Hearty and savory big-batch bolognese sauce over pasta in a white bowl.

There’s something undeniably comforting about a pot of simmering bolognese. The rich, meaty sauce clinging to the curves of perfectly cooked pasta is a universal language of love and comfort. This Big-Batch Bolognese recipe is a tribute to the traditional Italian kitchen, with a few tweaks to make it more accessible for the modern home cook. Whether you’re looking to feed a large family, meal prep for the week, or impress guests at your next dinner party, this bolognese is the answer. It’s a dish that warms the heart as much as it satisfies the appetite, and the leftovers (if you’re lucky to have any) only get better with time. Let’s embark on a culinary journey that promises a delicious payoff with every bite.

Hearty and savory big-batch bolognese sauce over pasta in a white bowl. big-batch bolognese Big-Batch Bolognese: A Hearty Feast for All Big Batch Bolognese1 1024x576

Recipe Name: Big-Batch Bolognese


  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 pounds of ground beef
  • 1 pound ground pork
  • 2 cups red wine
  • 2 (28-ounce) cans of crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped
  • 2 bay leaves
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup whole milk
  • Grated Parmesan cheese for serving
  • Cooked pasta for serving


  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, garlic, carrots, and celery, and cook until the vegetables are soft and translucent, about 5-7 minutes.
  2. Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 10-12 minutes.
  3. Pour in the red wine and let it simmer until reduced by half, which will take around 5 minutes.
  4. Stir in the crushed tomatoes, tomato paste, basil, oregano, bay leaves, and sugar. Season with salt and pepper.
  5. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it cook for at least 2 hours, stirring occasionally. For an even richer flavor, you can cook it longer, up to 4 hours if time allows.
  6. During the last 30 minutes of cooking, remove the lid and stir in the whole milk. Continue to simmer until the sauce is thick and creamy.
  7. Serve the bolognese sauce over your favorite cooked pasta and sprinkle with grated Parmesan cheese.

How to Prepare:

The key to a great bolognese is patience. Allow the sauce to simmer to develop deep, complex flavors. If you find the sauce is too thick, you can thin it with a bit of pasta water or broth. Conversely, if it’s too thin, let it simmer with the lid off to reduce and thicken.

Preparation Time:

Prep time: 20 minutes | Cook time: 2-4 hours | Total time: 2 hours 20 minutes to 4 hours 20 minutes

Servings: 8-10
Cooking Time: 2-4 hours
Total Time: 2 hours 20 minutes to 4 hours 20 minutes
Kcal: Approximately 600 kcal per serving

Nutrition Facts:

Calories: 600 | Total Fat: 22g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 800mg | Total Carbohydrates: 40g | Dietary Fiber: 5g | Sugar: 12g | Protein: 35g

Kitchen Equipment Needed:

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Storing Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The bolognese can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove over low heat until warmed through.

Food or Drink Pairings:

Pair your Big-Batch Bolognese with a robust red wine, such as Chianti or Merlot, to complement the richness of the sauce. A simple green salad dressed with a balsamic vinaigrette and crusty bread for mopping up the sauce would round out the meal beautifully.

Tips, Shortcuts, and Swaps:

  • For a quicker version, you can cook the sauce for a minimum of 30 minutes, but the flavors won’t be as developed.
  • Swap the ground beef and pork for ground turkey or chicken for a lighter version.
  • Add a splash of cream instead of milk for an even more decadent sauce.
  • If you don’t have fresh herbs, dried herbs can be used; reduce the quantity by half.

With this Big-Batch Bolognese, you’re not just making a meal; you’re creating a moment to be shared and savored. Whether it’s a busy weeknight or a leisurely weekend dinner, this recipe promises to deliver a taste of Italian comfort to your table.



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