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 / "REAL" Italian Bolognese Sauce Recipe
    Lost? Site Map

    "REAL" Italian Bolognese Sauce

    "REAL" Italian Bolognese Sauce. Photo by Chef #1803476985

    1/2 Photos of "REAL" Italian Bolognese Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    Classic Chef's Note:

    After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
    2. 2
      Add onion, celery, carrot, garlic, and bacon.
    3. 3
      Cook until onions are translucent (about 8 to 10 minutes).
    4. 4
      Remove bacon and remove fat.
    5. 5
      Chop lean portions of bacon in small pieces and return to pot.
    6. 6
      Add Ground beef and ground Pork, and cook until meat loses red, raw color.
    7. 7
      Raise heat and add wine and consomme.
    8. 8
      Cook sauce until wine and consomme are mostly evaporated.
    9. 9
      Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
    10. 10
      Let cook for approximately 20 minutes.
    11. 11
      Add crushed tomatoes and bring heat to a boil.
    12. 12
      Once the mixture comes to a boil, return to simmer.
    13. 13
      Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
    14. 14
      About 5 to 10 minutes before serving, add milk.
    15. 15
      Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
    16. 16
      Remaining sauce may be frozen for up to two months for future use.

    Ratings & Reviews:

    • on March 17, 2010


      Thanks Chef for your endorsement that garlic belongs in Bolognese. I've been mortified to read in the British press recently that Antonio Carluccio dismisses all Bolognese recipes containing garlic and herbs as inauthentic and invented for the UK market! That said, this recipe is pretty close to the one I've evolved over many years. An ex-boyfriend's Italian mother from the North of Italy used chopped Italian sausage along with the ground beef, this added some chilli heat and also a hint of fennel to the sauce so I was intrigued see chilli flakes featuring here too. I too use nutmeg but for nostalgia! I sometimes substitute freshly ground fennel seeds. I also find cooking slowly in the oven gives the sauce a dark mahogany colour and a richness that cooking on the hob sometimes misses. It's the Maillard reaction I believe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2011


      Delicious recipe! The bacon didn't quite work the way it was described -- the fat didn't cook off with the vegetables, so I fried the bacon separately, chopped it, and added it back in. I also added half a can of tomato paste to make it just a little more tomato-y. Quite smoky-tasting -- will try pancetta next time -- but once I added the homemade fettucine and grated parmesan, this was heavenly!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2014


      I didn't use fat, the grinded meat wasn't too lean anyway. Also I didn't use beef consomme. It tastes great anyway, very close to what I ate in a restaurant but not better or worse, just a little bit different.

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

    Read All Reviews (23)


    Nutritional Facts for "REAL" Italian Bolognese Sauce

    Serving Size: 1 (514 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1260.7
    Calories from Fat 568
    Total Fat 63.1 g
    Saturated Fat 23.9 g
    Cholesterol 172.9 mg
    Sodium 1716.2 mg
    Total Carbohydrate 115.5 g
    Dietary Fiber 17.8 g
    Sugars 2.8 g
    Protein 51.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes