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Bolognese Sauce


  • 1 onion chopped
  • 2 carrots diced small
  • 1 stalk of celery chopped
  • 4 garlic cloves minced
  • 1 pound of ground beef you can also use veal, or a mix of both, or italian ground sausage
  • 1 24 oz can of crushed tomatoes
  • 1 12 oz can of tomato sauce
  • 2 tbsp of tomato paste
  • 1 Bay leaf
  • 1/4 tspĀ  ground nutmeg
  • 1/4 cup of good red wine
  • Optional - 1 tsp of anchovy paste or 1 full anchovy (it should melt down on its own in the sauce)


  • First, chop up all your ingredients and prep so everything is ready to go.
  • Heat a large dutch oven over medium heat and add olive oil.
  • Once hot, saute onions, carrots, celery and garlic until translucent. Add salt and pepper.
  • Remove from pan into a bowl and reserve.
  • Add beef and begin to brown and break up until cooked, about 5-7 minutes. Also, salt and pepper this layer.
  • Once cooked, add tomato paste and your sauteed veggie mixture, nutmeg and combine. Add your anchovy here if you're using it!
  • Add a few splashes of red wine.
  • Then add your crushed tomatoes, tomato sauce and bay leaf.
  • Bring to a simmer, then lower the heat as low as it can go and let it cook for 1-2 hours. The longer the better!