Bolognese Sauce

This is not your traditional Italian bolognese sauce. The classic version usually has celery and carrots, but I do not add them here (though you can if you like). I also use one ingredient that we all have at home, and I know Italians might hate me for it, but I love the flavor it brings. It is optional, but I promise my bolognese sauce still tastes really good. And the best part, it only takes 30 minutes with simple ingredients.

Ingredients to make bolognese sauce:

• Onion: Traditionally, yellow or white onions are used. I used red here because it was the only one I had, and I love their flavor. If I had yellow, I would have gone with that, but I believe in using what you already have.
• Garlic: Fresh garlic is best, but garlic powder can be used in a pinch. If using powder, add it with the dry seasonings so it blends evenly.
• Ground beef: Classic bolognese uses a mix of pork and beef, which adds extra flavor and fat. You can use just beef, like I did. Totally up to you!
• Tomato sauce: I use tomato pulp, which is the same as passata. If you’re in the U.S. or Canada, look for tomato purée or passata. Crushed tomatoes also work if you want more texture.
• Salt and black pepper: I keep it simple with the spices, just make sure you don’t get a tomato sauce that already has salt and other seasonings in it if you’re going to use salt and pepper.
• Oregano: Dried oregano gives a nice earthy note. You could also use Italian seasoning, thyme, or basil depending on what you have.
• Soy sauce (optional): My little twist. It adds umami and richness. If you prefer, you can leave it out or replace it with Worcestershire sauce which is also another favorite of mine.

Measurements are posted in the recipe card below the instructions.

1. Heat olive oil in a pan over medium heat. Add the diced onions and cook for about 2 minutes until soft. Add the grated garlic and sauté for another minute. I do not like to keep garlic too long in the pan because once it burns it turns bitter.

2. Add the ground meat and cook, breaking it apart as it browns. Once fully cooked, add the tomato sauce, seasonings, and soy sauce if using. Stir to combine.

3. Cover the pan and let the sauce simmer for a few minutes so the flavors come together. That is it, your bolognese sauce is ready.

If you prefer a looser sauce, you can add ¼ cup of beef broth or even water. For a more traditional Italian base, add diced celery and carrots along with the onions. Some people also like to add a splash of red wine, just pour it in after the meat is cooked and let it evaporate a bit before adding the tomato sauce. You can season further with bay leaves for depth or finish with fresh basil for brightness.

This sauce is great with spaghetti, rigatoni, or penne, but you can also use it as a filling for lasagna!