Best Bolognese Sauce

Prep time: PT60M

Cook time: PT240M

Rating

4.89 stars (44 reviews)

4 ounces diced pancetta
2 flat filet anchovies ( (packed in oil))
2 cups finely diced yellow onion ((from about 1 large onion))
1 cup finely diced carrot ((from about 1 large onion))
3/4 cup finely chopped celery ((from about 1 large stalk))
4 cloves garlic, minced
1½ pounds ground beef (80/20)
1 pound ground pork
1 pound ground veal
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 (28-ounce) can whole peeled San Marzano tomatoes, (crushed by hand (*see notes below))
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
Parmesan cheese rind
2 bay leaves
10 thyme sprigs
1 cup whole milk
cooked pasta
freshly grated Parmesan cheese
fresh thyme leaves

Heat a large pot or Dutch oven over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta is just crisp, 4 to 5 minutes.
Add the anchovies, onions, carrots, celery, and garlic and cook, mashing up the anchovies so that they break into a paste-like consistency. Continue to cook, stirring, until the veggies are tender, 5 to 7 minutes.
Add the ground beef, pork, veal, salt, and pepper. Cook, breaking up the meat with the back of a spoon, until the meat is no longer pink, about 7 minutes. Drain off most of the excess fat, if necessary.
Add the wine and cook, stirring, until the wine is reduced by half, about 3 minutes. Add the San Marzano tomatoes, tomato sauce, and tomato paste and stir until well combined. Bring to a boil.
Once the sauce is boiling, reduce to a light simmer over low heat. Add the Parmesan cheese rind, bay leaves, and thyme. Cook, covered and stirring occasionally, until the flavors have melded and the meat is extremely tender and flavorful, at least 4 hours.
About 30 minutes prior to serving, stir in the milk and continue to cook, uncovered and slightly simmering, until ready to serve. Taste and add more salt and pepper to taste, if desired.
Remove and discard the cheese rind, bay leaves, and thyme bundle.
To serve, toss the sauce with cooked pasta. Garnish with freshly grated Parmesan cheese and fresh thyme leaves.

Pam Fast on 2025-11-04 (5 stars):
I made this for friends and the feedback was off the charts!! So good!
Cindy on 2025-05-26 (3 stars):
We followed the recipe exactly as written ,but were unfortunately very underwhelmed with the flavor . Not bad, just blah.
Annie Grimaldi on 2025-05-20 (5 stars):
Well, I thought Marcella Hazan's recipe was by far the best, but this is a level up. Best bolognese I have ever made! Did not change a single ingredient or step Thanks!
Denis on 2025-03-16 (5 stars):
Fanbloodytastic recipe. Seriously. And I too let it cook all day...I'm no chef but I do believe the anchovies and milk make it rather special... though I don't know why.
Amanda on 2024-12-29 (5 stars):
I have dreams about this bolognese! It’s even better the next day (but day 1 is still pretty spectacular). I don’t do veal so I just increase the amount of beef and/or pork to replace it. I’m subbing venison for the veal next. If you have time for the simmering, make this!
PEGGY on 2024-12-02 (5 stars):
Delicious!
Kristy on 2024-11-03 (5 stars):
Always incredible!!! I make this every fall.