Easy Bolognese Sauce Recipe
About this recipe
This Easy Bolognese Sauce is a comforting and rich meat sauce that's perfect for serving a crowd. With a creamy twist from whole milk and the sweetness of carrots, it stands out from traditional meat sauces. John Kanell's version is straightforward and ideal for weeknight dinners, making it a go-to recipe for pasta lovers.
The recipe is designed to be hearty and filling, perfect for chilly evenings or any time of year. Plus, it allows for flexibility with ingredients, so you can customize it to your taste.
Ingredient notes
- You can substitute ground beef with ground turkey or ground pork if desired.
- For a vegetarian option, consider using mushrooms or tofu instead of meat.
- You can use either dry red or white wine, or beef broth as a cooking liquid.
Tips from Preppy Kitchen’s video
- Chop vegetables into small, uniform pieces for even cooking and to avoid mushiness.
- Make sure the olive oil is hot enough (it should shimmer) before adding the vegetables to prevent sticking.
- If using a heavy pot, take it off the heat briefly after adding garlic to avoid burning it.
- Simmer the sauce for at least 2 hours to develop rich flavors, but feel free to let it go longer for a thicker consistency.
Good to know
- How long does it take to make this Bolognese sauce?
- The total time for this recipe is about 3 hours.
- What type of pasta works best with this sauce?
- You can use pappardelle or tagliatelle, but any pasta will work.
- Can I make this sauce ahead of time?
- Yes, you can double the recipe to freeze for later.
- What can I use instead of ground beef?
- You can substitute ground beef with ground turkey, ground pork, or make a vegetarian version with mushrooms or tofu.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the carrots, celery, and onion into small, uniform pieces.
- 2
Mince the garlic cloves.
- 3
Heat a large pot over medium-high heat and add olive oil. Wait until the oil shimmers.
- 4
Add the chopped onions, celery, and carrots to the pot. Cook for about 7 minutes, stirring occasionally, until the vegetables start to soften.
- 5
Add the minced garlic and cook for about 1 minute, being careful not to burn it.
- 6
Add 1.5 lbs of ground beef to the pot, breaking it up and browning it for about 5 minutes.
- 7
Pour in 1 cup of dry red or white wine (or beef broth) and deglaze the pot, scraping up any brown bits.
- 8
Add a 28 oz can of whole peeled tomatoes and a 6 oz can of tomato paste. Stir to combine.
- 9
Add 1-2 bay leaves and reduce the heat to low. Partially cover the pot and let it simmer for 2 hours, stirring occasionally.
- 10
After 2 hours, uncover the pot and let it simmer for an additional hour or until thickened to your liking.
- 11
Remove the bay leaves from the sauce.
- 12
In a separate pot, bring water to a boil and add salt liberally (about 1 tablespoon). Cook the pasta according to package instructions.
- 13
Stir in 1 cup of whole milk into the sauce to add creaminess and let it warm through.
- 14
Once the pasta is cooked, drain it and serve with the bolognese sauce.
Heads up — we had to guess a little:
- The quantity of salt for the pasta was inferred based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Preppy Kitchen? Claim this page or ask us to take it down. Your call, always.
