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With this meaty Easy Bolognese Sauce stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes two quarts of sauce, enough for 2 to 2 1/2 pounds of pasta.

Everyday Food, December 2003


Recipe Summary test

30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occasionally, until softened, about 8 minutes.

  • Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 to 10 minutes.

  • Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6 to 8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6 to 8 minutes.

  • Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occasionally and adding water as needed to prevent sauce from becoming too dry (1 1/2 to 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper.


Reviews (5)

Rating: Unrated
I don't understand the addition of water to a sauce your trying to thicken. Can anyone explain it to mhlansdell00@yahoo.com. Thanks for any help. Have a happy thanksgiving y'all.
Rating: Unrated
I think the wine I used ended up being too sweet. Otherwise a great recipe. I also added mushrooms, and left the bacon out.
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Question: How long will this sauce keep in the freezer? Thank you to anyone responding.
Rating: Unrated
this sauce was easy to make and absolutely delicious. did not add the wine, used beef broth instead. to the pasta, i added butter, olive oil and salt. really tasty.
Rating: Unrated
is it ok not to put dry wine?