Bolognese Sauce

5 from 4 reviews


  • 1 ounce bacon or pancetta, minced (or omit and increase to 2 tablespoons olive oil)
  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 2 carrots, minced
  • 2 stalks celery minced
  • 1 tablespoon minced garlic
  • 1 pound ground beef (or half beef, half pork)
  • 1 cup red wine
  • 4 cups tomato puree
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Cook the bacon and oil in a deep skillet over medium heat until well-cooked and the fat is rendered.
  2. Add the onions, carrots and celery and cook 10-15 minutes until soft and browned.
  3. Add garlic and cook a few seconds then crumble in the meat.
  4. Cook, stirring, for 10 minutes or so until browned.
  5. Deglaze with wine and cook until it’s reduced by half.
  6. Add the tomato puree and seasonings.
  7. Cover and simmer 1 hour.
  8. Serve over pasta or use for lasagne. Freeze leftovers for up to 2 months.


Nutrition information is an estimate and does not include pasta


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