Bolognese Sauce is a meat-based sauce that is hearty, rich, and flavorful! Spoon over your favorite pasta or zoodles for an easy weeknight dinner. Freezer-friendly.

Bowl of pasta with Bolognese Sauce

My Favorite Bolognese Sauce Recipe

I cannot tell you how many times this Bolognese Sauce has saved my butt!

Usually, I double the recipe and save 2 or 3 portions in the freezer. It is a great sauce to make ahead of time and save for the future.

You can prepare so many dishes with this sauce. Toss with pasta (the obvious way), make Pasticho, fill cannelloni, stuff vegetables like eggplants, peppers, or zucchinis, Shepherd’s Piepapas rellenas… I’ve even used it to make empanadas!

There are several forms and versions of preparing this sauce. Some people add pancetta or bacon; others combine beef and pork meat. I once tried a recipe from an Italian lady where she added chicken liver… It was very good.

But through the years, I’ve created my own version adapted to my family’s taste. Of course, I do not waste the opportunity to add as many vegetables as possible, sometimes very tiny chopped mushrooms or zucchini … the children do not even notice them!

Bolognese Sauce-3

Storing, Freezing, and Reheating Instructions

Store the Bolognese sauce in the refrigerator for up to 4 days. Make sure the sauce is tightly sealed to prevent odors from affecting other foods.

Freezing: For longer storage (up to 3 months), place the sauce in the freezer. When freezing Bolognese sauce, remove as much air as possible to prevent freezer burn. If using a plastic bag, lay it flat in the freezer to save space.

Reheat the sauce thoroughly to at least 165°F (74°C) before consuming. You can do this on the stove over low to medium heat, stirring occasionally, or in the microwave in shorter intervals, stirring in between to ensure even heating.

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Bowl of pasta with Bolognese Sauce

Bolognese Sauce

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
Bolognese Sauce is a meat-based sauce that is hearty, rich and full of flavor! Spoon over your favorite pasta or zoodles for an easy weeknight dinner. Freezer friendly.
4.93 from 13 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Heat olive oil in a large Dutch oven medium-high heat. Add the onions, garlic, and carrot and cook until tender, 3 – 5 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 below).
  • 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.
Oriana’s Notes
 
Wine: You can use any red wine you like to drink. Sometimes, I like to use Marsala wine; it adds a delicious layer of flavor. If you don’t want to use wine, substitute for more broth. 
Slow cooker: This recipe is really fantastic when it is made in a slow cooker! You can actually double it and freeze half for another day.  The sauce cooks slowly and low and becomes tender and flavorful. At step 3, cook until the wine liquid disappears completely, then transfer it into the slow cooker at step 4 and cook on low for 6 hours. 
Store the Bolognese sauce in the refrigerator for up to 4 days. Make sure the sauce is tightly sealed to prevent odors from affecting other foods.
Freezing: For longer storage (up to 3 months), place the sauce in the freezer. When freezing Bolognese sauce, remove as much air as possible to prevent freezer burn. If using a plastic bag, lay it flat in the freezer to save space.
Reheat the sauce thoroughly to at least 165°F (74°C) before consuming. You can do this on the stove over low to medium heat, stirring occasionally, or in the microwave in shorter intervals, stirring in between to ensure even heating.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 376kcalCarbohydrates: 8gProtein: 20gFat: 25gSaturated Fat: 9gCholesterol: 80mgSodium: 274mgPotassium: 444mgFiber: 1gSugar: 4gVitamin A: 1790IUVitamin C: 3.3mgCalcium: 46mgIron: 2.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Italian
Calories 376
Keyword bolognese meatballs sauce

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4.93 from 13 votes (12 ratings without comment)

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2 Comments

  1. 5 stars
    se ve riquisima! 🙂 y que buena idea de tener some portions frozen, i will have to do that next time i make some. 🙂 gracias x el tip