolognese sauce from scratch is SO much better than store bought.
- This sauce is even better the next day.
- It freezes very well (your future self will thank you).
- Perfect recipe for a family meal or Sunday supper.
What is bolognese sauce?
Bolognese sauce is a classic Italian meat sauce, usually made with tomatoes, wine, and milk or cream. It is traditionally served with tagliatelle pasta.
This is my take on a traditional bolognese sauce, and is made extra flavorful with bacon, beef base, and a parmesan rind.
Bolognese sauce vs Marinara sauce – While both sauces are tomato based, bolognese sauce contains a meat mixture, while marinara sauce does not. Bolognese is usually slow simmered for a few hours and has a long cooking time, while marinara is a quick sauce with a bright tomato flavor.
Equipment
Buy Now → 
Buy Now → 
Buy Now → Ingredients & Substitutions
See the recipe card below for a full list of ingredients and measurements.
- Three meats – This sauce calls for three meats for the ultimate savory flavor: bacon, ground chuck, and ground pork. You can substitute ground pork for Italian sausage if needed.
- Vegetables – The combination of onions, carrots, and celery is the French mirepoix, and is a classic starter to many dishes and sauces. Of course there is also lots of fresh garlic in this creamy bolognese sauce.
- Tomatoes – I like to use tomatoes in two forms: tomato paste and whole peeled tomatoes. Tomato paste gives a tomato-y depth to the sauce, whereas whole peeled tomatoes can be mashed to leave some texture. Buy a squeezable tomato paste tube since you won’t need a whole can. Substitute whole peeled tomatoes for crushed tomatoes or diced tomatoes.
- Red wine – Use whatever you would drink, but nothing too sweet. Can’t go wrong with cabernet sauvignon.
- Beef stock or beef base – I love using a beef base like Better than Bouillon dissolved in water.
- Parmesan rind – Parmesan really is magical in its flavor. Salty, savory, and full of umami. Save your parmesan rinds in a container in the refrigerator. Throw them into soups and stews to add extra flavor like in Short Rib Ragù or Homemade Vegetable Soup.
- Whole milk – Adds the creamy to this bolognese sauce. You can substitute for half and half or heavy whipping cream, but these will make the sauce more like a cream sauce.
- Fresh herbs – I like a two layer approach with fresh herbs by adding some during the cooking process, then later to garnish. Use parsley, basil, and /or fresh thyme.
- Pasta of your choice – Pair with your favorite pasta. Classic choices would be spaghetti, linguini, fettuccine, tagliatelle, or pappardelle. You could also go for something fun like casarecce or cascatelli.
- Ricotta – Optional, but a dollop of ricotta served on this bolognese sauce takes the creaminess to the next level. You can also top with fresh grated parmesan cheese.
How to make homemade bolognese sauce
STEP ONE: CRISP
Cook the bacon until crispy then set aside on paper towels. Reserve some bacon fat in the pot.
STEP TWO: SEAR
Roughly form balls of ground beef and pork and sear them in the oil, browning on all sides.
PRO TIP: Searing meat adds a depth of flavor to this bolognese sauce. Forming balls with the meat increases surface area so more can brown. More browning = more flavor!
STEP THREE: SAUTÉ
Sauté onions, carrots, and celery until onions are translucent and caramelized. Break up the meat while the vegetables are cooking. Add garlic and stir.
STEP FOUR: DEGLAZE
Caramelize tomato paste then deglaze with wine. Scrape up fond with a wooden spoon. Simmer until the alcohol has burned off.
PRO TIP: Deglazing is another important step in flavor development. As you sear meat, there will be browned bits that get stuck to the bottom of the pan. This is called fond, and is FULL of good flavor. When you deglaze, or add liquid to a pan, the liquid will loosen up the fond. Then you can stir and reincorporate it back into the sauce.
STEP FIVE: MASH
Add in the tomatoes, water, beef stock, Worcestershire sauce, and oregano. Stir and break up tomatoes.
STEP SIX: SIMMER
Add in bay leaves, fresh time, and parmesan rind. Cover and simmer on low.
STEP SEVEN: FINISH
Cook pasta to al dente. Remove bay leaves, thyme, and parmesan rind. Stir in milk and simmer. Do a final taste test for salt.
STEP EIGHT: SERVE
Combine cooked pasta, bolognese sauce, and a splash of pasta water. Top with parsley, basil, grated parmesan, and/or a dollop of ricotta.
Expert Tips
- High quality ingredients. Use the best ingredients for the best flavor, especially the meat, tomatoes, and authentic parmigiano reggiano.
- Sear the meat. Forming little “meatballs” helps to sear the meat better to add extra flavor.
- Caramelize. Don’t skip the extra few minutes to caramelize the vegetables or tomato paste. This is another layer of adding flavor depth.
- Homemade pasta. Serve with homemade pasta for a truly restaurant quality dish.
What to serve with creamy bolognese sauce
Homemade bolognese sauce is a rich dish, so pair it with a lighter salad or side. Add a piece of garlic bread to sop up all that delicious sauce!
Here are some ideas for serving with this pasta.
Storage & make ahead
How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. When possible, store pasta sauce separately from pasta.
How to freeze: Freeze sauce without pasta in a freezer safe container for up to 6 months.
How to reheat: Reheat sauce in the microwave, or in a saucepan with a splash of water to loosen up. For frozen sauce, defrost in the refrigerator overnight or in a bath of cool water.
*Freezing tip – Add 2 servings to a quart size freezer bag, then lay flat in the freezer to freeze. You can lay it on a flat surface like a pizza box or baking tray. Once frozen, you can store upright like a filing cabinet to save space. This method also makes defrosting easier, and easier to find what you’re looking for in the freezer!
Make ahead: This is a great sauce to make ahead of time since it tastes even better the next day. Make a day or 2 ahead of time and store in the refrigerator until ready to serve. Reheat in a pot on the stove. Boil pasta just before serving.
Troubleshooting
Bolognese sauce too sweet – This shouldn’t be a problem with this bolognese recipe since there is no added sugar. The best way to counteract too much sweetness is with acidity. Add a splash of balsamic vinegar or lemon juice and mix well to combine. You can also add more tomatoes and simmer for another 20 minutes.
Bolognese sauce too watery – A watery sauce is usually an easy fix. To thicken bolognese sauce, allow the sauce to simmer uncovered to reduce the water content.
Bolognese sauce too thick – An over reduced sauce is too thick. You can add more beef broth or water to the sauce and stir to combine to loosen the sauce.
Bolognese sauce too salty – If the sauce turns out too salty, you can add more tomatoes and let the sauce simmer for another 20 minutes or so. If you think your sauce may be too salty, taste it with pasta first before making any adjustments. The addition of pasta may be enough to dilute the saltiness!
Bolognese sauce too oily – If your bolognese sauce turns out too oily, allow the sauce to simmer for a few minutes without stirring and the fat will pool at the surface. Use a spoon to scoop off the fat layer and discard.
Frequently Asked Questions
Yes, bolognese sauce will work well for making lasagna. Use bolognese sauce for the meat and red sauce layer, followed by mozzarella and parmesan cheese.
One serving of bolognese sauce is about ½ – 1 cup mixed with pasta. I like generous portions, so I go with 1 cup of sauce per person.
Yes, bolognese sauce can be made a day ahead of time. It is actually better the next day when the flavors have had time to meld together.
Add milk or cream at the end of the cooking process. Mix well, allow to simmer for a minute or two, then remove from heat.
Absolutely! Bolognese sauce freezes very well. It is not usually recommended to freeze sauces containing milk, but I have not had any issues with freezing this sauce since it does not contain a high ratio of milk. If you prefer, finish the sauce up until the addition of milk, then freeze. You can add the milk when you reheat the sauce. Don’t forget to label and date!
More delicious pasta recipes
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
where y’at?
Let’s get social, cher! Come hang out with me and get a little peak into the life of a food blogger.
Did you love this recipe? It would be AMAZING if you left a comment or rating and shared it on social media!
It helps bloggers like me stand out in the crowd and get our recipes to more people.
I appreciate you ♥️
The best creamy bolognese sauce
Ingredients
- 8 ounces bacon chopped
- ¾ pound ground chuck
- ¾ pound ground pork
- 1 cup finely diced onions
- ⅔ cup finely diced carrots
- ⅔ cup finely diced celery
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- ¾ cup dry red wine like cabernet sauvignon
- 28 ounces whole peeled tomatoes 1 large can
- 1 cup beef stock or 1 tablespoon beef base + 1 cup water
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 3 bay leaves
- A few sprigs of fresh thyme
- 2 ounce parmesan rind
- 1 cup whole milk heavy cream or half and half will also work
- Salt and pepper to taste
- Fresh basil or fresh parsley for topping
- Pasta of your choice spaghetti or linguine work well with this sauce.
- Ricotta and/or parmesan for topping optional
Instructions
- CRISP: Heat a large dutch oven over medium heat. Cook bacon until crispy, about 10 minutes. Remove bacon and set on paper towels. Drain all but 1 tablespoon of bacon fat in the pan.8 ounces bacon
- SEAR: Roughly form 2 inch balls with ground chuck and ground pork. Lightly salt the meat balls and sear for a few minutes on each side, until a browned crust develops, and meat is cooked through. Drain all but 1 tablespoon of remaining fat.¾ pound ground chuck, ¾ pound ground pork
- SAUTÉ: Sauté onions, carrots, and celery while stirring with the seared meat and remaining fat until vegetables are translucent and caramelized, about 10 minutes. Break up the meat into fine pieces while the vegetables are cooking. Add garlic and cook while stirring until fragrant, another minute or 2.1 cup finely diced onions, ⅔ cup finely diced carrots, ⅔ cup finely diced celery, 6 cloves garlic
- CARAMELIZE: Stir in the tomato paste and cook while stirring for about 3 minutes until the paste is caramelizing.3 tablespoons tomato paste
- DEGLAZE: Deglaze the pot with red wine. Cook while scraping up any fond with a wooden spoon until alcohol has burned off, about 5 minutes.¾ cup dry red wine
- SIMMER: Add in the tomatoes, water, beef base, Worcestershire sauce, and oregano and stir well. Break up tomatoes with a wooden spoon or potato masher. Add in bay leaves, fresh thyme, and parmesan rind. Cover and simmer on low for about 2 hours, stirring occasionally. Skim any fat that pools on the surface.28 ounces whole peeled tomatoes, 1 cup beef stock, 2 teaspoon Worcestershire sauce, 1 teaspoon dried oregano, 3 bay leaves, A few sprigs of fresh thyme, 2 ounce parmesan rind
- FINISH: Uncover and allow sauce to reduce some if needed. Remove bay leaves, thyme, and parmesan rind. Stir in milk and simmer for about 2 minutes then remove from heat. Do a final taste test for saltiness and add more if needed.1 cup whole milk, Salt and pepper to taste
- SERVE: Serve with pasta of your choice. Reserve a few teaspoons of pasta water to mix in with the pasta and sauce before serving. Top with parsley, basil grated parmesan, and/or a dollop of ricotta.Fresh basil or fresh parsley for topping, Pasta of your choice, Ricotta and/or parmesan for topping
Notes
- Substitute ground chuck or ground pork for Italian sausage.
- Forming the balls with beef and pork give a better surface area to help with browning.
- How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. When possible, store pasta sauce separately from pasta.
- How to freeze: Freeze sauce without pasta in a freezer safe container for up to 6 months.
- How to reheat: Reheat sauce in the microwave, or in a saucepan with a splash of water to loosen up. For frozen sauce, defrost in the refrigerator overnight or in a bath of cool water.
- Make ahead: This is a great sauce to make ahead of time since it tastes even better the next day. Make a day or 2 ahead of time and store in the refrigerator until ready to serve. Reheat in a pot on the stove. Boil pasta just before serving.
Equipment
- Knife
Made this today and it was Very Good!
Delicious!
This recipe was *chef’s kiss* delicious. It’s one of those recipes that is not intimidating, but will take some part of the afternoon. The good news is you can TASTE all that extra time. This made enough sauce for me to not only have leftovers, but to use what was left in a creamy lasagna with béchamel sauce. It was beyond any restaurant lasagna I’ve had in a long time. Put the ingredients on your next grocery list and make this NOW. You won’t regret it!
Thank you Jennifer! I LOVE the idea of using this with béchamel for lasagna!
Made this last night and I loved it. This was so pretty easy and I definitely wanted to let it simmer longer but I was starving. Easy to follow.