I’ve had a few requests for the original version of my Bolognese Sauce recipe, and I completely understand! Sometimes we hold on to the classics, and that comforting, rich sauce just hits the spot. I’m so glad it’s been a favorite in your homes, and I want to make sure you have it available whenever you’re craving it.
So, for those of you who want the original, I’m posting it here for easy reference. It’s the same hearty, flavorful Bolognese you remember—perfect for pasta, lasagna, or anything else you might pair it with. Whether you try this version or my updated one, I hope it brings warmth to your family table! Thanks so much for your continued support and for always reaching out to share your thoughts. 💕
Bolognese Sauce (old version)
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, (finely chopped)
- 4 cloves garlic, (finely chopped)
- 1 medium carrot, (peeled and grated)
- 1 1/2 lbs ground beef ((low fat content 90-10 or 93-7))
- Freshly ground black pepper (to taste)
- 1 beef bouillon cube
- 3/4 cup red wine
- 2 tablespoons tomato paste
- 2 -8 oz cans tomato sauce
- 1 -15.5 oz can petite diced tomatoes
- 3/4 cup beef broth
- 1 bay leaf
- 1 tablespoon dry oregano
- 8 fresh basil leaves (chopped)
Instructions
- Heat olive oil in a large Dutch oven medium-high heat. Add the onions, garlic, and carrot and cook until tender, 5 – 8 minutes.
- Add the ground meat and cook through, breaking it into small pieces using a wooden spoon, but do not brown. Drain off any excess grease, if necessary.
- Add the beef bouillon and stir until completely dissolved. Season with pepper to taste. Stir in the wine and allow it to cook into the meat, about 3 minutes. Add tomato paste, and continue cooking until tomato paste starts to toast, about 2 minutes. Note: at this point, you can transfer the meat to the slow cooker and finish it there (read notes).
- Add tomato sauce and diced tomatoes, beef broth, bay leaf, oregano, and basil, and mix to incorporate.
- Bring to a simmer, then reduce the heat to low and simmer covered for at least 1 hour up to 4 hours, stirring occasionally. Flavors will continue to develop the longer you allow the sauce to simmer, so simmer for up to 4 hours if time permits. NOTE: After the first 30 minutes of simmering, taste and adjust the seasoning adding more salt and pepper if necessary.
- Serve or store for later use.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
