Bolognese

This beloved family Bolognese recipe, handed down from my grandfather to my father and now to me, simmers slowly for three hours, allowing the flavors of San Marzano tomatoes, beef, and aromatic herbs to meld into a rich, deeply flavorful sauce. Perfect for leftovers or a lasagna, it only improves with time, making it ideal to prepare ahead—it’s always best the day after.

Prep Time: 20 mins | Total Time: 3 hours 20 mins | Serves: 12

Ingredients

• 2 pounds ground beef

  
  

• 1 pound ground pork

  
  

• 2 - 26 ounce packages or cans of whole or chopped tomatoes

  
  

• 1 6 ounce can of tomato paste

  
  

• 1 large onion, finely chopped

  
  

• 4-5 sticks of celery, finely chopped

  
  

• 1 16 ounce package of mushrooms, thinly sliced

  
  

• ¼ cup sugar

  
  

• 1-2 teaspoons basil

  
  

• 1-2 teaspoons oregano

  
  

• 1-2 teaspoons paprika

  
  

• 2 teaspoon salt

  
  

• 1 teaspoon pepper

  
  

• 4-5 bay leaves

  
  

• 2-3 cloves garlic (optional)

  
  

• 1-2 tablespoons olive oil

Instructions

Step 1

In a large pot sauté onion and celery in olive oil. When translucent add mushrooms. Once mushrooms are cooked through add spices and sugar.

Note: I don't use garlic, but you can add whole cloves now if desired. Adjust the spices to taste—I start with 1 teaspoon of each and fine-tune as the sauce simmers.

Step 2

Add ground beef, pork and cook while continuing to break up the meat until it is well browned.

Step 3

Add the can of tomato paste and mix it thoroughly into the meat and vegetable mixture.

Step 4

Add the tomatoes and mix thoroughly. Bring to a boil and then cover and allow to simmer for at least 2-3 hours.

Note: The longer this dish simmers, the more the flavors develop. For best results, aim for at least 2 hours of cooking time, but if you can, allow it to go longer, it will only get better!

Step 5

Once the sauce has finished simmering you can top it on your favorite pasta.