My Secret Bolognese Sauce Recipe

Name: My Secret Bolognese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 pound Ground Veal; 1 pound Ground Beef; 1 pound Ground Pork; 1 pound Sweet Italian Sausage, Casing Removed; 2 whole Vidalia Or Other Sweet Onion, Diced; 1 cup Finely Diced Carrots; 5 cloves Garlic, Minced; 4 Tablespoons Chopped Fresh Oregano; 1 cup Red Wine, I Used Chianti; 2 cans (28 Oz. Size) Crushed Fire Roasted Or Other Canned Tomatoes; 2 cans (28 Oz. Size) Pureed Tomatoes; 3 Tablespoons Chopped Fresh Parsley; 3 Tablespoons Chopped Fresh Basil; 3 teaspoons Granulated Sugar; 2 pinches Salt And Pepper

Servings: persons

2 Tablespoons Olive Oil
1 pound Ground Veal
1 pound Ground Beef
1 pound Ground Pork
1 pound Sweet Italian Sausage, Casing Removed
2 whole Vidalia Or Other Sweet Onion, Diced
1 cup Finely Diced Carrots
5 cloves Garlic, Minced
4 Tablespoons Chopped Fresh Oregano
1 cup Red Wine, I Used Chianti
2 cans (28 Oz. Size) Crushed Fire Roasted Or Other Canned Tomatoes
2 cans (28 Oz. Size) Pureed Tomatoes
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 teaspoons Granulated Sugar
2 pinches Salt And Pepper

1
In a large, heavy Dutch oven or stock pot, heat olive oil over medium/high heat.
2
Add the ground veal, being careful not to crowd the pot.
3
Cook over medium/high heat until browned and remove with a slotted spoon to a large bowl.
4
Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
5
Remove with slotted spoon and add to the bowl with the veal.
6
Drain all but 2 tablespoons of fat and repeat with the pork.
7
Drain all the fat and brown the sausage.
8
Remove the sausage with the spoon and add to the meat mixture.
9
Do not drain the fat.
10
Add the diced onions and carrots to the pot and cook until the onions are translucent and softened, stirring occasionally.
11
Add the garlic and oregano, continue to cook for about 1-2 minutes.
12
Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
13
Add the meat mixture to the onions and stir to combine.
14
Add all cans of tomatoes and stir thoroughly.
15
Stir in the parsley, basil, sugar, salt and pepper.
16
Turn the heat down to low and simmer for approximately 2-3 hours, stirring occasionally.
17
Before serving, taste the sauce for seasoningsince this is a large recipe, you may need to adjust the sugar, salt and pepper to suit your taste.
18
Mangia!
19
Mangia!

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 pound Ground Veal, 1 pound Ground Beef, 1 pound Ground Pork, and more.

Yes, My Secret Bolognese Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Secret Bolognese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions