There are a handful of recipes that feel like true comfort in a bowl. For me, spaghetti bolognese is at the top of the list.
I first fell in love with this dish during my study abroad in London. After weeks of grabbing sandwiches from Pret-a-Manger and missing the warmth of a real meal, I splurged (despite the painful exchange rate!) on a bowl of spaghetti bolognese at a small Italian restaurant for my 20th birthday. It was simple, rich, and soul-satisfying. From that moment on, I was hooked.
Over the years, my family and I have tweaked and perfected our own version—what we now call Folkman Bolognese-Style Sauce. It’s hearty, full of flavor, and a guaranteed crowd-pleaser. No wine (we’ve found it distracts from the sauce), a perfect mix of ground beef and pork, and a swirl of cream at the end for that luxurious finish.
This is the dish I make when hosting dinner, bringing a meal to a friend, or stocking my freezer with comfort food for busy weeks. It’s a recipe that always gets rave reviews—and one I think rivals any Italian restaurant’s version.
Why You’ll Love This Bolognese
✨ Rich Flavor, Simple Ingredients – The slow-cooked aromatics and tomatoes create incredible depth.
✨ Feeds a Crowd – Perfect for family gatherings or dinner parties.
✨ Make-Ahead Friendly – Freezes beautifully for future meals.
✨ Better Than Restaurant Pasta – Bold claim, but true!
Folkman Bolognese-Style Sauce Recipe
Ingredients
- ½ cup olive oil
- 8–10 garlic cloves, finely chopped
- 1 large yellow onion, finely chopped
- 2 large carrots, finely chopped
- 3 celery stalks, finely chopped
- ½ lb ground beef
- ½ lb ground pork
- ¼ tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- 2 (28 oz) cans good crushed tomatoes (San Marzano recommended)
- 1 cup fresh chopped tomatoes (optional, when in season)
- 1 tbsp brown sugar (to cut acidity, adjust to taste)
- 1 tsp salt (or garlic salt for extra flavor)
- Freshly ground black pepper (optional)
- 1 bay leaves ( optional, remove before adding )
- Handful of fresh basil, chopped (or 1 tsp dried added earlier)
- 1-2 tbsp heavy cream (added at the end)
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook slowly for about 10 minutes until soft and golden. This slow sauté builds deep flavor.
- Add garlic: Stir in garlic and red pepper flakes. Cook 1–2 minutes until fragrant.
- Brown the meat: Add ground beef and pork. Cook until fully browned, breaking up the meat as it cooks. Drain any excess fat.
- Add tomatoes + seasoning: Stir in crushed tomatoes, fresh tomatoes (if using), oregano, bay leaves, brown sugar, salt, and pepper. (Optional: substitute garlic salt for plain salt here.)
- Simmer slowly: Stir and simmer uncovered for at least 30 hour—longer is better. Stir occasionally. Add brown sugar and taste.
- Finish with basil: Stir in chopped fresh basil and simmer a few more minutes. Adjust seasoning to taste. Remove bay leave
- Add cream: Just before serving, stir in heavy cream for a silky, rich finish.
- Serve: Toss with spaghetti and top with Parmesan if desired.
Tips for Success
- Low and slow is the secret—don’t rush the simmer!
- Make a double batch and freeze half for busy weeknights.
- Try fresh pasta if you want to really impress guests.
- Garnish with basil + Parmesan for that restaurant-worthy finish.
Final Thoughts
This Folkman Bolognese-Style Sauce has become a family staple in our home. Whether it’s for a cozy weeknight meal, hosting friends, or bringing comfort to someone else’s table, it never fails to impress.
I’d love to know—what’s your go-to comfort food recipe? Leave a comment below, or tag us if you try this one out. 🍝
Bolognese Sauce
Ingredients
- 1/2 Cup Olive Oil
- 8-10 Cloves Garlic (Finely Chopped)
- 1 Large Onion (Finely Chopped)
- 2 Large Carrotts ( shredded or finely chopped)
- 3 Large Celery Sticks ( Finely Chopped)
- 1 lb Ground beef
- 1/2 lb ground pork
- 1/2 tsp red pepper flakes ( adjust to taste)
- 1 tsp oregano
- 2 28 oz cans good crushed tomatoes (San Marzano recommended)
- 1 c Fresh Chopped Tomatoes
- 1/2 tsp Black Pepper
- 1 Handful Fresh Basil ( or sub 1 tsp dried)
- 1-2 tsp Salt ( taste as you go!)
- 1-2 tbsp heavy cream ( add at the end)
- 1-2 Bay Leaves (optional, remove before adding cream)
- 1 tbsp Brown Sugar (cuts acidity, adjust to taste)
Instructions
- Brown the meat: Add ground beef, pork, carrot, and celery. Cook until fully browned, breaking up the meat as it cooks and the veggies have softened. Drain fat and set aside.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion. Cook slowly for about 10 minutes until soft and golden. This slow sauté builds deep flavor.
- Add garlic: Stir in garlic and red pepper flakes. Cook 1–2 minutes until fragrant.
- Add tomatoes + seasoning: Stir in crushed tomatoes, fresh tomatoes (if using), oregano, bay leaves, brown sugar, salt, and pepper. (Optional: substitute garlic salt for plain salt here.)
- Simmer slowly: Stir only with a wooden spoon (a little Italian kitchen lore!) and simmer uncovered for at least 30 min—longer is better. Stir occasionally.
- Finish with basil: Stir in chopped fresh basil and simmer a few more minutes. Adjust seasoning to taste. REMOVE bay leave if using
- Add cream: Just before serving, stir in heavy cream for a silky, rich finish.
- Serve: Toss with spaghetti and top with Parmesan if desired.