The Best Bolognese Sauce
Prep time
Cook time
Total time
Adaptation of Marcella Hazan’s famous Bolognese sauce featuring tender beef and veal, comforting diced veggies and earthy spices.
Serves: 8
  • 8 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground veal
  • 1 stalk of celery, minced
  • ½ onion chopped
  • 2 carrots, peeled and diced
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • Salt and pepper
  • 2 cups dry white wine (I use Pinot Grigio)
  • 2 cups milk
  • 28oz can of whole San Marzano tomatoes
  1. Prepare your celery, onion and carrots.
  2. In a large pan, add oil, 4 tbsp butter, ground beef, ground veal, nutmeg, allspice, celery, onion, carrots, salt and pepper.
  3. Cook on medium high heat until the onions are translucent and the beef is mostly browned, approximately 15 minutes, stirring frequently.
  4. Add the white wine to the pan and turn the heat down to medium.
  5. Cook until all of the wine has evaporated from the pan, approximately 45 minutes, stirring frequently.
  6. Add San Marzano tomatoes, 4 tbsp butter and milk to the pan.
  7. Turn the heat down to medium low.
  8. Let it gently simmer for 3 hours, gently breaking up the tomatoes with a wooden spoon as it cooks.
  9. The sauce should be very dry, meaning not have a lot of liquid, when it’s done. If you find that it is drying out too quickly, make sure your heat is on medium low and add a half a cup of milk as necessary to prevent the sauce from burning or sticking to the bottom of the pan. When it’s done, you should be left with a really concentrated meat sauce and the oil released from the meat.
Nutrition information provided is for the bolognese sauce alone.
Nutrition Information
Calories: 439 Fat: 22.4 Saturated fat: 11.4 Trans fat: 0 Carbohydrates: 12.8 Sugar: 8.8 Sodium: 233 Fiber: 2.9 Protein: 34.5 Cholesterol: 145
Recipe by The Eat More Food Project at