Bolognese Sauce | How To Make The Best Pasta Sauce Ever!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat, while pork is often less expensive.

red wine

💰Cheaper: beef broth

Broth can add flavor without alcohol.

Heat olive oil in a large pot over medium-high heat.

Add ground chicken and cook until no longer pink, about 5 to 7 minutes, breaking it into small bits as it cooks.

Add finely chopped onion, celery, and carrot; cook for another 3 to 4 minutes until the celery is bright green and the onion is soft and translucent.

Stir in minced garlic (about 4 large cloves) and cook for another minute.

Pour in red wine and let it cook for 3 to 4 minutes until it reduces and concentrates the flavors.

Add two large cans of crushed tomatoes to the pot.

Pour in beef broth; if only chicken broth is available, that can be used instead.

Add a splash of milk for creaminess; this is optional but recommended for texture.

Stir in dried oregano, dried basil, and dried thyme; if these are not available, Italian seasoning can be used instead.

Add a sprinkle of sugar (about 1 to 1.5 teaspoons) to balance acidity.

Add a parmesan rind for extra flavor; rinse it before adding.

Bring the mixture to a boil, then reduce heat to low and cover the pot.

Let it simmer for 2 to 3 hours, removing the lid in the last half-hour to thicken the sauce.

Remove the parmesan rind before serving.

Cooking Techniques

Equipment Needed

Spice Level: