Bolognese Beef Sauce

READY IN: 2hrs
Recipe by Deantini

This recipe is from one of my favorite cooking shows - Best Recipes Ever. If you prefer you could use ground turkey instead of ground beef. The longer you slow simmer this sauce the better. I used ground turkey and could not detect the difference. I also cut the crushed and diced tomatoes back by 50%, as I thought it would otherwise be too 'tomatoye'

Top Review by Annacia

I made a double batch of this today and after a sampling for lunch on spaghetti I bagged the rest for the freezer. This is the time of year that I make soups and such for over wintering on the easy. I replaced the wine with beef broth out of personal preference but aside from that followed the recipe. Got 9 bags with enough for two servings (for us) each. The sauce is delicious and will be appreciated all winter long. :D

Ingredients Nutrition


  1. In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
  2. Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
  3. Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
  4. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). .
  5. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
  6. Discard bay leaf. Stir in parsley.
  7. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).

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