Bolognese Sauce

I am not a very patient person.  When I want something, I kind of want it now.  That can be a problem when what I want is bolognese sauce.

 Bolognese Sauce 

The trick to good bolognese is to take your time with each step, letting things get brown or simmer completely before moving on to the next step.  Remember, whenever you add something to your pan you are developing flavor.  Don’t let that flavor pass you by, cook it to its full potential.

 Bolognese Sauce

You can freeze this sauce in single or double servings and it does very well for as long as a month, and I will admit to waiting as long as two months and it was really fine.  Also, wine counts in this one.  Don’t break the bank, but a drinkable red works well.  I like Barefoot Zinfandel for this one, but that is just me.

This sauce is delish in lasagna, or over some fresh pasta.  I served this over some homemade mushroom and ricotta ravioli which I will be posting next!

Bolognese Sauce    Yield 12 servings

1 ounce dried porcini mushrooms, wiped clean
1 ounce dried chanterelle mushrooms, wiped clean
4 ounces bacon or pancetta, roughly chopped
1 cup roughly chopped yellow onion
1 cup roughly chopped celery
1 cup roughly chopped carrot
5 garlic cloves, smashed
3 tablespoons olive oil
1 teaspoon dry oregano, or three teaspoons fresh
1 teaspoon red pepper flakes
2 bay leaves
3 tablespoons tomato paste
1 pound ground pork
1 pound ground beef
1 cup milk
1 (28-ounce) can whole peeled tomatoes, pureed until smooth
2 cups dry red wine
Kosher salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano, for serving

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Place the cleaned mushrooms in a heat proof bowl and cover with boiling water.  Let stand for twenty minutes.  Once the mushrooms have soaked drain and chop roughly.

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In the bowl of a food processor.  Add the onion, celery, carrots, and garlic and process until it forms a coarse paste.  Add the bacon and process, then add the mushrooms and pulse a few times to incorporate.

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Heat the olive oil a large heavy bottom skillet or stock pot over medium heat.   Add the oregano, red pepper flakes, and bay leaves.  Sauté for thirty seconds before adding the vegetable paste.  Cook the paste until it looks dry and is darker in color, about 12 to 15 minutes. 

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Add the tomato paste and cook for five minutes, then turn the heat up to medium-high and add the ground pork and beef.  Cook until the meat is just  cooked through then add the milk.  Cook, stirring often, until the liquid evaporates, about 12 minutes. 

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Add the tomatoes, wine and season well with salt and pepper.  Cover the pot and simmer for 2 1/2 hours, then remove the lid and simmer for 30 minutes more, or until the sauce has thickened.

Bolognese Sauce 

Serve over pasta, or use in lasagna.

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • maria

    I am not patient either, something I need to work on! You can’t beat a good homemade sauce!

  • Jim Mosier

    Wow, superb recipe, broken down and simplified…I think I might be able to make this, and spread the love.

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  • Nutmeg Nanny

    What a yummy looking sauce!

  • jenn (Bread + Butter)

    You know I’ve never had a bolognese sauce before. This looks good though. I’ll just have to give this a try soon and very soon.

  • Alta

    I am now drooling on my keyboard. Oops. This looks delicious!

  • Jessie

    oh gosh I can be impatient sometimes when it comes to cooking. Simply because when the food starts smelling good, my stomach starts to growl and that is when I start wanting my food immediately lol

  • Patricia Scarpin

    This is my husband’s favorite way of having pasta. He would love this!

  • ruth

    Wow, excellent recipe and step by step pics. Saving this!

  • Jen @ My Kitchen Addiction

    Mmm… looks amazing! I am bookmarking this one… So delish!

  • Hairball


  • Kathy

    Oh, the little green imps of envy leaped on my shoulder and started taunting me as soon as I saw the Central Market can. Sigh….

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  • Foodgasm

    Thanks for this recipe… I followed it to a tee but increased it by about a half to feed a small army. Other than that I used half and half instead of milk and it increased the richness, and I added some basil and thyme (fresh) to the herbs when prepping the oil. I wish every recipe laid it out like you did here with step by step pictures… extremely helpful!

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