Bolognese Sauce
A proper beef built around lean ground beef, carrot and celery stalk — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely dice the onion, carrot and celery, then warm the olive oil in a heavy pot over medium heat and soften the vegetables with a pinch of salt for about 8 minutes until they are tender but not browned.
- Stir in the minced garlic and cook for one minute until fragrant, then push the vegetables aside and add the ground beef.
- Raise the heat and brown the beef well, breaking it up with a spoon until no pink remains and any liquid has cooked off, which deepens the flavour.
- Stir in the tomato paste and let it toast for a minute, then pour in the red wine and scrape the bottom of the pot, simmering until the wine has mostly evaporated.
- Add the crushed tomatoes, beef stock, bay leaf and oregano, season with salt and pepper, and bring to a gentle simmer.
- Lower the heat and cook uncovered, stirring occasionally, for at least 45 minutes to 1 hour until the sauce is thick and rich, adding a splash of water if it gets too dry.
- Remove the bay leaf, taste and adjust the seasoning, then toss with cooked pasta and serve.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
Tips & common questions
How long does Bolognese Sauce take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bolognese Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Tagliatelle ragù bolognese 01.jpg by https://www.flickr.com/photos/wordridden/, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.