How to Make the Best-Ever Bolognese Sauce, According to Martha Stewart

I've always loved a good  pasta sauce , but I'll admit that classic American-style meat sauce—heavy on  tomatoes —was my default for years. Then I discovered the magic of a true bolognese . This rich, slow-simmered, flavorful Italian sauce is less about the tomatoes and more about layers of meaty goodness.

This version by Martha Stewart is something I want to try because it looks truly special. She starts with a soffritto (a mix of onion, carrot and celery), then adds pancetta, beef and pork, and slowly braises with wine, milk and just enough tomato to round it out. It's hearty but elegant, the kind of sauce that makes any pasta night feel like an occasion, and who doesn't love that?

Related: We Made Sauce With 16 Different Canned Tomatoes and the Winner Won by a Landslide

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How to Make Martha Stewart's Bolognese Sauce

To get the full recipe, head over to Martha's website . The recipe makes eight cups of sauce, which I love because it means I can have dinner tonight, plus some leftovers for the freezer. 

To start, you'll need unsalted butter, extra-virgin olive oil, pancetta, yellow onion, carrot and celery. 

For the sauce, you need finely chopped beef, ground pork, tomato paste, dry white wine, whole milk, thyme, tied with kitchen twine, fresh bay leaves, one can of whole peeled tomatoes (broken up), chicken stock, salt and pepper.

In a large pot, heat the butter and oil over medium-high heat. When the butter starts to sizzle, reduce the heat and add the pancetta. Cook until golden and the fat renders. Add the onion, carrot and celery, cooking until they soften and begin to brown at the edges (this will take about 10 minutes).

Add the ground beef and pork, breaking them up with a spoon. Cook for about 10 minutes, then drain any excess fat. Stir in the tomato paste and cook for one minute.

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it cook down until the liquid evaporates and add the milk. Let it reduce by half ( which will take about three minutes). It may look slightly curdled, but don't worry, it will smooth out.

Tie the thyme sprigs together and add them to the pot along with bay leaves. Pour in the canned tomatoes and chicken stock. Season with salt and pepper.

Bring to a boil, then reduce to a low simmer. Cook partially covered for around three hours, occasionally skimming the fat from the surface. If the sauce gets too thick, add more stock as needed. The final consistency should be like a loose chili. Stir in more milk at the end and adjust the seasoning before serving.

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Why I Love Martha Stewart's Bolognese Recipe

There's something so comforting about a pot of bolognese that's been simmering away for hours, and while it takes some time, it is worth it! The depth of flavor you get from the pancetta, wine and the slow cooking of the ingredients is worth every minute. I would love to make a big batch of this to save leftovers for a quick weeknight meal. Whether serving it over spaghetti, fettuccine or layering it into a lasagna, this sauce is going to be a huge hit!

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