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The Best Bolognese Sauce

More of a hybrid bolognese/marinara creation, but still delicious!
Prep Time20 mins
Cook Time1 hr 30 mins
Cuisine: Italian
Keyword: bolognese, italian, meat, meat sauce, white wine
Servings: 6



  • 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.