Recipe courtesy of Michele Urvater

Classic Italian Bolognese Sauce

  • Yield: 4 to 6 servings
  • Total: 2 hr 35 min
  • Prep: 5 min
  • Cook: 2 hr 30 min


2 Tbsp olive oil

1 Tbsp unsalted butter

1/4 cup minced pancetta

1 cup minced celery

2/3 cup minced carrot

1/2 cup minced onion

1 lb ground beef chuck

salt & freshly ground pepper to taste

1 cup milk

1/2 cup dry white wine

1 1/2 cups canned plum tomatoes, chopped with liquid

1 lb pasta

freshly grated parmesan cheese-optional garnish


  1. In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
  2. Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


24 Reviews


Excellent.... we had friends in from Tuscany so I made this and served it over home made ricotta cavatelli and they loved it.... they said it didn't taste 'American'.... it tasted authentic

See All Reviews