best meaty bolognese

Best ever meaty bolognese you’ll make. And, it’s won awards to prove it! Full of meat, flavor, herbs, and more. Worth the time in the kitchen!

What is Bolognese

Bolognese is different from meat sauce. Yes, they both have meat. But, bolognese is a thick rich mixture of meat, tomatoes and creamy goodliness. It goes far beyond just meat sauce! 

Now if you’re looking for something without meat, yes, vegetarian style, then you have to try my fresh tomato sauce that I learned to make in cooking school in Florence Italy. It is totally divine! 

Ragu Sauce

Ragu sauces and bolognese are similar but each usually is used more often with certain types of pasta. If you’re using wide shaped noodles like papparadelle, then bolognese would be your choice of sauce. But, regardless of your pasta shape or noodles this best meat bolognese works! Take a peek at my Moroccoan Beef Ragu Sauce! 

The Absolute Best Bolognese Sauce

This recipe has been developed over nearly 30 years.  It won the ‘Gallo Family Vineyards’ family recipe contest.  Once you try it, you’ll know why.  I’ve had many many many make this recipe, and they have never been disappointed.

Bolognese Pasta

I know, it sounds pretty ‘impressive’ to add the word ‘famous’ to something.  I mean famous is reserved for names, things, and places like Abe Lincoln, the Grand Canyon, the Titanic, Martin Luther King, Jr., JFK, Clark Gable, Brad Pitt, Lady Gaga, Picasso’s artwork, Simon Cowell, Michael Jackson, Michael Jordan, Einstein’s Theory of Relativity, Gordon Ramsay. But a recipe, famous, come on, Ally, get real! Yes, this is your best bolognese pasta sauce!

Bolognese Lasagna

Well, I’m here to tell you that my bolognese sauce is, indeed, famous. In my house, among my friends and family and at my dinner table.  It’s in demand. And, it’s perfect for bolognese lasagna.

It’s oftentimes duplicated but never really replicated entirely.  It’s been 30 years in the making.  And, I’ve had critics beyond the likes of those I faced on MasterChef Season 2.  Who?  My three sons!!  Pleasing their palates was tough when they were growing up, but making them beg for more is an even more daunting task. 

AND, the real coup de gras of the fame of this bolognese is when your grown sons ask  if you can show their wives or special girlfriends how to make the sauce!

Spaghetti Bolognese

I entered this spaghetti bolognese sauce in Gallo Family Vineyards Recipe contest, and it was the winner!  Our family was featured in the ‘centerfold’ of the NOV 2011 issue of Taste of Home magazine, and the Gallo family says, “It’s tasty traditions like yours that keep us gathering around the table for family toasts to come.”

A remind, this recipe makes a lot!  Freeze in different size containers for using later.  Get creative and use in various ways!  Lasagna, pizza, open-faced sandwiches on crusty Italian bread. Whatever!

Pasta Bolognese Recipe

And, please, don’t let this pasta bolognese recipe scare you!  It’s really not that daunting, and all the work that goes into it, is well worth it!  It’s like at the age of 54, I hiked the Grand Canyon from rim to rim with my husband and another couple complete with heavy backpacks and all our gear and vittles.  I was scared #% (#%,  especially to cross the bridge over the raging and frightening Colorado River from the North Rim to the South Rim!  With a deep breath and determination, I did it. I don’t like heights!. It was worth it! 

Same with this recipe. Some things are just worth the extra effort.  Lastly,  don’t be afraid to add your own special touches to the bolognese like olives (green or black), grilled shrimp, some extra cherry tomatoes. Things that just rock your plates!

Best Spaghetti Sauces

I’ve had many people make this recipe, and all have come back with rave reviews (and, no I don’t think they’re blowing hot air!); however, one of the most special gals who made it is Machelle from Machelle’s Cooking Corner. I’m very humbled and grateful for her sharing of this experience.

Certainly I’ve created variations of this bolognese sauce, so if you want to have something maybe less ‘complicated’ take a look! xox ~ally

Best Pasta Sauces

Three Layer Meaty Lasagna

Meaty Pizza Bolognese Sauce

Easy Lamb Bolognese

Bolognese and Riccarielle Pasta

Aussie Lamb Bolognese and Rigatoni

best meaty bolognese

Yield: A BIG pot 10+ people

Best ever meaty bolognese you'll make. And, it's won awards to prove it! Full of meat, flavor, herbs, and more. Worth the time in the kitchen!

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Ingredients

• 1/3 cup extra-virgin olive oil
• 5 Tbl. butter, unsalted
• 2 carrots, finely, diced
• 1 medium onion, diced (if you prefer shallots, that’s fine, too)
• 2 ribs of celery, finely diced
• (NOTE: You can pulse the carrots, onion and celery in a food processor.)
• 6-8 garlic cloves minced or thinly sliced (your preference)
• ¾ lb. beef, ground
• ½ lb. veal, ground
• ½ lb. pork, ground
• ½ lb. Italian sausage, ground (remove casings if in sausage form)
• 1 cup pepperoni, diced
• 1 (12 oz.) can tomato paste
• 1 (28 oz.) can Italian crushed tomatoes
• 1 (15 oz.) can diced tomatoes
• 1 cup heavy cream or half and half
• 1 cup red wine
• ¾ cup fresh herbs, chopped, combination of basil, oregano, Italian flat parsley, thyme
• ¾ tsp crushed red peppers
• Kosher or sea salt and freshly ground black pepper to taste
• ¾ cup of shredded parmigiano-reggiano
• Parmigiano-Reggiano, Parmesan or Asiago for grating/serving
• 2 cups pasta water, reserved from cooking pasta and for thinning the sauce as it cooks and thickens

Instructions

In a large heavy-bottomed saucepan, heat the olive oil and butter over medium heat.

Add the onions, celery, and garlic and sauté over medium heat until translucent and soft but not browned.

Add the beef, veal, pork, Italian sausage and stir into the vegetables. Turn up heat to high and continue stirring and breaking meat clumps apart. You want the meat to brown.

Turn down heat and add the tomato paste and blend into meat mixture.

Allow this mixture to ‘fry’ about 5 minutes continually stirring so it doesn’t stick. Add crushed tomatoes, diced tomatoes, and pepperoni stirring for about 5 minutes.

Add milk and wine, blend then add crushed red peppers, fresh herbs, and shredded cheese and blend.

Add sea salt and pepper to taste.Simmer over medium-low heat for several hours (2-3) stirring occasionally. Season with salt and pepper to taste.

The salted pasta water can be used if you need more liquid to thin or get all the juices out of the cans.

Notes

Choose your favorite type of pasta. Cook it al dente.

After draining mix all pasta in large pot/pan with about a cup or more of the sauce coating lightly all the pasta.

Serve in a large spacious (preferably white) bowl. Spoon over pasta a heaping amount of fresh Bolognese sauce.

Grate fresh cheese and garnish with whole basil sprig or some of the chopped herb mixture.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally