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Weekend Bolognese Sauce | kickassbaker.com #bolognese #meatsauce #weekendcooking #italian #familydinner #sundaydinner #marcellahazan #ricotta #ricottacheese #homemade #fromscratch #kickassbaker

Weekend Bolognese Sauce

Comforting and rich, this homemade Bolognese Sauce paired with your fave pasta is everything you are looking for in a slow-cooked, weekend meal.
Prep Time: 15 minutes
Cook Time: 3 hours 55 minutes
Total Time: 4 hours 10 minutes
Course: All Recipes, Dinner
Cuisine: Italian
Servings: 10 servings
Calories: 580kcal


  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 1 ⅓ cup finely chopped celery
  • 1 ⅓ cup finely chopped carrot
  • ¾ lb ground beef chuck
  • ¾ lb ground pork
  • salt to taste
  • fresh ground black pepper to taste
  • 2 cups whole milk
  • whole nutmeg
  • 2 cups dry white wine
  • 2 15-ounce cans tomato sauce
  • fresh parmesan, fresh ricotta for topping


  • In a heavy 3.5 quart pot over medium heat, add oil, butter and chopped onion. Cook and stir onion until it has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well
  • Add ground beef, ground pork, a large pinch of salt and a few grindings of pepper. Crumble meat with a fork, stir well and cook until meat has lost its raw, red color
  • Add milk and let simmer gently, stirring frequently, until it has bubbled away completely, approximately 30 minutes
  • Grate ¾ of the whole nutmeg directly into the pot and stir well
  • Add wine and let it simmer until it has evaporated, approximately 30 minutes
  • Add tomato sauce and stir thoroughly to coat all ingredients well. When the sauce begins to bubble, turn heat down so that the sauce cooks at a lazy simmer, with just an intermittent bubble breaking through the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add ½ cup water as necessary. At the end of cooking, however, the water should be completely evaporated and the fat should separate from the sauce. Taste and season with salt
  • Serve over hot pasta with a dollop of ricotta and freshly grated Parmesan


  • This recipe can easily be halved
  • If you have any leftovers, freeze in portions in ziplock bags. It'll keep in the freezer for up to 3 months
  • Recipe adapted from Marcella Hazan


Calories: 580kcal | Carbohydrates: 18.6g | Protein: 36.3g | Fat: 36.4g | Saturated Fat: 15.3g | Cholesterol: 139mg | Sodium: 398.1mg | Fiber: 3.1g | Sugar: 6.4g
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