Easy Pasta Bolognese Sauce

Hello my loves,

Who doesn’t love a good meaty bolognese sauce? A homemade version beats a jar any day and while sometimes that’s all you need and have time for, I wanted to share my go-to classic bolognese sauce recipe. It’s meaty, sneaks in some veggies and makes the whole house smell like an Italian restaurant. This easy pasta bolognese sauce also freezes incredibly well!

I use 3 different meats in my bolognese sauce plus a parmesan rind. It adds complexity and together the flavors are just amazing. It does take a little time to make but it’s mostly hands off. Just gotta let it simmer! The hands on part only takes 20 minutes with chopping and stirring. If you’re looking for a slightly quicker pasta recipe, my fusilli pasta with vodka sauce or my creamy tuscan chicken pasta are both incredible and are always on rotation in my house. If you have the time, you won’t regret this one though! Let’s get to it!

Easy Pasta Bolognese Sauce

Print Recipe

Easy Bolognese Sauce

It's meaty, has lots of veggies and makes the whole house smell incredible. This recipe makes a lot of sauce but it freezes very well!

Prep Time15 minutes mins

Cook Time2 hours hrs

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef
• 1 lb ground pork
• 4 oz pancetta, diced
• 1 celery stalk, diced
• 2 large carrots, diced
• 1 medium yellow onion, diced
• 5 cloves garlic, minced
• 1 1/2 tsp dried basil
• 1/3 cup tomato paste
• 1 cup red wine
• 1 cup milk
• 2 28oz cans crushed tomatoes
• 2 bay leaves
• 1 parmesan rind

Instructions

• In a large saute pan, add 1 tbsp olive oil. Add ground beed and pork and cook until browned, about 7 minutes. Once browned move to a bowl. Add pancetta to same pan and cook until crisp, about 5 minutes. Add to same bowl with other meats.
• To the pan add onions, carrots and celery and cook until onions are a bit translucent, about 4 minutes. Add garlic, basil and tomato paste. Cook for 2 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add all the meats, milk, crushed tomatoes, bay leaves, cheese rind, salt and pepper to the pan. Cover partially, reduce heat to low and let simmer, stirring occasionally for 1 1/2-2 hours. Discard bay leaves and cheese rind. Serve with your favorite pasta enjoy!

Notes

To freeze this sauce, wait until it's cooled then put in a freezer safe container. It's good in the freezer for up to 3 months! 

As always, if you make this tag me @tessa_port!