Best 7 Bolognese Meat Sauce Recipes

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Indulge in the rich and hearty flavors of an authentic Italian Bolognese meat sauce, a culinary masterpiece that has captivated taste buds for generations. This versatile sauce, originating from the culinary heart of Bologna, Italy, is a symphony of savory ingredients simmered to perfection, promising an unforgettable dining experience. Our comprehensive guide presents a diverse collection of Bolognese meat sauce recipes, ranging from the classic and traditional to unique and innovative variations, ensuring that every palate finds its perfect match. From the classic combination of minced beef, pork, and pancetta to tantalizing vegetarian and vegan alternatives, our recipes cater to all dietary preferences and culinary skill levels. Prepare to embark on a culinary journey that will transport you to the heart of Italy, leaving you craving for more.

Let's cook with our recipes!

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)



North Italian Meat Sauce (Ragu Bolognese) image

This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 1h30m

Yield 28

Number Of Ingredients 16

4 tablespoons butter, divided
4 ounces pancetta, diced
1 cup diced onion
1 cup chopped carrot
½ cup chopped celery
2 tablespoons olive oil
¼ pound lean ground beef
12 ounces lean ground pork
½ cup white wine
2 cups beef stock
2 tablespoons tomato paste
½ pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
  • In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
  • Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
  • Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.9 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 167.4 mg, Sugar 0.9 g

BOLOGNESE MEAT SAUCE



Bolognese Meat Sauce image

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.

Provided by Marcella Hazan

Categories     Dinner     Pasta     Winter     Beef     Tomato     Milk/Cream     Wine     Peanut Free     Soy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (see prefatory note above)
Salt
Black pepper, fresh ground from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1½ cups canned imported Italian plum tomatoes, cut up, with their juice
1¼ to 1½ pounds pasta
Freshly grated Parmigiano Reggiano cheese at the table

Steps:

  • Put the oil, butter, and chopped onion in the pot, and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
  • Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
  • Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating-about 1 teaspoon-of nutmeg, and stir.
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding /2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
  • Ahead-of-time note: If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done, you can refrigerate the sauce in a tightly sealed container for 3 days, or you can freeze it. Before tossing with pasta, reheat it, letting it simmer for 15 minutes and stirring it once or twice.
  • Variation of Ragù with Pork: Pork is an important part of Bologna's culture, its economy, and the cuisine, and many cooks add some pork to make their ragù tastier. Use 1 part ground pork, preferably from the neck or Boston butt, to 2 parts beef, and make the meat sauce exactly as described in the basic recipe above.

BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA



Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta image

This full-bodied Italian meat-based sauce is a staple of northern Italy's Bologna. It includes a small amount of tomatoes in a rich sauce with meat and other flavorful ingredients. Serve it on gnocchi or your favorite thick pasta (we prefer penne in our family) and dress it with freshly grated Parmesan cheese. Be sure to have plenty of French or Italian crusty bread on hand to sop up this delicious meat sauce, and don't forget a great bottle of red wine. Oooooh the aroma , Ahhhhhh the flavor -- It's like being in Italy without the passport! Mangiare!

Provided by Feast Your Eyes

Categories     Pork

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 21

4 slices pancetta, cut into 1/4 inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 green pepper, seeded and quartered
2 medium carrots, peeled and halved
3 stalks celery & tops, halved
1 medium yellow onion, peeled and quartered
1 (10 ounce) package whole mushrooms
4 -6 garlic cloves, peeled
1 lemon, zest of
3 links Italian sausage, casings removed
3/4 lb ground beef (NOT TOO LEAN)
salt
1 1/2 cups dry red wine (Never cook with a wine you wouldn't drink)
1 cup whole milk
1 pinch allspice
1/4 teaspoon dried basil (rub between fingers to wake up flavors)
1/4 teaspoon dried oregano (rub between fingers to wake up flavors)
fresh ground pepper
1 (28 ounce) can whole tomatoes with juice, chopped fine (reserve juice)
freshly grated parmigiano-reggiano cheese, at the table

Steps:

  • In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
  • Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
  • Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
  • Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
  • Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
  • Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
  • The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
  • Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
  • Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

Nutrition Facts : Calories 354.1, Fat 22.5, SaturatedFat 8.4, Cholesterol 57.3, Sodium 586.6, Carbohydrate 13.5, Fiber 2.6, Sugar 7.1, Protein 17.4

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)



NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE) image

Categories     Beef     Chicken     Pork

Number Of Ingredients 16

4 tablespoons (divided) butter
4 ounces pancetta, diced
1 cup onion, diced
1 cup carrot, diced
1/2 cup celery, chopped
2 tablespoons olive oil
1/4 pound lean ground beef
12 ounces lean ground pork
1/2 bag white wine
2 cups beef stock
2 tablespoons tomato paste
1/2 pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon (or to taste) salt
1/2 teaspoon (or to taste) freshly ground black pepper

Steps:

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
  • In the same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
  • Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
  • Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done.
  • A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

BOLOGNESE MEAT SAUCE



Bolognese Meat Sauce image

This recipe is one of our kids' favorite sauces, and one that has enough flavor to please the adults in the house as well. This meat sauce is wonderful with short pastas, especially gemelli.

Provided by TinaB

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
4 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons bacon
1 carrot, finely sliced
1 stalk celery, finely sliced
1 garlic clove, finely chopped
12 ounces lean ground beef
salt and pepper
2/3 cup red wine
1/2 cup milk
1 (14 ounce) can plum tomatoes, chopped, with their juice
1 bay leaf
1/4 teaspoon fresh thyme leave
pasta, cooked and drained (6 servings)

Steps:

  • Heat the butter and oil in a heavy saucepan.
  • Add the onion, and cook over moderate heat for 3-4 minutes.
  • Add the bacon and cook until the onion is translucent.
  • Stir in the carrot, celery and garlic.
  • Cook 3-4 minutes more.
  • Add the beef and crumble it into the vegetables with a fork.
  • Stir until the meat loses its red color.
  • Season with salt and pepper.
  • Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
  • Add the milk and cook until it evaporates.
  • Stir in the tomatoes with their juice, and the herbs.
  • Bring the sauce to a boil.
  • Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
  • Serve over pasta.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE) [33]



NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE) [33] image

Categories     Sauce     Beef     Pork     Tomato

Yield 3,5 Quarts

Number Of Ingredients 15

1 cup chopped ham
1 cup chopped onion
1 cup coarsely chopped carrots
1/2 cup chopped celery
4 tablespoons butter
2 tablespoons olive oil
1/4 pound lean ground beef
12 ounces lean ground pork
1/2 cup white wine
2 cups beef stock
2 tablespoons tomato paste
1/2 pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.

DAD'S BOLOGNESE MEAT SAUCE



Dad's Bolognese Meat Sauce image

This sauce is very different than the other bolognese already listed. It takes a little work, but after you make it once or twice it is really easy... and SO GOOD! My dad used to make it for us almost every weekend, and now I make it for my family!

Provided by ALISONA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h25m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
7 carrots, coarsely chopped
1 small white onion, chopped
4 slices ham
½ cup butter
1 (14 ounce) can beef broth
1 (6 ounce) can tomato paste
1 lemon, zested
2 bay leaves
1 pinch dried basil
1 ½ teaspoons ground nutmeg
1 tablespoon heavy cream

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble very finely and set aside.
  • In a food processor, chop the carrots, onion and ham.
  • Melt butter in a large saucepan over low heat. Stir in carrot mixture and simmer for 3 to 5 minutes. Stir in cooked beef, beef broth, tomato paste, lemon zest, bay leaves, basil and nutmeg. Simmer over lowest heat, partially covered, for at least 2 hours, stirring occasionally.
  • Immediately before serving, stir in cream and mix well.

Nutrition Facts : Calories 469.1 calories, Carbohydrate 12.8 g, Cholesterol 129.1 mg, Fat 34.3 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 17.3 g, Sodium 1092.6 mg, Sugar 6.6 g

Tips

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Brown the meat in batches: Don't overcrowd the pan when browning the meat. This will prevent the meat from cooking evenly and will result in a greasy sauce.
  • Use a good quality red wine: The red wine you use in the sauce will have a big impact on the final flavor. Choose a wine that you would enjoy drinking on its own.
  • Simmer the sauce for at least 2 hours: The longer you simmer the sauce, the more time the flavors will have to develop. If you're short on time, you can simmer the sauce for as little as 1 hour, but it won't be as flavorful.
  • Serve the sauce over your favorite pasta: Bolognese sauce is traditionally served over tagliatelle, but you can use any type of pasta that you like.
  • Garnish the sauce with grated Parmigiano-Reggiano cheese: Parmesan cheese is the perfect finishing touch to a classic Bolognese sauce.

Conclusion

Bolognese sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for a weeknight dinner or a special occasion meal. With these tips, you can make a Bolognese sauce that is sure to impress your family and friends.

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