Beef Bolognese

Prep Time
Cook Time
2h 15m
Ready In

"I high recommend to make this 1-3 days ahead, the flavors will intensify. The success of this sauce will strongly depend on the quality of canned tomatoes that you use, no generics for this use only good high-quality Italian tomatoe products"

Original recipe yields 8 servings


  • Serving Size: 1 (360.6 g)
  • Calories 380
  • Total Fat - 20 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 94.8 mg
  • Sodium - 556.3 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 8.6 g
  • Protein - 30 g
  • Calcium - 157.2 mg
  • Iron - 4.6 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.3 mg

Step 1

In a Dutch oven cook the beef with pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink and meat is browned; drain (about 15 minutes). Add in garlic; cook 2 minutes.

Step 2

Add wine; simmer uncovered for 4-5 minutes or until liquid is reduced by half.

Step 3

Stir in the tomatoes, tomato sauce, tomato paste, bay leaves and next 5 seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 to 2 hours or until thickened, stirring frequently and seasoning with seasoned salt and pepper during cooking (add in water if the mixture gets to thick).

Step 4

At the end of cooking time, remove the bay leaves. Add the cream and butter cook stirring 15 minutes longer. Sir in Parmesan cheese. I recommend cooling and refigerating for 1-3 days to blend flavors.

Tips & Variations

No special items needed.



My daughter is now 15 and is doing a lot of cooking. She made this for us and it was fantastic! She cut the crushed peppers down some but otherwise made like the recipe read. Delicious with spaghetti and full flavored!

review by:
(1 Sep 2020)