Bolognese Sauce (The Best)
Bolognese Sauce (The Best)
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Bolognese Sauce (The Best)

30 MIN
2 H
6 cups (1.5 litres)



  1. In a food processor, finely chop the vegetables. Set aside on a plate.
  2. In the food processor, finely chop the pancetta and mortadella. Set aside.
  3. In a large saucepan over high heat, soften the vegetables in the butter for 5 minutes. Season with salt and pepper. Add the pancetta, mortadella and ground meats. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the cooking juices have evaporated and the meat has browned.
  4. Deglaze with the wine and reduce until almost dry. Stir in the tomato paste and cook for 1 minute. Add the broth, bay leaves, herbs and pepper flakes. Cover and let simmer over medium-low heat for 1 hour, stirring occasionally.
  5. Add the milk. Continue cooking, uncovered, for 30 minutes, stirring occasionally. Adjust the seasoning.


Traditionally, Bolognese sauce is served with egg tagliatelle lightly coated with butter. When ready to serve, sprinkle generously with grated Parmesan.


  1. Best Bolognaise sauce ever! Everytime I make it it's a huge hit!

  2. Delicious! Did not find the pancetta and mortadella — replaced with bacon and it was delicious. Very tasty and super easy! Thank you again for a great recipe!

  3. I had made this recipe last night and I have to say, it is truly one of the best sauces i've ever had. I made this without the pancetta and mortadella (I did not have it on hand) and it was still so so so good. I also used rigatoni noodles instead. It made me a little nervous to cook the meats without draining (as I normally do) but all the juices evaporated with some patience. I will be making this many more times to come! Thanks for such a great recipe.

  4. This is the best bolognese sauce! Everyone loved it with fresh fettuccine and fresh grated Parmesan. Even my little precious Grandson loved it! All over his face too......

  5. This sauce is just the best one ever!!! I absolutely love it and so did my guests!

  6. At last, a bolognese sauce that is as close to the original one from Bologne as can be. We are not here into the north american version that I grew up with. The famous 'sauce à spagatte' as we name it in French from our childhood (that I also love by the way). Notice that the tomatoes are not present and the addition of wine and milk, this latter being essential as are the fresh herbs. A delight with tagliatelles. Thank you so much for going authentic once again Ricardo. Chantal

  7. Just going over some of my favourite recipes from your site Ricardo, so I was compelled to log in and give my reviews on a few recent dishes. I am so happy to say everything I have made has been phenomenal from appetizers to desserts! I have come to depend on your recipes to provide my family and guests with impressive meals that receive rave reviews and compliments, that keep everyone asking... When are you making that again? I please have that recipe?! I love your magazine too! Thanks so much!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.