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Patty's Bolognese Sauce

Prep Time:

Cook Time:

2+ hours






Patricia Svelyns

60 mins

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About the Recipe


This is a deliciously flavorful sauce that really needs to simmer for 2 hours to fully develop the flavors.


1 lb of ground beef

1 lb of ground pork

1 large yellow onion (about 1 cup diced)

2 carrots (about ½ cup diced)

2 celery stalks (about ½ cup diced)

4 cloves of garlic

6 thin slices of pancetta

8 TBSP (one stick) of unsalted butter

4 TBSP of Extra Virgin Olive Oil

1 cup of dry white wine (Pinot Grigio or Sauvignon Blanc)

4 cups of beef stock

1 28 oz can of peeled, whole tomatoes

1 dried bay leaf

½ tsp of nutmeg

½ cup of heavy cream - divided

1 tsp of dried parsley flakes

1 tsp of dried basil

¼ tsp of onion powder

¼ tsp of garlic powder 

Salt and Pepper to taste

Frying Pan


Step 1:  Dice the onion, carrots, and celery and set aside.  Finely slice the pancetta into ribbons and set aside.  Mince the garlic cloves and set aside.  Puree the whole tomatoes with their juices.  You will only need 18 oz (just under 2 & ½ cups) and set aside.

Step 2:  In an enameled cast iron Dutch Oven pan, (such as Le Creuset brand), Melt the butter and add the extra virgin olive oil over medium high heat.  When the butter begins to sizzle, turn the heat down to medium and add the pancetta ribbons.  Saute until the fat has rendered (approx 2 minutes.) 


Step 3:  Add the onions, carrots and celery to the pot with the pancetta and cook, stirring often until the vegetables begin to soften; about 5 minutes.  Add the minced garlic and continue to stir, being careful not to let the garlic brown as it will become bitter.


Step 4:  Add the ground beef and pork, crumbling it in the pot with the back of a wooden spoon.  Add the garlic & onion powders, dried basil and parsley flakes, and nutmeg.  Cook until completely browned; 8-10 minutes.  

Step 5:  Add the white wine and cook until the wine has evaporated (about 5 min).

Step 6:  Measure out 2  & ½ cups of  the pureed whole tomatoes and add it to the pot.  Stir frequently for 2 minutes.  

Step 7:  Measure out 3 TBSP of heavy cream from the ½ cup and reserve until the end.  Add the heavy cream,  beef stock, & bay leaf and turn the heat to low.  Season with salt and pepper to taste.  Let the sauce gently simmer partially covered for 1 & ½ hours.

Step 8:  Skim the surface for any excess fat.  Stir in the remaining 3 TBSP of heavy cream and serve over pasta of your choice.    

hand mixer

Buon Appetito!

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