Bolognese Sauce

By & | October 28, 2015


Relax, pour yourself a glass of wine (you’ll need to open a bottle for the recipe!) and start simmering. Bolognese sauce, a slow-simmered Italian meat sauce, is made with a handful of ingredients, but tastes as if you labored at the stove for hours. Give lucky recipients a jar of sauce, a small wedge of Parmesan and a package of nice pasta and they’ll love you forever—and if you’re lucky, you may get a dinner invite.


Heat olive oil in a large pot over medium-high heat. Add onion, garlic, celery and carrot and cook, stirring occasionally, until tender, about 10 minutes.

Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Add wine, tomatoes and oregano and bring to a boil. Reduce to a gentle simmer and cook, stirring occasionally, for 1 hour. Season well with salt and pepper.


  • ¼ cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1 pound ground beef (preferably chuck)
  • 1 pound ground veal
  • 1 cup red wine
  • 2 (28-ounce) cans crushed tomatoes
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper
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