There’s something deeply satisfying about a proper bolognese simmering on the stove for hours. This version leans into tradition but immediately stands out by building depth with ground beef, venison, and spicy pork. A touch of honey balances the heat, whole milk softens the game, and jars of truffle marinara add an effortless layer of luxury.
This sauce is next level and will keep people guessing as to what you did. You can stop searching… this is the one.
Bolognese
Prep time: 20 minutes
Cook time: 1-2 hours
Servings: 6 to 8
INGREDIENTS
Flavor Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, very finely diced
- 1 medium carrot, very finely diced
- 1 celery stalk, very finely diced
- 4 cloves garlic, minced
Meat
- 1 pound ground beef
- 1 pound ground venison
- 1 pound ground hot Italian pork
Seasoning & Sweet Heat
- 1 teaspoon salt (optional)
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons tomato paste
- 2 tablespoons honey or maple syrup
- ½ teaspoon cinnamon (optional)
Liquids
- ¾ cup dry red wine
- 1½ cups whole milk
- 3 (24-ounce) jars Truff marinara sauce or your favorite marinara
Finish
- 1 teaspoon balsamic vinegar
- ½–1 teaspoon sugar (optional, only if needed)
- Freshly grated Parmigiano-Reggiano, for serving
DIRECTIONS
- Build the base
- Heat the olive oil and butter in a large, heavy-bottomed pot over medium-low heat. Add the onion, carrot, and celery. Cook for 8–10 minutes, stirring occasionally, until fully softened and fragrant but not browned. Add the garlic and cook for 30 seconds.
- Brown the meat
- Add the ground beef, venison, and pork. Increase heat to medium-high. Break up the meat finely and cook for 12–20 minutes, stirring occasionally, until all the released liquid has cooked off and the meat begins to sizzle and lightly brown. it should go from sizzling, to bubbling, and back to sizzling when it’s done. If excess fat pools in the pot, spoon off a few tablespoons, leaving some for flavor.
- Caramelize the tomato paste
- Add the salt and black pepper. Stir in the tomato paste and cook for 3–4 minutes, allowing it to darken slightly and coat the meat.
- Add sweetness and spice balance
- Stir in the honey (or maple syrup) and cinnamon. Cook for 1 minute.
- Deglaze
- Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Allow it to reduce until mostly evaporated.
- Soften with milk
- Add the whole milk and reduce the heat slightly. Simmer gently until the milk is fully absorbed and no longer visible, about 5-8 minutes depending on the heat of the pan.
- Add the sauce and simmer
- Stir in all three jars of marinara. Reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally. The sauce should slowly thicken and become glossy and deeply fragrant.
- If it thickens too much, loosen with a splash of water or reserved pasta water.
- Serve
- Toss with rigatoni, pipette, pappardelle, or your favorite pasta.
- Finish with freshly grated Parmigiano-Reggiano and a drizzle of good balsamic vinegar.
NOTES
- Storage
- Refrigerator
- Allow the bolognese to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavor actually deepens overnight, making leftovers even better the next day.
- Freezer
- This sauce freezes beautifully. Portion into airtight containers or freezer-safe bags and freeze for up to 3 months. For easy reheating, portion in 1-2 cup increments.
- To thaw, refrigerate overnight or gently reheat from frozen over low heat.
- Reheating
- Reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. Stir occasionally until heated through.
- Refrigerator
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