Bolognese Sauce

Bolognese Sauce IMAGE Author: Canadian Living Credits: Bolognese Sauce IMAGE

Serve this rich meat sauce on spaghetti or other long pasta. The sauce tastes even better if you make it a day ahead and refrigerate it overnight because the flavour has time to ripen.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: October 2007


  • 450 g lean ground beef
  • 1 teaspoon fennel seeds
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped pancetta
  • 1/4 cup chopped bacon
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots finely diced
  • 2 celery finely diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each salt and pepper
  • 1 cup milk
  • 1 can whole tomatoes
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • pinch each granulated sugar and hot pepper flakes
  • 1/4 cup minced fresh parsley


In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to bowl; set aside. Drain fat from pan.

While beef is cooking, using mortar and pestle or bottom of small saucepan, crush fennel seeds; add to beef.

Add oil to pan; heat over medium heat. Cook pancetta, onion, garlic, carrots, celery, oregano, salt and pepper, stirring occasionally, until vegetables are softened, about 8 minutes.

Add milk; simmer until almost no liquid remains. Add tomatoes, mashing with back of spoon. Return beef mixture to pan.

Add wine, tomato paste, bay leaf, sugar and hot pepper flakes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 45 minutes. Discard bay leaf.

Stir in parsley; cook for 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)

Slow Cooker Bolognese Sauce: Cook as directed through the point of adding milk; scrape into slow cooker. Add tomatoes to slow cooker, mashing with back of spoon; add wine, bay leaf, sugar and hot pepper flakes. Cover and cook on low until vegetables are tender, about 6 hours. Stir in tomato paste and parsley; cover and cook on high until thickened and bubbly, about 20 minutes. Discard bay leaf.

Nutritional facts Per serving: about

  • Sodium 320 mg
  • Protein 12 g
  • Calories 183.0
  • Total fat 11 g
  • Cholesterol 32 mg
  • Saturated fat 5 g
  • Total carbohydrate 9 g


  • Iron 16.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bolognese Sauce