Bolognese Sauce (Or Meat Ragu Sauce)

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“Our family's favorite spaghetti sauce. Add mushrooms if you like. When I don't have a large can of tomato sauce, I use a 6-oz can tomato paste and an extra cup of broth. I have substituted buffalo for beef in this recipe; I've also used two pounds of the same meat. It is versatile and I will use whatever I happen to have on hand that day. Great recipe! Well worth the time.”

Ingredients Nutrition


  1. Saute carrots, celery, and onion in olive oil for 10 min over medium-low heat until cooked through but not browned.
  2. Add garlic, meats, and salt/pepper to taste. Cook until no red remains in meats.
  3. Add broth; cook for 10 mins over medium heat.
  4. Add tomato sauce, tomatoes, and oregano. Bring to a boil, then reduce heat to low and cook, simmering gently, for 2 hours You may add more salt/pepper as needed.
  5. If you’re not using all the sauce now, separate it into three containers and chill/freeze until ready to use. Step 6 is for 1/3 of the sauce.
  6. (If using cold sauce, bring to a boil first, then) Add ½ c cream or half-and-half, reduce heat, and simmer for 30 minutes. Serve hot over spaghetti or noodles.
  7. Makes three portions, which serve 2-4 people each.

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