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Classic Bolognese

430 A Classic Bolognese.jpg
430 A Classic Bolognese.jpg

Classic Bolognese


A classic Bolognese is packed with flavor, delectable and enjoyed by the spoonful, or tossed with your favorite pasta or even zucchini noodles. This recipe is as straightforward as you get but absolutely beyond delicious! Just make sure you have a few hours for the flavors to really develop and you are good to go!

Yield:  Approximately 4 – 6 cups

Oven: N/A

Preparation time: 20 minutes

Cook Time: 4 hours  

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1 tablespoon olive oil

1 pound ground pork

1 pound ground veal or beef

1 yellow onion, cut into 1/4-inch cubes

2 carrots, peeled and cut into 1/4-inch cubes

2 celery stalks, cut into 1/4-inch cubes

4 garlic cloves, minced

6 roma tomatoes, cut into 1/4-inch cubes

1, 6-ounce can tomato paste

2 – 3 cups beef stock

1 1/2 tablespoons dry oregano

kosher salt, as desired

1/3 cup ricotta – see kitchen note


1.   In a large Dutch oven, over medium – high heat, add olive oil and allow to heat, approximately 1 minute. Add pork and veal and using a wooden spoon, break into bite size pieces. Cook until meat is cooked through and golden in color, approximately 4 – 5 minutes. Transfer to a plate lined with paper towels and set to the side.

2.   To the Dutch oven, over medium – high heat, add onions, carrots and celery, allowing to cook while occasionally stirring until soft and golden brown in color, approximately 8 minutes. 

3.   Add garlic, tomatoes, tomato paste and stock to just cover.

4.   Bring to a boil, add meat, reduce to low, cover and simmer, while occasionally stirring, until flavors have developed and meat is tender, at least 3 hours or 4 if time allows.

5.   Right before serving, add ricotta, bring to a simmer and adjust seasoning to taste with salt.

6.   Serve while hot as a sauce with breadsticks, or with your favorite pasta or zucchini noodles!


Kitchen Note: For a dairy free version, omit the ricotta all together. Classic Bolognese includes milk or ricotta, which is added when the tomatoes are so that it reduces along with the sauce. My personal preference is ricotta but you cannot go wrong either way.

Feel free to substitute turkey, chicken or all beef for the pork and veal combination.