Chili Bolognese Sauce
Elevate your pasta night with this bold and flavorful Chili Bolognese Sauce, a spicy twist on the classic Italian favorite. Combining savory ground beef and pork with a medley of aromatic vegetables, crushed tomatoes, and a touch of red wine, this hearty sauce is slow-simmered to perfection. The addition of fresh red chili and optional red pepper flakes provides an irresistible heat, balanced beautifully by a splash of whole milk for a velvety finish. Perfectly suited to complement al dente pasta, creamy polenta, or even roasted vegetables, this sauce offers rich, complex layers of flavor in every bite. With just 15 minutes of prep time and plenty of slow-cooking magic, it’s an ideal recipe for cozy dinners or meal prepping for the week ahead. Garnish with fresh parsley for a bright, herbaceous touch that ties everything together.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 0.5 cup red wine (optional)
- 1 medium fresh red chili, finely chopped (adjust for spice tolerance)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes (optional for extra spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup whole milk
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed saucepan or skillet over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables are softened and aromatic.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Increase the heat to medium-high and add the ground beef and ground pork. Break the meat apart with a wooden spoon, cooking until browned and no longer pink, about 8–10 minutes.
Stir in the tomato paste and cook for 1–2 minutes to caramelize the paste and deepen the flavors.
If using, pour in the red wine and simmer for 3–4 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Add the crushed tomatoes, beef broth, chopped red chili, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine.
Lower the heat to a gentle simmer and partially cover the saucepan with a lid. Allow the sauce to cook for 60–75 minutes, stirring occasionally to prevent sticking and to ensure the flavors meld together.
Stir in the whole milk during the last 10 minutes of cooking to balance the acidity and enrich the sauce.
Taste and adjust the seasoning as needed with additional salt or chili for spice.
Serve hot over your favorite pasta, rice, or roasted vegetables, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 47.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 598 mg | 46% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4611 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
