Romasco-Kelly Family

Janet's Bolognese Sauce

Our sister-in-law, Janet Romasco, gave us the recipe for this wonderfully thick and rich red sauce.  We make a lot and freeze it!


  • 3 Tbsp. olive oil

  • 1-1/2 cups chopped onion

  • 2 cloves garlic, minced

  • 1 cup chopped carrot

  • 1 cup chopped celery or red pepper

  • 1-1/2 to 2 lbs ground beef

  • 1-3/4 cup dry red wine

  • 1 cup whole milk

  • 2 large 22 oz. cans diced tomatoes (or whole tomatoes, processed in a food processor)

  • Salt and pepper to taste

  1. In a large, heavy saucepan (3 qts or larger) heat the olive oil.

  2. Add the chopped onion and garlic and cook until onion is soft and translucent, about 5 minutes.

  3. Add carrot and red pepper - continue to saute another 5-10 minutes.

  4. Add the ground beef and cook until just brown, stirring to break up the pieces.

  5. Reduce heat.

  6. Add the red wine. Simmer until fully absorbed - about 15 minutes.

  7. Add the milk and simmer until absorbed - 15-20 minutes.

  8. Add the tomatoes and salt and pepper.

  9. Simmer, uncovered, two hours.

  10. This sauce is great prepared the night before and left to sit in the fridge overnight - the flavor just gets richer.