Sunday Bolognese Sauce (A Little Twist on Tradition)

This homemade bolognese sauce is a rich, hearty meat sauce made with ground beef, pork, pancetta and red wine, then slowly cooked with tomatoes and finished with a touch of cream. It’s everything I love about a cozy Sunday dinner, especially when served over a big bowl of pasta with plenty of freshly grated Parmesan.

Sunday Sauce, Anyone?

Growing up in my Italian-American family, Sunday meant one thing. Sauce. And we ate at 3 p.m. THREE! Apparently, that was a perfectly normal dinner hour back then.

We weren’t spending our Sundays running from one sports field to another like Jeff and I eventually did with our boys. Sundays were for family, a big pot of red sauce simmering away on the stove, meat, pasta, red wine and, of course, bread. Sometimes, if we were lucky a big stuffed artichoke too.

And then? The couch, of course.

There’s something so comforting about that Sunday routine. The smell of sauce cooking all afternoon, everyone gathering around the table and absolutely no reason to rush anywhere.

Once I started making Sunday sauce in my own kitchen, I wanted to mix things up a bit. Don’t get me wrong, I still love a traditional Sunday sauce with meatballs and sausage, but sometimes I’m in the mood for something different.

Enter this bolognese sauce.

It’s made with ground beef and pork, pancetta, red wine and a few ingredients you might not expect. It’s hearty, rich and exactly what I want when the weather turns cooler and I’m spending a Sunday at home with some football games on.

And yes, I still recommend the bread, the wine and the couch afterward.

Why You’ll Love this Bolognese Sauce

• Two kinds of ground meat. Beef and pork give the sauce plenty of flavor and a hearty texture.
• A few unexpected ingredients. Anchovies and a Parmesan rind add a wonderful savory depth.
• Perfect for making ahead. In fact, I think it’s even better the next day.
• Great for feeding a crowd. Put a big pot of this on the table with some crusty bread and my Italian chopped salad.

Let’s Talk Ingredients

• Pancetta: Adds a delicious salty, savory flavor to the sauce.
• Olive oil: Use a good olive oil to sauté the veggies.
• Onion, carrots and celery: The classic Italian flavor base, known as soffritto. Dice everything finely so it melts into the sauce as it cooks.
• Garlic: Freshly minced, please!
• Ground beef and pork: I use equal amounts of both for a rich, hearty sauce.
• Anchovy fillets: Trust me on this one. They melt right into the sauce and add incredible depth. I promise, it doesn’t taste fishy at all.
• Red wine: I use Cabernet Sauvignon. One cup for the sauce, and you know what to do with the rest.
• San Marzano tomatoes: Crushed or whole San Marzano tomatoes. Sometimes, when I want a more rustic Bolognese, I use whole tomatoes and crush them with my hands.
• Parmesan rind: Don’t throw those rinds away! Toss one into the pot, adds extra savory flavor.
• Bay leaf: Adds a subtle, earthy flavor while the sauce slowly cooks.
• Heavy cream: A little stirred in at the end gives the sauce a silky, rich finish.
• Salt and pepper: Season to taste.
• Fresh parsley and grated Parmesan: For finishing. No measurements, just add to your heart’s content.

How to Make Homemade Bolognese Sauce

1. Preheat the oven. Preheat your oven to 325°F.

2. Cook the pancetta. Heat over medium heat a large Dutch oven over medium heat. Add the pancetta and cook until golden and crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Sauté the vegetables. Add the olive oil to the pot, followed by the carrots, onion and celery. Cook until softened, about 7–8 minutes. Add the garlic and cook for another minute.

4. Brown the meat. Add the ground pork and beef, breaking them up with a wooden spoon. Cook until browned, about 10 minutes, then season with a little salt and pepper.

5. Add the anchovies and wine. Stir in the minced anchovy fillets, then pour in the red wine. Scrape up all those flavorful browned bits from the bottom of the pot and let everything simmer for about 5 minutes.

6. Let the oven do its thing. Add the tomatoes, cooked pancetta, Parmesan rind and bay leaf. Give everything a good stir, cover and transfer the pot to the oven. Cook for approximately 2 hours, stirring occasionally.

7. Finish with cream. Remove the pot from the oven and discard the bay leaf and Parmesan rind. Stir in the heavy cream, taste and adjust the seasoning as needed.

8. Serve it up! Toss the Bolognese with your favorite pasta and finish with fresh parsley and a generous amount of freshly grated Parmesan. No measuring necessary!

A Few Tips For the Perfect Bolognese Sauce

Don’t rush the vegetables. Give your onion, carrots and celery time to soften. You’re building the flavor of the entire sauce right here.

Use a red wine you’d actually drink. I like Cabernet Sauvignon for this recipe. It adds a wonderful depth to the sauce. And since you only need a cup, you might as well pour yourself a glass while you’re cooking.

Save that pasta water. Before draining your pasta, reserve a cup of the cooking water. Add a splash if you like a thinner sauce.

Choose a pasta that can handle the sauce. I love pappardelle or tagliatelle with bolognese.

Let’s Get to the Saucy Questions

More Cozy Dinners from My Kitchen

If you’re anything like me, once the weather turns cooler, you’re looking for an excuse to get something hearty cooking.

My Escarole and Beans with Sausage is another dish that takes me right back to my childhood. Or try my Chicken Sausage Bake when you want something cozy without spending the afternoon watching a pot of sauce.

And now I’m curious. Did your family eat Sunday dinner at 3 p.m., too? Or was that just our Italian-American crowd?

If you make this pasta bolognese, leave me a comment and a rating below. I love hearing what’s cooking in your kitchens.

And if you haven’t already, come Join the Cozy Crew for more cozy dinners, cocktails and a few stories from my kitchen along the way.

Print Recipe

Sunday Bolognese Sauce

A rich, hearty bolognese made with ground beef, pork, pancetta, red wine and a few unexpected ingredients. Slowly cooked in the oven and finished with a touch of cream. Perfect for a cozy Sunday dinner.

Prep 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6

Author: Lorraine Saeger

Equipment

• Dutch oven

Ingredients

• 1 cup diced pancetta
• 1 tablespoon good-quality extra virgin olive oil
• ½ cup diced carrots
• ½ cup diced onion
• ½ cup diced celery
• 3 garlic cloves minced
• 1 pound ground pork
• 1 pound ground beef 85% lean
• 3 anchovy fillets minced
• 1 cup Cabernet Sauvignon
• 1 15 oz can crushed San Marzano tomatoes or whole, crushed by hand
• 1 Parmesan rind
• 1 bay leaf
• ¼ cup heavy cream
• Salt and pepper to taste
• Fresh parsley chopped, to your heart’s content
• Freshly grated Parmesan to your heart’s content
• 1 pound Your favorite pasta for serving

Instructions

• Preheat the oven to 325°F.
• In a large Dutch oven over medium heat, cook the pancetta until golden and crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
• Add olive oil, carrots, onion and celery. Cook for 7–8 minutes until softened. Add the garlic and cook for 1 minute.
• Add the ground beef and pork. Break up the meat and cook until browned. Season lightly with salt and pepper.
• Stir in the minced anchovies. Pour in the red wine, scraping up the browned bits. Simmer for about 5 minutes.
• Add the crushed tomatoes, cooked pancetta, Parmesan rind and bay leaf. Stir, cover and transfer to the oven for approximately 2 hours, stirring occasionally.
• Remove the pot from the oven. Discard the bay leaf and Parmesan rind. Stir in the heavy cream and adjust the seasoning.
• Serve tossed with your favorite cooked pasta, topped with Parmesan and parsley, if desired.

Notes

Reserve some pasta water before draining.  Option: Add small splashes while tossing the pasta with the sauce to loosen it to your preferred consistency.