Meaty, rich, slow simmered bolognese sauce is one of the world's all-time greatest comfort foods. This recipe with bacon and red wine is my favorite way to make this delicious classic Italian sauce.

Slow Simmered Bolognese Sauce with Pappardelle Pasta
If I am at a good restaurant and there is pasta bolognese on the menu, it's pretty much a sure thing I'm going to order it. It doesn't matter what my intentions were up until that point, or how long I comb the menu for other options.
The word, "bolognese" lodges itself in my brain and convinces me that there is nothing else in the world I want more.
Why do I love it so? I mean. When done correctly, it tastes freekin' fabulous. So, there's that. But also, there's something about it that satisfies that deep, human need to feel nourished.
I'm not talking about "nourished" in a eat-your-veggies kind of way. I mean the kind of nourished that leaves you feeling all warm and content. Happy and cared for.
Nourished like your grandmother's apple pie. That's the feeling I get from a plate of slow simmered, rich, savory pasta bolognese.
I even love the word bolognese. I want to say it with an Italian accent in an animated conversation in which my hands are a crucial part of the communication process. (Really, I kinda just want to BE Italian. But that's another conversation.)
The Sexier Side of Ground Beef
You didn't know ground beef had a sexy side, did you?
One of the most magical things about bolognese sauce is the rich depth of flavor that's possible with ground beef. When browned gently and cooked slowly in wine and tomatoes, ground beef develops a rich, tenderness you didn't know it had.
Also, if you cook ground beef quickly over high heat it turns into rubber. And not in a good way. 🙄
Ground beef is a slow bloomer. Be gentle. You have to coax the flavor from it. And, if that's not sexy enough for you... there's bacon.
Honestly, if you're going to be all traditional, you should use pancetta instead of bacon. But, I gotta be honest with you. I prefer bacon. I think the quality of pancetta that's available to me at my local market is part of the problem.
If I was making bolognese sauce in Italy (Oh, how I wish that were true!), I'd most certainly use, and be thrilled with pancetta. But, in my little supermarket, the bacon is better.
The Most Important Ingredients to Make Bolognese Sauce
The Tomatoes
I've seen several bolognese sauce recipes that start with fresh tomatoes and I'm sure they are delicious. The problem with fresh tomatoes is that you really gotta roast them first if you're going to maximize their flavor.
While Roasted Tomato Sauce is one of my favorite things in the whole wide world during the few weeks of the year when tomatoes are actually in season, I want to make bolognese ALL. YEAR. LONG.
Delicious bolognese sauce is attainable any time of year when you begin with canned crushed tomatoes (preferably fire roasted) and some tomato paste. Also, the sauce requires a fairly long simmer to develop the best flavor. Adding another hour to roast fresh tomatoes requires more patience than I possess.
The Wine
The wine in bolognese is there for two reasons: it adds flavor and acidity. Yes, tomatoes are also acidic. But, they really only get you about halfway there. In order to really balance out the richness from the ground beef and bacon, you need a generous amount of acidity.
Also, wine adds another dimension of flavor. You can add white or red, it's up to you. If using white, make sure it's a dry variety (not sweet at all). I generally prefer red, most often reaching for a good bottle of Chianti, pouring some in the pot and the rest in my glass. Naturally.
The Bacon
Most "traditional" bolognese sauce recipes include a bit of milk. Which sounds weird in a way, but is actually really super delicious. Milk boosts the fat content in the sauce and adds a kind of velvety richness. But you know what else accomplishes all those things? Bacon fat.
Pancetta is a lot leaner than bacon, so if you're using it, you might consider adding about a cup of milk when you add the broth. If you're using bacon, there's no need. The sauce will be as rich and velvety as can be without any milk.
For the Best Flavor, Cook Bolognese Sauce Low and Slow
Just like a good marinara sauce, bolognese needs a long, slow simmer to concentrate the flavor and thicken into the glorious culinary masterpiece that it is.
It will make your house smell so amazing that it will be very, very difficult to wait. Wait anyway. Every trite quote about the value of patience is true in this case.
What Kind of Pasta Should You Serve with Bolognese Sauce?
My absolute favorite way to eat bolognese sauce is over pappardelle pasta. Pappardelle is like super wide fettuccini.
From what I understand, the name pappardelle comes from the Italian word "pappare", which means to gobble up. (I can't tell you how much I love Italians for having a word for gobbling something up.)
In my experience, pappardelle is aptly named, because gobbling it up is exactly the right thing to do with it, especially if it's covered in bolognese sauce. Those wide, flat noodles were made for thick, meaty sauces like bolognese.
If you are the pasta making sort - or aspire to be the pasta making sort - Pappardelle pasta is infinitely better if it's fresh than dried (here's my favorite homemade pasta recipe). So get out that pasta machine and get rolling.
If you're new to homemade pasta, check out this step-by-step tutorial. Homemade pasta is easier than most people think and crazy good.
To make pappardelle, use a pasta machine to roll the pasta into sheets that are a thickness level of #4. Lay the sheets of pasta out onto the countertop and use a pizza wheel or sharp knife to cut them into strips that are approximately 1-inch wide.
Let the strips of pappardelle rest for about 30 minutes, which allows them to dry slightly, before cooking.
If you don't want to use pappardelle, fettuccini, tagiatelle, or rigatoni are also good choices.
More Popular Pasta Recipes:
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📖 Recipe
Bolognese Sauce {with Bacon and Wine}
Meaty, rich, slow simmered bolognese sauce is one of the world's all-time greatest comfort foods. This recipe with bacon and red wine is my favorite way to make this delicious classic Italian sauce.
Ingredients
- 3 tablespoon extra virgin olive oil
- ½ lb bacon, cut into ½-inch pieces
- 1 & ½ lbs ground chuck, 80% lean
- salt and pepper
- 1 medium red or yellow onion, peeled and coarsely chopped
- ¾ cup coarsely carrots
- ¾ cup coarsely celery
- 6 ounces tomato paste
- 2 teaspoon minced garlic
- 1 tablespoon oregano
- 2 teaspoon crushed red pepper (red pepper flakes)
- 1 cup dry red or white wine
- One 28-ounce can crushed tomatoes, preferably fire roasted
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoon granulated sugar
- About ½ cup chopped fresh basil or parsley, or a combination of both
For serving:
- Pappardelle pasta (or fettuccini, tagiatelle, or rigatoni). Plan on about 16 ounces (1 lb) for 4 servings.
- 1 cup grated parmesan cheese
Instructions
- Heat the olive oil in a large heavy bottom saucepan or dutch oven over medium heat until warm. Add the bacon and cook over medium heat until the bacon fat has rendered and the bacon is beginning to crisp. Using a slotted spoon, remove the bacon from the saucepan, letting it drain on a paper towel lined plate.
- Add the ground chuck to the saucepan, sprinkle with 1 teaspoon of salt, and return it to medium heat. Cook, stirring frequently, until the beef is brown. Drain the beef in a colander set over a large bowl to catch the fat.
- While the bacon and ground beef are cooking, add the onion, celery, and carrots to the bowl of a food processor fitted with the chopping blade. Pulse until the vegetables are very finely chopped.
- Add 2-3 tablespoon of the fat back into the saucepan and return it to medium heat. Add the vegetable mixture. Cook until the vegetables are soft, about 6-7 minutes. Add the tomato paste, garlic, oregano, crushed red pepper, 1 teaspoon salt, and 1 teaspoon ground black pepper to the pan and cook, stirring constantly, 2 minutes longer.
- Add the wine and turn the heat up to medium high. Cook, stirring frequently, until nearly all the wine has evaporated or been absorbed by the vegetables.
- Add the crushed tomatoes, broth, Worcestershire sauce, soy sauce, and sugar to the saucepan, stirring to combine. Add the ground beef and bacon back into the saucepan.
- Bring the sauce to a boil, then turn the heat down to a temperature low enough to maintain a very gentle simmer.
- Cook, stirring from time to time, until the meat is very tender and the sauce is nice and thick, about 1 & ½ to 2 hours. Towards the end of cooking, maintain a temperature low enough that bubbles break free from the sauce only here and there – a very gentle simmer.
- Taste and add more salt if desired. Stir in the fresh herbs right before serving.
- To cook the pasta: Bring a large saucepan of water to boil over high heat. Add 1 tablespoon salt. If using dried pasta, cook according to the package instructions. If using fresh pappardelle, cook about 2 minutes. Drain and serve with the sauce and parmesan cheese.
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Nutrition Information:
Yield:
6Serving Size:
1 cupAmount Per Serving: Calories: 475Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 73mgSodium: 1497mgCarbohydrates: 24gFiber: 5gSugar: 14gProtein: 28g
Collin says
Great recipe! I would recommend serving with a dollop of ricotta or maybe adding a little bit of cream to the sauce to cut through some of the acidity, but other than that, very very tasty!!
RebeccaBlackwell says
I am always in favor of added cream or cheese! 🙂 So happy to hear that you liked this recipe! xo
Jo says
The sauce is amazing! Homemade sauces are always the best and this was a perfect way for me to use up the crazy amount of tomatoes coming out of my garden this year!
Amanda Mason says
I love that this bolognese does not contain milk!! And I agree with you, don't skip the simmering step! This is the ultimate comfort food and my new favorite version of bolognese sauce!
Karyl Henry says
I learned to make bolognese sauce last year and I'm obsessed!! I've made several different recipes, but so far this one is my favorite! I'm also with you that another hour to roast your tomatoes isn't the best use of time...canned tomatoes for the win! Slow simmering is absolutely the key, and on a dreary day like today it was the perfect recipe.
Claire says
Pasta Bolognese is my sons favorite meal! And pappardelle is my favorite type of pasta!
When I saw this, the bacon and wine sold me on trying it!
It was delicious!!! Definitely my go to bolognese recipe from now on.
RebeccaBlackwell says
I am so happy to hear this Claire! Thank you so much for taking the time to let me know that you (and your son!) enjoyed it! I really appreciate it. xo
Lori | The Kitchen Whisperer says
Bacon, wine and sauce!? What’s not to love!? I made this last night and it was so incredible! But I heated some up for lunch and I think it's even better today! Thank you for such a great recipe!
RebeccaBlackwell says
Thank you Lori! xo
Debbie says
I am with you ..a sucker for a good bolognese sauce!! Nothing more intoxicating than the aroma of a good sauce simmering . I love your sexy side of ground meat , lol. Great recipe, thanks for sharing.
Anne Lawton says
There are not many things that are more comforting than a bowl of pasta drenched in slow cooked bolognese! This looks wonderful!
Danielle says
I can't live without bolognese - it is such an important part of so many of my favorite dishes. Great to learn more about the "sexier side of the beef" 🙂
Amanda says
Nothing beats a slowly simmered sauce, and this recipe sounds fantastic! I can't think of a better comfort food, and this will be such a fun cooking project for the weekend. Thanks for sharing!
Kita Roberts says
There is something absolutely magical about a good sauce and Bolognese has always been one of my favorites. I skip the pasta altogether and just eat up the meaty sauce with a fork. I am so excited to try your version this week!
Shawna says
I have never tried making bolognese sauce, but this was easy and so delicious! Great recipe! Thank you!
RebeccaBlackwell says
I am so happy to hear that Shawna! Thank you so much for taking the time to let me know! I really appreciate it. xo
Gloria | Homemade & Yummy says
Homemade sauce is the best. This is the perfect time of year to use all the fresh tomatoes. I would make a HUGE batch and freeze for use all year long.