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Bolognese Sauce

This simplified version of the traditional sauce still offers all the goodness of the original.

Serves 12
Ready in 84 mins
Prep time 10 mins
Cooking time 74 mins
333 calories per serving


> 1 stick butter
> 2 (3 oz) pkgs sliced prosciutto
> 2 lbs 85% lean ground beef
> 1 (16 oz) pkg carrots, diced
> 6 stalks celery, diced
> 2 large onions, diced
> 4 cloves garlic, chopped
> 2/3 cup red wine
> 1 1/2 (28 oz) cans crushed tomatoes


Heat butter in a large, heavy pot and sauté the prosciutto for 4 min. Add the ground beef and cook until no longer pink, about 8 min., using a spoon to break up any lumps. Using a slotted spoon, transfer the meat to a bowl.
Sauté the carrots, celery, onion and garlic in the remaining butter for 5 min. Add the meat mixture, wine and tomatoes.
Bring to a boil, partially cover and simmer on low heat for 1 hour, stirring occasionally. Add a little water if the sauce becomes too dry. Season with salt (in moderation) and pepper.
Divide sauce in half and store, covered, up to 3 days in the fridge.


Make extra and freeze for up to 2 months.

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