Stirring the Pot: Make This Best Ever Bolognese 🍝

My kids give it a gold star every time.

February 19, 2026

February 19, 2025

Hello, everyone!

Let’s kick things off with a brief Bolognese history lesson. This beloved meat sauce traces back to 18th-century Italy, influenced by French-style ragoût. Its earliest version was a veal-based white wine sauce usually served with tagliatelle. In the 20th century, the term “spaghetti bolognese” spread throughout the US and UK, and the dish evolved into a more acidic tomato-forward sauce, while still including a bit of milk for creaminess.

Now, let’s get into the recipe specifics.

The Parmesan rinds are important here. They impart a depth and a bit of funk that only good, aged Parmesan can. Don’t skip them! As for the wine, you shouldn’t overthink it. My rule of thumb is to use something you like to drink, since there will be some leftover after all. For me, that’s a nice full-bodied Cabernet Sauvignon.

Bolognese is a well-rounded dinner choice because it puts protein, vegetables, and starch all on one plate. There are endless versions, but this recipe below is the purest and yummiest, I guarantee you. Years ago, while working on The Family That Cooks Together with my daughters, I tried out every Bolognese recipe I could find before developing my own. My kids still give it a gold star every time.

Enjoy!

Best Ever Bolognese

INGREDIENTS

Serves 4

  • ÂĽ cup extra-virgin olive oil

  • 1 ½ pounds ground beef chuck

  • 1 ½ pounds ground veal

  • ½-pound ground mild Italian sausage

  • 19 ounces chopped white onions, about 2 large

  • 6 ounces chopped carrots, about 2 large

  • 6 large cloves garlic, minced

  • 1/2 cup tomato paste

  • 2 sprigs thyme

  • 2 sprigs rosemary 

  • 1 ½ cups dry red wine

  • 2 cups beef stock

  • 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand

  • 3 1-2" pieces of Parmesan cheese rinds

  • Fine sea salt and freshly ground pepper

  • 16 ounces mezze rigatoni

  • Fresh torn basil, for serving

INSTRUCTIONS

  1. Pulse the onions, carrots, and garlic in a food processor until they resemble small pebbles. Set aside.

  2. Heat a large Dutch oven over high heat. Add 2 tablespoons olive oil, then the beef, veal, and sausage. Cook, breaking up the meat, until the moisture evaporates and the meat is deeply browned, about 20 minutes. The meat should be very finely broken up. Season with 1 teaspoon fine sea salt and plenty of freshly cracked black pepper. Transfer to a plate, leaving the fat in the pan. If there is excessive fond, deglaze with a splash of stock or water and pour the excess over the meat.

  3. Add the remaining 2 tablespoons olive oil to the Dutch oven. Add the vegetables and cook, stirring, until softened, 6 to 8 minutes. Season with 1 teaspoon fine sea salt and pepper. Return the meat and juices to the pot. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.

  4. Add the wine and cook until reduced by half, 3 to 4 minutes. Tie the thyme and rosemary together with kitchen twine and add to the pot along with the stock, tomatoes, cheese rinds, and 1 teaspoon fine sea salt.

  5. Cover and simmer over medium-low heat until thickened, about 1½ hours. Season with the remaining 1 teaspoon salt and freshly cracked black pepper.

  6. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Strain off the water (reserving 1 cup) and add some of the sauce to the same pot you cooked the pasta in. Add a bit of parmesan cheese, olive oil, and pasta water and toss to emulsify the sauce.

  7. Plate and finish with more Parmesan and torn fresh basil. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

Recipe Pro-Tips

  • The bolognese can be made a day or two before serving.

  • It’s important to season in each step as listed in the instructions so that you build flavor as you go.

  • If you are unsure which wine to use, a good rule of thumb is to select one that you enjoy drinking.

Equipment Used

  • Food processor

  • Large Dutch oven

  • Large skillet or saucepan

  • Large pot

  • Colander or spider strainer

  • Wooden spoon or sturdy spatula

  • Ladle

  • Chef’s knife

  • Cutting board

  • Kitchen twine

  • Measuring spoons

  • Measuring cup

  • Tongs

  • Microplane or box grater

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