Have you ever had Bolognese sauce before?

Are you looking at the screen scrunching up your face and asking yourself “What is Bolognese?”  Well… Bolognese is a delicious chunky meaty full of flavor tomato sauce that is simmered on the stove for hours at a time.  This bolognese is made with a mix of chopped veggies, lots of garlic,m herbs, wine, tomato sauce and a mixture of beef, pork, and Italian sausage.  Even though this sauce takes a while and is a long process, it is so worth it in the end!

This sauce makes so much that you can use what you need a freeze a portion of it for the next time you want bolognese.

So when your feeling lazy and just in the mood to have something simmering in your pot for hours in the day and completely making your house smell AMAZING, try this recipe out…. Yum! 🙂


Finely chop up your veggies and garlic.


Time to make your sofrito…. Love this part


Allow it to cook evenly browned for about 15 minutes.


Add in your ground chuck, ground pork, and Italian sausage.


Simmer, baby simmer!


Bolognese Sauce

Prep Time: 30 minutes

Cook Time: PT3-4H

Yield: Lots 🙂

Bolognese Sauce


  • 1 medium Onion, finely chopped
  • 1 large or 2 slim carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds Ground Chuck, Ground Pork and Italian Sausage
  • 2 6-ounce cans Tomato Paste
  • 2 cups Red Wine
  • Water as needed
  • 2 Bay Leaves
  • A few sprigs thyme, tied in a bundle


  1. Prepare the bolognese sauce this can be done the day before:
  2. Make the sofritto. In a large Dutch pot, coat the bottom of the pan with two to three tablespoons of oil. Add the onions, garlic, carrots, and celery that you chopped and cook over medium heat until evenly browned for 15 minutes.
  3. Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle the salt and pepper and allow to brown nicely and evenly. Do not rush this step and allow it to come together and juicy.
  4. Add the tomato paste and cook for 3 to 4 minutes. Add the red wine, using it to scrape up any stuck bits in the pan. Cook the wine until it has reduced by half, about 5 more minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything, bringing it to a low simmer.
  5. You’ll keep a pitcher of water near the stove. You’ll stir the sauce from time to time. As the water in the sauce cooks off, you’ll want to add more but you don’t want to add more than 1 to 2 cups at a time or you’ll have boiled meat sauce rather than something thick and robust with flavor. Taste it from time to time and add more seasoning if needed. Simmer for 3 to 4 hours.
  6. You’ll have about 8 to 8 1/2 cups of sauce but will only need 4 for the lasagna. Discard the thyme and bay leaves and put half in the fridge for lasagna assembly tomorrow and the other half in the freezer for up to a couple months.


Adapted from Smitten Kitchen



Enjoy and see you next time!