Total Time
Prep 15 mins
Cook 40 mins

From an Italian restaurant in R.I., we made a few changes. Oh so good.

Ingredients Nutrition


  1. Start with a large pan over medium heat. Once hot, add olive oil and garlic and cook until garlic start to brown.
  2. Add the onions, carrots and celery, and cook until the onions become translucent.
  3. In a separate saute pan brown the pancetta.
  4. When the onions are translucent, deglazed the pan with the white wine and allow to cook off before adding the beef and pork.
  5. Drain the fat from the pancetta and add to the meat mixture.
  6. As the meat cooks, slowly lower the heat until it's on low.
  7. When the meats are finished, strain the fat and discard it.
  8. Now add the rest of ingredients.
  9. Simmer for 20 minutes.
  10. Sever over linguine.


Most Helpful

This sauce is wonderful; so tasty. I made for dinner and had enough to freeze for another dinner. I did not add the second can of tomatoes only because I started the sauce in a smaller pot and would not fit. So, the one I froze was a little dry, so just added a little jarred marinara. Thank you for posting. Awesome sauce, will keep making again and again.

Q & A's Mom August 27, 2015

Never having had Bolognese sauce before, I have nothing to compare it to. However, this is delicious. I prepared as directed and was delighted with the results. The flavors are wonderful. I have to admit that I never got around to preparing the linguini. After simmering, I packaged it for the freezer, leaving DH and I just enough for one meal. Lo and behold, early that evening, I looked up and he has fixed him a large bowl of this "soup" LOL! I told him that I was going to serve it over pasta and he said he liked the "soup" just like it was, so we had Bolognese "soup". Thanks Ed&Theresa! I am so glad I have some in the freezer!

Bobtail February 21, 2007

Thank you Ed & Theresa for reminding me just how good a home-made Bolognaise sauce can be! I made this exactly to the recipe and the sauce was rich & bursting with flavour. I also made extra - I will freeze some for pasta dishes in the future or even for lasagne. A great CLASSIC recipe which was easy to follow and well written. Thanks for posting this - I even went out and bought the linguini this morning, just to go with this sauce!

French Tart February 03, 2007

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