Perfect for batch cooking. This bolognese sauce recipe is a staple in my home; I make a big batch on the weekend and use it for dinners during the hectic work week. Like my Instant Pot bolognese sauce and crock pot bolognese sauce, it also freezes well. Leftovers get better and better. There are some dishes that never taste quite as good as the day they’re made, but bolognese sauce gets even more delicious after a day or two in the fridge. So many ways to use it. This recipe is always on rotation in my house for making spaghetti bolognese or topping over spaghetti squash or zoodles. I share some more ideas for using bolognese sauce below.
Simple ingredients come together to create big flavor in bolognese sauce. Scroll down to the recipe card below for exact measurements.
Pancetta – Or use center cut bacon. Butter – Butter is the secret ingredient in many tomato sauce recipes and also this bolognese sauce. Mirepoix – Onion, celery, and carrots form a base of flavor. Ground beef – I use 95% lean. White wine – Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Crushed tomatoes – I love Tuttorosso. Seasonings – Salt and pepper, along with a bay leaf and parsley. Half & half – This adds richness without the calories of heavy cream.
How to Make Bolognese Sauce
Here’s a quick overview of the steps involved in making this sauce. See the recipe card below for more detailed instructions.
