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Traditional Bolognese Sauce

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5 from 1 vote
Traditional Bolognese Sauce - a rich, beefy tomato sauce for your pasta!
Prep Time 10 minutes
Cook Time 3 hours
Finished bolognese sauce with spaghetti in a serving bowl.

Traditional Bolognese Sauce – a rich, beefy tomato sauce for your pasta. Traditional beefy tomato sauce great with ribbon and tube type pastas.

I just recently realized that in all the years I’ve been blogging, I have never posted a classic spaghetti sauce recipe. How could that be? It’s one of my standards that makes an appearance on our table at least once every couple of weeks. Well, I’m here to correct that omission today with my Bolognese Sauce recipe.

Finished bolognese sauce with spaghetti in a serving bowl.

I once worked with a woman who every Wednesday prepared her family their “weekly dose” of spaghetti. It was her standard recipe and this one is mine. It’s a rich, long simmering tomato sauce that is delicious with any kind of pasta.

You can combine this with long, thin ribbon pasta like spaghetti or linguini, or you can serve it with short tube pastas like ziti or penne. Since it has that traditional rich tomato taste that is loved by all ages, I could definitely use it in my Ziti Bake or Baked Spaghetti recipes.

All you need for a complete dinner is this Bolognese Sauce with spaghetti, a good tossed salad, and some freshly baked garlic bread. Enjoy!

How to Make Traditional Bolognese Sauce


Onions and celery sauteing in a skillet.

In a large, deep pot, heat the olive oil over medium high heat. Add the celery and onion and cook, stirring occasionally, until the onion is translucent and the celery is tender.

Ground beef added to skillet with onions and celery.

Add the ground beef and cook until no pink color remains.

Photo collage showing the additional of wine, tomatoes, and seasoning to sauce.

Stir in the white wine, passata or canned tomatoes, basil, tomato paste, red pepper flakes, and salt. Bring to a boil and reduce the heat to a gentle low simmer. Partially cover and cook for one hour.

Adding half and half to sauce in skillet.

Stir in the half and half and continue cooking, partially covered, for an additional two hours. Stir occasionally and add a small amount of water if the sauce seems to be too thick.

Finished bolognese sauce with spaghetti in a serving bowl.

When ready to serve, cook the pasta in salted water according to the package directions. Add the drained pasta to the sauce and stir until thoroughly mixed and coated. Serve with shaved Parmesan cheese.

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Recipe

Finished bolognese sauce with spaghetti in a serving bowl.

Traditional Bolognese Sauce

Traditional Bolognese Sauce – a rich, beefy tomato sauce for your pasta!
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 618kcal
Author: Lana Stuart

Ingredients

  • 2 tablespoons olive oil
  • 1 rib celery diced
  • 1 small onion diced
  • 1 pound ground chuck 80/20 ground beef
  • ¾ cup dry white wine
  • 24 ounces passata or canned plum tomatoes
  • 5-6 large basil leaves torn
  • 1 tablespoon tomato paste
  • teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ cup half and half
  • 1 pound spaghetti
  • Shaved Parmesan cheese

Instructions

  • In a large, deep pot, heat the olive oil over medium high heat. Add the celery and onion and cook, stirring occasionally, until the onion is translucent and the celery is tender.
  • Add the ground beef and cook until no pink color remains.
  • Add the white wine, passata or canned tomatoes, basil, tomato paste, red pepper flakes, and salt.
  • Bring to a boil and reduce the heat to a gentle low simmer. Partially cover and cook for one hour.
  • Stir in the half and half and continue cooking, partially covered, for an additional two hours. Stir occasionally and add a small amount of water if the sauce seems to be too thick.
  • When ready to serve, cook the pasta in salted water according to the package directions. Add the drained pasta to the sauce and stir until thoroughly mixed and coated.
  • Serve with shaved Parmesan cheese.

Notes

Nutrition Information

Serving: 1 | Calories: 618kcal | Carbohydrates: 71g | Protein: 26g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 511mg | Potassium: 976mg | Fiber: 5g | Sugar: 10g | Vitamin A: 724IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 5mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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13 Comments

      1. Well, yes it does. You can use whichever you like, though. A red wine will give your sauce a richer, more full-bodied flavor. White will give it a fruitiness. Whichever you choose, it should be dry.

    1. Thanks Sues! It’s a good, classic recipe that everybody needs to have in their repertoire.