Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta Recipe
    Lost? Site Map

    Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Feast Your Eyes!'s Note:

    This full-bodied Italian meat-based sauce is a staple of northern Italy's Bologna. It includes a small amount of tomatoes in a rich sauce with meat and other flavorful ingredients. Serve it on gnocchi or your favorite thick pasta (we prefer penne in our family) and dress it with freshly grated Parmesan cheese. Be sure to have plenty of French or Italian crusty bread on hand to sop up this delicious meat sauce, and don't forget a great bottle of red wine. Oooooh the aroma , Ahhhhhh the flavor -- It's like being in Italy without the passport! Mangiare!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
    2. 2
      Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
    3. 3
      Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
    4. 4
      Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
    5. 5
      Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
    6. 6
      Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
    7. 7
      The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
    8. 8
      Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
    9. 9
      Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

    Ratings & Reviews:

    • on May 01, 2011


      This is the easiest, fastest (in terms of chopping stuff) and best tasting Bolognese sauce I have tried. I had tried quite a few different ones prior to this one, but my search has finished. I'm sticking with this one for the duration. Thanks, Feast Your Eyes!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2010


      Wonderful sauce. I used bacon instead of pancetta and 1/2 & 1/2 for the whole milk. We ate part of the recipe and froze the rest. Used Phil's Italian Sausage for the Italian sausage.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta

    Serving Size: 1 (280 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 354.1
    Calories from Fat 202
    Total Fat 22.4 g
    Saturated Fat 8.4 g
    Cholesterol 57.3 mg
    Sodium 586.5 mg
    Total Carbohydrate 13.5 g
    Dietary Fiber 2.5 g
    Sugars 7.1 g
    Protein 17.3 g

    The following items or measurements are not included:


    lemons, zest of

    Ideas from


    Over 475,000 Recipes Network of Sites