the best bolognese

THE BEST Bolognese

Are you looking for the BEST Bolognese recipe ever? Well look no more! This recipe is made to perfection with a combination of ground beef and pork, garlic, basil, and Pecorino Romano to name a few of the amazing ingredients. You will be tasting a little slice of heaven after making this dish! Viva Italiano! HEY!  Let’s make the Bolognese!

the best bolognese


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the best Bolognese sauce


Recipe attached to video! Bolognese Sauce! BEST! #bolognese #bolognesesauce #italianrecipe

♬ original sound – Mealtime with Melissa

MORE family secret recipes:

adding the cream to Bolognese

Add a little cream as a finisher! MAGNIFICO!

Tips & Tricks: 

  • Taste your food: You have to taste the sauce and check for seasoning. Add more salt & pepper, Italian herbs, etc.  to your liking! This is an important step! YOU MUST LAYER the seasonings! AND make this sauce your own! This is a large pot of sauce…you must add a lot of seasoning
  • Serve with: Serve with crusty Italian bread &  a simple garden salad with Italian dressing
  • Family Secret: Pecorino Romano Cheese: add a small hunk of Pecorino Romano cheese into the sauce while it’s simmering. It’ll disintegrate and add tremendous flavor. If there is a little hunk left you can remove or serve to the lucky guest!
  • Heavy Cream: Add a 1/2 cup of heavy cream  before adding the pecorino Romano grated cheese….SO decadent and amazing! The perfect finisher!
  • Cookware: You need is a great skillet with high sides. You will make your sauce in this pan and then add the linguini to the sauce and toss it together. Here’s my favorite that goes stovetop to oven: 

Melissa Jo Real Recipes

the best bolognese

The BEST Bolognese


  • 1 lb. of Pappardelle
  • 1 1/2 lb. of ground chuck
  • 3/4 lb. of ground pork
  • 3-4 tbsp. of extra virgin olive oil
  • 28 oz. can of San Marzano peeled tomatoes
  • 28 oz. can of San Marzano tomatoes Puree
  • 2 cups of water (add as needed)
  • 1 cup or so of pasta water
  • 1/2 cup of heavy cream
  • 1 yellow onion diced small
  • 1 1/2 carrots diced small
  • 2 celery stalks diced small
  • 7-8 cloves of garlic minced
  • 6 oz. of tomato paste
  • 10 oz. basil
  • 8 oz. of red wine
  • Italian herbs to taste (about 3-4 tbsp.)
  • garlic powder to taste (about 3 tbsp.)
  • salt & pepper to taste (a lot)
  • small hunk of Pecorino Romano cheese
  • Grated Pecorino Romano cheese (as much as you want to serve with)


  1. add olive oil to a large pan with high sides and heat up at medium high heat
  2. at about a medium heat sauté the onions, carrots, and celery with cracked black pepper, and salt
  3. once the vegetables are translucent and soft add the garlic and sauté together for about 1 minute or so (don’t burn it!)
  4. add the ground meat and break it up with a wooden spoon and cook just until it’s cooked through (about 5-7 minutes) layer more salt & pepper
  5. drain some of the oil out of the pan (keep about 3 tbsp.)
  6. add the red wine (let the alcohol cook out) about 5 minutes
  7. add the tomato paste; sauté about 2-3 minutes
  8. crush the peeled whole tomatoes with your hands
  9. add both cans of tomatoes
  10. fill one of the cans about 3/4 full with water and add it
  11. add all of the seasonings and more salt & pepper TASTE IT! add as much as you need
  12. bring to a boil then lower and simmer for about 1 hour (add more water if needed)
  13. after 1 hour bring a large pot of water to boil and add salt. Then cook the pappardelle until al dente and drain and set aside pasta water
  14. save aside about two cups of pasta water before draining the pasta
  15. your sauce should be thick by now; add enough pasta water to bring it to a consistency that you desire
  16. add the basil and heavy cream about 5 minutes until you are ready to turn off the heat
  17. simmer for about 2-3 minutes
  18. add the pasta and smother with Pecorino Romano cheese
  19. DEVOUR and ENJOY!


melissa jos Bolognese


Add the meat after you sauté the vegetables. Drain some of the oil that accumulates after it’s cooked through.

Sauté the vegetables and herbs before adding the ground meat.