Bolognese Sauce

Tender onions and carrots sauteed in olive oil and combined with slow-simmered tomato sauce spiked with balsamic vinegar make up the base of this flavorful pasta sauce. Originated in Bolonga, Italy, this sauce is a quick take on the traditional, using ground pork in place of pancetta; it's saltier, cured cousin.

Recipe Tags


Example: #Lunch #Sandwhich #BBQ

Cuisine Tags


Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 6

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

3 - 4 tablespoons extra virgin olive oil

1 white onion, chopped fine

3 carrots, chopped fine

6 cloves of garlic, minced

1 lb . ground beef, 80% lean

1 lb . ground pork

1/2 cup white cooking wine

1 28 oz. can crushed tomatoes

2 15 oz. cans tomato sauce

6 approximately basil leaves, chiffonaded

1 dry bay leaf

salt & pepper

1 teaspoon crushed red pepper (or to taste)

2 tablespoons balsamic vinegar


1In a large dutch oven, heat the olive oil over medium heat. Add the minced garlic, crushed red pepper flakes, onion and carrots. Saute, stirring occasionally, about 5-6 minutes.

2Add the beef and pork and break up with the back of a wooden spoon. Saute until cooked thoroughly, about 10 mins.

3Raise heat to high and add the cooking wine. Bring to a boil and add the crushed tomatoes and the tomato sauce, bay leaf, basil and salt and pepper. Reduce heat to low, and stir often, about 45 minutes. Sauce will reduce and thicken slightly.

4Remove the bay leaf and add the balsamic vinegar. Stir well, and taste for seasoning.

Additional Notes

We love this hearty sauce on a pasta that can hold its own against it, like pappardelle, bucatini or even gnocchi (mmm, gnocchi bolognese...). However, we made it with good ole spaghetti, because you can never go wrong with that. Whatever pasta you decide to try it on, just remember this: mangiare per vivere e non vivere per mangiare.

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name



This recipe was added to . You can view here or close this window


Recipe Embed

Do you have questions or need help embedding recipes? Contact us at

In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's