Bolognese Sauce

Bolognese Sauce over Fettucine

This is a bit of a variation on the classic Italian Bolognese (Meat) Sauce. The sauce maintains the richness created by the addition of red wine and cream, however, I’ve added crimini mushrooms and Italian sausage. You will need 3 lbs. of meat – a combination of ground beef, pork, and sausage or veal. I always use a lb. each of beef and pork; sometimes I use ground veal and sometimes sausage – both results are equally delicious. Don’t skip the addition of the cream or milk – it is what makes the sauce so rich, but it doesn’t taste creamy. Also, if you can find them, use San Marzano tomatoes, they’re worth the little bit of extra money. This sauce is somewhat labor intensive, but worth it. I make a large batch on a weekend day and freeze the remainder to use for a quick, but delicious meal during the week.


  • 1 lb. Ground Beef
  • 1 lb. Ground Pork
  • 1 lb. Italian Sausage (loose) or about 4 Italian Sausages, meat removed from casings
  • 1 package Crimini mushrooms
  • 1 Medium Sweet or Spanish onion
  • 2-3 Stalks of Celery (about 1/2 cup chopped0
  • 3 Carrots
  • 4 Cloves of Garlic
  • 1 Cup Beef Broth
  • 1 Cup Red Wine
  • 1 28 oz. can of Chopped or Pureed Tomatoes (San Marzano if possible)
  • 6 oz. Tomato Paste
  • 1.5 Cup of Heavy Cream, 1/2 and1/2, or Milk
  • 3 TBS. Olive Oil
  • 3 TBS. Sugar
  • 1 Bay Leaf
  • 2 tsp. Fresh Thyme or 1 tsp. Dried Thyme
  • 2 tsp. Fresh Oregano or 1 tsp. Dried Oregano
  • 2 tsp. Fresh Basil or 1 tsp. Dried Basil
  • Fresh Chopped Parsley – for garnish
  • 1-2 tsp. Salt (will depend on Sausage, if using)
  • 1/2 tsp. Fresh Ground Pepper


Finely chop garlic, onion, carrots, celery and mushrooms (you can do this in a food processor). In a large saute pan or stockpot, heat olive oil over medium heat. Add garlic, onion, carrots and celery, and saute until softened. Add mushrooms and saute for another 2 minutes. Transfer all to a bowl and set aside. 

Add meat to pan, breaking up with a spoon or spatula, and saute until completely cooked. Drain off excess fat. Return sauteed vegetables to pan and add all remaining ingredients. Heat over medium until simmering and then reduce heat to low. Simmer, uncovered, stirring occasionally, until most of the liquid has evaporated and sauce is thick.Remove bay leaf. Serve over pasta and garnish with freshly ground parsley.

Fettucine with Bolognese Saucse


4 responses to “Bolognese Sauce

  1. This looks really delicious! Great idea to make it on the weekend to save time during the week!

  2. This is making my mouth water. I have a go-to bolognese recipe but this seems better. Will definitely try. Also, I have an easy, yet good, tortellini with peas and pancetta if you’re interested.

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