The very first thing I cooked in our Inside Days was ragú bolognese. Previous to having all of the time in the world, I didn’t make it very often; we were too busy during the week and on the weekend, I preferred to be away from the stove. But that weekend! Our apartment smelled phenomenal as it gently bubbled on the back burner all afternoon, and I realized it had been way too long since we’d had the luxury of a multi-hour buildup to an anticipated meal.
I also remembered I’d been cheating on this site’s bolognese recipe for many years, and it was time to come clean. Previously, my go-to recipe was embedded in the lasagna bolognese, and to echo that recipe’s caveat: I think there are as many interpretations of Bologna’s famous braise there are people who make it — if you’ve found yours, I see no reason to veer from it. Marcella Hazan’s in The Essentials of Classic Italian Cooking has long been what you could call an industry leader, but I loved Anne Burrell’s, a milk-free, red wine-forward version that put the utmost care into building base layers of flavors.
But tastes shift. These days, the SK house bolognese is a little bit Hazan, a little bit Burrell, and bunch of things I’ve found I prefer: a moderately tomato-forward flavor (which is less traditional), white wine instead of red (which can give off too much of a bourguignon vibe), and enough milk to give the bolognese some body but not so much that it’s pale. If I have pancetta, I might add it first; if I don’t, I’ll start with olive oil. I look out for less lean beef (80/20 or 85 works well here), which holds up better to long cooking times. And apparently — and my family finds this funny but we all have our Things — I cannot abide cubes of anything in my bolognese. All of my bad ragú memories come from versions where the canned dice of tomatoes,* carrots, and/or celery were still intact in the final sauce, confettied throughout. I prefer a more harmonious ragú, and so I use tomato paste instead of whole or chopped tomatoes, and I roughly mince my vegetables. Neither garlic nor pepper flakes are accepted on the Italian Academy of Cuisine ingredient list for ragù alla bolognese, but I like to live on (er, timidly approaching) the edge.
Finally, once you’ve built the foundation of flavor you must — there is no negotiating here — braise your bolognese for three to four hours. Beef takes three hours to cook to that wonderfully mellow, collapsed texture (it’s why you see similar cooking times for stew, short ribs, and brisket). Some recipes call for up to six hours, and although I don’t find I need it to get the ragú of my dreams, given that time is an abstract concept these days, you’re welcome to let it glurp longer on the stove. While the cooking is mostly hands off, you’ll want to visit the pot every 30 minutes and check the water level. Water is added gradually during the cooking time because we are braising, not boiling (shudder), the meat. Go ahead and taste it too, adjusting the seasoning as you need to, so by the time you’re ready to serve it, it’s absolutely perfect. You deserve nothing less.
* many are, in fact, treated</a/> so that they hold their shape
Previously
Six months ago: Roasted Cabbage with Walnuts and Parmesan
One year ago: Austrian Torn, Fluffy Pancake
Two years ago: Chilaquiles Brunch Casserole
Three years ago: Rhubarb Upside-Down Spice Cake
Four years ago: Perfect Garlic Bread, Shaved Asparagus Frittata and Palm Springs Date Shake
Five years ago: Potato Scallion and Kale Cakes, Salted Chocolate Chunk Cookies, and Crispy Broccoli with Lemon and Garlic
Six years ago: Blue Sky Bran Muffins and Fresh Spinach Pasta
Seven years ago: Spring Vegetable Potstickers and Essential Raised Waffles
Eight years ago: Bacon, Egg and Leek Risotto
Nine years ago: Sour Cream Cornbread with Aleppo and Ribboned Asparagus Salad with Lemon
Ten years ago: Radicchio, Apple, and Pear Salad, New York Cheesecake and Shakshuka
Eleven years ago: Black Bread and Ranch Rugelach
Twelve years ago: Chocolate Walnut Cookies + More Flourless Dessert, Almond Cake with Strawberry-Rhubarb Compote
Thirteen years ago: Corniest Corn Muffins and Pineapple Upside-Down Cake
Simple, Essential Bolognese
- 1 small yellow onion
- 1 slim carrot
- 1 rib celery
- 2 cloves garlic (optional)
- 2 ounces pancetta, diced (optional) or 2 to 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper and red pepper flakes
- 1 pound ground beef (80/20 or 85/15)
- 1/2 cup whole milk, or 3/4 cup of a low-fat one
- 1/2 cup dry white wine
- 1 6-ounce can tomato paste
- Water
- 1 bay leaf
- A few gratings of fresh nutmeg
- 1 pound dried tagliatelle
- Prepare your vegetables: Cut the onion, carrot, and celery into big chunks. If you have a food processor or high-powered blender, pulse the onion, carrot, celery, and garlic (if using) in the machine they’re chopped into chopped very small, ranging from couscous to pea-sized. If you don’t have a machine, just continue to run your knife back and forth over the mix of vegetables, adding the garlic, until they’re chopped very small.
- Fresh tagliatelle is the traditional pasta for bolognese, but I used what I could get, a loosely twisted trivelle. Even Hazan calls using boxed, dried pasta “irreproachable,” as I’m sure she would understand the accommodations a pandemic kitchen requires. Here’s a rich fresh pasta dough, should you wish to make your own tagliatelle; for a simpler one, use the pasta dough recipe within the lasagna bolognese recipe.
- I suspect you’re about to ask me about making this in the InstantPot, which I have not tested. However, this recipe has decent reviews and suggests that once you build all of your base flavor layers on the sauté function, 20 minutes on high will do the trick.
- I suspect you’re about to ask me about turkey as well, which I have also not tested. I do know that you’ll want to use ground dark meat and that the braising time will be, at most, a fraction of the three hours here — I suspect that 30 minutes will about as far as you can take it without it seeming over.
- If you like everything about this recipe but prefer a less tomato-forward bolognese, it’s as simple as using half a can of tomato paste instead of all, and doubling the milk. You won’t hurt my feelings.
- If you need to make this dairy free, you can use a dairy-free milk instead of whole milk.
- If you need to make this without wine, I’d deglaze the pan with 1 to 2 tablespoons white wine vinegar instead.
Build the base flavor: Heat a medium/large heavy pot or Dutch oven (4- to 5 quarts) over medium-high heat. If using pancetta, add it to the pan dry and let it cook and crisp, rendering a puddle of fat. If you’re not using pancetta, coat the bottom of the pan with the olive oil and let it warm up. For both approaches, add the vegetables and season them generously with salt and pepper, and add a pinch or two of pepper flakes. Cook the vegetables until they are evenly brown, stirring frequently and not fretting if they stick, it will all work out, about 10 minutes. Add your ground beef, season it generously with salt and pepper, and cook it until it’s very well-browned, about 10 minutes. Add the milk (which I do out of order in the photos, and regretted) and cook it until it has disappeared, 3 to 4 minutes, scraping up any stuck bits. Add the wine and do the same. Add the tomato paste and cook it for 3 to 4 minutes. Add 2 cups of water, a bay leaf, and nutmeg and bring to a simmer, then reduce heat to medium-low. Congratulations, you’ve now reached the “walk away” portion of the recipe.
Cook the ragú: Here’s how the next 3 hours (or more) hours will go: You’ll keep a carafe of water near the stove. You’ll stir the sauce from time to time, I find checking in every 30 minutes is about right. As the water in the sauce cooks off, you’ll want to add more but you don’t want to add more than 1 cup at a time or you’ll end up boiling the meat (shudder) rather than creating a thick, robust ragú. Taste it from time to time and add more seasoning if needed. Simmer for 3 hours — longer if you wish, but I promise that 3 solid hours will suffice. Remove and discard the bay leaf.
To finish: Cook your pasta to 1 to 2 minutes shy of done in well-salted water. Before you drain it, ladle 2 cups cooking water into your carafe. Drain the pasta and add it directly to the ragú, along with 1/2 to 1 cup of the reserved water. Cook the pasta and sauce together for 1 to 2 minutes, adding more pasta water if needed to keep it moving. Serve in wide bowls. Grated parmesan is not traditional to finish, but as the Academy is probably not coming to dinner tonight, I say you eat it in the way that makes you happiest.
Do ahead: If you don’t want to use all of the bolognese right now, it freezes fantastically in a bag with any extra air pressed out. Defrost in the fridge and bring back to a simmer in the same pot; you’ll usually need a couple extra splashes of water to loosen it.
Additional notes:
What about if you can’t use the wine? Would you recommend using a broth or stock instead?
I would deglaze with 1 to 2 tablespoons white wine vinegar and otherwise skip it.
Thanks, that sounds good!
Made tonight it was wonderful! Enough for an army!!was well worth the time👩🍳👩🍳👩🍳
My partner and I have been making the version you published with your lasagna bolognese for years and love it, and we are hesitant to deviate from a favorite. Our curiosity my get us there, though. Anyone needing a dairy free recipie could start with the LB version.
Same Emilorre!! Please post if you deviate from the lasagna Bolognese version. I can’t imagine waiting all that time and not loving it like the LB one!
Did you end up making the new version ?
For about 8 years I have made the one published by Deb as part of her lasagna recipe. Let’s just say this one is now my go-to. I much preffered it.
If I were to replace the beef with duck would I cook it as long?
This is pretty much my go-to “quick” sauce recipe when made with ground lamb (we raise sheep). I generally find letting it simmer for a half hour or so is adequate with ground lamb.
If I have the forethought to plan ahead, it’s also excellent with a bone-in lamb shoulder! I follow your recipe as written but add in a large can of crushed tomatoes, and then pop the whole mess into a 325 oven for several hours.
My husband also has your “I can see the chunks of tomato!!!” aversion, so I usually blitz those through the food processor too. Serve it over noodles with some crumbled ricotta salata on top, and you’ve got something that probably doesn’t even vaguely qualify as “ragu” anymore, but it’s soooo good…
Wow this recipe would be so good with lamb. Thanks for the idea!
Don’t you want to remove some of the fat from the ground beef as it browns?
I don’t but you can if you wish.
Truly perfect!
Making this with ground bison meat and red wine since I had exactly 1/2 cup leftover (otherwise I’d buy some white). It is already delicious…halfway through the ragu stage. Thank you for this easy to follow and divine recipe!
This sounds delicious and is on my menu for tomorrow! To make it dairy free/kosher – would you sub a dairy free milk (soy? oat? almond?) or something else (stock? water?) – thanks!
You could use a dairy-free milk.
Hi Naomi,
Did you end up using dairy free milk? If so, which one?
Thanks
I made this sauce recipe yesterday using homemade cashew milk, and it worked out really well! I’ll def be making this again.
2 cups cold water, 3/4 cups roasted unsalted cashews. Blend until the nuts are fully incorporated.
(This will make more than you need for the sauce recipe. I strongly suggest you heat up the remaining milk, and add honey and vanilla to taste. I love this on rainy nights with some rum added, but it’s also good without also.)
I’m not even a nut-milk user, but your side recipe for a warm drink sounds amazing…
This might be heretical but is there any way to make this dairy free? A nice creamy oat milk maybe?
I just added a suggestion — yes, dairy-free milk — to the notes at the end of the recipe.
Hi Deb, I’m sure you’ve already told us before so apologies for asking again! Where is the black pan from? It’s just what I’m after.
It’s my favorite pan (or at least a top three), the 4-quart braiser from Staub. I’m having trouble finding it online right now but I’ll email Staub and see if they can make a suggestion.
The pictures kind of look like my Staub universal pan – https://www.williams-sonoma.com/m/products/staub-universal-pan/?pkey=s%7Cstaub%7C88. I know this one has a glass lid – Deb, does yours have the cast iron lid?
This is the Stuab 4qt braiser I have (wedding present 5 years ago). Looks a little flatter than the pictures, but an excellent risotto pan, scalloped potato baker, and I imagine bolognese pan. https://www.williams-sonoma.com/products/staub-braiser/?catalogId=22&sku=2507937&cm_ven=PLA&cm_cat=Google&cm_pla=Cookware%20%3E%20Dutch%20Ovens%20%26%20Braisers&cm_ite=2507937&gclid=CjwKCAjw5Ij2BRBdEiwA0Frc9atwN5WWOpx0KDi3DYz8hMdJntMN9X3twwudH5SZ7_wrpmn8ZmxksxoCucsQAvD_BwE
Does this sauce double well? If so, do you double all liquids also? Thank you!
Yes and yes
What if I have everything at home except tomato paste? Not worth it, wait until I go back to the store?
I usually use a can of whole or diced tomatoes (and then no added water) that I blitz, juice and all, in a food processor. By the end of the braise, the tomato has reduced heavily.
Is there any way to do this with chicken and/or turkey for those of us that don’t eat red meat? How would I adjust the cooking time or anything else?
I haven’t tested this with ground turkey but I know that you’ll want to use ground dark meat and that the braising time will be, at most, a fraction of the three hours here — I suspect that 30 minutes will about as far as you can take it without it seeming over.
Sorry if I missed a suggestion in the recipe, but if we want to make this dairy free, would you recommend using a different liquid to sub or better to just leave out?
I just added a suggestion — yes, dairy-free milk — to the notes at the end of the recipe.
Is it just me ? I can’t seem to see any images in the blogpost..the last post with images is the pantry one.
I haven’t been having an issue — has anyone else? Does it help to clear your cache or fully close and then reopen your browser? About 2.5 weeks ago, SK moved servers and any oddities might just need a cache clear to straighten them up. (Photos are actually hosted off-site so they technically weren’t moved.)
The images are a tad “frosty” or blurry to me as well
That’s not good. If you’re on Chrome, here are the cache-clearing directions:
On your computer, open Chrome.
At the top right, click More ⋮
Click More tools > Clear browsing data.
At the top, choose a time range. To delete everything, select All time.
Next to “Cookies and other site data” and “Cached images and files,” check the boxes.
Click Clear data.
I want to make this over the weekend! I have everything except I only have the sad end of a tube of tomato paste. Would a couple of canned peeled tomatoes work? Thanks!
I’d think so; this is what most recipes use.
Hi! Very VERY happy to have an SK bolognese to try. My go to has been my own variation on Simon Schama’s (he’s a British historian, weirdly): https://www.theguardian.com/lifeandstyle/2008/nov/26/recipe-foodanddrink
Deb, a question: is there any reason you don’t include chicken liver? The depth and savouriness it adds is brilliant.
I just haven’t made it with livers. I love them elsewhere, however.
Milk?? Have never used that in ragu… Think that’s uncommon in Europe. I always use vegetable or beef stock.
From Wikipedia: The Italian Academy of Cuisine (Accademia Italiana della Cucina) recipe confines the ingredients to beef cut from the plate section (cartella di manzo), fresh unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt, and pepper.
Yes, Emily! My original bolognese — made now for more than 40 years — came from Vincent Price’s wonderful “Treasury of Great Recipes.” His is much like Deb’s except is uses 2 minced chicken livers in addition to the beef and cream instead of milk. The chicken livers add an indescribable umami to the taste of the sauce.
Curious about not using lid- would having a lid on or partially on do same as adding the water?
Irreproachable is a good thing, Deb!
Lol, I should read more carefully.
Do you let it simmer with the lid on or off?
I would like to saute the ingredients and then put it in the crock pot. Suggestions for time and temp?
Yes, I would like to try crock pot as well. Would you still have to add water slowly?
Could you just add more water and let it simmer away? If anyone has any suggestions, that would be great!
Ha! I love how you’ve tried to anticipate people’s substitution questions! That said I love a good long simmered ragu but with a vegetarian daughter they are sadly few and far between
I have made the bolognese for your lasagna bolognese recipe in the instant pot before by loosely following the instructions in the serious eats recipe for pressure cooker bolognese. Basically follow all the early instructions using the saute function, then add enough water to cover, seal and pressure cook for 30 mins, then remove the lid and simmer til it reaches the consistency you desire. I suspect that would work well here too!
Thank you — this is helpful.
I hate to be “that person” but no one eats beef here and two are vegetarian. Would it be awful to use portobello mushrooms instead of the beef? Or should I just dream of how lovely this tastes and move on? 😃
I don’t see why you couldn’t; it definitely won’t need 3 hours to come together; even an hour might be a lot. You might want to double the mirepoix vegetables, too.
I can assure milk is absolutely a must in ragù and also a staple in many other meat recipes – especially veal or pork.
Sorry – the reply ended up under the wrong question :(
hello! my italian family’s sugo has no meat- and instead uses the dried porcini mushrooms and then their liquid that they have reconstituted in. otherwise this recipe is exactly the same.
You might like the Mushroom Bourguignon- it’s divine!
It’s so funny about the whole white wine vs red wine in the sauce, and what’s “officially” the proper wine to use according to the Italian Academy of Cuisine, not to mention that they have that to begin with. I don’t think we’d find that here in the US, but maybe we need it with something like NY Bagels vs everywhere else.
But I think what I didn’t like in Anne Burrell’s bolognese was the red sauce and how bold the taste is. I’ve been making Marcella Hazan’s bolognese for some years, after Leite’s culinaria published a piece on it about 7 years ago I think, and I’ve been in love with her version ever since, preferring her technique, and the white wine. I do sneak in a clove or two of garlic just because I like the taste. Even better though, in the original article, the master herself Marcella Hazan commented how delighted she was that people were cooking it at home.
A bit random but if Hazan called using boxed, dried pasta “irreproachable,” she would mean that it was “beyond criticism, faultless.” So you have nothing to worry about quarantine or no quarantine :)
Yes, I didn’t quite understand this — I thought, “so that means dried pasta is ok in Marcella’s eyes, right?” This is of particular interest to me because my 26-year-old son began making fresh pasta about a year ago and now is in the “how could you EVER serve anything else” camp. Insufferable. And so I’d like to have Marcella (along with the 26 years of dried pasta dinners I served that he seemed to like just fine) on my side! :)
What would you say to change if one were to use lamb instead?
I would make it exactly the same way and luxuriate in the deeper flavor of lamb. Our favorite ragu is lamb only, and adds 2 anchovy fillets after the mirepoix cooks down a bit. It seems to blend the lamb flavor right into the tomatoes but without losing any of the boldness of the lamb flavor.
Have you tried Rachel Ray’s version? Hers is very similar to yours but with parsley stems. I use larger can of crushed tomatoe then she does but it’s really wonderful. Can’t wait to try this version. Love all your recipes!
This is how I make my bolognese! When looking for recipes I settled on your recipe for lasagna bolognese and Amateur Gourmet’s and mashed them up. It is SO GOOD. The long cook time really makes a difference. The end result is silky and rich. Two thumbs up from my picky family. I know what I’m making this weekend!
Is bacon a viable substitute for pancetta?
I was going to ask the same thing :)
I’m no Bolognese expert, but I’m making it with bacon right now (an hour into the extended period of cooking) and am pleased with how it’s going. That said, I should have been more careful with the salt–bacon is saltier than pancetta and I failed to account for that.
Can dry vermouth be used for the white wine?
I realise this question is years old but answering in case anyone else reading finds it helpful – I’ve often used dry vermouth as I rarely have white wine in the house, and it works really well. Definitely a worthy substitute!
Hello! I was curious, instead of ground beef, could I use cubed stewing beef? Would that be an abomination?!
My father used to make sauce with tomato paste – it was divine, and this brings it all back. Thank you,
I’ll try just about any simple bolognese sauce I come across and this one sounds amazing! Just made Marcella’s for the first time a couple weeks ago and did an online search before I started to see how all the major sites interpreted it and found that some added the wine first while others added the milk first. Do you have an explanation why one way is better than the other? I’m really curious! And bless you for using white wine. We are a white (and pink!) drinking house and I never know what to buy when I need red for a recipe.
happened to be craving a bolognese earlier this week and, per usual, Deb delivers.
I’m normally a Nigel Slater bolognese loyalist, but I stayed true to this version with two exceptions: mixed 50/50 ground beef/lean ground pork – it’s what I had – and didn’t have pancetta but knew I wanted that flavor so used about a tbsp of bacon fat.
Fantastic! Cooked 3 hours exactly, perhaps my stove burns hot but had to pay close attention and add water more often than you suggested/I expected. Adding the pasta water at the end was a must. Thanks, Deb!
I just made this tonight and followed Sara’s tip to use bacon fat – worked like a charm! Best bolognese I have ever made! And I agree that the additional pasta water at the end is essential. This recipe is a keeper!
This looks delicious, I’ll have to make it for myself! For the preschooler and toddler I’ll have to make a few substitutions. Remove the tomato, wine, and beef. Serve the milk on the side in a sippy cup. Decrease the onion and celery to one speck suitable for flinging on the floor. Instead of mince for the carrots, cut lengthwise into approx 3″ spears. For tagliatelle substitute the pata shape-du-jour, currently penne (no lines!). Does that get us down to plain pasta with milk and carrot sticks? :)
Haha this is the best comment yet. Flinging on the floor indeed. I know my children will appreciate all the smitten kitchen recipes I cook … one day.
This comment made me laugh out loud and wish there was a “like” option.
I’m over it and don’t even try anymore. Kiddo gets first dinner of child-deemed-acceptable food (yogurt, chicken nuggets (maybe), peanut butter, peanut butter toasted english muffin, peanut butter open face “sandwich” (detecting a trend here?), maybe an apple to take one bite out of and leave to experiments in dehydration methods, maybe some cereal, maybe some mac and cheese (but only the microwave kind), maybe a spare pea to smash to bits but not actually eat) and then when the adults eat some time later, is invited to try (but always rejects) anything remotely approaching “real” food. Even plain pasta was rejected last week. Repeat over and over while taking deep breaths: food is not a battle.
Thank you for this! Mama of a toddler here who needed to hear she’s not the only one struggling with food variety for her little one. :)
Would 2-3 hour braising IN THE OVEN, lid on, work? With fewer checkups?
Hi! Thanks for the recipe. I actually made the Hazan recipe yesterday and agree that it’s not something I often make but have done three times in these quarantine days at home. There is something so comforting about a pot simmering away for hours on the stove. Two questions, do you remove the pancetta or leave in the pot when adding the veg? Also, do you think this recipe would double or triple well?? Thanks
Thanks for the essential Ragu Bolognese. I have been making Hazan’s version for decades. I had two questions: first, why do you add the milk before the wine; second, doesn’t deeply browning the meat make it tough? I ask because Hazan was insistent in her original recipe that the wine comes first and the beef should just lose its red color. Every recipe I’ve tried in which the meat was really browned, including Burrell’s, turned out with dried out meat.
Thanks!
Years ago I burst into tears when the milk I added curdled and I have avoided Bolonese ever since. Any thoughts?
My advice is to give this recipe – or either of the ones Deb named (Burrell, Hazan) – another try! I’ve never seen the milk curdle. Maybe the other ingredients were too hot, so you could always let it cool down just a bit to be safe…and use fresh milk, also to be safe. Add the milk before the wine. Acidity and heat make milk curdle.
If you use lower fat milk it will curdle more easily. I used 4% milk and it was fine.
This looks delicious and I’m making it tonight! I noticed you have red pepper flakes in your veg picture, but none in the recipe. Did you decide it just didn’t need any heat? Also – I’m on an iPhone X, and the pictures are blurry on the site. But if I click on it to the source picture, it is crystal clear. Hope this helps with any research on a potential issue. Thank you!
Laura chiming in here to see if anyone else has crockpot suggestions. Since the ‘confinement’ (as it’s called here in France) started, I’ve made David Lebovitz’ Hazan-derived bolognese sauce twice in the crockpot (although he doesn’t give slow cooker directions), and it’s turned out deliciously both times. (Link clickable in my name.)
However, Deb, your version calls for reducing the sauce — I guess that’s what makes it a ragu, and not a sauce ? — and the crockpot, by definition, cooks with the lid on, am I right?
I do love the “walk-away” quality of the crockpot, and the results are always so tender and delicious….
This looks delicious but I’d have to make a vegetarian version. I think I’ll try lentils. I will not be eating Beyond meat or any processed fake meat. I think lentils could be good.
I made this this afternoon (without pancetta) in the instant pot. After 30 years slavishly following Marcella Hazan’s recipe, I feel that SK’s is the better sauce. The flavour is very rich and the sauce is fully integrated. The one thing Instant Pot users need to remember is that the water won’t evaporate in the cooking as it would be on the stove. Next time before pressure cooking I’ll only add water to the consistency I want in the end. The full amount makes the sauce too watery.
Have you ever tried this in an instapot?
I just did and looks great. Now I’m going to try it :).
The ultimate bolognaise is Heston Blumenthal’s, Yes, it need five pans and six hours of simmering. Not to mention a prodigious amount of chopping! But it has a deeply savoury, umami quality that none of the others can touch. It also uses mainly basic ingredients. I make a huge batch with two kilos of meat and freeze it for using with pasta, lasagna and even a beefy Shepard’s Pie. I suggest everyone try it at least once. You’re unlikely to have this much time ever again (hopefully).
Deb, you have a lot of patience answering these questions. In the recipe you gave a valiant effort trying to cover every substitute you could think of…..for wine, tomatoes, dairy and beef. But you answered them again and again. And then you read how everyone else’s recipe is better than yours. Do you then go scream into a pillow or what? Thank you for being so gracious!
Hahah, absolutely. Time and time again. Deb is gracious, patient, inspired and practical in her handling of the substitution questions. Therefore, some of us less poised readers (uh, me) will be screaming into our pillows on her behalf. And also, wait, can I make this meat sauce without sauce?
Lol, no, but thank you. I don’t mind answering questions. I’m kind of flattered anyone thinks I know what I’m talking about! (But I also just do it for a short period of time each day and then move on or I notice my patience thinning — this is true of many other tasks, too.)
What a coincidence, I made Hazan’s bolognese last night! And wished it had been more tomato-y. I guess I know what I’m cooking next weekend!
I made this yesterday and it was fantastic! We’re having the leftovers tonight!
We made this yesterday using Impossible Burger beef (though we still used pork — we’re not vegetarian, just trying to cut back). The simmer time was only 20 minutes or so before we added the pasta in the final step — all other steps were the same. It was DELICIOUS and we would highly recommend… FYI for those who are considering meat alternatives!
Thank you for this! I’m trying it tonight with beyond beef and your comment gave me the hope it might work!
We made this tonight w Impossible meat and it was great! Similar to Hannah, I did include the pancetta bc we are just trying to cut down our beef/meat consumption (and not strict vegetarians) but honestly next time I think I’ll cut the pancetta too. The Impossible meat really lends a lot of that meaty flavor already. Would def recommend to others
Hi Deb! I am almost to the point where I can walk away for a bit but I’m wondering – could I transfer this to a crockpot on high for the 3 hour simmer part??? My stove fan is dying and I’m love to somehow keep cooking this as directing but get it off my sad sounding stove. Thanks!
One more thing, am I supposed to simmer this covered or half covered or totally uncovered during the 3 hours? Probably a bolognese rookie question, sorry so many! Thanks!
I simmer it uncovered.
I haven’t but I think you potentially could
I am so glad to see this. I love your lasagna, but having tried your sauce in the past I think that the red wine is too harsh. Yet Hazan’s, which I turned to once again when I recently made quarantine Bolognese for your lasagna, is insufficiently tomato-y for my American tastes. I look forward to trying this new version, which looks perfect – except I’ll make a double recipe. Now my question: if I have bacon, should I use that if I don’t have pancetta? Or is it better just to use olive oil?
Re, bacon or olive oil: Either. Bacon has a smoky flavor that’s not traditional but I don’t think it would be too bacon-forward here in this small amount.
Help! I love bolognese sauce and I cannot wait to try this recipe. However, I need to be sure I am reading it right. The recipe calls for 1 lb of 80/20 ground beef, but it doesn’t mention draining the fat after the beef is cooked. Is that correct??
I am just wondering if the draining of the fat is assumed (and or was accidentally omitted) or if the fat should be left in to ensure flavor. I do not want to go through the 3+ hours to make it and have it be to greasy. Please advise.
I do not drain the fat nor find the final sauce too greasy, however, if you do, it’s very easy to remove any extra fat once it’s cold from the fridge (and it solidifies on top)
As soon as I read the line about hating chunks of anything in bolognese, I was sold on this. Couldn’t agree more!
In classic pandemic cooking style, I had to make some adjustments based on what I had. The result was maybe not really this recipe, but I think the spirit was still there…? Sharing in case it helps others.
– I did not have pancetta or anything similar, so went without it.
– My tube of tomato paste was down to about 2.5 oz. I used that, and then when it came to adding the water, I added 1 cup of water and 1 cup of jarred pasta sauce (I know, I know…but it was all I had!).
– I was lazy and didn’t bother with the bay leaf or nutmeg.
– I had ground turkey—simmered it for about 40 minutes instead of hours (added only the first 2 cups of liquid and no more) and it seemed to be great.
Side note: when I threw the ground turkey into my Dutch oven, I sadly discovered it was still half frozen. Oddly, though, this seemed to be…a good thing? I usually struggle with ground turkey turning into kind of a rubbery worm-like texture, regardless of how much I got at it with a spatula. But in this case, since I was scraping it off a half-frozen mound of meat, it ended up being much more broken down and more similar in consistency to ground beef.
I frequently pulse cooked ground turkey in the food processor to get rid of the wormy look.
Does anyone have any suggestions of where to buy fun pasta shapes online? Stores around here only carry the basic ones (spaghetti, penne, etc) but I’d love to try something different.
Yes, I have two recommendations. First, my favorite pasta brand, when I can find it, is Setaro. They have great shapes, and they’re imported but not terribly expensive. The prices can look high at first glance but most of the packages are 1.1 or 2.2 pounds. The second is a NYC brand, Sfoglio, and I was delighted to find they still had pasta in stock when the shelves were wiped clean elsewhere. I use their reginetti here and their zucca here.
Thank you, Deb!
Would it be total sacrilege to replace the ground beef with a combo of beef/pork/veal (similar to your everyday meatballs)? I always want to make bolognese but I do not care for beef, and that mix is about as much as I can handle.
My Belgian ex’s mom gave me their family recipe for bolognese sauce that include a combo of ground beef, ground pork, and diced ham (about 50/50 beef/pig with the proportions about 2:2:1). The other difference was instead of whole milk added at the beginning, everything else was simmered as written here, and then up to 1 cup cream added at the very end and just warmed through. It is lovely.
Ive used this same technique before using mushrooms instead of beef and it still came out with that deep rich flavor.
i will say that Bolognese is NOT the thing i would usually make, not even the thing I would usually order, but this was absolutely delicious, especially with homemade pasta (i mean, we had the time….).
well worth the small up-front effort, the 3+ hours after that is a breeze and the result is so rich and flavorful. I can see this becoming a fall favorite!
The 3 hours cooking on the stove – do you put a lid on the pan? Or is it uncovered?
I keep the lid off
Thank you x
I made this last night. I found 2 cups of water to be too much, and the finished product was watery. In your insta gram story it did not look like you used 2 cups of water to begin with?
Did you cook it covered? (It’s supposed to be uncovered.) I think in the video version, the first cup cooked off quickly so I added a second early on, not uncommon. I have never made this without needing 3 cups+ of water over 3 hours.
This looks great! Sorry if I missed it, I know you say not to add more than 1 cup of water at a time – but how do you know how much is enough below that amount? THANKS!
You’re looking for the water to go up to about or near top of the meat but not submerge it — the latter would be boiling.
Love the streamlining of this sauce. I usually put my red sauce in the oven at 325 and slow simmer it there. Less chance of scorching it. I did it with this one as well and only had to add water once an hour. Delish! Thanks Deb.
This was INCREDIBLE. Hands down, one of the BEST smitten kitchen recipes I’ve ever made. Huge hit with my family (even the 5 year old!). Followed the recipe exactly except for subbing fennel for the celery because it’s what I had!
Thankyou Deb. You’re a rock star.
This is so good! I made it this weekend after seeing your post. My husband has declared that this will be made every Sunday from now on;)!
I have made the lasagne bolognese – amazing. I have 1/2 Lb of fresh farm raised ground pork in my fridge. I want to make a half recipe. Questions: still use white wine? How long do I cook the sauce with a different meat and only half a recipe? thank you! (on another note- I’m not sure how I missed the toasted coconut shortbread cookies before this, but I have made them quite a few times in these past weeks. Now those are amazing!)
I loved this recipe as-is, even if I was irreproachable and used my dried box pasta! (But, as you say, as she’s not coming to dinner, none of us minded.)
It was super exciting to be able to get a carrot from the garden and use tomato paste that I made. I’d like to think that’s what tipped this already-great recipe into “epic.”
Next time I make it, I’ll double it and add some ‘shrooms. Yum!
Deb darling—clearly I need you to be more explicit, covering sins of omission. I simmered yesterday for 6 hours never needing to add water. The reason? Used a lid. So obviously no lid, right?
Will edit!
This was so good! First time making bolognese and it turned out so well; I only wish I’d doubled the recipe for more leftovers. I live in a country where celery is not available, so I used one large carrot instead. I also can’t get wine here, so I substituted with a couple of tablespoons of white wine vinegar (Deb mentioned this as a sub somewhere in the comments). 10/10 will make again.
What is the name of that great looking pan with two handles? The wrist is getting weaker.
Love your site!
Thanks,
Mary
It’s one of my favorite pots, a 4-quart braiser from Staub, but I checked with them this week and it’s not being made anymore. The new size is slightly smaller, 3.5-quarts. I’m sure it’s still enough for this.
Bolognese is an absolute favourite here, always been following Hazans recipe but never tried Burrells recipe, will give it a try as well and see what we prefer most!
Here’s a meatless version: I too have sinned, altered Mrs Hazan’s excellent recipe through the years, much like you have, but the most dramatic change is replacing the beef with Morningstar Farms Crumblers. Simply delicious.
Oh, and when browning the meatless Crumblers I also add diced cremoni or white mushrooms and brown them until nearly crisp.
I made this recipe exactly as described and it came out WONDERFUL. I poured the sumptuous ragu over fresh tagliatelle and served it alongside some homemade sourdough and roasted broccoli (for good measure). Thank you, Deb, for such a descriptive, helpful recipe.
This was fantastic!! Super easy and delicious!
Made this with italian pork hot sausage instead of the beef since it was what I had on hand – absolutely fantastic! Keeper recipe, for sure.
Looking forward to making this! Any suggestions for substituting for the fresh nutmeg? Can’t get my hands on it during this unusual time.
I’d say skip it
Does this sauce double well? If so, do you double all liquids also? Thank you!
Yes, and yes.
This bolognese looks amazing! I can’t wait to give it a try. I love adding new bolognese recipes to my menus ~ thanks!!
I made this for dinner tonight. Came out perfectly. Thanks!
My husband (the cook in the family – I’m the baker) made this last night for dinner and it was DELICIOUS. So many levels of flavor. We both actually groaned out loud at our first bite.
Being full-time caregivers for my FIL who has dementia, we’re always looking for easy delicious and nutritious meals to freeze for him that he can manage to reheat in the microwave himself to give us a break from daily meal prep (especially now that we can’t take him out to a restaurant for a break and leave cooking, serving, and clean-up to someone else! *Sigh*.). This one is being added to the rotation for sure!
There was no pancetta at the grocery store, so I am even more curious to try this with it, someday… No tagliatelle either, so used orecchiette and that worked out very nicely. Used ground turkey (85/15) and made it “beefier” with a little beef base product. We opted to leave out the garlic and the red pepper flakes because of my FIL and I really didn’t miss it. My husband prepped all the veggies with a knife as he was concerned that the veggies (especially the onions) would get overprocessed in a food processor. That seemed to work out fine – no big chunks either.
Already looking forward to the next time we have this for dinner!
I’m excited to try this with ground venison- would it simmer less? Is there a downside to simmering too long?
Can I just add a can of crushed tomatoes instead of tomato paste? I’m all out.
PS. I’ve been using your recipes for about 10 years it feels like. Thank you .
Yes. And thank you!
Oh dear. Just finished the sauce, and it’s very better. I used oat milk instead of regular, but other than that followed the recipe. I’m wondering if my veggies got overly browned? I did throw in some garlic cloves, and I usually don’t cook garlic at the same time as onions. Or maybe it’s the tomato paste brand I used?
Any tips to salvage?
*bitter not better
Bitter might be overcooked tomato paste, or the wine, but I’m not certain. Perhaps it will mellow by tomorrow?
I made it again, this time skipping the tomato-caramelizing step altogether and keeping the heat lower, and it’s good, not bitter. Problem solved!
I tried this recipe in the instant pot. Super flavour full and it was easy enough even for me. There’s room for improvement but I am quite happy with this.
Oh yes I found out controlling the amount of water to go into the instant pot may take a couple tries but otherwise you set it and you can forget it which is perfect for me. Bookmarked.
What was the adjusted ratio that worked well in the Instant Pot? Thanks!
Made this last night and it was a huge success! Very tasty! Hang in there Deb! Thank you for sharing your recipes. We all need some backup right now and you are definitely helping a lot of people!
I made this this afternoon, to have for dinner. It was exactly what I hoped it to be – cozy, hearty, rich, comforting. I used 1tbsp bacon fat + 1tbsp olive oil in place of pancetta fat, otherwise followed the recipe to a T. Thank you, Deb.
That is so droolworthy! I like to add a little anchovies in it for umami which dissolves, and then bake it in the oven, which makes the nice brown bits which you then stir back in!
Deb, I have never left a comment on ANY recipe before but I just made this and it was so delicious. I have made a billion of your recipes and have your first book and your recipes never fail me. Thank you!
Hi! I love your recipes, Thanks for sharing this post I appreciate your great effort in bringing all the tips together in the single post. for Bolognese recipe can I use goat meat instead of beef ?
I read it as 16oz of tomato paste and only realized it called for 1 6oz can after I added it. is there any way to fix this? I added extra water. I’m so sad
It will just be very tomato-y. You can double everything else and make a double batch of bolognese to even it out, but it shouldn’t be terrible as-is, just more tomato sauce-y.
Made this tonight and a rare occurence, I stuck to the recipe without my personal twist… except (haha always one) I used bacon fat to start instead of olive oil.
This was my first proper bolognese. The “spaghetti sauce” I grew up with and have morphed into my own is a sad thing now. I will have to rework it with this as a base.
Your blog, and the kitchn are my two absolute go-tos for everything food. Thank you for your talent and kindness in sharing for all to see and learn.
(Edmonton AB)
This worked really well with Beyond Beef and canned coconut milk, for any other other vegan cooks out there. I let the sauce simmer for about half an hour–next time I might see if it holds up for longer. It was incredibly rich and satisfying after the 30 minutes, though!
I love how you are so very particular about every step. I’ve made what I thought was Bolognese in the past but apparently was only a poor facsimile. I must say this was very good and not terribly labor-intensive. It made me feel I, and possibly I alone, was having an authentic dish. However, I served it with bucatini and grated romano. Ssshhhh.
Oh my this was SO good! We regularly make Ina Garten’s “weeknight Bolognese”- It’s delicious and fast, but uses red wine. I had more time on my hands this week and loved the idea of using white wine and tomato paste- the sauce was positively silky and the flavors much more complex than our weeknight “get ‘er done” standby, but the recipe itself is also unfussy! Thanks for a great recipe.
We loved this! Followed the recipe exactly, using the olive oil route rather than pancetta. My husband is a no-chunks-in-the-bolognese person, so he was especially delighted by this version. I mixed mine with spaghetti squash (a health food cop-out, maybe, but ultimately tasty) and he ate his slathered onto crusty sourdough. Whatever the Academy has to say about it, parmesan paired really well with the sauce.
It definitely benefited from the full 3 hour simmer. As I tasted it along the way, I worried that the wine and tomato paste were too acrid, but by the end of the cooking time they had mellowed nicely and the beefy flavor could come to the fore.
Despite the long cooking time, there was much less prep than other bolognese recipes I’ve made, so I think this will be our go-to version even when quarantine ends. Thanks for a lovely recipe, Deb!
This was lick-your-plate-delicious. So, so good. Thank you Deb for coming through with a winner one again.
this was excellent! and so simple!
Is the 3 hours of cooking with or without a lid?
Without!
Without
Looks delicious! I very occasionally make the ragu from your lasagna recipe and it’s wonderful. Thank you for the non-wine deglazing option, but I live in a country where anything that even suggests alcohol is simply not imported. Do you suppose other vinegars would be the better substitute? Somehow cider vinegar makes the cut here. Or would white/red grape juice be better? I’ve done that in the past, hadn’t thought of vinegar…
I just made this and it was wonderful. I didn’t have white wine so I swapped in the same amount of port and it tasted incredible.
This is outstanding! I’m keeping this recipe in the rotation. Fully developed flavor, really pretty simple prep.
Omg, I just made this tonight and had to sub finishing the ragu in the instant pot and again, omg! Turned out so so good! Thank you thank you for your awesome and approachable recipes.
This was phenomenal. Thank you!
Made this today and enjoyed it immensely. My husband and I picked up Patsy’s pizza last weekend (UWS) and he suggested we get their bolognese with pasta and I said “no, I’m going to make that” and low and behold was this post. He commented that it was just as good if not better than Patsy’s :)
Very, very good, even without the wine. I had to use white wine vinegar because we had no white left (travesty!) and the liquor store is now closed Mondays! But the sauce was lovely. I simmered it for almost 6 hours though.
I am worried. I doubled the recipe so 4 cups of water. after 1 hour of simmering the water doesn’t seem to be cooking down. what am I screwing up? My family is expecting an A dinner like I promised in 2 hours!!
Just give it more time, it will reduce.
Cooked this last night and it’s by far the best I’ve ever made. I prefer it to Marcella’s, my previous standard, because the tomato paste makes it richer and smoother (and more tomato-ey). Honestly it was hard to put this on pasta as opposed to just eating it with a spoon. Only adjustment I made was two stalks of celery since I like that extra vegetal note.
If I want to make this the day before, and then let it sit in the fridge overnight, would I stop the recipe at the Cook the Ragu step, reheat it, and then add make / add the pasta? Would that affect the taste at all?
I would fully finish the sauce. The next day add some water to loosen as you reheat it, plus the pasta + pasta water as needed.
Should I have drained the fat after browning the meat?
I made this last night and it turns out I prefer my bolognese more unctuous and less tomato forward so I added more whole milk along with the pasta water. Parmesan also helped but next time I will halve the tomato paste or try another recipe. I also added a parsnip because I had one and I take every opportunity to sneak vegetables into meat dishes. I did like using the food processor to chop (why do I always forget I have one?) so taking that step with me. My husband liked the original sauce but he also didn’t spend three hours checking (but not tasting !) a sauce every 30 minutes.
Wonderful and savory!
I just made this vegetarian using TJ’s Beef-less Beef, which normally doesn’t taste like much but was actually the perfect vehicle here! I used heavy cream instead of milk to add some of the fat I’d be missing, but otherwise followed the recipe exactly and it turned out perfectly — it only needed about 45 min total, though. My meat-eating SO said he wouldn’t have noticed it wasn’t beef if he hadn’t seen me make it; highly recommended all around!
Wonderful, made exactly as written. Two things I learned for next time. 1 – I think it is better without parmesan cheese. As you mentioned the Academy wasn’t coming to our house last night so I grated fresh parmesan on top because that’s what you do right? I very much preferred the pasta at the bottom which had no parmesan as it didn’t detract from the depth of flavour. Two – generously salting both times meant 1/2 a tsp for me (1 tsp total) – that was not enough for my taste, I’ll up it to 3/4 each time (1 1/2 tsp total) for next time. I had mine on bow tie pasta (COVID improvise) but my wife had hers on a hollowed out zucchini boat and loved it!
Deb, thank you for this recipe! I made it vegetarian by using TVP (textured vegetable protein) that I just reconstituted in hot water for a few minutes before adding it to the veggies, and then proceeded with the recipe accordingly. Took about 45 minutes from start to finish, so it’s a great weekday recipe…not an easy feat for a delicious bolognese!
Has anyone made this with previously frozen ground beef? I’ve made this once and it’s absolutely amazing (and now my favorite pasta sauce!), and I don’t want to ruin it if it isn’t as good with previously frozen meat.
I’m wondering if this will yield enough ragu for your lasagna bolognese or if it would need to be doubled.
It makes exactly enough — just shy of 4 cups.
I will of course have to try this now, since your lasagna sauce has been my go to for years! I’ll also try out the food52 instant pot recipe but I’ve made and really like the damn delicious instant pot bolognese.
Another winner! I followed the directions exactly, minus the pancetta. The flavor is fabulous and the recipe doubles and freezes like a champ.
This will become a regular go to recipe, I love it!
– thanks Deb 😎
I made this this afternoon.
It was absolutely delicious.
Such a wonderful flavor with so little effort, it fit perfectly into a lazy Sunday afternoon. Just stir now and then and add water as needed.
My family loved it as well.
Definitely going to make it again.
Thank you!
This was one of the most rewarding and tasty pasta dishes I’ve made in a long time. Perfect for a weekend day when you want your house to smell like pure bliss. A total keeper recipe – I will be making it again soon. As always, thanks Deb!
I made no changes. Unctuous and delicious. Made it for very picky foodies who raved. This is the only bolognese recipe I need. Many thanks.
We have made this recipe many times during quarantine! It turns out amazingly well. I have used red and white wine in this, depending on what is already open. For those asking about vegetarian options I have followed this recipe using cauliflower or lentils instead of meat. For the cauliflower option you can to pulse it in the food processor until it’s very small but not completely pulverized. I find that cauliflower takes longer than beef, though, so you need at least 4-5 hours for it to become soft and mimic the texture ground beef and to lose the cauliflower taste. Pretty sure this is not academy approved in any case, but a crunchy bolognese is probably especially censurable.
This was so so delicious and very easy to make. I used red wine instead of white and ground nutmeg instead of the fresh nutmeg, and everything worked out fine.
I’ve made this with beef and turkey. Both are delish. The one advantage of turkey is that you do really only need a 30 min simmer, I added some shitakes to the turkey to punch it up otherwise have made both as written. Fantastic so good!
I goofed and left the lid on the first 1.5 hours….is it ruined because of boiled beef?!?!
No, it should not be.
This was amazing! Usually I make bolognese with all these ingredients (except for the milk) plus oreganos, chicken stock, canned tomatoes and worcestershire sauce, but with this recipe those additions are really not needed. The long cooking time really makes a difference. I added slices mushrooms in the last 30 minutes, because I love bolognese with mushrooms.
So Deb, would you now recommend using this bolognese when making your bolognese?
Thanks a lot!!
I like to leave comments in recipes I’ve tried so that I don’t forget if I made any alterations… :) rereading this past comment, I realised I phrased the question at the end incorrectly. I meant to ask whether we should use this bolognese when making the lasagna recipe in this website!
In the meantime, I have done exactly that, and it was great. Best lasagna I’ve ever made!
How do you deglaze and at what point do you do it please?
This is my favorite bolognese recipe by far – and I’ve made a few; it’s my 16-month-old’s favorite meal. I usually make a double recipe and freeze smallish batches for later.
However, the first time I made this, pulverized vegetables were quite watery. This meant they didn’t brown, and the meat didn’t brown easily either. In my latest batch, I used a slotted spoon to transfer the vegetables from the food processor to the pot, leaving lots of liquid behind. This did the trick, and the veggies and meat got nicely browned for a much deeper flavor. Yay.
TL;DR – if your veggies are watery after processing, try draining the liquid out before browning.
This is perfect for this wintery New England day! Thank you!!!
If I were to double this, would it still fit in my Staub braiser (looks similar in size to the one you’re using here)? I’m obsessed with this pan and it lives on my stovetop, but I don’t want to overfill it and have the sauce bubble over. Trying to stock the freezer before kid2 arrives in 5ish weeks!
Mine is 4 quarts and it would fit. It’s more than filled closer to the top, you’ll have more of a splattery stove.
Made this for Christmas Eve and it was a hit. I made the sauce the day before, kept overnight in the fridge, and then cooked the pasta and added the pasta water day-of. I burnt the pancetta and had to use red wine rather than white, but everything settled out as it cooked and it turned out beautifully. Looking forward to a repeat.
Can I make this in a crock pot?
I have a vegetarian in my family. I still love him. Have you ever just cooked the veggie mixture and added meat at the end? I will sub mushrooms for beef in some dishes that I can split for him, but not sure how this would work?
Why is it when someone puts out a recipe that all the “arm chair” cooks come out and want to give their advice on either how to change it or need advice on how to adapt it to their dietary needs. Please, make the recipe and THEN comment on it. Adapt it to your dietary needs on your own.
I actually find it really helpful when people adapt recipes and post the results, because I don’t always have everything in the original recipe (especially during a pandemic) and like to know if it will work with some changes. And the very fact that they have adapted the recipe suggests that they are not “armchair cooks” but in fact, actual cooks.
Agree – I find the “I made this” notes incredibly helpful. Keep sharing people!
What would happen if i used heavy cream instead of milk? Crazy idea?
You could, but you’ll want to use less or it might seem more overtly creamy.
Just what I was looking for to transform a rather tasteless pork tenderloin cooked with a small amount of cream and (covid storage) some off-brand tomato sauce. Modified for my ingredients (cooked and shredded pork tenderloin) and served w fettuccine. A win!
I just love all your additional comments, Instant Pot, turkey, less tomato paste “you won’t hurt my feelings”. It just made me happy reading these!!😊
Can I use a plant based, impossible burger, instead of chopped meat?
Here are two comments from people who tried this with an alternative meat:
https://smittenkitchen.com/2020/05/simple-essential-bolognese/#comment-1557125
https://smittenkitchen.com/2020/05/simple-essential-bolognese/#comment-1560937
If milk (dairy or non) is not an option – what do you recommend?
Vegan version – used milkadamia (unsweetened unflavored of course) creamer as the milk, doubled the recipe and used 1 lb beyond meat and 1 lb impossible. Cooked all the same, needs less time, maybe an hour or two instead of 3. Delicious!
YUM!! made this yesterday for dinner and it was so delicious. My only gripe is that it takes so long to cook that I ended up eating a good amount of sauce from the spoon before dinner… oops! All in all a wonderful recipe, classic and rich but the sweet tomato flavor delivers freshness and acidity. Thanks as always, Deb!!
Maybe a silly question: simmer 3 hrs covered, or uncovered?
I simmer uncovered
Fabulous! Just what I’ve been looking for!
Oh my gosh, this was so good. However, I would not recommend doubling it. I used a 7qt Dutch oven. While it easily fit the volume of sauce, there was not enough surface area for the vegetables and meat to brown, so between that and the amount of water/fat that the vegetables and meat released, they steamed. It was still amazing after 3+ hours of simmering, but it would have been even better with the browning. (Or maybe if you double, do the veggie and meat browning in two batches and then simmer it all together)
Very delicious! My husband has a nightshade allergy, but loves pasta, so I was excited for an easily adaptable ragu. We made the recipe as is, except we omitted the tomato paste altogether. At the end, we drizzled some very good DOP balsamic vinegar over each serving to give it the tang and sweetness missing from the tomato paste. This is going to be a regular dish for us!
Thank you, Deb, for another delicious recipe and all your insight. This sauce was simple but decadent and a perfect way to start this new year. Many thanks!
Perfect! Made a double recipe when I realized I bought 2 pounds of beef- and would be mad if I hadn’t! Also did homemade tagliatelle from the linked recipe (without a pasta maker)- really made it. This sauce deserves fresh pasta. Used bacon instead of pancetta and it was still great.
Dear Smitten Kitchen Lovley-est Cook-
Thank you for continuing to provide the best and most delicious recipes & stories. Your humble, inspired and honest takes on cooking have made me a fan for years! It is often that when people ask me where I got that recipe, I have to reply, “Smitten Kitchen.” (Though, for most of my holiday cookie recipes, I have to admit, “Betty Crocker.”… The exception is your never-failing molasses cookies So Good!!!).
Thank you for all of your difficult work and inspiration. Happy 2021 New Year!
Hi! I love your writing and your recipes, they have been a BIG part of COVID-19 2020 and now 2021. Our family is in quarantine this week bc I was exposed at work so I have LOTS of time. SO:
I am making the bolognese for the first time (ever-never done this before) and it has a distinct iron taste to it from being in my cast iron dutch oven for 3 hours. Is there something wrong with my dutch oven? It’s a Lodge- so not enameled. My dear Mom says you aren’t EVER supposed to put tomotoes in cast-iron but the recipe called for it and it made sense to me as it would be simmering for so long.
PS- also made the Biali bread so I am not sure the fam will even notice the Bolognese :)
It could be. I’ve not experience this iron taste but I tend not to use a lot of tomato-y ingredients in my non-coated iron pans. It could also be, perhaps, if the tomato paste got burnt, it can permeate with an off taste. It might mellow if you give it a day to rest out of the pan. Some parmesan on top might balance it all.
I also experience this with my cast iron pan but not with a cheap enameled pot I was working with (I was making a double batch and couldn’t fit it all into one). The cast iron bolog tasted strongly of iron but the other batch in the enameled was delightful. Same ingredients, cooking time, everything. I’m going to steer clear of prolonged tomatoes recipes in my cast irons from now on.
I read that a non-coated cast iron pan can handle tomatoes/acidic stuff for about 30 mins and then the iron leaches into the food a bit. (I looked it up the other day.)
Half an hour in to the “hands off” time and it smells delicious. Made as noted except for using soy milk and Quorn Meatless Grounds (yup, armchair cook here LOL) and can’t wait until it’s done. Kind of wishing I had doubled the recipe now-thanks for another winner and my first bolognese.
I prepped everything on the stove but then I put this in the instant pot as recommended in the linked post for 20 minutes, and I also used pay milk (dairy free house), and I cannot stress this enough :
You will want to make this over and over and over again. It’s rich and deep and pairs with more than just pasta (we like to reheat the leftover and throw over roasted sweet potatoes).
Delicious, comforting, not a difficult recipe, and so so satisfying.
Sorry *oat* milk. Autocorrect wins again!
I’m making this currently, and my pan (LeCrueset) is really getting burned on the bottom. I’ve been adding water as directed, and it’s simmering on the lowest setting. Think this is normal?? TIA.
Made this for dinner today! Only let the sauce simmer for 2.5 hours, and I only had about 3 oz of tomato paste, so I added tomato sauce (tomato paste+water) and just was careful to not add too much water as it cooked. Nobody complained ;)
I absolutely love this recipe. Its so easy to put together. It feels like such a treat at the end of the day and brings so much comfort. My partner and I love this recipe so much we make it almost every week.
Wow, this is good!
I was skeptical of the 3 hours part because I never have the patience for that, but I followed your directions and it was well worth it. It tastes so much better this way!
Thanks for the recipe. You
We love a homemade ragu bolognese, and in fact we are making it today for our special Valentine’ meal. We like to make it with pork shoulder, which is a reasonably priced meat. It still only takes 3 hours and is truly robust.
Looks amazing
This was really good—I don’t usually cook meat, but I made it after donating blood and saved the rest in my freezer to eat after my next blood donation. If anything, it might’ve been even better when I defrosted it! Served it over a mix of gemelli and giant white beans, per SK’s excellent suggestion to treat beans like pasta.
This recipe is outstanding! All-around incredible. Thank you, Deb!
I had no idea ground meat benefitted from a long braise! I didn’t grow up around a Nonna, so I had no idea that that’s what it took for it to collapse into tenderness.
I made some changes, but the method and proportions remained the same and it worked beautifully. I omitted the pancetta and milk (kosher) and the wine (didn’t have any). I used white wine vinegar, as suggested. I used canned crushed tomatoes instead of paste (again, didn’t have any) and water.
I also added some mushrooms and eggplant that were languishing in the fridge. Peeled eggplant chunks dissolve into nothingness, so I’d definitely add them again for extra bulk. The mushrooms…eh, I’d maybe chop them fine and add them again, but slices of mushroom were a distraction. We had some last night over whole wheat penne, and the rest is going into the freezer for an easy weeknight meal.
Next time, I’m making double!
Update:
I made a double-batch and learned that this freezes fantastically well. It’s actually even better after being frozen and reheated; I wonder if the process further broke down the vegetables. Wonderful!
Excellent recipe. Followed to a “t”-
I finally got around to making this on Sunday- it was superb! Thank you Deb, not only are your recipes delicious and reliable but your site searching is top notch. I can always find what I am looking for- no matter how long ago it was published or even when I don’t know what is called (looking at you French-cheese-puffy-thing-Pata-chox-whatever that starts with a G)
Thanks also for the comments, also helps for substitutions. I made with Italian sausage and homemade tomato juice since it was what I had so I skipped adding water; it tasted terrific!
Adding thyme, oregano or marjoram is better but hold back one-third of your fresh herbs to stir into the sauce just before serving, as it will elevate the flavour of the sauce. I wouldn’t use dried herbs like this as they are too pungent.
I have made this Bolognese twice and it’s incredible! Growing up in an Italian family on a vineyard in Sonoma county, we would always make and can gravy every summer. Even though the ingredients and cooking process in our family’s gravy is different from this one, the flavor and texture taste almost identical. I was making Marcella Hazan’s Bolognese in the past, but once you try this Bolognese recipe you will never look back. I cooked mine for 5 hours each time… because why not! Absolutely delicious and truly reminiscent of old Italian cooking and flavors!
Making this for a lasagne on Sunday. I have never bothered to braise a Bolognese sauce like this and I am kicking myself now because the meat (at 2.5 hours) is so soft and flavourful and the sauce is so rich. Processing the veg finely is a game-changer: my kid might actually eat this.
I didn’t have celery so left it out, I used 50% beef and 50% pork, didn’t have wine so used white wine vinegar, used two tins of chopped tomatoes which I blended first and a tablespoon of tomato puree, and didn’t do the nutmeg because I couldn’t face battling the grater. It’s so good on its own that I am a bit sad that it will end up in lasagne (but I made double quantities so there should be some for pasta).
This is our favorite bolognese! Making this for a 5year olds bday dinner ( per her request) so I’m wondering If I need to double this recipe is the cooking time the same ?
It should be about the same long cooking time, although the sauteeing steps might take longer in a more crowded pot.
I am planning on making your Lasagna Bolognese recipe this week, and came across this new Bolognese sauce. Would you use this Bolognese sauce in your lasagna now, or would you stick with the one from before?
This was such a wonderful, comforting meal! Very straight forward with a huge payoff. The kids loved it too. This has to be the first time ever that we got through dinner in silence because they were so busy eating. I can’t thank you enough!
I just wanted to say that I have made this with Beyond Meat multiple times and my whole family gobbles it up!
Oh YUM! This was delicious and we haven’t even eaten it yet (only been sneaking tastes as I stir). I did add peas to remind me of my trip to Verona. Enjoying with a lovely Valpoilcelli (also from Verona). Thank you for recreating a lovely trip for me.
Not so cold, but now it’s snowing. Another comfort dish on the stove, so appreciated Deb.
Okay, 18 + inches of snow and cold invites a repeat of this comfort food dish, making a double batch today as I sit by the fire with a good book. Thanks Deb!
I have made this multiple times and love it! About to do some major meal prepping for this fall, and wonder if you have any caveats regarding preparing this in bulk (times ten)?
Does anyone know which of Deb’s books this is in? I have made it so many times I feel I really owe it to her to buy the hard copy!
I’m so glad you’re enjoying the recipe. It’s not in any book. Most of the recipes on the site aren’t in books — I like to keep them fresh!
Ah thank you! In that case I will just start buying your books in chronological order. Thanks a million for being the place I always go for everything. Have made so many of your recipes 😊
I’ve made this recipe twice in the last ten days and everybody wants it again tonight! Thank you so much!!!
Another amazing recipe from SK. I’ve had this recipe on my “to make” list for over a year and finally made it tonight. Gotta say, puréing the veggies was bloody genius. I also grew up in a home where you’d find chucks of vegetables in my mother’s bolognese which was a bit of a turn off. That and the cheap, no need to refrigerate, Parmesan cheese she always put on top! It definitely took a lot of time, and would likely only make it again if it was a snow/rain day.
I had some ground beef I got on sale and stumbled upon this recipe and made it today. I’ve spent the last few hours reminiscing about the bowl of pasta I ate it with. Good lord. I feel like I’ve been raptured. I’ve never felt this way about spaghetti sauce in my entire life. This is something special. And honestly, I didn’t even make it all the way right. I didn’t have milk so I used diluted yogurt. For the white wine, all I had was prosecco. I don’t even know what prosecco is, all I know is that my sauce fizzed for a few minutes. This is just to say that I will be making this again.
I love that you added Prosecco without knowing what it was. I want to use that next time I make this just for the fizz. Thanks Jen. And Deb!!❤️
Just made for the first time today to use in Deb’s lasagna recipe tomorrow. My SO thought it was too “tomato-y” and of course I hadn’t read the note about how to make it less tomato-forward if you want, so I added another half cup of milk a couple hours into the simmer while I was adding some water – it doesn’t seem to have done any harm and it’s still very tomato-forward so next time I think I may need to do a can of crushed instead of tomato paste. Looking forward to making this into lasagna tomorrow!
Is it possible to double this recipe? Would I need to decrease the amount of tomato paste at all? Or just double everything?
Double everything
Coming to the party 11 years late like some kind of off-tempo cicada to say that this recipe is fantastic and totally worth the effort! (Note: in this case the “effort” includes buying packaged fresh lasagna noodles rather than making them at home.) I could never get excited about making lasagna at home, but the bechamel sauce made all the difference. The 2020 version of the ragu was also wonderful. Somehow the whole dish was rich and satisfying without being too filling or heavy.
thanks for information
I made this as written using olive oil. I simmered it for about 5 hours. Outstanding! I have never achieved a sauce like this before, with the meat so tender. I used it in a lasagna but also ate a small bowlful as is. This will be my new recipe, to make a big batch and divide up to freeze, use in lasagnas, and wow guests.
Thank you
I make my version of bolognese in a stove top pressure cooker and there has to be enough liquid so it doesn’t scorch on the bottom. I cook it on high pressure for 39 minutes. I’m probably not browning the veg an then the meat long enough. Thanks for the nutmeg! I’ll use some next time.
Hello Deb and all, thank you for such inspiring and interesting recipes and comments! I adore that you are a real person/people cooking in a real kitchen sharing all the ways you’ve streamlined making everything delicious. Regarding the generous seasoning of salt and pepper, can you please give me a general idea/amount to start with? I know it’s to taste and I should adjust as needed, but I’d love to know a starting point please, like closer to 1/2 tsp or 1 TB? I’m a ridiculous over-thinker and I’m already worrying about how much salt and pepper is an appropriate amount lol. Thank youuuuuuuuu!
I pretty much never need less than 1 teaspoon of kosher salt per pound of meat but it’s really only going to be correct if you taste as you go. It’s worth the tweaking because seasoning can often make or break a dish.
Once again, Deb has knocked it out of the park. My sauce is only an hour into the simmer, and it’s already amazing.
I used ground bison, it’s what I had. Also used red wine instead of white- I simply couldn’t resist the bottle I just brought home from the wine bar up the street. I’ll be serving it on gluten free tagliatelle- I’m not brave enough to make fresh. Yet.
Thanks again, Deb. Please keep doing what you do. ❤️
Made this following the recipe exactly and it was delicious! It’s only my second time making traditional bolognese – the first time making Marcela Hazan’s recipe which I did NOT like – so I hesitated, but your social posts lured me in. I’m glad I tried it again!
We made this bolognese with homemade fettuccine for a dinner party to showcase some very special wines. It was delicious and we were able to make it three days ahead and we refrigerated the sauce. It complemented the wine so well! It served four with healthy appetites.
I have made this sauce at least a dozen times. I love it so much, it tastes like the Bronx, and it has become our go-to hangover cure! After the first few times I made it sticking to the recipe, my wife and I decided we would prefer it a bit more tomatoey, and a bit less meaty, so now I add a 28-ounce can of San Marzanos after the tomato paste step (along with a bit more salt). We find that this makes enough for three meals for us and our young child, and it freezes very well.
Hi all,
My son turned out , dare I say, a perfectly respectable bolognese using Beyond “meat.”
All the same methods as Deb’s, but using dried porcini mushrooms steeped in boiling water for 15 min, chopped into the finely chopped sofrito, porchini broth added along with other liquid additions. Serious umami!
OK, so I made this yesterday. It took 3 hours. It was so delish. I then made lasagne with it, using the bechamel recipe in the other bolognese/lasagne post. I prefer baked pasta w bechamel, not ricotta (and I am Italian so don’t hate on me). I also used “oven-ready” lasagne sheets (aka “no-boil”) and followed the baking time on the box, and the whole thing came out perfect. And, it saved time/clean up. I was doubful taking them out of the box because they are very flat (I didn’t want the ruffled edge). I also suggest using two 9 oz boxes for this lasagne recipe and making sure you have a good quantity of sauce esp for serving- the pasta ends up fully cooked but it does absorb a lot. I love this lasagne version because while definitely made w dairy, you don’t have to smother it in cheese.
I just wanted to say, as a mom of a toddler sometimes I am gobsmacked with the desire to cook one of Deb’s greatest hits but my fridge is entirely lacking the right stuff. Tonight, I cooked this recipe and subbed hot dogs for the pancetta AND ground beef. It tastes like grown up spaghetti-Os but I’m not mad about it. Thanks Deb!
I just made this past weekend and it was delicious. I would like to try again but this time add 1/2 Italian sausage meat. I want to boost the flavor a bit. Just wondering if this would work?
I just made this, doubled, with beef and pork mince and using tomato puree (think in the UK this is the closest to tomato paste). I did the flavour building on the hob then transferred to my Instant Pot. Worked really well:
(a) I left the ingredients as Deb directed except that I used half the amount of water she suggests adding before starting the long simmer.
(b) I set the Instant Pot on High for 30mins.
Came out brilliantly and about the right texture for the lasagne I was making. If I had been making it for Bolognese over pasta I would have loosened it a bit with the pasta water.
The only thing I regret is using 5% fat mince. I did use about half as much pancetta again and a splash of olive oil but the meat doesn’t have that floaty soft texture that you get with higher fat meat. It still tastes brilliant though.
I don’t think Ive ever left a post on SK that was anything other than “Another win for SK”.
This recipe is no different. It’s Sunday, I’m feeling lazy, but want a yummy Sunday supper……….SK Bolognese to the rescue. So tasty. Thank you for another tasty recipe.
If I’m making the sauce a day in advance, can I add pasta water the next day when I’m cooking the pasta for dinner? Or should I do it all at once? Thanks!
I’ve had this saved to make for a while & actually bought a food processor to chop the veggies :) and then realized I had ground turkey instead of ground beef. But, it turned out great!’ Kid appeoved too! I only let it braise about 30 min & only added 3/4 can of the Tom paste. Will for sure make it again!