Hearty Classic Bolognese Sauce with Fresh Herbs and Cream Recipe

Introduction

This classic Bolognese sauce is rich, hearty, and full of flavor, perfect for a comforting family meal. Made with a blend of ground meats, fresh vegetables, and aromatic herbs, it simmers slowly to develop a deep, savory taste. Serve it with your favorite pasta for a satisfying dinner everyone will love.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup celery, chopped
• 3 medium carrots, peeled and chopped
• 2 teaspoons kosher salt
• 1 tablespoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon fennel seeds, crushed
• 5 sprigs fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 6 cloves garlic, smashed and minced
• 1/2 pound mild Italian sausage
• 1/2 pound ground beef
• 1 cup white wine
• 1 cup cream
• 6-ounce can tomato paste
• 2 cups beef broth
• 28-ounce can crushed tomatoes
• 2 tablespoons balsamic vinegar
• 1/3 cup fresh parsley, chopped (optional)
• 1/3 cup fresh basil, chopped (optional)
• 1½ pounds tagliatelle or pappardelle pasta, cooked in salted water (optional)
• Freshly grated parmesan, for garnish

Instructions

1. Step 1: Chop the onion, celery, and carrots finely. You can use a food processor or do it by hand, making sure the carrots are chopped small.
2. Step 2: Heat a large pot or Dutch oven over medium heat. Add olive oil and swirl to coat the bottom. Add the chopped onion, celery, and carrots.
3. Step 3: Season the vegetables with kosher salt, Italian seasoning, black pepper, crushed red pepper, and crushed fennel seeds. If using dried rosemary instead of fresh, add it now.
4. Step 4: Sauté the vegetables and spices for about 5 minutes, until they begin to soften.
5. Step 5: Chop the fresh rosemary and mince the garlic. Add both to the pot, adding a bit more oil if needed to prevent burning. Cook for about 1 minute until the garlic is fragrant.
6. Step 6: Add the Italian sausage and ground beef. Break up the meat with a wooden spoon and cook over medium heat until fully browned, about 5 minutes.
7. Step 7: Pour in the white wine, cream, and tomato paste. Stir well and bring to a simmer. Let it cook down for 5-10 minutes until the liquid reduces and thickens.
8. Step 8: Add the beef broth, crushed tomatoes, and balsamic vinegar. Stir to combine.
9. Step 9: Reduce heat to medium-low and simmer gently for at least one hour, stirring occasionally. Add more beef broth as needed if the sauce becomes too thick. Longer simmering deepens the flavor.
10. Step 10: Just before serving, stir in fresh parsley and basil if using.
11. Step 11 (optional): To serve with pasta, cook pasta in salted boiling water until al dente. Drain, drizzle with olive oil, and plate. Top with Bolognese sauce, grated parmesan, and extra fresh herbs.
12. Step 12 (slow cooker): After cooking down the wine, cream, and tomato paste mixture, transfer to a slow cooker with broth, crushed tomatoes, and balsamic vinegar. Simmer on low for 3-8 hours or on high for 2-4 hours, stirring occasionally and adding broth if needed.

Tips & Variations

• Use a food processor to chop vegetables finely for a smoother sauce texture.
• Substitute half-and-half for cream if you prefer a lighter sauce.
• Add a pinch of nutmeg for a traditional Italian flavor twist.
• For a vegetarian version, replace meats with lentils or soy crumbles.
• Serve over polenta or use in lasagna as a delicious alternative to traditional meat sauces.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce is too thick. You can also freeze the sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, Bolognese sauce tastes even better the next day as the flavors have more time to meld. Prepare it a day ahead and refrigerate or freeze for later.

What pasta works best with Bolognese?

Traditional choices are tagliatelle or pappardelle, as their wide ribbons hold the chunky sauce well. However, you can serve it with spaghetti, fettuccine, or any pasta you like.

Hearty Classic Bolognese Sauce with Fresh Herbs and Cream Recipe

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4.4 from 62 reviews

This classic Bolognese sauce recipe delivers a rich, hearty meat sauce simmered to perfection with aromatic vegetables, Italian sausage, ground beef, and a blend of herbs and spices. Simmered slowly to develop deep flavors, it is perfect served over tagliatelle or pappardelle pasta and garnished with freshly grated Parmesan cheese and fresh herbs.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup celery, chopped
• 3 medium carrots, peeled and chopped
• 6 cloves garlic, smashed and minced
• 5 sprigs fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1/3 cup fresh parsley (optional)
• 1/3 cup fresh basil (optional)

Spices and Seasonings

• 2 teaspoons kosher salt
• 1 tablespoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon fennel seeds, crushed
• 2 tablespoons balsamic vinegar

Meat

• 1/2 pound mild Italian sausage
• 1/2 pound ground beef

Liquids and Canned Goods

• 1 cup white wine
• 1 cup heavy cream
• 6-ounce can tomato paste
• 2 cups beef broth (or 2 cups water with 2 teaspoons Better Than Bouillon Beef Base)
• 28-ounce can crushed tomatoes

Pasta and Garnish

• 1 & 1/2 pounds tagliatelle or pappardelle pasta (optional, for serving)
• Freshly grated Parmesan cheese (to garnish)

Instructions

1. Prepare the Holy Trinity: Chop the onion, celery, and carrots finely—using a food processor or knife. Ensure the carrots are chopped small for even cooking.
2. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots, tossing them to coat with the oil.
3. Season Vegetables: Sprinkle kosher salt, Italian seasoning, black pepper, crushed red pepper, and crushed fennel seeds over the vegetables. If using dried rosemary, add it now. Stir to combine.
4. Cook Vegetables: Sauté the seasoned vegetables for about 5 minutes until they start to soften.
5. Prepare Garlic and Rosemary: Finely chop fresh rosemary sprigs. Crush garlic cloves with the side of a knife, peel, then mince finely.
6. Add Garlic and Rosemary: Add rosemary and garlic to the pot with vegetables, ensuring there is enough oil to prevent scorching. Cook for 1 minute until fragrant.
7. Add Meat: Add Italian sausage and ground beef to the pot, breaking it up with a wooden spoon.
8. Brown the Meat: Cook meat over medium heat, stirring, until no longer pink and cooked through, about 5 minutes.
9. Deglaze and Add Dairy and Tomato Paste: Pour in white wine, heavy cream, and stir in tomato paste. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce thickens and most liquid evaporates.
10. Add Broth and Tomatoes: Stir in beef broth, crushed tomatoes, and balsamic vinegar. Mix well.
11. Simmer Sauce: Bring to a low simmer over medium or medium-low heat with occasional gentle bubbling.
12. Cook Low and Slow: Let the sauce simmer for at least 1 hour, preferably longer (up to 3 hours), adding extra broth in 1/2 cup increments as needed to maintain desired thickness.
13. Add Fresh Herbs: Stir in chopped fresh parsley and basil just before serving.
14. Cook Pasta (Optional): In a large pot, boil several quarts of salted water (2 tablespoons salt, as salty as the ocean). Add pasta and cook 3-6 minutes until al dente. Drain immediately and toss with olive oil to prevent sticking.
15. Serve: Plate pasta, top generously with Bolognese sauce, sprinkle with grated Parmesan, and garnish with extra fresh herbs if desired.
16. Slow Cooker Option: After simmering the cream, wine, and tomato paste mixture down, transfer everything to a slow cooker. Add beef broth, crushed tomatoes, and balsamic vinegar. Cook on low for 3 to 8 hours, stirring occasionally and adding extra broth to prevent thickening. Alternatively, cook on high for 2 to 4 hours.

Notes

• Using fresh herbs at the end brightens the sauce with fresh flavors.
• The longer you simmer the sauce, the deeper the flavor; adjust thickness with beef broth.
• You can substitute pappardelle pasta for tagliatelle as they have similar width and texture.
• Save leftover meat mixture to use in Italian Wedding Soup.
• If you want a lighter sauce, omit the cream but it adds richness and smoothness.
• The crushed fennel seeds add subtle anise flavor balancing the meatiness.
• Adjust salt carefully; kosher salt measures differently than table salt.
• For a gluten-free version, serve the sauce over gluten-free pasta.

Keywords: bolognese sauce, Italian meat sauce, tagliatelle sauce, slow simmer sauce, Italian sausage recipe, ground beef sauce, classic bolognese, pasta sauce