Olive Garden Bolognese Sauce
Bring the comforting flavors of Italy to your table with this Olive Garden-inspired Bolognese Sauce, a rich and hearty classic perfect for family dinners or special occasions. Made with a fragrant soffritto base of finely chopped onion, carrot, and celery, this sauce builds layers of flavor with a savory trio of ground beef, pork, and veal. Simmered low and slow in a luxurious blend of white wine, milk, and crushed tomatoes, it achieves a velvety texture and depth of flavor enhanced by a touch of tomato paste and aromatic bay leaf. Pair it with your favorite pasta and a generous sprinkle of freshly grated Parmesan for an authentic Italian experience right at home. Perfect for pasta lovers searching for a traditional Bolognese recipe that delivers restaurant-quality results, this dish marries simplicity with decadence in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 pound ground veal
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.75 cup dry white wine
- 1 cup whole milk
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 cup beef broth
- 1 bay leaf
- 2 tablespoons fresh basil, chopped (optional)
- optional grated Parmesan cheese (for serving)
Instructions
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Increase the heat to medium-high and add the ground beef, ground pork, and ground veal. Break the meat into small pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes.
Season the meat with salt and black pepper, stirring to combine.
Pour in the dry white wine and cook for 3-5 minutes, or until most of the wine has evaporated.
Reduce the heat to medium and stir in the whole milk. Simmer for 4-5 minutes, allowing the milk to absorb into the meat and reduce slightly.
Create a well in the center of the pot and add the tomato paste. Stir the paste into the meat mixture until evenly distributed.
Add the crushed tomatoes, beef broth, and bay leaf. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover partially with a lid, and let the sauce simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
If the sauce thickens too much during cooking, add a bit more beef broth or water to achieve the desired consistency.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed. Stir in fresh basil if desired.
Remove the bay leaf before serving and serve the Bolognese sauce over your favorite pasta, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 59.5 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 688 mg | 53% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5585 mg | 119% | |
*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.
