Martha Stewart Bolognese Sauce Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart bolognese sauce is a slow-simmered meat sauce with tender ground beef, finely chopped sweet vegetables, and a splash of milk that gives it a velvety finish. It tastes deep and savory, with just a hint of nutmeg and a clean tomato backbone, and the texture is thick enough to cling to every strand of pasta. This version is inspired by Martha Stewart’s classic home-cooking style, though it is my own adaptation rather than her verified recipe.

From start to finish it takes about 105 minutes, with only 15 minutes of hands-on prep. The method is straightforward stovetop cooking, so it suits a relaxed Sunday afternoon, a holiday table, or a potluck where you want something that holds well. Most of the time is unattended simmering, which makes it an easy fit for a busy weeknight too.

Why This Martha Stewart Bolognese Sauce Works

The vegetables go in first and cook slowly until they turn soft and golden at the edges. That step builds a sweet base that balances the beef, and it is the reason the sauce tastes layered rather than flat.

The milk is the other key move. Simmering it into the meat before the tomatoes go in tenderizes the beef and rounds off the acidity, so the final sauce tastes mellow and rich. A long, gentle simmer does the rest.

What You’ll Love About It

It is mostly hands-off, so you can walk away while it simmers. The ingredient list is short and ordinary, yet the result tastes like something you spent all day on. And it freezes beautifully, so one batch covers several dinners.

Ingredients

Here is everything you need for eight servings. Use 90% lean ground beef so the sauce stays meaty without turning greasy.

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 1 medium carrot (about 4 ounces/115g), peeled and finely chopped
• 1 celery stalk (about 2 ounces/60g), finely chopped
• 3 garlic cloves, minced
• 1 1/2 pounds (680g) lean ground beef (90% lean) — a leaner grind keeps the sauce from turning greasy
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg — grate it fresh; pre-ground loses its punch
• 1 cup (240ml) whole milk — whole milk gives the creamiest finish
• 1 can (28 ounces/795g) crushed tomatoes
• 1 cup (240ml) beef broth — use more if the sauce tightens too much while simmering
• 1 tablespoon tomato paste
• 1 dried bay leaf
• 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
• 1/4 cup (15g) chopped fresh flat-leaf parsley, plus more for serving

Equipment

• Dutch oven — a 5 to 6 quart (4.7 to 5.7 liter) heavy-bottomed pot works best.
• Wooden spoon — for breaking up the beef as it cooks.
• Chef’s knife — sharp, for chopping the vegetables finely.
• Cutting board — a large one keeps the prep tidy.
• Box grater — for the Parmesan and the nutmeg.
• Measuring cups — for the milk, broth, and tomatoes.

How to Make Martha Stewart Bolognese Sauce

Step 1: Soften the Vegetables

Heat 2 tablespoons (30ml) olive oil in a large Dutch oven over medium heat until it shimmers. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and golden at the edges, 8 to 10 minutes. Don’t let them brown too quickly, or they turn bitter; lower the heat if they start to scorch.

Step 2: Brown the Beef

Add the garlic and stir constantly until fragrant, about 1 minute. Stir in the ground beef, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg, breaking up the meat with a wooden spoon. Cook until the beef is no longer pink and just cooked through, 6 to 8 minutes; avoid overcrowding the pot, which would steam the meat instead of browning it.

Step 3: Simmer in the Milk

Pour in 1 cup (240ml) whole milk and bring it to a gentle simmer. Cook, stirring occasionally, until the milk is almost completely absorbed and the meat looks glossy, about 5 minutes. This step tenderizes the meat and cooks off any raw milk taste.

Step 4: Add the Tomatoes and Simmer Low

Stir in the crushed tomatoes, 1 cup (240ml) beef broth, tomato paste, and bay leaf. Bring the sauce to a bare simmer, then reduce the heat to low. Cover partially and cook, stirring every 15 to 20 minutes, until thick and rich, about 1 hour and 15 minutes; if it starts to stick, add a splash of broth or water.

Step 5: Finish With Parmesan and Parsley

Remove and discard the bay leaf, then stir in 1/2 cup (50g) Parmesan and 1/4 cup (15g) parsley. Taste and adjust with more salt and pepper. The sauce should coat the back of a spoon; if it is too loose, simmer uncovered for 5 to 10 minutes longer.

Step 6: Serve Hot

Spoon the sauce over cooked pasta, polenta, or crusty bread. Pass extra Parmesan and parsley at the table so everyone can finish their own bowl.

What to Serve With It

• Rigatoni — ridged tubes catch the chunky meat beautifully.
• Creamy polenta — a soft, buttery base that soaks up the sauce.
• Crusty bread — tear off pieces to wipe the bowl clean.
• Green salad — a sharp, lemony dressing cuts through the richness.

Tips for the Best Results

• Chop finely — small, even pieces melt into the sauce instead of standing out.
• Use a heavy pot — thick walls spread heat evenly and stop scorching.
• Skim the fat — spoon off any pooled fat before adding the tomatoes.
• Stir the bottom — scrape the base of the pot so nothing catches.
• Grate fresh cheese — it melts smoothly and tastes far better than pre-shredded.
• Rest overnight — the flavor deepens after a day in the fridge.

Easy Variations

Swap the beef broth for chicken broth if that is what you have on hand, keeping the same 1 cup (240ml). For a lighter, more vegetable-forward pot, add one extra chopped carrot and celery stalk and reduce the beef by 4 ounces (115g). A pinch of red pepper flakes added with the garlic gives the sauce a gentle warmth.

Storing and Reheating

• Refrigerate — cool completely, then store airtight for up to 4 days.
• Freeze — keep in an airtight container for up to 3 months.
• Make ahead — cook up to 2 days ahead; the flavor improves after a day.
• Reheat gently — warm on the stovetop over low heat to 165°F (74°C), about 10 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients and portion size.

FAQs

Can I make this Martha Stewart bolognese sauce recipe ahead of time?

Yes, it holds beautifully and actually tastes better the next day. Make it up to 2 days ahead, cool it completely, and refrigerate it in an airtight container.

Can I use ground turkey instead of beef?

You can, and the same 1 1/2 pounds (680g) works well. Choose a lean grind and add an extra tablespoon of olive oil, since turkey is drier than beef.

How do I know when the beef is cooked through?

It should be uniformly browned with no pink left, which takes 6 to 8 minutes over medium heat. Check the thickest crumbles with an instant-read thermometer; ground beef is safe at 160°F (71°C).

Where did bolognese sauce come from?

It comes from Bologna in northern Italy, where it is known as ragù alla bolognese and is traditionally served with tagliatelle rather than spaghetti. Italian versions often include milk or cream to soften the meat, which is why this sauce finishes with milk.

Martha Stewart-Inspired Bolognese Sauce

Print Recipe

A rich, slow-simmered meat sauce inspired by Martha Stewart’s classic home-cooking style, with tender ground beef, sweet vegetables, and a splash of milk for a velvety finish. The long, gentle simmer builds deep flavor, and the sauce clings beautifully to pasta. This is an original adaptation, not her verified recipe.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 90
• Total Time: 105
• Yield: 8 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 1 medium carrot (about 4 ounces/115g), peeled and finely chopped
• 1 celery stalk (about 2 ounces/60g), finely chopped
• 3 garlic cloves, minced
• 1 1/2 pounds (680g) lean ground beef (90% lean)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup (240ml) whole milk
• 1 can (28 ounces/795g) crushed tomatoes
• 1 cup (240ml) beef broth
• 1 tablespoon tomato paste
• 1 dried bay leaf
• 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
• 1/4 cup (15g) chopped fresh flat-leaf parsley, plus more for serving

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and golden at the edges, 8 to 10 minutes. Do not let the vegetables brown too quickly; reduce the heat if they start to scorch.
2. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the ground beef, 1 teaspoon salt, pepper, and nutmeg, breaking up the meat with a wooden spoon. Cook until the beef is no longer pink and just cooked through, 6 to 8 minutes; avoid overcrowding the pot, which would steam the meat instead of browning it.
3. Pour in the milk and bring to a gentle simmer. Cook, stirring occasionally, until the milk is almost completely absorbed and the meat looks glossy, about 5 minutes. This step tenderizes the meat and removes any raw milk taste.
4. Stir in the crushed tomatoes, beef broth, tomato paste, and bay leaf. Bring the sauce to a bare simmer, then reduce the heat to low. Cover partially and cook, stirring every 15 to 20 minutes, until thick and rich, about 1 hour and 15 minutes. If the sauce begins to stick, add a splash of broth or water.
5. Remove the bay leaf and discard. Stir in the Parmesan and parsley. Taste and adjust seasoning with additional salt and pepper. The sauce should be thick enough to coat the back of a spoon; if it is too loose, simmer uncovered for 5 to 10 minutes longer.
6. Serve hot over cooked pasta, polenta, or crusty bread, with extra Parmesan and parsley passed at the table.

Notes

Cool leftover sauce completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, until heated through, about 10 minutes. The sauce can be made up to 2 days ahead and refrigerated; the flavor improves after a day.

Nutrition

• Calories: 330
• Sugar: 4g
• Sodium: 620mg
• Saturated Fat: 7g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 80mg

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