Bolognese Sauce

Basic Bolognese Sauce

Posted on May 19, 2010

This is a very simple Bolognese Sauce that you can start making at 4:00 and be done by 5:30 and ready for dinner at 6:00 p.m.

I use this sauce for many dishes but add what I need for those specific recipes like B├ęchamel or fresh herbs or dried seasonings. For me this is just a great basic sauce start with.

NOTE: This sauce is actually a combination of a Marinara and Bolognese. I use more tomatoes which is like a Marinara but I also include meat which is more of a Bolognese.

Servings: 6

What you will need:

Olive Oil
1 cup of white onion finely chopped
1 cup of celery finely chopped
1 to 2 teaspoons of chopped scallion
1 1/2 lb of ground Beef or Bison
2 teaspoons of Chicken Bouillon or 2 Cubes
3 Cans of Chefs Cut Tomatoes (San Marzano Tomatoes)
5 Fresh Basil leaves
2 teaspoons of chopped Italian Parsley
Salt & Pepper

Pecorino Toscano Cheese to shave on top for serving

I like to toss Capellini, Rigatoni, or Penne

Steps to prepare:

1. Season the beef with salt and pepper and cook until it is browned and set aside
2. In another pan heat up the olive oil
3. Add the onions and celery. Saute over moderate heat and sweat them until they are translucent, then add the chopped scallion
4. Drain the beef once it is cooked
5. Add the beef to the onion and celery mixture
6. Add the 3 cans of Tomatoes and mix together
7. Add the Chicken Bouillon
8. Bring the sauce to a boil, then reduce the heat to low an simmer covered for about 1 hour and 30 minutes, stirring occasionally as needed
9. Add the Basil and Parsley

Before serving check the seasoning and adjust salt and pepper to your taste. Toss with your preferred pasta and you are ready to eat.

Notes: The tomatoes are such a major part of this recipe so make sure you buy the San Marzano whole tomatoes in a can.

What Others Are Saying

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  2. Amanda September 23, 2011 at 4:57 pm

    You are right. It doesn’t need a thing! Now I have dinner ready to enjoy after soccer practice. Delicious!

  3. Patty Small December 18, 2013 at 4:21 pm

    I just may not be seeing it – but how much garlic do you add ?

    • Carrie Pacini December 18, 2013 at 5:19 pm

      Oh my Patty! I meant chopped scallion thank you for catching that. I just made the edit to the directions!

  4. Natalie D. January 26, 2014 at 10:48 pm

    Hi Carrie! Just a question – I’ve never heard of using chicken bouillon in tomato sauce before, why do you do it? What does it add the the sauce? I’m definitely going to try it out though!

    • Carrie Pacini January 27, 2014 at 7:58 am

      Hi Natalie, chicken bouillon gives the sauce depth and really brings out the tomatoes without being overstated and overpowering. It’s really a lovely sauce.

  5. Jennifer July 9, 2016 at 10:16 am

    What size are the cans of tomatoes?

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