Easy Bolognese Sauce

Easy Bolognese Sauce

This Easy Bolognese Sauce is about to become your new favorite dish. Especially if you’ve ever wanted to recreate that rich, comforting Italian flavor at home without spending hours over the stove. Imagine the aroma of bacon sizzling alongside sweet Vidalia onions, carrots, and garlic while tender ground veal slowly simmers in a bold red wine and tomato base—sounds dreamy, right? It’s one of those meals that feels fancy enough for a special dinner but simple enough for a cozy weeknight.

What Makes This Bolognese So Special?

Traditional Bolognese can be an all-day cooking adventure, but this version brings all the same deep, savory flavors with a fraction of the effort. Using ground veal adds a tender, delicate texture while bacon provides a smoky richness that elevates the sauce to the next level. Plus, adding a splash of full-bodied red wine and fire-roasted tomatoes gives it that slow-cooked taste we all love—without the wait.

Another reason to love this recipe? It’s incredibly versatile. Toss it with your favorite pasta (think tagliatelle, pappardelle, or even spaghetti) and top it with shaved Parmesan for a hearty meal or spoon it over creamy polenta for something a little different. It also reheats beautifully, making it perfect for meal prepping or next-day leftovers that taste even better.

Pro Tips for the Best Flavor

While the recipe is straightforward, there are a few little touches that really make this Easy Bolognese Sauce shine:

  • Use good wine: If you wouldn’t drink it, don’t cook with it! The wine adds richness that pairs perfectly with the veal and tomatoes.
  • Don’t skip the bacon: It’s the secret ingredient that brings a subtle smokiness and depth of flavor.
  • Let it rest: If you have the time, let the sauce sit off the heat for a bit before serving. This helps all those flavors meld together for an even more delicious result.
  • Feel free to add a pinch of red pepper flakes for a spicy kick or toss in a Parmesan rind while it simmers for extra savory goodness. Fresh basil or parsley on top is the perfect finishing touch.

Whether you’re cooking for family, friends, or just treating yourself, this veal Bolognese delivers all the cozy vibes without the hassle. Trust me, you’ll want to keep this recipe handy for whenever those pasta cravings hit. Thanks to our friend Souffle Bombay for this delicious and quick recipe, check out all her veal recipes for other weeknight inspiration!

Ingredients

6 slices bacon, chopped

1 ½ cups chopped Vidalia onion (about 1 large)

¾ cup chopped carrots

½ cup chopped celery

Kosher salt and black pepper, to taste

5 large garlic cloves, minced

2 pounds ground veal

A few sprigs fresh thyme, or ½ tsp dried thyme

8 oz tomato paste

16 oz diced tomatoes (fire-roasted if you can find them)

1 ¼ cups full-bodied red wine (something you’d drink, not a cooking wine)

½ cup water

Optional: Red pepper flakes, Parmesan rind, fresh basil or parsley, grated Parmesan for serving

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until it starts to crisp and render its fat.
  2. Add the chopped onions, carrots, and celery. Sauté for 5–6 minutes until the veggies are soft and aromatic. Season with salt and pepper.
  3. Stir in the garlic and cook for about a minute, just until fragrant.
  4. Add the ground veal and break it up with a wooden spoon as it browns. Cook until no longer pink.
  5. Stir in the tomato paste and diced tomatoes, combining everything thoroughly.
  6. Pour in the red wine, followed by the water and thyme. If you have a Parmesan rind on hand, toss it in now for extra depth.
  7. Reduce the heat to low and let the sauce simmer for about 20 minutes. Stir occasionally and add more water or wine if the sauce gets too thick.
  8. Taste the sauce. Depending on the sweetness of your tomatoes, you might want to add a pinch of sugar or more salt and pepper. For heat, toss in a few red pepper flakes.
  9. If time allows, let the sauce rest off the heat for 15–30 minutes before serving. This deepens the flavor beautifully.

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