Homemade Bolognese Sauce - Carlsbad Cravings

People always ask what my favorite recipe is, and this Bolognese is at the top of the list! After tasting ragù in Bologna itself — where Bolognese sauce (ragù alla Bolognese) was born — I learned firsthand how deep and nuanced this classic Italian meat sauce can be. I’m excited to bring this rich, slow-simmered tradition into a version you can make at home with confidence and authentic flavor in less time. Follow along for expert tips and variations!

Originally posted 6/4/2019, Photos updated 12/17/2025

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top view of Bolognese being served in a bowl with pappardelle

What makes this the Best Bolognese Recipe:

This is the BEST Bolognese Sauce in my humble opinion – divinely comforting, deeply satisfying, wonderfully rich, unbelievably flavorful, worthy of your recipe binder, worthy of company, and most importantly, worthy of your time. I hope you love this Bolognese recipe as much as we do!

Restaurant-quality flavor in under an hour: Rich, hearty, slow-simmered taste, with most of the time being hands-off.
Deep, complex layers of flavor: Italian sausage, beef, classic soffritto, tomatoes, herbs, basil, and a creamy finish create actual Bolognese depth without all-day cooking.
Elevated with chef-style touches: Chicken bouillon for savory richness, balsamic vinegar and a pinch of sugar for balance, red pepper flakes for subtle heat, and cream for a luxurious finish.
Expert shortcuts included: Smart prep hacks like chopping your sofrito in the food processor, cutting your hands-on time down to minutes—literally.
Versatile and crowd-pleasing: Serve with spaghetti, pappardelle, or use it in lasagna, manicotti, baked ziti, and more.
Make ahead: Bolognese only tastes better the next day, so it is perfect to make a day or two in advance and then just reheat at dinner time.
Freezer-friendly: clear instructions included so you can stock your freezer with comfort food at the ready.

WHAT IS Bolognese?

Bolognese is known in Italy as ragù alla bolognese and gets its name because it originated in Bologna. Bolognese is a meat-based sauce that includes a sofrito of onion, celery, and carrots along with fresh tomato purée, white wine, chicken broth, and either milk or heavy cream. Pancetta is often added as well.

The sauce is simmered low and slow to create a hearty, thick sauce. Bolognese is more meaty than saucy, unlike marinara or what you think of as spaghetti sauce.

This Bolognese Sauce recipe is not an ultra-authentic Bolognese recipe with pancetta that requires all-day simmering, standing, and stirring, BUT it tastes like it. Instead, I use tomato paste to deliver concentrated tomato flavor so you can be slurping Bolognese in less than one hour!

serving Bolognese with pasta in a bowl garnished with basil and Parmesan

Homemade Bolognese Sauce Ingredients

This Bolognese Sauce recipe uses pantry-friendly ingredients, so you can make it any time. Here is what you’ll need:

Meat: Use a combination of lean ground beef (93/7) and Italian sausage for the best flavor. Italian sausage provides essential fennel for authentic Italian taste; if you skip it, be sure to add fennel to the sauce. Drain excess grease after browning to keep the sauce rich, not greasy.
Vegetables (Soffritto): Onion, carrot, and celery form the flavor base of classic Bolognese. They melt into the sauce as it simmers, creating deep flavor without noticeable chunks—this step is essential and not optional for true Bolognese.
Crushed tomatoes: Use plain crushed tomatoes (no added salt or seasonings) for body and full tomato flavor. High-quality brands like San Marzano, Cento, or Muir Glen make a noticeable difference; if using whole San Marzano tomatoes, crush them by hand first.
Tomato paste: Not traditional, but key for concentrated tomato richness that makes the sauce taste like it simmered for hours.
Tomato sauce: Replaces broth to create a richer, more flavorful base.
Sugar: Balances tomato acidity. Start small and adjust at the end, as the cream will mellow the acidity further.
Garlic: Essential for bold flavor; adjust the amount to taste.
Seasonings: Red pepper flakes, basil, parsley, oregano, thyme, bay leaf, salt, and pepper create depth and balance. Fresh basil is ideal, but dried works beautifully too.
Chicken bouillon: A secret weapon that replaces long-simmered broth and pancetta, delivering deep savory flavor fast. This ingredient is key. Use crushed cubes, powder, or base.
Heavy cream: Stirred in at the end to balance acidity and add luxurious, buttery richness. Milk with a little butter can be used in a pinch, but cream delivers the best result.

How to make Bolognese Sauce

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Making the best Bolognese Sauce is easy! Here’s how:

Chop Veggies in a food processor. I finely chop the veggies in my food processor to save time on tedious chopping. Of course, if you don’t have a food processor, you may chop your veggies by hand.
Brown beef and veggies. Add your meat, onions, carrots, and celery, and cook until the meat is browned. Finish off the browning by adding garlic and red pepper flakes, and sauté for 30 seconds.

showing how to make the best bolognese sauce by cooking beef, Italian sausage, carrots, onions and celery in a large pot

Add sauce ingredients. Add crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, sugar, and all seasonings.

showing how to make authentic bolognese sauce by adding parsley, thyme, oregano, basil, crushed tomatoes to a pot

Simmer. Bring the sauce to a simmer over medium-high heat, then reduce to low and simmer uncovered for 30-45 minutes, stirring occasionally.

showing how to make the authentic bolognese sauce by simmering until thick

Add heavy cream. Stir in heavy cream and fresh basil, and cook an additional 3 minutes. If you are not using fresh basil, add the dried basil with the rest of the dried herbs and simmer for the entire time.

showing how to make the best bolognese sauce by adding heavy cream to the sauce

showing how to make the traditional bolognese sauce by simmering reduced

Serve! Serve with pasta and plenty of freshly grated Parmesan cheese for the best Pasta Bolognese of your life!

showing how to serve best Bolognese recipe by adding sauce to pasta and topping with freshly grated Parmesan

TIPS FOR MAKING Bolognese

Use a large pot: A Dutch oven or deep stockpot gives plenty of room for the sauce to cook without splattering.
Don’t rush the soffritto: Cook the onions, carrots, and celery slowly until soft and fragrant—this builds the foundation of the sauce.
Drain excess grease: After browning the meat, drain off excess fat so the sauce stays rich, not greasy.
Simmer, don’t boil: Gentle simmering allows the flavors to meld while keeping the sauce thick and luxurious.
Stir frequently at the end to prevent the sauce from sticking or burning as it thickens.
Adjust liquids for long simmers: If simmering longer than usual, add a splash of water to keep the sauce from becoming too thick or scorching.
Make it perfect for YOU!: Season gradually and adjust salt, heat, and sweetness at the end for perfect balance.

CAN I MAKE BOLOGNESE SAUCE IN ADVANCE?

Yes! Bolognese tastes even better the next day as the flavors further develop and meld, so it is the ideal make-ahead or meal prep dinner.

Bolognese Sauce Recipe Variations

Pancetta Bolognese: Start by sautéing finely diced pancetta in olive oil until rendered and lightly crisp, then build the sauce with the beef and sausage for deeper, classic Italian flavor.
Mushroom Bolognese: Add chopped mushrooms to the sofrito and meat as they cook; they release moisture and add savory umami.
Extra Veggie Bolognese: Stir in zucchini, eggplant, bell peppers, or other favorite vegetables for added texture and nutrition. For more bite, leave the carrots and celery in slightly larger pieces.
Wine-Infused Bolognese: Deglaze the pan with dry white or red wine after draining excess grease, then simmer until the wine fully evaporates, concentrating the flavor and eliminating harshness.

What to serve with the Best Bolognese Sauce Recipe

As far as sides, Pasta Bolognese is delightful with a simple green salad and garlic bread, but we also love serving it with:

Breadsticks
Roasted Parmesan Broccoli or Roasted Asparagus
Sautéed Brussels Sprouts
Caesar Salad or Mediterranean Salad
Berry Salad

top view of Bolognese recipe being served in a bowl

How to use Homemade Bolognese Sauce

Toss with pasta: Serve with spaghetti, pappardelle, tagliatelle, or rigatoni for a classic, comforting meal. See below for the best pastas to serve it with.
Pasta alternatives: Served over zoodles, spaghetti squash, rice, or cauliflower rice.
Baked pasta dishes: Stir into baked ziti, penne al forno, or layer in lasagna for cozy comfort food. Add to zucchini boats for a low carb alternative.
Polenta topping: Serve over creamy polenta for a rustic, restaurant-style dish.
Gnocchi sauce: Pair with pillowy gnocchi for an extra-luxurious bite.
Pizza base: Spread lightly over pizza dough or use in French bread pizza for a meatier, deeper-flavored alternative to marinara.
Stuffed vegetables: Use to fill bell peppers, zucchini boats, or eggplant.
Added to rice: Stir into rice for a pasta change-up.

WHAT KIND OF PASTA FOR PASTA Bolognese?

Although you might think any pasta goes with Bolognese, there is a reason you’ve heard of Spaghetti Bolognese, Pappardelle Bolognese, and Tagliatelle Bolognese, NOT Bolognese Macaroni. Every pasta sauce actually pairs best with specific pasta shapes, and this makes a dramatic difference in the outcome of the pasta dish.

The best pasta shapes for Pasta Bolognese sauce are broad, flat noodles because the shape holds the sauce and the thickness holds up to the sauce. Here are the most popular pasta shapes with Bolognese:

Tagliatelle Bolognese
Authentic Bolognese is paired with tagliatelle, broad, flat, egg-based noodles shaped like ribbons. They are similar in width to fettuccine but thinner. You will always see tagliatelle Bolognese in northern Italy, and never spaghetti Bolognese.

Pappardelle Bolognese
My other favorite and popular pasta for Bolognese sauce is pappardelle, as pictured. Pappardelle is also a broad, flat, egg-based noodle, but it is wider than tagliatelle and thicker. Its broad, flat surface is perfect for the dense, meaty sauce.

Fettuccine Bolognese
Fettuccini is easier to find than both tagliatelle and pappardelle, but is very similar and a great substitute. It is thicker than tagliatelle, but about the same width, and thinner than pappardelle, but about the same thickness.

Spaghetti Bolognese
Spaghetti Bolognese is not authentic to Italy, but it is still one of my favorite combinations. Although many prefer thick, wide noodles to cradle the Bolognese sauce, spaghetti’s circular shape still holds the thick sauce, and I love the texture. I do not suggest going any thinner, however, such as angel hair pasta, as it’s too delicate for the hearty sauce.

Rigatoni Bolognese
Rigatoni are large, tube-shaped pastas, much larger and thicker than penne. Their tubular shape cradles the Bolognese sauce, which sticks to their ridges. It is a superior choice to both penne and ziti because its larger shape allows the sauce to get inside.

Pasta Bakes
This Bolognese Sauce is also fabulous with pasta bakes such as lasagna, zucchini lasagna, manicotti, baked ziti, baked penne, and tortellini al forno.

HOW DO I STORE Bolognese?

Let the sauce cool completely, then transfer to an airtight container. Store in the fridge for up to 4–5 days. Ensure the container is glass or ceramic, as the sauce can stain plastic.

To store the pasta, toss it with a bit of olive oil to keep it from sticking together. Store in a freezer-sized plastic bag or an airtight container in the refrigerator.

How to Reheat

•Stovetop: Transfer the sauce to a saucepan and reheat over medium heat, stirring occasionally, until warmed through. The sauce will thicken as it sits, so add a splash of milk or broth to loosen it to your desired consistency.
•Microwave: Place the sauce in a microwave-safe dish with a tablespoon or two of milk or broth. Microwave in 90-second intervals, stirring well between each, then continue heating in 15-second bursts as needed until hot.
•Oven: Ideal if the sauce is already mixed with pasta. Transfer to an oven-safe dish, cover tightly with foil, and bake at 350°F for 15–20 minutes, or until heated through.

CAN I FREEZE BOLOGNESE SAUCE?

Yes, Bolognese Sauce freezes exceptionally well. To freeze:

1. Prepare the recipe according to instructions.
2. Let the sauce cool completely.
3. Portion into freezer-safe containers or zip-top bags. Squeeze out any excess air, seal, and label.
5. Freeze for up to 3 months.
6. When ready to use, thaw in the refrigerator overnight.
7. Gently heat over the stove while you boil fresh pasta

Best Bolognese Recipe FAQs

WHAT IS THE DIFFERENCE BETWEEN BOLOGNESE and WEEKNIGHT SPAGHETTI BOLOGNESE?

You might be wondering what the difference is between this Bolognese Sauce recipe is and my weeknight spaghetti Bolognese recipe?
Well, when I’m feeling a little lazy, I opt for my weeknight Spaghetti Bolognese. When I’m feeling a little more gourmet, I opt for this from-scratch homemade Bolognese Sauce.

The ingredients are very similar except this Bolognese Sauce recipe uses both ground beef and Italian sausage (double the meat), fresh basil (as opposed to dried), crushed tomatoes, and tomato sauce (as opposed to jarred marinara). It also simmers for 30-45 minutes instead of 15. Both are fabulous, and both have a reason to belong in your kitchen and in your mouth!

WHAT IS THE DIFFERENCE BETWEEN SPAGHETTI SAUCE AND BOLOGNESE SAUCE?

Bolognese vs Spaghetti Sauce: The typical red spaghetti sauce we think of without meat is our slang for Marinara Sauce served over spaghetti. Marinara is a type of tomato sauce made with olive oil, tomatoes, garlic and herbs, it often contains sofrito as well, just like Bolognese. What sets them apart is that Bolognese also includes two types of meat (beef and Italian sausage) and heavy cream, and is primarily meaty rather than saucy.

ARE RAGU AND BOLOGNESE THE SAME THING?

Bolognese vs Ragu: Ragu is a meat-based Italian sauce made with any type of protein (veal, beef, lamb, pork, fish, or poultry), onions, carrots, celery, and often pancetta with a minimal amount of tomato sauce. Heavy cream is often added. Bolognese is a popular type of ragu sauce made with beef. So, all Bolognese recipes are a type of ragu, but not all ragu recipes are Bolognese.

LOOKING FOR MORE Italian RECIPES?

Chicken Parmesan
Italian Meatballs
Lasagna
Fettuccine Alfredo
Parmesan Risotto
Shrimp Alfredo
Cacio e Pepe
Carbonara

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Best Bolognese Sauce Recipe

Everyone needs the BEST Bolognese Sauce in their recipe repertoire and this is it! This Bolognese recipe is rich, hearty and exploding with complex layers of flavor BUT is on your table in less than one hour and most of that time is hands-off simmering! You can serve Bolognese Sauce with spaghetti, pappardelle or any other favorite pasta or use it to make manicotti, lasagna, etc. This Bolognese Sauce makes a generous amount so it’s perfect to make ahead and freeze for later (instructions included) or to share with a friend. I’ve also included a few shortcuts to chop your prep time down to minutes – literally!

Servings: -12 servings

Total Time: 1

Prep Time: 15

Cook Time: 45

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Ingredients

1 pound mild Italian sausage, bulk or casings removed
1 pound lean ground beef
1 medium yellow onion
1 carrot
1 stalk celery
6-8 garlic cloves minced
1/2-1 teaspoon red pepper flakes
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1/4 cup water
1 tablespoon dried parsley
2 teaspoons chicken bouillon (crushed cubes, powder, or base)
1 1/2 teaspoons dried oregano
1 tsp EACH salt, sugar, plus more to taste
1/2 tsp EACH dried thyme, pepper
1 bay leaf

ADD LATER

1/4 cup chopped basil, or 1 TBS dried added with other spices
1/4 cup heavy cream
Freshly grated Parmesan cheese for serving

Pasta

1 pound pasta (optional)

ADD LATER

Freshly grated Parmesan cheese for serving

Instructions

Roughly chop the onion, celery, and carrot so that they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
In a Dutch oven, brown the ground beef, sausage, and onion/celery/carrots over medium heat. Add the garlic and red pepper flakes and cook for 30 more seconds. Drain grease.
Add the remaining sauce ingredients EXCEPT for the fresh basil and heavy cream (add the dried basil at this time, if using).
Bring to a simmer over medium-high heat, then reduce to low. Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to the desired consistency. Stir more often towards the end of cooking to prevent the sauce from burning.
Stir in the heavy cream and fresh basil; cook an additional 3 minutes. Taste and season with additional salt, pepper, sugar, or red pepper flakes to taste (I like more salt). Serve with pasta and plenty of freshly grated Parmesan cheese.

Notes

HOW TO FREEZE BOLOGNESE SAUCE

Prepare Bolognese Sauce recipe according to instructions.
Let sauce cool completely.
Transfer sauce to freezer safe airtight containers or freezer bags.
Squeeze out any excess air, seal and label.
Freeze for up to 3 months.
When ready to use, let Bolognese Sauce defrosts in the refrigerator overnight.
Gently heat over the stove while you boil fresh spaghetti.

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61 Comments

Christine says

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Would you be able to put this in a slow cooker after browning the meat and vegetables?

- Jen says
  
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  Absolutely!
  
Linda says

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This is an exceptional recipe and thank you for it! I sauteed the tomato paste in the middle of the pan to bring more umami, then diced mushrooms and sauteed them separately, adding to the final product. I cook, freeze meals for my elderly parents and my Italian/American dad is going to love this!

- Jen says
  
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  Thanks so much for taking the time to comment Linda, I’m so pleased you loved this Bolognese! You are so thoughtful to make dinners for your parents!
  
Ambyr says

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Made this today. Was truly amazing. Added mushrooms to the onion, celery and carrot mixture. My boyfriend always makes the sauce and he loved it!! He said I’m in charge of the sauce now. Thanks for sharing the recipe. It’s a keeper.

- Jen says
  
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  Awesome Ambyr, I’m so pleased you both loved it so much and it even upstaged your boyfriends! There’s nothing better than a well done Bolognese Sauce!
  
Stacey says

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It should be called Carlsbadass Cravings because every time I see a recipe from this blog I know it’s going to be literally a good experience. The cooking, the serving… the savoring

Thanks for an amazing dinner AGAIN!!!
XxOo

- Jen says
  
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  LOL! Seriously cracked me up! Thanks so much for making my day and my recipes Stacey! xo
  
- Deb says
  
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  I could not agree more!! BEST recipe site out there (yes, even more badass-ness than Epicurious or food network) I never ever fear making any recipe from Jen ✨
  
Kim Jones says

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This was so good! I was afraid of that much garlic but only put 3 cloves of garlic in initially. Put the rest in as it cooked. Was also afraid of that much red pepper. Put the rest of that in too! The sofrito makes the sauce so thick and rich. Love this recipe and it will go into the meal book. Thank you for the great recipe!

- Jen says
  
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  I’m so glad that you gave it a try! Thank you for the kind review!
  
C Chris says

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This TRULY lived up to the name of the BEST Bolognese Sauce; simply spectacular!
Everyone was thrilled with its depth of flavor!
btw: We don’t use milk, so I used Org mascarpone in place of the milk; it really added a nice creamy texture to the GF Beef/Chicken Sausage Bolognese.
Grateful that I found your recipe; and I want to say Thank You for sharing…
C~

- Jen says
  
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  I’m so glad that it did not disappoint! Thank you for taking the time to let me know!
  
Sara says

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This is a great recipe. I’ve made it several times and it’s loved by everyone. I’m making it for someone that cant have gluten and I’m not sure if the chicken bouillon is gluten free. What do you suggest? Omitting or other advice? I do have some pancetta.

- Jen says
  
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  Hi Sara, google says Knorr bouillon is gluten free (I would google your specific brand), so I think you’re good to go!
  
Deanna says

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I am a huge fan of Bolognese Sauce and Tagliatelle Bolognese is my go-to when going to an Italian restaurant or ordering take out. I have to say that after trying your recipe, I will never order it out again. This is THE BEST bolognese that I have ever had. My husband said, “Wow” and “this is great” at least a dozen times and he asked if we could please put this in the rotation.
I followed the recipe except that I didn’t add the chicken bouillon, as we are trying to cut down a bit on our sodium and it was amazing without it. We made it tonight with gluten free fettuccine and it was fantastic.
Thank you so much for this awesome recipe! I cannot wait to try more of your recipes!

- Jen says
  
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  Thank you so much for the glowing review! I’m thrilled that this was such a winning recipe for you! Hope you find lots more recipes to love!
  
Andrea Bryant says

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I am planning to make this recipe a day ahead of time. Should I wait and add the cream and fresh basil when I am heating it up the next day before serving? Can’t wait to try this! Also, I just love your website!

- Jen says
  
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  Hi Andrea, you can add the cream and basil the day before without any problems – it all reheats beautifully 😉
  
LIsa says

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I would like to make this and use pancetta. do I still add the sausage as well? so pancetta, beef and sausage? or is the pancetta instead of the sausage?
thank you!

- Jen says
  
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  Hi Lisa, I would use all three, Enjoy!