Traditional recipes

Nonna Consuelos's Bolognese Sauce

Nonna Consuelos's Bolognese Sauce


  • 1 1/2 cups coarsely chopped sweet onion (about 1/2 large onion)
  • 1 cup coarsely chopped peeled carrots (3–4 small carrots)
  • 1 cup coarsely chopped celery (1–2 stalks)
  • 4 tablespoons olive oil, divided
  • 1 cup beef broth made from bouillon plus additional bouillon (optional)
  • 1 28-ounce can crushed tomatoes
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Pulse onion, carrots, and celery in a food processor until finely chopped; set aside.

  • Heat 1 Tbsp. oil in a large deep skillet over medium-high heat. Add ground beef and cook, stirring often, until brown and cooked through, 4–5 minutes. Scrape into a medium bowl and set aside.

  • Wipe skillet clean and add remaining 3 Tbsp. oil; heat over medium heat. Add reserved onion mixture and cook, stirring often and lowering heat if starting to brown, until softened, about 20 minutes. Add broth and 1 cup water. Stir in reserved meat, tomatoes, basil, garlic, and oregano. Let simmer, stirring occasionally, until flavors meld and sauce thickens 1–1 1/2 hours.

  • Remove garlic; crush with the back of a spoon and stir back into sauce. Season sauce to taste with salt, pepper, sugar, and more bouillon, if desired.

Recipe by Nonna ConsuelosReviews Section