Homemade Bolognese Sauce – My Favorite Comfort Food | Hausgemachte Bolognese – Mein Lieblingsessen

My Favorite Food – Bolognese Sauce

By Alissa | Wandering Taste

Hello friends,

This is my all-time favorite sauce. Just the smell of it simmering makes me happy. When I was a child, coming home from school and smelling my mom’s Bolognese meant that everything was right with the world again.

I’ve eaten Bolognese in many homes — each one a little different, all delicious — but nothing ever beats my mom’s. It’s the reason I never order pasta with Bolognese in restaurants; I know it could never taste the same. I’d rather try something new — something I don’t cook myself.

This recipe is my version of the classic sauce — a bit fruitier, a little sweeter, and just as comforting.

Honestly, I could eat pasta every single day. Even now, switching to gluten-free versions hasn’t stopped me — pasta, in all its forms, is my favorite food. Whether Italian, Chinese, Japanese, or Vietnamese — in soups, salads, baked, or fried — pasta always feels like home.

When I first moved to Korea for a year, I worried about eating rice three times a day. But I quickly learned that Korea is a pasta country too — full of noodles, dumplings, and delicious surprises. I even made Bolognese there once, and my host dad had second helpings!

So yes, Bolognese will always be comfort food for me and my son — right up there with my chili.

And if you ever find yourself in Cincinnati — don’t miss Skyline Chili, served over spaghetti “4 or 5 ways.” You might just find a new cousin to this Italian favorite!

If you Like Italian Recipes check out Manicotti with Tomato Sauce,  Moms Bolognese Sauce, Eggplant Timbale, Tuscan Pork Chops, Macaroni Caprese, Risotto, Pumpkin Gnocci

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Bolognese Sauce

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• ¼ cup finely chopped mushrooms (optional)

• ¼ cup grated carrot

• ¼ cup finely shredded celery (optional)

• 3 cloves garlic, minced

• 8 oz (250 g) lean ground beef (or half beef, half pork)

• 1 can (28 oz / 800 g) crushed tomatoes in puree

• 2 tbsp tomato paste

• ½ cup beef stock or base

• ⅓ cup dry red wine

• 1 tbsp sugar

• 1 bay leaf

• 1 tsp dried basil

• ½ tsp dried oregano

• Salt & pepper to taste

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Instructions

1. Heat olive oil in a large saucepan over medium-high heat.

2. Add onion, celery, carrot, and garlic; sauté for 3–4 minutes until tender.

3. Add ground beef and cook until browned.

4. Stir in tomatoes, tomato paste, beef base, wine, sugar, herbs, bay leaf, salt, and pepper.

5. Bring to a boil, then reduce heat to low. Simmer at least 1 hour — the longer, the better. Stir occasionally.

6. Before serving, taste and adjust seasoning.

Serve over your favorite pasta, topped with freshly grated Parmesan.

💡 Tip: This sauce also works beautifully in lasagna, baked pasta, over rice, or even as a filling for wraps or tortilla lasagna.

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