You Should Make Your Own Bolognese At Home

Cooking can be a very fun and calming thing to do when you have the time. However, there are some occasions where time is not a luxury for me, or just looking for a quick meal, pasta is the best choice. That is why we always make a big portion of Bolognese and store it in the fridge for such occasions.

What is Bolognese? Bolognese is not just a tomato sauce. Bolognese is some kind of meat sauce, or Ragu in Italian. It is a classic Italian sauce whereby meat (beef, pork, or mix) is slowly cooked with onion, carrot, celery, and tomatoes. It is very meaty, sweet, and rich in tomatoes. A perfect sauce for pasta or even lasagna.

Like any recipes here, making your own Bolognese is super-duper easy. Well, I might have exaggerated a little bit all the time, but aside from being very time consuming, I think it is quite easy to make at home. In short, you just need to slow cook your meat with onion, carrot, celery, and tomatoes for about an hour to get a decent result.

It might be a bit time consuming but it will make your life easy later on. You see, by following our recipe you will make a big portion enough for 6-8 servings. The extra Bolognese can be stored in the fridge for 3-4 days or freeze for a longer shelf life. When you need a quick pasta meal, just heat it up and mix with your cooked pasta. Simple and delicious.

Once you have tasted your homemade Bolognese pasta, you will not go back to instant tomato pasta sauce anymore. So, tread carefully, my friend πŸ˜‰. But one thing for sure, your pasta will be game changer. Still, we think you should make your own Bolognese at home~


Slowly cooked meat with onion, carrot, celery, and tomatoes.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 Servings


  • Pan (sauce pan)


  • 1 Onion
  • 1 Carrot
  • 1 stalk Celery
  • 150 g Bacon (or pancetta if you could find)
  • 600 g Minced beef, pork, or mixed of both
  • 500 ml Tomato puree
  • 500 ml Chicken stock
  • 4 tbsp Extra virgin olive oil
  • 1 cup White wine

Dry herbs

  • 1 tsp Dry oregano
  • 1 tsp Dry basil


  • Salt
  • Black pepper
  • Suger (if needed)



  • Finely chop the onion, carrot, celery, and bacon.


  • In a pan, heat 4 tbsp of extra virgin olive oil on medium heat. Add onion, carrot, celery, and bacon in. Brown them.
  • When browned, add the meat in and cook until they are no longer pink. Remember to also break the meat apart as much as you can.
  • Add wine in and cook for about 5 minutes to evaporate the alcohol.
  • Then open a can of tomato puree and drop it in. Fill up the empty can with chicken stock and pour in as well.
  • Boil it and let it shimmer for an hour with the lid on. Stir it with a spatula occasionally to prevent burning at the bottom.
  • After an hour, add the dry herbs in.
  • We need our Bolognese to be thick, not watery. Make sure to reduce the liquid by boiling it if it is too watery.
  • Season it with salt, black pepper, and sugar. The bolognese sauce is done!

For making pasta Bolognese

  • Reheat about a ladle full of Bolognese in a pan on medium low heat.
  • Cook your pasta until al dente.
  • Mix your cooked pasta with the Bolognese. Add some pasta water if it gets too dry. Plate it and grate some parmesan on top. Enjoy~

Store the extra in the fridge. I will last about 3-4 days. Or freeze it in the freezer for a longer shelf life.

    Keyword bolognese, pasta bolognese, spaghetti bolognese

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