Ina Garten’s Bolognese Sauce is a rich, flavorful dish that brings the heart of Italian cuisine to your kitchen. This sauce is simmered slowly to develop deep, robust flavors, making it the perfect accompaniment to pasta or lasagna. With a combination of ground meats, tomatoes, and a medley of aromatic vegetables, this Bolognese sauce is both comforting and satisfying, ideal for both casual dinners and special occasions.
What is Ina Garten Bolognese Sauce?
Ina Garten’s Bolognese Sauce is a traditional Italian meat sauce made with a mixture of ground beef and pork, slowly cooked with onions, carrots, celery, and tomatoes. The sauce is enriched with a splash of red wine and finished with a touch of cream, creating a velvety, hearty sauce that’s perfect for pasta. Unlike a quick marinara, Bolognese requires time to simmer, allowing the flavors to meld together into a delicious, savory sauce.

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Why You Should Try This Recipe
- Deep, Rich Flavor: The slow-cooked sauce develops a complex, savory flavor that’s deeply satisfying.
- Versatile: This sauce can be used with a variety of pasta or as a base for lasagna and other Italian dishes.
- Great for Leftovers: Bolognese sauce tastes even better the next day, making it perfect for meal prep.
- Authentic Italian Taste: The combination of meats, vegetables, and wine gives this sauce a truly authentic Italian flavor.
- Comforting and Filling: With its rich, hearty texture, this sauce is perfect for a comforting, filling meal.
Ingredients Needed to Make Ina Garten Bolognese Sauce
- 1 tablespoon of olive oil
- 1 pound of ground beef
- 1 pound of ground turkey pork
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 cup of dry red wine
- 1 can (28 ounces) of crushed tomatoes
- 2 tablespoons of tomato paste
- 1 cup of whole milk or heavy cream
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped (for garnish)
- Pasta of your choice (such as tagliatelle, pappardelle, or fettuccine)
Equipment
- Large Dutch Oven or Saucepan: For browning the meats and simmering the sauce.
- Wooden Spoon: To stir the sauce and break up the meat as it cooks.
- Measuring Cups and Spoons: For accurately measuring ingredients.
- Chef’s Knife: For chopping the vegetables.
- Cutting Board: To prepare your vegetables.
- Grater: For grating Parmesan cheese.
- Large Pot: For cooking the pasta.
Instructions to Make Ina Garten Bolognese Sauce
- Sauté the Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are softened, about 8-10 minutes.
- Brown the Meats: Add the ground beef and pork to the pot, breaking them up with a wooden spoon. Cook until the meat is browned and fully cooked, about 10 minutes. Drain any excess fat.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until it’s reduced by half.
- Incorporate Tomatoes: Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine.
- Simmer: Reduce the heat to low and let the sauce simmer uncovered for 1 to 1.5 hours, stirring occasionally. The sauce should thicken and develop deep flavors.
- Finish with Cream: Stir in the milk or heavy cream and let the sauce simmer for an additional 10 minutes.
- Cook the Pasta: While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package instructions. Drain the pasta and set aside.
- Serve: Toss the cooked pasta with the Bolognese sauce, garnish with freshly grated Parmesan cheese and chopped basil or parsley, and serve immediately.

What Goes Well With Ina Garten Bolognese Sauce
- Crusty Bread: Perfect for soaking up the rich sauce.
- Simple Green Salad: A fresh green salad with a light vinaigrette balances the richness of the Bolognese.
- Red Wine: A bold red wine like Chianti or Barolo pairs wonderfully with the robust flavors of the sauce.
- Garlic Bread: Adds a deliciously crispy, garlicky side that complements the richness of the Bolognese.
- Roasted Vegetables: Oven-roasted vegetables like zucchini or bell peppers add a sweet, smoky flavor that pairs well with the sauce.
Pro Tips for Making Ina Garten Bolognese Sauce
- Use Fresh Ingredients: Fresh vegetables and good-quality meat make a big difference in the flavor of the sauce.
- Simmer Slowly: Allow the sauce to simmer gently for at least an hour to develop the rich, deep flavors.
- Season Gradually: Taste the sauce as it cooks and adjust the seasoning as needed, especially the salt and pepper.
- Don’t Rush the Wine Reduction: Take the time to let the wine reduce properly for a deeper, richer flavor.
- Finish with Cream: Adding a touch of cream at the end creates a smooth, velvety texture that elevates the sauce.
Variations of Ina Garten Bolognese Sauce
- Turkey Bolognese: Substitute the ground beef and pork with ground turkey for a lighter version of the sauce.
- Vegetarian Bolognese: Replace the meat with finely chopped mushrooms and lentils for a hearty vegetarian option.
- Spicy Bolognese: Add a pinch of red pepper flakes for a bit of heat.
- Herb-Infused Bolognese: Add a bay leaf or a sprig of fresh rosemary while the sauce simmers for an aromatic twist.
- No-Wine Version: If you prefer not to use wine, you can substitute it with beef or chicken broth for a similar depth of flavor.
Storing Ina Garten Bolognese Sauce: Best Practices
- Refrigerate Properly: Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze for Later: This sauce freezes well; store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating Ina Garten Bolognese Sauce: Best Practices
- Stovetop Method: Reheat the sauce in a saucepan over low heat, stirring occasionally until heated through. Add a splash of broth or water if the sauce thickens too much.
- Microwave Method: Reheat individual portions in the microwave, covering to avoid splatters, and stirring halfway through.
How Can I Make Ina Garten Bolognese Sauce Healthier?
- Use Lean Meat: Choose lean ground beef or turkey to reduce the fat content.
- Increase Vegetables: Add more vegetables like zucchini, bell peppers, or spinach for added nutrition.
- Use Whole Wheat Pasta: Serve the Bolognese with whole wheat pasta for added fiber and nutrients.
- Reduce Cream: Use a smaller amount of cream or opt for a lower-fat milk alternative to cut down on calories.
- Lower the Salt: Use low-sodium tomatoes and season gradually to control the salt content.
Nutrition Value (Per Serving)
- Calories: 650
- Total Fat: 38g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 800mg
- Total Carbohydrates: 45g
- Protein: 35g
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FAQs
How do I prevent Ina Garten Bolognese Sauce from being too watery?
To prevent the sauce from being too watery, simmer it uncovered to allow excess liquid to evaporate and make sure to reduce the wine properly before adding the tomatoes. This will result in a thicker, richer sauce.
Can I make Ina Garten Bolognese Sauce ahead of time?
Yes, Bolognese sauce can be made ahead of time. In fact, it often tastes even better the next day as the flavors continue to meld. Store it in the refrigerator for up to 4 days or freeze it for longer storage.
What pasta works best with Ina Garten Bolognese Sauce?
Tagliatelle, pappardelle, or fettuccine are traditional choices that work beautifully with Bolognese sauce, as their broad, flat shapes hold the thick sauce well. However, any pasta of your choice can be used.
Can I add extra vegetables to Ina Garten Bolognese Sauce?
Yes, adding extra vegetables like diced zucchini, bell peppers, or mushrooms can enhance the flavor and nutritional value of the sauce, making it even more hearty and satisfying.
Final Words
Ina Garten’s Bolognese Sauce is a timeless recipe that brings the warmth and comfort of Italian cuisine to your home. With its rich, meaty texture and deep, savory flavor, this sauce is perfect for pasta lovers and anyone who appreciates a hearty, home-cooked meal. Whether you’re preparing it for a family dinner or making a big batch to enjoy throughout the week, this Bolognese sauce is sure to become a beloved staple in your kitchen.
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Ina Garten Bolognese Sauce
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 6 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Description
Ina Garten’s Bolognese Sauce is a traditional Italian meat sauce made with a mixture of ground beef and pork, slowly cooked with onions, carrots, celery, and tomatoes. The sauce is enriched with a splash of red wine and finished with a touch of cream, creating a velvety, hearty sauce that’s perfect for pasta. Unlike a quick marinara, Bolognese requires time to simmer, allowing the flavors to meld together into a delicious, savory sauce.
Ingredients
- 1 tablespoon of olive oil
- 1 pound of ground beef
- 1 pound of ground turkey pork
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 cup of dry red wine
- 1 can (28 ounces) of crushed tomatoes
- 2 tablespoons of tomato paste
- 1 cup of whole milk or heavy cream
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped (for garnish)
- Pasta of your choice (such as tagliatelle, pappardelle, or fettuccine)
Instructions
- Sauté the Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are softened, about 8-10 minutes.
- Brown the Meats: Add the ground beef and pork to the pot, breaking them up with a wooden spoon. Cook until the meat is browned and fully cooked, about 10 minutes. Drain any excess fat.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until it’s reduced by half.
- Incorporate Tomatoes: Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine.
- Simmer: Reduce the heat to low and let the sauce simmer uncovered for 1 to 1.5 hours, stirring occasionally. The sauce should thicken and develop deep flavors.
- Finish with Cream: Stir in the milk or heavy cream and let the sauce simmer for an additional 10 minutes.
- Cook the Pasta: While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package instructions. Drain the pasta and set aside.
- Serve: Toss the cooked pasta with the Bolognese sauce, garnish with freshly grated Parmesan cheese and chopped basil or parsley, and serve immediately.