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5 from 6 votes

Authentic Bolognese Sauce 🍲

This hearty and savory sauce is a classic in Italian cuisine, known for its rich taste and tender texture. Made with a combination of shredded carrots, onions, shallots, celery, and savory meat simmered to perfection, it is the perfect companion to your favorite pasta dishes.
Prep Time10 minutes
Cook Time1 minute
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: Authentic Bolognese Sauce, authentic italian bolognese sauce, recipe for authentic italian bolognese sauce, traditional bolognese recipe, what is authentic bolognese sauce
Servings: 8 servings
Calories: 435kcal
Author: Scott Groth

Ingredients

Authentic Bolognese Sauce Ingredient List

For the ground beef:

  • 1 pound ground chuck
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon granulated garlic powder
  • 1 tablespoon granulated onion powder
  • 1 teaspoon kosher salt

For the ground pork:

  • 1 pound ground pork
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried basil

For the Bolognese sauce:

  • 1 14.5 ounce can fire roasted diced tomatoes
  • 1 cup heavy cream
  • 1 carrot peeled & shredded
  • 2 celery stalks washed & shredded
  • ½ onion (Spanish), peeled & shredded
  • 1 shallot peeled & shredded
  • 4 garlic cloves sliced thin
  • ½ cup beef stock
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste
  • ¼ teaspoon balsamic vinegar
  • 1 bay leaf

Instructions

Preparation Steps

  • Gather all the ingredients and tools required for this recipe.
  • Peel and shred carrots, celery stalks, onions, and shallots.
  • Thinly slice garlic cloves.

Cooking Instructions

  • Using a Dutch oven or other large, heavy bottom pot, heat the olive oil over medium-high heat. Add the ground beef when the oil shimmers. Break up and stir for 2 minutes. Add the remaining ingredients in the beef section. Cook for another 3-4 minutes or until the beef has browned. Remove from the pan and set aside.
  • Add the ground pork. Break up and add the remaining ingredients in the pork section. Cook for another 5-6 minutes or until lightly browned.
  • Add the shredded carrots, celery, onion, and garlic. Cook for 4-5 minutes.
  • Increase the heat to high. Add in the red wine. Reduce until most of the liquid has been absorbed.
  • Reduce the heat to low. Add diced tomatoes, tomato paste, anchovy paste, bay leaf, and balsamic vinegar. Simmer for 30 minutes to an hour.
  • Add in the cream and stir. Simmer for 10 minutes. Taste the sauce, adjust the seasonings, and taste again.
  • Add the beef back in when all the other ingredients are cooked, and it is time to combine everything.
  • Serve hot over fresh zoodles, noodles, or polenta. Enjoy and happy eating!

Notes

NOTE: The overall net carb count does not include the Substitute and Additional  Ingredients.
If you're a fan of this recipe, I'd love to hear from you! Got any tips to make it lower in carbs? Please leave a comment below! Have a fantastic day cooking!

Nutrition

Serving: 1portion | Calories: 435kcal | Carbohydrates: 6g | Protein: 22g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 761mg | Potassium: 502mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1861IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
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