This Bolognese-style meat sauce recipe combines ground beef and pork with rich tomato flavours and aromatic vegetables. Perfect for pasta lovers, this hearty sauce is easy to make and ideal for a comforting meal.
You'll also love my other Italian-inspired recipes: classic Arrabiatta sauce, pomodoro sauce, and roasted red pepper sauce. For more great pasta recipes, check out my pumpkin carbonara, this pumpkin ravioli, and these ricotta-stuffed pasta shells. And this summer bolognese is a lighter version of this hearty pasta sauce.
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⭐️ Why this recipe works
- Balanced Flavor: Combining ground beef and pork adds depth and richness to the sauce.
- Vegetable Base: Finely chopped carrots, celery, and onion provide a flavorful foundation and natural sweetness.
- Herb Blend: Dried oregano and basil give the sauce an authentic Italian taste.
- Unique Spice: Ground cinnamon adds a subtle warmth and complexity.
- Acidity and Sweetness: Balsamic vinegar and brown sugar balance the acidity of the tomatoes, enhancing the overall flavor.
🧾 Ingredient notes
- Ground beef/pork mix: Provides a rich, meaty base for the sauce.
- Carrots, celery, onion: Form the classic mirepoix base, adding sweetness and depth.
- Garlic: Adds aromatic, savory notes.
- Olive oil: Used for sautéing and adds richness.
- Passata/crushed tomatoes: The main body of the sauce, providing a smooth, tomatoey texture.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- Dried oregano and basil: Classic Italian herbs that enhance the sauce’s flavor.
- Ground cinnamon: Adds a unique, warm undertone.
- Red pepper flakes: Introduces a subtle heat.
- Balsamic vinegar: Adds a touch of acidity and sweetness.
- Brown sugar: Balances the acidity of the tomatoes.
- Salt and pepper: Essential for seasoning.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Bolognese-Style Meat Sauce recipe step-by-step
- Heat the Pan: Heat a heavy-bottomed pan over medium heat.
- Cook the Meat: Add olive oil to the pan and cook the ground beef (or beef and pork mix) until browned. Remove the meat to a bowl and set aside, leaving about 1 tablespoon of fat in the pan.
- Sauté Vegetables: Add chopped onion, carrots, celery, and minced garlic to the pan. Sauté until soft and translucent.
- Add Seasonings: Stir in cinnamon, dried oregano, dried basil, and tomato paste. Cook for 2 minutes without burning the tomato paste.
- Combine Ingredients: Return the cooked meat to the pan and add passata. Season with red pepper flakes, brown sugar, balsamic vinegar, salt, and pepper.
- Simmer: Simmer the sauce for about 20 minutes until thick and rich. Adjust seasoning as necessary. Serve with pasta and bread.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Mirepoix Alternative: Blend the sautéed vegetables before adding the meat back to the pan for a smoother sauce.
- Low and Slow: For even more developed flavors, cook the sauce on low heat for up to 2 hours, stirring occasionally.
📖 Substitutions and variations
- Meat Options: Use ground turkey or chicken for a leaner version.
- Vegetarian: Substitute meat with lentils or mushrooms for a vegetarian option.
- Herbs: Fresh herbs can be used instead of dried; adjust quantities to taste.
- Spice Level: Adjust red pepper flakes to control heat.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled meat sauce in an airtight container in the fridge for up to 3 days.
- Freezer: Place the meat sauce in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the meat sauce in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish, stirring halfway through.
❓Recipe FAQ's
Yes, you can use fresh tomatoes. Blanch, peel and crush them before adding them to the sauce. You may need to simmer longer to achieve the desired thickness.
Yes, meat sauce often tastes better the next day as the flavors meld together. Make it a day ahead and store in the fridge.
Adding a pinch of sugar will balance the flavors.
Adding a splash of soy sauce or Worcestershire sauce can enhance the savory umami notes.
Did you make this Bolognese-Style Meat Sauce? Please leave a star rating below, and tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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The BEST Bolognese-Style Meat Sauce
Ingredients
- 1 pound ground beef, or a mix of ½ pound ground beef and ½ pound ground pork
- 3 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 24 ounces passata, *Or use crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons ground cinnamon
- 1 teaspoon red pepper flakes
- 1 teaspoon balsamic vinegar
- 1 teaspoon brown sugar
- Salt and pepper, to taste
Instructions
- Heat a heavy-bottomed pan over medium heat.
- Add the olive oil to the pan and cook the ground beef (or beef and pork mix) until browned. Remove the meat to a bowl and set aside. Drain any excess fat from the pan, leaving about 1 tablespoon.
- Add the chopped onion, carrots, celery, and minced garlic to the pan. Sauté until the vegetables are soft and translucent. Stir in the cinnamon, dried oregano, dried basil, and tomato paste. Cook for 2 minutes, taking care not to let the tomato paste burn.
- Return the cooked meat to the pan and add the passata. Season the sauce with the red pepper flakes, brown sugar, and balsamic vinegar. Add salt and pepper to taste.
- Simmer the sauce for about 20 minutes, until thick and rich. Adjust seasoning if necessary. Serve with your favorite pasta and bread.
Notes
- Meat Variation: You can mix ground beef and pork for a richer flavor, or stick to just ground beef if preferred.
- Vegetable Prep: Finely chopping the vegetables ensures they blend seamlessly into the sauce, adding flavor and texture.
- Tomato Paste: Cooking the tomato paste briefly before adding other liquids helps to deepen its flavor.
- Simmer Time: Allowing the sauce to simmer helps meld all the flavors together. If you have more time, letting it cook longer on low heat will enhance the taste even further.
- Serving Suggestion: This sauce pairs beautifully with spaghetti, tagliatelle, or pappardelle. Top with freshly grated Parmesan for an extra touch of indulgence.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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