The Best Bolognese Sauce

This recipe for bolognese sauce is sponsored by the Washington Beef Commission. Thank you for supporting the brands that support For the Love of Gourmet! 

I’m back with my fourth and final recipe in partnership with the Washington Beef Commission on what I’ve named the Mother Runner series. If you missed the first recipes, you could find my recipes for my beefy breakfast skillet and slow cooker Korean braised short ribs linked. We are also currently loving this recipe for beef trail mix if you’re looking for a protein-packed snack this summer to take on the go! I raced a 50k in April and have a 50-mile race in July, and I can’t stress enough how important a high protein meal is to make sure my muscles are able to recover in between hard runs. Protein is essential in any diet, but when you have an especially active lifestyle it’s even more important. Recipes like this bolognese sauce are staples in my house. A large batch means I have enough for dinner tonight and enough to put in the freezer for tomorrow. I’ve been a runner for years, and my pre-race meal since I was in high school has always been pasta with meat sauce. I wanted to save this recipe as my final one to share because it’s cozy, comforting, and a family favorite in our household.

Ingredients for The Best Bolognese Sauce

• Ground beef: Of course, the star of the show is good quality ground beef. I’m using 93% lean ground beef, locally sourced!
• Italian sausage: The combination of beef and sausage is perfect in this bolognese sauce. I’m using mild Italian sausage, but if you want a spicier sauce, you can always use a hot version.
• Pasta sauce: This sauce makes a large batch, so we are using two 24 oz. jars of pasta sauce. We are adding lots of other seasonings we are going to ramp up the flavor, but there’s nothing wrong with starting with your favorite pasta sauce as a base.
• Fire roasted tomatoes: I love the flavor and texture of diced tomatoes in the sauce. I don’t need it to be perfectly smooth, give me a hunk of tomato in there!
• Sundried tomatoes: Adding sundried tomatoes to this sauce give it a unique flavor. I’m using julienned sundried tomatoes that are packed in oil but giving them another quick chop to have them in tinier bites. We are also using the oil from the sundried tomatoes to brown the sausage and beef for extra flavor.
• Onion: One whole yellow onion, finely chopped.
• Garlic: I use about 6 cloves here, use more or less to your preference.
• Balsamic vinegar: Another ingredient that you may not be expecting! But the tangy balsamic vinegar is an unexpected and super flavorful addition to the sauce.
• Seasonings: salt, pepper, oregano, basil, thyme, and red pepper flakes are all used to give this sauce a great flavor. I have measuring suggestions in the recipe below, but feel free to adjust to your own taste.

How to Make the Best Bolognese Sauce: 

• First, open your sundried tomatoes and drizzle the oil from the jar into a large pot. Over medium heat, brown the ground beef and sausage, breaking into pieces as it cooks. Add the onions, garlic, and some salt and continue to cook until all the meat is cooked through.
• Next, pour the pasta sauce. Add the sundried tomatoes, fire roasted tomatoes, and balsamic vinegar. Bring to a simmer, then add more salt, pepper, basil, oregano, thyme, and red pepper flakes. Simmer for at least 20-30 minutes, tasting and adding more seasoning if needed. Alternatively, you can transfer the mixture to a slow cooker and let it cook on low until you’re ready to serve.
• I love serving this with pasta (cavatappi is one of our favorites but I’m using rigatoni here!), topped with minced fresh parsley or basil ribbons and parmesan cheese.

Questions? 

• What do I do with leftovers? Leftovers can be enjoyed within 2-3 days after storing in the refrigerator, but it also freezes very well. I almost always have a batch of this waiting in my freezer for a quick, high-protein dinner option!
• Can I serve this with anything but pasta? If you’re looking for a gluten-free option, there are many gluten-free options available. You can also serve this over baked potatoes, regular or sweet potatoes both work.
• Can I make a double batch? Of course! Leftovers freeze well and reheat like a dream.