Bolognese Sauce


A simple Bolognese recipe for excellent chunky pasta sauce with beef, pork, lots of vegetables, and tons of flavor.


  • 2 tablespoons olive oil
  • 1 large onion, minced
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • ½ pound ground pork
  • 1 (28 ounce) can Italian plum tomatoes
  • ½ pound fresh mushrooms, sliced
  • 6 ounces tomato sauce
  • 2 carrots, shredded
  • 1 stalk celery, chopped
  • ½ cup dry white wine
  • ½ cup chicken stock
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 1 pound pasta


  1. Warm oil in a large skillet over medium heat. Sauté onion, bacon, and garlic in hot oil until bacon is browned and crisp, about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.
  2. Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. Stir bacon mixture, tomatoes, mushrooms, tomato sauce, carrots, celery, wine, stock, basil, oregano, salt, and pepper into meat mixture. Bring to a boil. Cover, reduce heat, and simmer sauce for 1 hour, stirring occasionally.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente, 8 to 10 minutes; drain.
  5. Serve sauce over hot pasta.