Two Guys in a Cucina

Bolognese Sauce

TGIAC Featured Recipe

So when we were making this sauce, Pedro had to fight against every instinct to just throw everything he had into it. Safe to say he doesn’t believe in recipes for sauces. I found this recipe from one of my many cookbooks and basically followed its lead but did not follow exactly… I guess my cousin is rubbing off on me. The sauce had a nice flavor to it… though Pedro complained that there was not nearly enough … man he whines a lot. Well enough of this… here’s the recipe.. Enjoy!

John’s Bolognese Sauce


  • Fresh ground beef, pork and veal [about 300-400g of each meat];
    • For excellent meat and service, head over to Zinman – Marche De Vollailles,  7010 Rue Saint-Dominique , Montreal;
  • Cubed bacon [about 200g];
  • A couple of home made Italian sausages, with casings removed [any sausages will do];
  • 1 red onion;
  • 1 carrot;
  • 1 celery;
  • Garlic;
  • Olive oil or butter;
  • About a cup of dry red wine (Pinot);
  • Tomatoes in cans (6 cans);
  • Tomate paste (1 can);
  • 1/2 litre of beef stock;
  • 1 cup of chopped white mushrooms;
  • Fresh parsley and basil;
  • Sugar;
  • Spices (oregano, chili powder, cayenne pepper, thyme, bay leaves, rosemary, paprika, crushed red pepper, salt, fresh ground pepper, cinnamon).


  1. In a pot on medium heat, sweat the onion and garlic in olive oil and butter until they become translucent;
  2. Add the chopped carrots, celery and mushrooms. Cook for about 2 minutes;
  3. Add in the ground meat (sausage meat as well) and sear it until lightly browned;
  4. In another skillet, sear the bacon and then add to pot;
  5. Pour the red wine in pot;
  6. Once the wine is evaporated, add salt and fresh ground pepper;
  7. Add the tomatoes, tomato paste and beef stock;
  8. Season to your liking;
  9. Add sugar & cinnamon to reduce acidity, be sure to stir frequently to avoid sugar settling and burning;
  10. Let the sauce sit on low heat between 2 to 4 hours stirring occasionally.

The prepped ingredients. Remove the casing from the sausage; Searing the bacon…mmmm bacon Brown the meat in the pot Mmmmm bacon Pour the red wine, once evaporated, add salt/pepper, tomatoes, tomato paste and beef stock;

Season, stir and savor the sauce!!!

Note: Authentic traditional bolognese sauce recipes have only a small amount of tomato. The basic traditional ingredients are beef, pancetta, onions, carrots, celery, tomato paste, meat broth, dry white wine, and milk or cream. Some make use of pork or pork sausage with chicken, rabbit or goose  liver.

Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!