It takes only minutes to get started, then I just let it simmer slowly for a couple of hours. A good Sunday afternoon kind of dinner. Sauce Bolognese is not a spaghetti sauce, although it can be served with spaghetti. In fact, it is a ragú and it includes several cooking techniques, sweating, sautéing and braising, although it’s all done in one pan. It sounds fancy, but it isn’t and it is delicious.

Sauce Bolognese

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Course: Dinner
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Degree of Difficulty : Moderately difficult
Servings: 6 people


  • 1/4 cup unsalted butter
  • 1 medium onion finely chopped
  • 1 stalk celery finely diced
  • 1 small carrot finely chopped
  • 1/4 lb bacon including fat, finely chopped
  • 1 lb lean ground beef
  • kosher salt and fresh ground black pepper
  • 1 pinch ground nutmeg
  • 1-2 tsp dried oregano
  • 1/2 cup white wine
  • 1 cup beef stock
  • 4 tbpn tomato paste
  • 1/2 cup heavy (whipping) cream


  • Gather all ingredients for starting the recipe.
  • Melt butter in a large sauté pan over medium heat. Add onion, celery, carrot and bacon. Cook until the onions are golden and soft, about 5-6 minutes.
  • Add ground beef, break up with a spoon and cook until the beef is no longer pink. Stir often to prevent sticking.
  • Add kosher salt, black pepper, nutmeg and oregano and stir to combine.
  • Increase heat to medium high and add wine. Bring to a boil stirring constantly. Cook until the wine has almost evaporated, about 6-8 minutes.
  • Add beef stock and tomato paste, stir to combine, reduce heat to a simmer and cook for an hour or more or until the beef stock has been almost completely reduced.
  • A few minutes before serving, add cream and stir to combine.
  • Serve over hot freshly cooked pasta.

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