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The Best Bolognese Sauce Ever

This slow-cook bolognese recipe allows for the rich flavors of beef and pork, San Marzano tomatoes, sweet carrots, Chianti Classico wine, and black truffles to marry and develop into the best bolognese sauce ever. Try it out! You will not be disappointed. 

Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 8 people

Ingredients

  • 3 tbsp olive oil
  • 4 carrots diced
  • 1 yellow onion diced
  • 3 celery stalks diced
  • 4 cloves garlic left whole, smashed to release flavors, peeled
  • salt to taste
  • pepper to taste
  • red pepper flakes to taste
  • 1.5 pounds ground beef 80% lean
  • 1 pound ground pork 90% lean
  • 2 tbsp tomato paste
  • 1.5 cups Chianti Classico red wine
  • 2 28-oz. cans San Marzano tomatoes whole-peeled, and pureed
  • 1 cup beef broth
  • 1 parmesan (or pecorino) cheese rind
  • 1 tbsp balsamic vinegar
  • 1/2 tsp black truffle oil
  • 1/2 tsp white granulated sugar
  • basil for garnish, if desired
  • parsley for garnish, if desired
  • freshly grated parmesan cheese for garnish, if desired

Instructions

  1. Heat your Dutch oven on the stove over medium-high heat. Add in olive oil. Once oil is hot enough, add in carrots, onion, celery, whole smashed garlic cloves, salt, pepper, and red pepper flakes. Stir frequently until onions are translucent.

  2. Add in ground beef and ground pork. Season the meat with salt and pepper. Stir and break up the meat into small chunks. 

  3. When the meat is lightly browned, add in tomato paste, continue stirring, and cook down tomato paste for two minutes.

  4. Add in wine. Stir in and scrape up all the browned bits from the Dutch oven. Let wine cook down for two minutes.

  5. Next, stir in San Marzano tomatoes, beef broth, and cheese rind. Season more with salt, pepper, and red hot pepper flakes. 

  6. Bring to a boil, lower the heat, cover, and simmer for three hours.

  7. Remove the cheese rind and whole garlic cloves.

  8. Stir in balsamic vinegar, sugar, and black truffle oil. Season with more salt and pepper to taste.

  9. Garnish with parsley, basil, grated cheese, etc. and enjoy!

Recipe Notes

  • I recommend using this Chianti Classico wine, these whole-peeled and pureed San Marzano tomatoes, and this black truffle oil.
  • This sauce is best enjoyed with fresh pasta. Click here for my authentic homemade pasta recipe.
  • If you like creamier pasta sauce, simply stir in a cup of whole milk or heavy cream at the end.
  • I recommend using your fresh pasta sheets to make a lasagna with separate layers of this bolognese sauce and a ricotta-mozzarella-spinach mixture, and then a béchamel sauce on top. 
  • This sauce yields at least 8 servings (if you were to combine it with past alike spaghetti or pappardelle). 
  • If you can make this a day or two ahead of serving, I recommend doing so. As the sauce sits in the fridge, the flavors keep on developing and the sauce gets even more delicious!