Print

Hearty Classic Bolognese Sauce with Fresh Herbs and Cream Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/hearty-classic-bolognese-sauce-with-fresh-herbs-and-cream-recipe/