published Jan 22, 2024, updated Aug 14, 2024 The perfect bolognese sauce recipe is zesty but not overly acidic, thick but not heavy, and clings to each pasta noodle when you scoop up that next bite. This one hits all the right notes! I’m using several spices and seasonings that I consider to be essential for authentic Mediterranean cooking and give my bolognese sauce a robust, unmistakeably Italian flavor:
Dried Bay Leaves Fennel Seeds Red Pepper Flakes Dried Thyme
And it’s not a bolognese without meat, so I’m tripling down with rich and salty pancetta, savory Italian sausage, and lean ground beef. For a meatless option, try my creamy vodka sauce or classic marinara sauces — the latter of which is vegan-friendly as well.
Recommended Tools
Spice Mill or Coffee Grinder – You will need some sort of tool to finely grind all of the spices. Slow Cooker or Dutch Oven – My bolognese sauce recipe can be made either in a traditional slow cooker or on the stovetop with a Dutch oven — the latter of which makes this a really convenient one-pot recipe!
Storing, Freezing, and Reheating
Wait until the sauce has cooled before storing in an airtight container. Keep refrigerated and use within four days. To freeze, store in a Ziploc baggie, squeeze out any excess air, and date. Use within three months and thaw in the fridge before reheating. Reheat on medium heat on the stovetop, stirring until warmed through. Love this recipe? Share it with the world on Pinterest.
