The best traditional bolognese sauce

Tuck into a heart bowl of classic bolognese!
Tuck into a heart bowl of classic bolognese! Source: Getty

There are so many ways to make this classically delicious sauce, but this one might just take the cake. This recipe is authentically Italian with a bit of an original twist. Bolognese has always been a family favourite and one of the best dishes to cook in bulk and serve to a hungry crowd.

While it’s best served fresh over your choice of pasta, you can also cook it up and freeze it for meals throughout the week. Delicious!


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 1/2 cup chopped onions
  • 3 large garlic cloves
  • 1 cup chopped carrots
  • 1/2 cup diced pancetta
  • 500g extra lean ground beef
  • 230ml dry red wine
  • 600ml beef broth
  • 4 tbsp tomato paste
  • 3 small bay leaves
  • 230ml milk
  • 1/2 cup freshly grated parmesan
  • Basil, to garnish


  1. In a deep saucepan, heat olive oil and butter on high. Once bubbling, add onion and garlic. Cook for one minute. Reduce heat to medium. Simmer for 4-5 minutes. Stir constantly. Add carrots and pancetta. Cook for 3 minutes.
  2. Add meat. Cook until browned. Bring heat back to high and add red wine. Cook for a minute on high. Reduce to medium heat and stir in 2 cups of broth. Add tomato paste and bay leaves. Bring to simmer. Cook on low for an hour and a half.
  3. In a separate saucepan, heat milk to a simmer. Pour into sauce after it has cooked for the entire hour and a half. Cover with a small opening for steam. Cook for another 45 minutes. Adding the rest of the broth gradually. Remove from heat. Spoon over cooked pasta. Top with parmesan and basil. Serve.

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