Go Back

Bolognese Sauce

Doesn't Get Better Than This
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Sauces
Cuisine: Italian


  • ½ cup olive oil
  • 1 large onion chopped fine
  • 4 carrots shredded
  • 3 cloves garlic minced
  • pounds ground meat beef, veal & pork mixture
  • 6 ounces tomato paste
  • ½ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 43½ ounces diced tomatoes 3 - 14½ ounce cans
  • 1 cup milk
  • 1 tablespoon fresh thyme finely minced
  • 1 tablespoon fresh sage finely minced
  • 2 tablespoons fresh parsley finely minced
  • 2 tablespoons fresh basil finely minced
  • salt & pepper to taste
  • Parmesan cheese freshly grated


  • Heat up a large fry pan or Dutch oven over medium heat.
  • Add the oil and when hot, add the onions, carrots and garlic. Sauté until the onions soften up, about 5 minutes.
  • Push the onion, carrots and garlic to the sides of the pot and add the ground meat and cook until brown. Mix the browned meat with the other ingredients by stirring them all together with a wooden spoon.
    Does it have to be wooden? No, but I like cooking with wooden utensils
  • Again, push the meat and carrots to the sides of the pot and add the tomato paste. It should soften up a little with the heat of the pan and then you can combine it with the rest of the ingredients.
  • Add the wine and Worcestershire sauce and stir to combine with everything else.
  • Add the diced tomatoes, stir, then the milk, stir, then the finely minced herbs and stir to combine.
  • Season with salt and pepper, lower the heat and simmer for at least one hour but two would be better.
    I wasn’t sure if it would cook better with or without the lid on my Dutch oven so I partially covered it and it turned out fine.
  • Serve over some penne or pappardelle pasta with some freshly grated Parmesan cheese over the top.


This is excellent to serve after you prepare it but even better the next day.