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Bolognese Sauce

Prep Time 30 minutes
Cook Time 1 hour

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.