My Aunt's Legendary Bolognese Sauce

Ingredients

• 4chicken wings or chicken bones
• 150 gbrown onion, in medium chunks
• 150 gcarrots, in medium chunks
• 150 gcelery, in medium chunks
• 2 litreswater
• 5 gdehydrated mushrooms (optional)
• 2 tbspolive oil
• 120 gpancetta, finely chopped
• 2bay leaves
• 200 gbrown onion, in small cubes
• 100 gcarrots, in small cubes
• 70 gcelery, in small cubes
• 300 gtomato paste
• 120 mlwhite wine
• 8Roma tomatoes, peeled, deseeded and finely chopped
• 100 gsausage, peeled and cut into small cubes (or the same amount of minced beef)
• 400 gminced beef, 10–15% fat
• 700 mlchicken stock
• to tastesalt and pepper

Instructions

1. 1

   Trim the wings

   Remove the skin and any large pieces of fat from the chicken wings; these are not used for the stock.

2. 2

   Simmer the stock

   Put all the stock ingredients in a pot over medium-low heat. Once the liquid begins to simmer, cook it for 2 hours.

3. 3

   Strain the stock

   Pass the stock through a sieve and set it aside for the Bolognese.

4. 4

   Render the pancetta

   Put the pancetta and olive oil in a pot over medium-low heat. Stir continuously until the pancetta is lightly golden and has released its fat, then remove it and set it aside.

5. 5

   Soften the vegetables

   Add the onion, garlic, carrot and bay leaves. Cook over medium-low heat for 15–20 minutes, until the onion is translucent and its sharp smell has turned sweet. The ingredient list does not specify an amount of garlic.

6. 6

   Reduce the tomatoes

   Stir in the tomato paste and cook for 1 minute. Add the white wine and chopped tomatoes, then boil over medium heat until no liquid remains at the bottom of the pot.

7. 7

   Add the meats

   Return the pancetta to the pot. Add the sausage and minced beef, then mix everything together.

8. 8

   Season the sauce

   Cook until the sauce has thickened to your liking. Turn off the heat and season with salt and pepper to taste.

What is Bolognese sauce?

Bolognese is a meat-based sauce associated with Bologna in northern Italy, traditionally cooked slowly so its ingredients meld into a rich, cohesive sauce. This version layers beef and sausage with pancetta, tomatoes and chicken stock.

The recipe starts with a homemade stock, then reduces the tomato and wine before bringing the meats together. That staged approach gives the sauce time to develop flavour and a thick consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 29g protein, 23g carbs, 29g fat.

The beef, sausage and pancetta provide most of the protein and fat, while the tomatoes and vegetables contribute carbohydrates. Serve a measured amount over pasta and add vegetables or salad alongside to balance the meal.

A stock with a purpose

Chicken bones: The wings or bones simmer with onion, carrot and celery to make the stock used later in the sauce. Removing skin and larger pieces of fat first keeps them out of the finished stock.

Mushrooms: The dried mushrooms are optional, but can add a savoury note to the stock. Strain the liquid before using it so the vegetables and bones are left behind.

Build the base gently

Pancetta: Slow cooking it in olive oil helps render its fat while the pieces turn lightly golden. Set it aside so it can be returned to the pot with the other meats.

Vegetables: Cook the diced onion, carrot and celery over medium-low heat until softened. The method also mentions garlic, though no amount appears in the ingredient list; the listed quantities cover only the other vegetables.

Reduce before adding meat

Tomato paste: Give it 1 minute in the pot before adding the wine and chopped tomatoes. This brief cooking step is part of the recipe's sequence.

Liquid: Let the tomato and wine mixture boil until there is no liquid at the bottom of the pot. Keep an eye on it and stir as needed to prevent it catching.

Let the texture guide you

The vegetable base should be soft, and the onion should look translucent after its 15–20-minute cook. The sauce is ready when it has thickened enough for your preference, as directed in the method.

The recipe gives a 2-hour simmer for making the stock but does not specify a separate simmering time for the finished Bolognese. Use the stated thickening cue rather than assuming a set cooking time.

Serving ideas

Serve the sauce with pasta, spooning it over just-cooked shapes or tossing it through the pasta so the meat is well distributed. A little pasta cooking water can help loosen a sauce that has become too thick.

A simple green salad or cooked vegetables make a fresh contrast to the rich meat and tomato. You can also serve it with bread to scoop up any sauce left on the plate.

Recipe notes & tips

• Keep the stock at a gentle simmer rather than a vigorous boil.
• Stir the pancetta regularly so it browns evenly as its fat renders.
• Cut the vegetables to the specified sizes so they cook as intended.
• Watch the pot closely while the wine and tomatoes reduce.
• Taste the sauce before adding salt, since pancetta and stock can already be salty.

Variations

• Skip the mushrooms: Leave out the optional dried mushrooms when making the stock.
• Swap the sausage: Replace its 100 g with the same amount of minced beef, as suggested in the recipe.
• Use bought stock: Use 700 ml chicken stock if you are not making the stock from scratch.
• Choose a pasta shape: Pair the sauce with the pasta you have available and coat it well.
• Add a fresh finish: Serve with chopped parsley for a fresh note.

Common mistakes to avoid

• Removing the pancetta too late: Take it out once lightly golden so it does not become overly browned.
• Rushing the vegetables: Keep the heat medium-low and allow the full 15–20 minutes for them to soften.
• Leaving liquid in the tomato base: Continue boiling until no liquid remains at the bottom of the pot.
• Boiling the stock hard: Maintain a simmer for the 2-hour cooking period.
• Seasoning too early: Taste after the sauce thickens, then add salt and pepper as needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the sauce has thickened in the fridge.

Frequently asked questions