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Hearty Bolognese Pasta 🍝 Sauce

Updated: Apr 24, 2021

This Bolognese pasta sauce takes a while to make but tastes incredible. Of note, the most crucial component is just time. The rest is relatively simple. So if you have a lazy Sunday and want to look forward to a comforting and hearty meal for dinner, opt for this Bolognese pasta sauce. I also use the leftovers to meal prep stuffed pasta shells or lasagna because it freezes very well. Because of these reasons, this is a recipe I keep going back to and you probably will too. I recommend serving this with garlic bread to pick up the sauce and a salad 🥗 for some balance.


  • 2 tablespoons olive oil

  • 2 celery stalks

  • 2 large carrots 🥕

  • 2-3 tablespoons butter 🧈

  • 1 medium onion 🧅

  • 28 ounces roma tomatoes in juice (I suggest San Marzano)

  • 4 cloves garlic, crushed

  • 4 tablespoons tomato 🍅paste

  • 1 pound ground pork or sausage

  • 1 pound ground beef

  • 2 ounces pancetta

  • 1 cup dry white wine

  • 2 cups chicken stock

  • 1 cup whole milk 🥛

  • 2 bay leaves

  • fresh thyme tied into a herb bunch (or 1/4 teaspoon of dried thyme)

  • 1 teaspoon chili 🌶 flakes (optional)

  • freshly grated parmesan cheese for serving

  • chopped basil

  • salt & pepper to taste

  • linguine, tagliatelle, or pappardelle pasta


  1. Heat the oil and then put the butter into a large pan over medium-high heat. Cut your pancetta into small pieces and fry until golden brown. Add the soffrito (chopped carrots, onion 🧅, & celery). Next add garlic 🧄 and saute until fragrant (about a minute).

  2. Add beef and pork. Brown just until no longer pink. Add wine and simmer until fully evaporated, about 7-9 minutes on medium high heat.

  3. Stir in tomato paste, Italian seasoning, tomatoes with juice, then add bay leaves and thyme. Break tomatoes up with a spoon. Cover and let simmer for 3 hours on low (make sure the sauce does not boil or it will burn), stirring occasionally. Season with salt & pepper to taste.

  4. Increase heat and bring sauce to a boil for the last 15-20 minutes.

  5. Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.

  6. Remove bay leaves. Add milk and heat thoroughly.

  7. Toss pasta with sauce adding about 1/2 cup pasta water to thin out.

  8. Top with fresh parmesan cheese and serve immediately.

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