Bolognese Sauce aka Spaghetti Sauce

A hearty classic sauce of meat, tomatoes, and spices. Done right it is utter perfection over pasta or veggies.


Units Scale
  • 1 TBS Olive Oil
  • 1 Large Onion (Minced)
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt
  • 2 Stalks Celery (Minced)
  • 1 Large Carrot (Minced)
  • 1 Large Garlic cloves (Minced)
  • 1 LB Ground Pork
  • 2/3 cup Red Wine
  • 1 15 oz can Tomato Sauce (Plus half the can of water )
  • 1 1/2 TBS Brown Sugar
  • 1/2 TBS Thyme- fresh (Minced)
  • 1/2 TBS Marjoram -fresh (Or Oregano, minced)
  • 1 1/2 tsp Rosemary - fresh (Minced)


  1. Place a large sauté pan over medium-high heat and add the oil. Once hot add the onion, salt and pepper. Sauté a minute and then add the celery and carrots. Cook, stirring occasionally, until the veggies are soft.
  2. Once the veggies are soft add in the ground pork and cook until brown, breaking up large chunks of pork as you stir.
  3. Once browned add the garlic cloves and cook for 1 minute. Add the wine and deglaze the pan.
  4. Once with wine has cooked down to half it's original volume add the can of tomato sauce. Fill the tomato sauce can halfway with water and swirl it gently so the remaining sauce combines with the water, then add it to the pan and stir together.
  5. Stir in the sugar and spices and allow to simmer for 20 minutes, stirring occasionally.. In that time the flavors will combine and the water will cook out of the sauce.
  6. Serve over pasta or veggies.


If you are using dried herbs for this recipe use 1 tsp each Thyme and Marjoram and 1/2 tsp Rosemary.


Keywords: Bolognese, Dinner, Italian, Pasta, Sauce, spaghetti, tomato