The Old-School Italian Spaghetti Sauce Recipe I Make Over and Over (No Other Recipe Compares)

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When it’s cold outside, nothing is as satisfying as comfort food. It’s the simple, hearty, and familiar flavors that make bubbling casseroles and simmering soups so nourishing. Homemade bolognese sauce is the foundation of my family’s favorite cozy dinner. It’s a slow-cooked sauce that has layers of savory flavor and a rich, meaty texture. It takes patience to make but the reward is so much more delicious than any sauce you can pour from a jar.

Kelli Foster’s bolognese is one of our most popular recipes from the year, and for good reason. It’s deeply savory and rich, and so, so tender, thanks to the milk (more on that later). While it takes a bit of time to let it all simmer, anyone can pull it off.

Get the recipe: Bolognese Sauce

• Your family will go back for seconds. Kelli’s sauce is always a crowd pleaser, so don’t be surprised if everyone at the table asks for an extra serving.
• It’s restaurant-quality food at home. Any good chef will tell you, to make delicious food, start with simple, quality ingredients. Add a bit of patience and this recipe shows you how to turn those ingredients into a hearty bolognese sauce right in your own kitchen.

1. Sauté the vegetables. Build flavor in the bolognese sauce starting with the aromatics. Cook onion, carrot, celery, and garlic in a bit of oil until softened.
2. Season and brown the beef. Add lean ground beef, kosher salt, black pepper, and ground nutmeg to the pot. Cook, breaking it up into smaller pieces, until browned and no pink remains.
3. Add and reduce milk, and then wine. Pour in whole milk and cook until evaporated, then add dry white wine and do the same.
4. Simmer with tomatoes and broth. Pour in whole peeled tomatoes and low-sodium chicken broth, and simmer until the sauce is thick and flavorful.

• Use the food processor to chop the vegetables. Finely chop the onion, carrot, and celery by hand or make quick work of it with a few pulses in the food processor.
• Don’t be afraid to add the milk. Milk may not be the first ingredient you think of when bolognese sauce comes to mind, but it plays an important role. Milk aids in tenderizing the meat while balancing the flavor of the sauce. Whole milk is best, but 2% works in this recipe too.
• Double the recipe. If it’s difficult to find a long stretch of time to spend in the kitchen, make sure to use your time wisely when you have it. Preparing a double batch of this sauce is easy to do and won’t impact the cooking time. Divide the sauce into recipe-ready portions and freeze for later in freezer zip-top bags or reusable silicone freezer trays, like these from Souper Cubes.