Bolognese Sauce

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This recipe is great and easy. I've made a few changes over time. First, I brown the pancetta in the olive oil before adding the onions, celery and carrots. This brings out the full flavor of the pancetta and makes it crispy which makes a nice surprise in the mouth when eating the finished dish whether is lasagna or gnocci or pasta bolognese.

I've also added more celery and carrots to the recipe, and 1 full Tablespoon of red pepper flakes for a little more bite.

I can take or leave the milk. I usually do use it as I think it gives the sauce a little more creaminess but I only add it at the very last minute and I don't add it if I'm going to be freezing some for use later -- you can take half out of the pot for freezing and then had half the milk.

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I've made this recipe at least a dozen times now. It's fantastic. Many times I haven't had every single ingredient so I've had to tweak things a little. For anyone else trying the recipe I can't stress enough that the pancetta is well worth the hassle to find. You may have to locate a specialty italian deli or grocer to find it... but it's really worth the trip. If you don't have veal, you can always just go a bit heavier on the ground beef... you won't miss it. Personally, the milk doesn't do anything for me either so I occasionally skip it. I usually double up the vegetables, too. This recipe makes a very hearty, tremendously flavorful bolognese that's probably the best I've ever tasted. Even if you make it completely as-written, you won't be disappointed. I've used this sauce as the basis for lasagna and a host of other pastas. I have to guard the pot or my wife and kids will sneak into the kitchen and take a bowl to eat. Yes... a bowl of sauce. It's that good.

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I cooked this recipe for my husband's birthday. Everyone loved it! One of the best yet:

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This sauce was absolutely delicious!! I served it on tagliatelle pasta, and the whole family loved it. It is easy to make and although time consuming, definitely worth the time investment needed to make it. I would highly recommend it!! The recipe makes a lot, so there was plenty for tonight and enough to freeze for another time.

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The best Bolognese I have ever had. I went on to make the lasagna using this sauce. Amazing. I did the recipe just as is and it was fabulous. Is it a bit of work?? Yes but so worth it! Enough sauce left over for a night of spaghetti bolognese which was awesome as well. I am even going to make the sauce for Christmas presents to give in gift baskets. I know everybody will love it!

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Uh, it's totally awesome. Really good. I did the recipe up to the meat browning and then I put the meat/soffritto mixture along with the pureéd tomatoes and wine in the slow cooker. I added a bit of raw sugar (about 1 tablespoon to cut the acidity of the tomatoes. I also added about the same amount of fresh oregano from the garden. It's been on low for about 12 hours now and it is amazing. Texturally awesome also. Looking forward to drenching my fresh arugula and sun dried tomato ravioli with it tomorrow. Try it; a bit of work, but well worth the time. Enjoy.

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Delish! I left out the veal but it was still great. It's a bit of work but well worth it, plus it makes a huge serving so you can let it cool and freeze what you don't use.

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This is soooooo good. I kept tasting while I was cooking and my husband kept coming into the kitchen to try it. He said the smell kept bringing him back and the taste made him want to stay and keep eating. I haven't even made the Lasagna yet, can't wait to see what he says about that. Thank you for a wonderful recipe.

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Mmmmmmmmmmmm! DELICIOUS! I usually like to make my sauce the night before to give the flavors time to meld but this is just amazing even before the 2.5 hours of cooking were up. Can't wait to make the lasagna bolognese today. I have tried MANY bolognese sauces, but this recipe is definitely THE ONE! Thank you sooooo much for posting such a wonderful recipe!