The Best Bolognese Sauce

Mmmm, well it’s not STRICTLY a bolognese sauce, more like a hybrid bolognese/marinara.

Growing up, home-cooked meals were pretty common in my house, thankfully. One thing my dad specialized in was Italian – even though he himself isn’t Italian, he grew up in Brooklyn, his first wife was Italian, and therefore he learned from the best. Divine eggplant parmesan, chicken parmesan, and one of the best things was his standard pasta sauce.

So I took some things from his sauce, some pointers from various (real) Italian chefs I’ve met along the way, and devised this “bolognese”. Alot of people add sugar to cut the acidity of the tomato sauce, but I prefer a pureed carrot mixture. It not only adds the sweetness, but also a good bit of nutrients. Enjoy!

The Best Bolognese Sauce

More of a hybrid bolognese/marinara creation, but still delicious!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Cuisine Italian
Servings 6


  • Food Processor or Blender


  • 2 lb beef Or 1lb beef 1lb pork
  • 2 tbsp olive oil extra virgin
  • 1 large onion, chopped
  • 8-10 cloves garlic, minced
  • 1 lb carrots, chopped
  • 4 large stalks celery, chopped
  • 6 oz tomato paste
  • 1 cup dry white wine
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/2 large bunch fresh parsley, chopped finely can sub 2 tsp dried parsley
  • 1.5 tsp Italian seasoning
  • 1 tsp dried thyme
  • 1/2 cup grated Parmesan A parm/asiago mix also works well


  • Place a large pot over medium-high heat. Combine 2 lb beef (or beef/pork mixture), onions and garlic. Cook until beef is brown and onions/garlic are cooked through.
  • While beef is cooking, place chopped carrots, celery, and 1/2 of the crushed tomato can in a blender or food processor. Blend/process until pureed.
  • Once beef is fully browned, add tomato paste and mix well to incorporate; saute for another 1-2 minutes.
  • Add carrot/celery/crushed tomato puree, white wine, diced tomatoes, the rest of the crushed tomatoes, salt, pepper, italian seasoning, parsley, and thyme. Mix well.
  • Cover with a slight crack for venting and simmer for 45 minutes to an hour.
  • Add grated parmesan and simmer for another 30 minutes.
Keyword bolognese, italian, meat, meat sauce, white wine

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