The BEST Bolognese Sauce Recipe

I perfected my Pork Bolognese Recipe with ground beef and pork, plenty of vegetables and an intense from-scratch tomato base that freezes beautifully and is perfect for serving with pasta.

I’ve chased bolognese for years and calling this the Best Bolognese finally felt right. It’s bold but not heavy, layered with meaty depth and an intensity that surprises every time.

I love how ground pork adds a silky, almost decadent mouthfeel, and a Parmesan rind slips in that savory whisper you can’t quite name. I froze a batch, pulled it out on busy nights, and each time it tasted better than I remembered.

I’m not trying to be dramatic, just honest, messy cooking that works, and this Ground Pork Pasta Sauce made me rethink every jar I ever bought.

Ingredients

• Pancetta or bacon: Pancetta adds salty, smoky fat, boosts umami and mouthfeel, a little protein too.
• Ground beef: Rich in protein and iron, gives hearty texture and savory depth to the sauce.
• Ground pork: Adds sweetness and fat, rounds flavors, helps sauce stay silky and satisfying.
• Onion: Onions give natural sweetness, fiber and aromatic base when slowly browned.
• Carrots: Carrots add subtle sweetness, beta carotene and texture, balances acidic tomatoes.
• Celery: Celery brings mild bitter notes, fiber and classic soffritto savory backbone.
• Tomatoes (crushed or passata): Tomatoes give acidity, lycopene and body, anchor the sauce with bright tang.
• Milk: Milk softens acidity, adds creaminess and extra protein, prevents drying of meat.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 medium carrots, finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 4 ounces pancetta or bacon, finely diced
• 1 pound ground beef (80/20)
• 1 pound ground pork
• 1 cup whole milk
• Pinch freshly grated nutmeg (about 1/8 teaspoon)
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 (28 ounce) can crushed tomatoes or passata
• 1 cup beef broth (or chicken broth)
• 2 bay leaves
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon granulated sugar (optional)
• 1 Parmesan rind (optional, for simmering)
• 1/4 cup chopped fresh parsley, for finishing (optional)

How to Make this

1. Heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large heavy pot over medium heat until butter is melted and foamy, then add 1 large finely chopped yellow onion, 2 medium finely chopped carrots, and 2 finely chopped celery stalks with a pinch of kosher salt; cook, stirring now and then, until veggies are soft and slightly golden about 8 to 10 minutes.

2. Add 4 ounces finely diced pancetta or bacon and 4 minced garlic cloves; cook until the pancetta is rendered and garlic is fragrant, 2 to 3 minutes, then push the mix to the side.

3. Add 1 pound ground beef and 1 pound ground pork, turn heat to medium high, break the meat up with a spoon and brown it well but don’t over crisp everything; season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper as it browns. If there is an insane amount of fat you can spoon a little out, but leave some for flavor.

4. Turn heat down to medium, pour in 1 cup whole milk and add a pinch of freshly grated nutmeg (about 1/8 teaspoon); simmer gently, stirring, until most of the milk has evaporated, about 10 minutes. this step tames the acidity and gives richness so don’t skip it.

5. Pour in 1 cup dry white wine and raise heat to medium high to let the wine reduce until nearly evaporated, scraping up any browned bits from the bottom so you get that deep flavor.

6. Stir in 2 tablespoons tomato paste and cook a few minutes until it darkens a bit, then add 1 (28 ounce) can crushed tomatoes or passata, 1 cup beef broth, 2 bay leaves, 2 sprigs fresh thyme or 1/2 teaspoon dried thyme, the Parmesan rind if using, and 1 teaspoon granulated sugar if the tomatoes taste too sharp; bring to a gentle simmer.

7. Reduce heat to the lowest possible simmer, cover with the lid slightly ajar and cook very gently for at least 1 1/2 hours and up to 3 hours, stirring every 15 to 20 minutes and adding a splash of broth or water if it gets too thick; patience here is the secret, slow simmer builds the real flavor.

8. Taste and adjust seasoning with more kosher salt and pepper as needed; remove the bay leaves, thyme sprigs and Parmesan rind. If you want a smoother, silkier sauce you can blitz part of it with an immersion blender or press through a sieve, but it’s fine chunky too.

9. Finish with about 1/4 cup chopped fresh parsley if you like, a little extra freshly ground pepper, and a splash of milk for shine if you want. Serve hot over your favorite pasta, or cool and freeze in portions for later.

Equipment Needed

1. Large heavy pot (6 to 8 qt) with lid
2. Chef’s knife
3. Cutting board
4. Wooden spoon or sturdy heatproof spatula for stirring and breaking up meat (dont use thin plastic)
5. Measuring cups and spoons
6. Can opener
7. Fine mesh sieve or immersion blender (optional, if you want a silkier sauce)
8. Ladle or large serving spoon

FAQ

The BEST Bolognese Sauce Recipe Substitutions and Variations

• Pancetta or bacon: prosciutto crisped in the pan, diced smoked ham or Canadian bacon, or for a vegetarian version use finely chopped mushrooms sautéed with a pinch of smoked paprika.
• Ground beef (80/20): swap in ground veal for a more classic delicate flavor, use all ground pork for a richer sauce, or go half beef half pork for balance; for a leaner option try ground turkey or chicken.
• Whole milk: use half and half thinned with a little water, heavy cream diluted 1:1 with water if you want extra richness, or unsweetened oat or soy milk for a dairy free choice (add the nutmeg like you would).
• Dry white wine: dry vermouth works great, or replace with extra beef/chicken broth plus a splash of white wine vinegar or lemon juice to brighten, or use a nonalcoholic white wine.

Pro Tips

1) Brown the meat in batches, dont rush it. If you crowd the pan the meat steams instead of browns and you lose that deep flavor. Let it sit a bit so it gets a nice crust, then break it up. If theres too much fat you can spoon some out, but dont drain everything, some fat = flavor.

2) Warm the milk a little before adding it and dont skip the nutmeg. The milk tames acidity and makes the sauce silky, but cold milk cools the pot and slows everything. Let most of it evaporate before moving on, you’ll notice a smoother mouthfeel.

3) Low and slow is not optional. Keep the sauce at the gentlest simmer you can sustain, stir every 15 to 20 minutes and use a heavy pot so heat is steady. If you get impatient try finishing it in a 275 to 300 F oven in a covered pot for an even gentle cook, check and give a stir every now and then.

4) Use a Parmesan rind and taste as you go to fix acidity. Toss a rind in while it simmers for deep umami, and if your tomatoes are sharp a small pinch of sugar or a splash of cream/milk will balance them without making it sweet. If you want a silkier texture blend a portion with an immersion blender or press it through a sieve.

5) Make ahead and freeze smart. The sauce often tastes better a day later so stash portions flat in zip bags for quick thawing, or freeze in jars leaving headspace. To reheat add a splash of broth or pasta water so it loosens up and doesnt dry out.