Tips To Make Bolognese Recipe Bon Appetit The Best

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Bolognese sauce, that rich, meaty masterpiece blanketing perfectly cooked pasta, is a cornerstone of Italian cuisine. It’s a dish that transcends time and cultures, offering a comforting depth of flavor that never disappoints. But achieving that perfect Bolognese takes time, patience, and a whole lot of love. This guide will walk you through every step of the process, from gathering the ingredients to that final, mouthwatering mouthful.


Best Bolognese
Best Bolognese

(Serves 6-8)

1 tablespoon olive oil

  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound ground beef (preferably a mixture of chuck and brisket)
  • 1 pound ground Italian sausage (removed from casings)
  • 1 cup dry red wine (such as Chianti or Sangiovese)
  • 4 cups crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving

  • Best Bolognese
    Best Bolognese


    1. Sauté the vegetables: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened and translucent. Don’t rush this step; caramelizing the vegetables adds sweetness and depth of flavor to the sauce.

    2. Brown the meat: Increase the heat to medium-high and add the ground beef and sausage. Break up the meat with a spoon as it cooks, ensuring it browns evenly on all sides.

    3. Deglaze with wine: Once the meat is browned, pour in the red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This deglazing process adds complexity to the sauce and removes any unwanted flavors from the meat. Let the wine simmer for a few minutes, allowing the alcohol to cook off.

    4. Add tomatoes, broth, and spices: Now, add the crushed tomatoes, chicken broth, tomato paste, bay leaf, and thyme sprig. Season generously with salt and pepper. Bring the sauce to a boil, then reduce heat to low and simmer partially covered for at least 2 hours, stirring occasionally. The longer you simmer, the richer and more flavorful the sauce becomes.

    5. Adjust and simmer: After 2 hours, taste the sauce and adjust seasonings as needed. You may want to add a pinch of red pepper flakes for a touch of heat. Continue simmering for another hour, or until the sauce has thickened and reduced slightly.

    6. Serve and enjoy: Remove the bay leaf and thyme sprig before serving. Toss the Bolognese sauce with your favorite cooked pasta, such as tagliatelle, pappardelle, or rigatoni. Finish with a generous sprinkle of grated Parmesan cheese and fresh basil leaves (optional).

    Nutrition Facts (per serving):

    (Approximate values)

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 500mg
  • Carbohydrates: 40g
  • Sugar: 5g
  • Protein: 30g

  • This is a hearty and satisfying dish, so keep portion sizes in mind.


    Bolognese sauce may seem like a time commitment, but the payoff is immense. The slow simmering allows the flavors to meld beautifully, creating a truly special dish. It’s perfect for a cozy weekend dinner party or a weeknight meal that feels like a celebration.

    Frequently Asked Questions (FAQs):

    1. Can I use ground turkey or chicken instead of beef and sausage?

    Yes, you can! Substitute the ground beef and sausage with lean ground turkey or chicken. You may need to adjust the cooking time slightly, as poultry browns faster than beef.

    2. Do I have to use red wine?

    The red wine adds complexity to the sauce, but it’s not essential. You can substitute it with an equal amount of low-sodium beef broth.

    3. How can I store leftover Bolognese sauce?

    Leftover Bolognese sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently over low heat, adding a splash of broth or water if needed to achieve the desired consistency.

    4. What other pasta shapes can I use with Bolognese sauce?