Homemade Bolognese Sauce
Yield: 6 servings
This tomato-based meat sauce is easy to prepare and makes for a memorable pasta dinner. It freezes well, too!


  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 rib celery, finely diced
  • 1 pound ground beef
  • ½ pound ground pork
  • 1¼ cups red wine or beef broth
  • 1 cup whole milk
  • 28 ounces whole tomatoes with juice
  • ¼ cup tomato paste
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For serving: pappardelle, tagliatelle or another long pasta of choice; Parmesan cheese


  1. Cook the onion in the oil over medium heat until it starts to soften, about 3-4 minutes. Add the garlic, carrot, and celery. Cook until softened, an additional 5 minutes.
  2. Add the beef and pork and brown it, crumbling as you go. Drain any excess fat. Add the wine and simmer until evaporated, about 7-9 minutes. Add the milk and simmer until evaporated, about 6-7 minutes.
  3. Stir in the tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break up the tomatoes with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt and pepper to taste.
  4. Meanwhile, cook pasta according to package directions. Drain, reserving 1½ cups of the pasta water.
  5. Toss the pasta with sauce, adding pasta water to thin if needed. Serve hot with Parmesan cheese.

Storage & Reheating

•Refrigerator – store the sauce in an airtight container or cover with plastic wrap for up to 4 days.
•Freezer – store in an airtight container, leaving about an inch for expansion, or in a zippered freezer bag for 2 – 3 months.

•To Reheat – Defrost in the refrigerator. Reheat on the stovetop or in the microwave, stirring every 15 to 20 seconds, until heated through

Adapted from:

Spend with Pennies

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