Bolognese Sauce


On Christmas Eve, Mike made bolognese sauce.  This recipe is originally from Mike’s dad, Jim, but has become one of Mike’s speciality recipes when he has a hankering to cook. We had this for lunch on Christmas Eve and everyone enjoyed it.  Bo has deemed it the best sauce ever.  I think it helped that Daddy made it!

If you’re looking for a special pasta sauce with lots of flavor, this one is perfect.  I served it with Pioneer Woman’s Garlic Cheese Bread Sticks.  Bo and I enjoy watching Pioneer Woman’s show on Food Network and she made these in one of the episodes we watched the day before.  They were a great accompaniment!

Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ lb. ground beef
  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 medium white onion, pureed
  • 1 stalk of celery, pureed
  • 1 large carrot, pureed
  • ⅛ tsp. minced garlic
  • ½ cup pancetta, diced
  • ¼ lb. mild Italian sausage
  • ½ cup dry white wine
  • ½ cup whole milk
  • 28 oz. can Italian tomatoes
  • ¼ tsp. black pepper
  • dash of cloves
  • ½ cup heavy cream
  • 8 oz tomato sauce
  • salt to taste
  1. Saute ground beef in a heavy skillet or dutch oven until color is no longer red. Remove meat, set aside, and drain fat. Saute the onion, celery, and carrot in butter and olive oil until softened (if you prefer to have minimal chunks in your sauce like my family, then puree these ingredients -- if you don't mind chunks, finely chopped is fine). Add Italian sausage, pancetta, and garlic and cook until color of the meat is no longer red. Be sure to chop up the meat as it cooks.
  2. Return beef to the pan and add white wine. Turn up the heat to high and cook until wine is cooked off. Add whole milk and continue cooking. Add chopped tomatoes, dash of cloves, black pepper, and tomatoes sauce. Slow simmer for a minimum of 2 hours.
  3. Just before serving, add heavy cream. Add salt if needed.
  4. Serve over freshly cooked pasta.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: