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Retro Rad Approved

Emily’s BOLD Bolognese Sauce

BOLDgnese is Chef Emily Ellyn’s maximum remix of classic Bolognese. It’s rich and flavorful and has been featured at food events around the country.

Serves:  Party Size

Yield: About 2 gallons




  • 3 tablespoons olive oil
  • 3 large onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 12 cloves garlic, diced
  • 4 pounds ground chuck, brisket or round or combination
  • 4 pounds Italian pork sausage, removed from casing
  • 2 (6-ounce can) tomato paste
  • ½ bottle dry red wine
  • 2 cups beef stock
  • 2 tablespoon crushed red chili pepper flakes
  • 4 bay leaves
  • 3 (28-ounce) can crushed tomatoes (or, substitute 10 ripe tomatoes, chopped)
  • 2 cups cream
  • 3 tablespoon fresh basil, chiffonade
  • 1 tablespoon fresh oregano, minced
  • ¼ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste

For Service:

  • Your favorite pasta
  • 1 pound Parmigiano-Reggiano, fresh grated
  • Fresh basil


In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the ground beef and pork sausage and stir into the vegetables. Cook the meat over med-high heat, stirring to keep the meat from sticking together until browned. Drain off the excess fat. Then, add the tomato paste, wine, beef stock, crushed red pepper, and bay leaves and simmer over medium-low heat for 1 – 2 hours.

In the pot with meat add crushed tomatoes, cream, oregano, basil, and nutmeg and simmer for additional 30 minutes to 1 hour. Season with salt and pepper, to taste, and remove from the heat.

Generously ladle hot BOLDgnese sauce on top of your favorite pasta. Serve with Parmigiano-Reggiano and fresh basil.