The Best Homemade Bolognese Sauce : Pasta Sauce

French

This rich, slow-simmered homemade bolognese sauce pairs perfectly with pasta, lasagne, or baked dishes.

It’s a comforting classic the whole family will love.

Homemade Bolognese Sauce (No Wine) : Rich, Hearty & Family-Friendly

Looking for a cosy, flavourful meal that brings everyone to the table? This slow-simmered bolognese is a timeless favourite in my kitchen : rich, hearty, and made without wine.

Inspired by tradition and perfect for everyday cooking, it’s a the perfect pasta sauce I return to, again and again.

I cook it the old-fashioned way, just like my grandmother did, browning the meat until golden, letting the vegetables soften slowly, and building flavour with every stir.

The result is a deeply comforting sauce with a beautiful depth and warmth.

It’s not just for lasagna, either. This sauce transforms simple spaghetti, baked pasta, or even a quick midweek gratin into something special.

I often make a large batch and freeze portions for those evenings when time is short but I still want something homemade.

No shortcuts here, just patience, care, and a big pan. Once you’ve tried it, it’s bound to become a family favourite you’ll want to make again and again.

Ingredients for a Rich Homemade Bolognese

This wine-free bolognese stays true to tradition with a rich base and subtle spices. Here’s what you’ll need:

• 1 tbsp butter : Adds richness and softens the onions beautifully.
• 2 tbsp extra virgin olive oil : Enhances the flavour of the base vegetables.
• 1 onion, finely chopped : A must for a deep aromatic base.
• 2 garlic cloves, crushed : Subtle but essential for depth.
• 1 celery stalk, finely chopped : Adds a peppery, aromatic note.
• 1 carrot, finely chopped : Brings sweetness and balance to the sauce.
• 500 g ground veal or beef : Choose lean, good-quality meat for the best texture.
• 1 glass water (about 200 ml) : Helps with slow simmering and blending flavours.
• ¼ tsp freshly grated nutmeg : A warm, delicate undertone.
• 1 can chopped tomatoes (or 4-5 fresh, peeled and diced) : The heart of the sauce.
• Salt and black pepper : To taste, added toward the end.
• Dried oregano and thyme : Classic Italian herbs to round out the flavour.
• 1 bay leaf : Slowly infuses the sauce as it simmers.

How to Make Bolognese Sauce Without Wine : Step-by-Step

Easy, traditional, and packed with flavour, here’s how to make it:

1. Sauté the base : In a large heavy-bottomed pan, melt the butter, then add olive oil and the bay leaf over medium heat.
2. Cook the onion : Add the chopped onion and sauté until translucent.
3. Add garlic and vegetables : Stir in the garlic, carrot, and celery. Let them soften gently for about 4 minutes.
4. Brown the meat : Add the ground beef or veal, season with salt and pepper, and cook until it’s no longer pink.
5. Add water and nutmeg : Pour in the water, add the grated nutmeg, and let it simmer gently.
6. Season and reduce : Add the herbs (oregano, thyme) and continue to cook until most of the water has evaporated.
7. Stir in the tomatoes : Add the chopped tomatoes and mix well to combine everything.
8. Simmer slowly : Lower the heat and let the sauce gently simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking.
9. Final taste check : Adjust salt and pepper to your liking just before serving.

Chef’s Tips to Maximise Flavour

Want to take your bolognese to the next level? These simple but effective tips make all the difference:

– Let the meat brown properly : Take your time with this step. Don’t just cook the meat until it’s grey, let it develop a golden crust. That browning creates deep, savoury notes that are essential to a rich, flavourful sauce.

– Add a pinch of sugar (if needed) : If your tomatoes taste a bit acidic, especially canned ones, just a small pinch of sugar helps round out the flavours and brings balance.

– Boost the depth with a stock cube or demi-glace : A beef or vegetable stock cube (or a spoon of demi-glace) can give your sauce extra body and complexity, especially if you’re skipping wine.

– Use fresh herbs at the end : Stir in chopped basil, parsley, or oregano just before serving. This keeps the herbs fresh and vibrant, brightening the whole dish.

– Simmer low and slow : This isn’t a recipe to rush. Let it bubble gently over low heat to bring out the full richness of every ingredient.

– Skip the Thermomix : While food processors are convenient, they often overwork the meat. For the best texture and flavour, stick to the traditional stovetop method, just you, your spoon, and a good pan.

FAQ : Your Bolognese Questions Answered

– Can I make this bolognese without celery or carrot? Yes, absolutely. While carrot and celery (part of the classic soffritto) add sweetness and depth, the sauce still turns out flavourful without them. It’s a flexible recipe, feel free to adapt it to your taste or pantry!

– What meat should I use? Traditionally, bolognese combines pork and beef, and some versions even include veal or chicken livers. However, for a pork-free version, ground beef or veal alone works beautifully and still delivers rich, hearty results.

– Can I prepare it in advance? Yes, and it’s even better the next day! Letting the sauce rest overnight enhances the flavours. Simply reheat gently the next day for a quick, satisfying meal.

– Can I use this sauce for lasagne? Definitely. This sauce is ideal for lasagne, layer it between pasta sheets with béchamel for a comforting, crowd-pleasing bake that freezes well too.

How to Store, Freeze, and Reheat Bolognese

– To store: Keep your homemade bolognese in an airtight container in the fridge for up to 3 days, the flavours actually improve with time.

– To freeze: Portion the sauce into airtight containers or freezer-safe bags and freeze for up to 3 months. Label with the date to make meal planning easier.

– To reheat: Thaw overnight in the refrigerator, then warm gently in a pan with a splash of water until hot and smooth, this helps restore the perfect texture.

– Chef’s tip: Before reheating, skim off any solidified fat from the top for a cleaner, lighter flavour and a beautifully balanced sauce.

 Other dishes to try

• French boeuf bourguignon: beef bourguignon recipe
• Creamy Cauliflower gratin recipe
• Classic Hachis Parmentier Recipe