Last Updated on 15 August, 2026 by Elby | The Tasteful Pantry
This is without a doubt THE BEST bolognese sauce recipe. I know just about every household has their own version of bolognese and they consider their version to be the best. But trust me. Try this version and you won’t look back. Some households use a pinch of cinnamon or nutmeg, while others use a dash or Worcestershire or different meat. My secret ingredient? Milk! For a quicker (dairy-free) version, try my healthy bolognese.
Bolognese is my definition of comfort food. It is an Italian timeless classic, with a rich, tomato-base and tender meaty goodness, this sauce is perfect for topping your favourite pasta. Or combine it with béchamel sauce and homemade pasta for the perfect lasagne.
Ingredients for the Best Bolognese Sauce Recipe
The flavour: Soffritto is the Italian term for base flavour in this bolognese sauce, as with many Italian dishes. In this case soffritto means the finely diced onion, carrot and celery are lightly fried or sauteed in oil.
The panchetta: The panchetta (or bacon) adds a nice punch to the dish. I don’t use a low-fat version of either of these. The little bit of extra fat provides an additional depth of flavour.
The meat: For the mince, I use half beef mince and half pork mince. Supermarkets provide pre-packaged mixes of beef and pork, but they are not always in the quantities I am looking for. Our local makes a 20-30% beef and 70-80% pork mix. These are fine, but I much prefer my version with the extra beef.
The secret touch: A little trick I discovered while travelling through Italy, was to add milk to the bolognese sauce after it has been cooking for a few hours. The milk gives the sauce such a rich flavour. Once you’ve tried it you won’t cook Bolognese again without it.
How to Make Bolognese Sauce
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, then cook for approximately 5 minutes, stirring occasionally, until softened.
Step 2: Stir in the pancetta and garlic. Cook for another 2-3 minutes, until the pancetta begins to brown and release its flavour.
Step 3: Add the beef and pork mince. Cook until browned, using a wooden spoon to break the meat into small pieces as it cooks.
Step 4: Pour in the red wine and simmer for approximately 1 minute, or until reduced by half. Stir in the tinned tomatoes, passata, beef stock, bay leaves and oregano. The sauce will look very runny at this stage, but it will gradually reduce as it cooks.
Step 5: Reduce the heat to low and simmer uncovered for approximately 2 hours, stirring occasionally. The sauce should slowly become thicker and richer.
Step 6: Once the sauce has reduced and thickened, stir in the milk. Continue simmering uncovered for another 30 minutes.
Step 7: Remove the bay leaves, then stir through the fresh basil. Season with salt and pepper, taste and adjust if needed. Only add the sugar if the tomato flavour is still too sharp.
Note: If the sauce begins sticking to the base of the pot, reduce the heat and stir it more frequently. If it’s reducing too quickly, add extra beef stock, ½ cup at a time, until it returns to a gentle simmering consistency.
How to Serve Bolognese Sauce
Bolognese sauce is traditionally served with pasta and, in Australia, possibly most commonly with spaghetti. Try my homemade pasta for an extra something special. Or for a lower carb option, serve in lettuce cups with a sprinkle of parmesan. Top baked potatoes or potato skins with the bolgnese sauce and cheese. Or of course you can turn it into lasagne. For something slightly healthier, try my healthy bolognese.
FAQ for the Bolognese Recipe
Can I make bolognese ahead of time?
Absolutely. Bolognese often tastes even better the next day, once the flavours have had time to settle in. Cool the sauce, cover and refrigerate, then gently reheat it on the stovetop.
Can I freeze bolognese sauce?
Yes. Allow the sauce to cool completely, then freeze it in airtight containers for up to three months. Freezing it in individual or family-sized portions makes future dinners much easier.
Can I make bolognese without pork mince?
You can replace the pork mince with extra beef mince. The pork adds richness and keeps the sauce tender, but an all-beef bolognese will still be delicious.
What can I use instead of pancetta?
Diced bacon is the easiest substitute. You can also leave it out, although the sauce will lose a little of its salty, savoury flavour.
Can I leave out the red wine?
Yes. Replace it with the same amount of beef stock. The wine adds depth rather than making the sauce taste strongly of alcohol, but the bolognese will still have plenty of flavour without it.
Why is milk added to bolognese?
Milk softens the acidity of the tomatoes and gives the sauce a richer, more balanced flavour. Add it once the sauce has reduced, then continue simmering gently so it blends into the sauce.
Why is my bolognese sauce watery?
The sauce starts quite runny because it needs enough liquid for its long cooking time. It will gradually reduce and thicken after a long simmer. If it’s still too thin, cook it for a little longer rather than increasing the heat too much.
Feedback and More: Have you given the best bolognese sauce recipe a go? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
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Bolognese Sauce
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Sauce
- 1 tbsp olive oil
- 1 large onion - diced
- 2 carrots - peeled and finely diced
- 2 celery stalks - finely diced
- 100 grams pancetta - or bacon, diced
- 2 cloves garlic - minced or finely diced
- 500 grams beef mince
- 500 grams pork mince
- 120 ml dry red wine - merlot, cab sauv and shiraz are good options
- 400 grams tinned tomatoes - crushed or diced
- 700 grams passata
- 750 ml beef stock
- 2 bay leaves
- 2 tsp oregano
- 1 cup milk
- 1 tbsp fresh basil - shredded
- ¾ tsp salt
- ½ tsp pepper
- 1 tsp sugar - optional
Serving Option
- pasta, fresh basil and parmesan
Instructions
Sauce
- Heat the oil in a large pot over medium heat. Add the onions, carrots and celery and cook until soft, about 5 minutes, stirring occasionally.
- Stir in the pancetta and garlic and cook for an additional 2-3 minutes, until the pancetta starts to brown.
- Add both minces and brown, use a wooden spoon to break the meat down.
- Stir in the wine and simmer for 1 minute, until reduced by half, then add the tomatoes, passata, stock, bay leaves and oregano. It will be very runny.
- Simmer on low, uncovered, for approximately 2 hours, stirring occasionally (see notes).
- Once the sauce has reduced and thickened, add the milk. Simmer uncovered for a further 30 minutes.
- Add the basil, salt and pepper (taste and add additional salt and pepper if necessary). Only add the sugar if the tomato flavour is too sharp.
Serving Option
- Serve with pasta and sprinkle with fresh basil and parmesan.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Very nice. Milk!?! Never tried that before. Nice creamy aspect to it. We were sans celery and bacon/pancetta in our fridge. Beautiful none the less.
Yes, I love the texture the milk gives too. So glad you tried it!