Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Truly the Best-Ever Bolognese Sauce (Slowly Simmered) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

This recipe delivers a rich, hearty, and authentic Italian Bolognese sauce that has been slowly simmered to develop incredible depth of flavors. Combining ground beef, pork, pancetta, caramelized soffritto vegetables, fresh herbs, red wine, and tomatoes, this sauce is beautifully finished with heavy cream and parmesan. Perfectly tossed with pasta like spaghetti or rigatoni, it creates a restaurant-quality pasta Bolognese that’s satisfying and comforting for family or guests.

  • Total Time: 2 hours 45 minutes
  • Yield: Serves 10–12

Ingredients

For the Slowly Simmered Bolognese Sauce:

  • 2 large carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 4 ounces pancetta, roughly chopped
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 (6-ounce) can tomato paste
  • 1 cup medium-bodied red wine, such as Chianti
  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme
  • 2 dried bay leaves
  • Optional: 1 parmesan rind
  • 1 (28-ounce) can crushed tomatoes
  • Up to 2 cups chicken broth or water
  • Kosher salt and ground black pepper, to season

For Pasta Bolognese:

  • 32 ounces pasta of choice (spaghetti, bucatini, or rigatoni recommended)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • For serving (optional): grated parmesan, finely chopped fresh basil or parsley, crushed red pepper flakes

Instructions

  1. Prepare the soffritto and pestata: Place roughly chopped carrot, celery, and onion into a food processor and pulse until finely chopped. Transfer to a bowl and set aside. Next, add pancetta and garlic to the same food processor and pulse until the mixture becomes a fine mince with garlic incorporated into pancetta fat. Set aside.
  2. Render the pestata: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the pancetta and garlic mixture and cook, stirring occasionally, until the fat renders and pancetta turns golden and garlic becomes fragrant, about 4-5 minutes.
  3. Brown the soffritto: Add the chopped soffritto vegetables to the pot with the rendered pancetta. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the soffritto is deeply browned and fragrant, about 15-20 minutes. If browning occurs too fast, reduce heat. Push mixture to the edges once browned.
  4. Brown the meat and tomato paste: Season ground beef and pork generously with 1 teaspoon kosher salt each. Add to the center of the pot without stirring and brown for 2-3 minutes on each side. Break the meat into fine pieces and stir to combine with soffritto. Add tomato paste and cook for another 3-4 minutes until deeply browned.
  5. Deglaze the pan: Slowly pour in red wine, scraping browned bits off the bottom. Let the wine simmer and reduce until nearly cooked off, about 4-5 minutes.
  6. Build the sauce: Tie fresh rosemary and thyme sprigs together with kitchen twine or finely chop. Add herbs, bay leaves, and parmesan rind (if using) to the pot. Stir in crushed tomatoes and start with about 1 cup chicken broth or water, adding more as needed to control consistency.
  7. Slowly simmer the sauce: Bring sauce to a boil, then reduce heat to a gentle simmer. Partially cover and cook, stirring occasionally, for 90 minutes. Add broth/water if sauce reduces too much.
  8. Finish the sauce: Remove and discard herb bundles, bay leaves, and parmesan rind. Adjust seasoning to taste. Cool or proceed to pasta assembly.
  9. Cook the pasta: Bring salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1 cup pasta water before draining; do not rinse.
  10. Finish the Bolognese sauce: Bring sauce to a simmer. Stir in heavy cream and grated parmesan. Continue simmering on low, stirring occasionally.
  11. Combine pasta and sauce: Add pasta to the sauce pot and toss to coat evenly. Adjust sauce looseness by adding reserved pasta water or extra parmesan as needed. Cook together over medium heat for 1-2 minutes to marry flavors.
  12. Serve: Portion pasta into bowls and top with additional parmesan, fresh herbs, and crushed red pepper flakes if desired. Serve immediately and enjoy.

Notes

  • Pancetta can be substituted with good-quality bacon if unavailable, but pancetta provides a more authentic flavor.
  • Using a food processor for soffritto and pestata helps create a finely textured sauce.
  • Partially covering the pot while simmering allows some steam to escape and concentrate flavors while preventing drying out.
  • Adjust the liquid amount as needed during simmering to maintain a nice sauce consistency.
  • The parmesan rind adds subtle umami and richness during simmering but should be removed before serving.
  • Reserve some pasta water to adjust sauce consistency when combining with pasta.
  • This sauce tastes even better the next day after flavors meld further.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://dishiary.com/truly-the-best-ever-bolognese-sauce-slowly-simmered-recipe/