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Authentic Bolognese Sauce (Sugo Alla Bolognese)

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“A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container. Can also be frozen.”
8 cups

Ingredients Nutrition


  1. Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
  2. Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  3. Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
  4. Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
  5. Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
  6. Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
  7. Mangia!

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