Why You’ll Love this Slow-Simmered Bolognese
When I first discovered this slow-simmered Bolognese recipe, I knew I’d found something special that would become a staple in my kitchen.
The magic happens during those two hours of gentle cooking, where Italian sausage melds with shredded zucchini and carrots, creating a sauce that’s hearty yet sneakily vegetable-packed.
Trust me, that cup of red wine isn’t optional—it adds depth you simply can’t get otherwise.
And the combination of crushed tomatoes with tomato sauce? Perfect texture every time.
What I love most is how versatile it is. Serve over traditional pasta, use in lasagna, or spoon over polenta for something different.
What Ingredients are in Slow-Simmered Bolognese?
This rich, flavorful Bolognese sauce brings together the perfect balance of meaty goodness, vegetable nutrition, and aromatic seasonings. What makes this recipe special is how the slow cooking process allows all these ingredients to meld together, creating layers of flavor that simply can’t be rushed. The combination of Italian sausage with shredded vegetables creates a hearty texture that clings beautifully to pasta.
- 1 lb Italian sausage
- 2 (28 ounce) cans crushed tomatoes
- 1 (20 ounce) can tomato sauce
- 3 cups zucchini, shredded
- 1 1/2 cups carrots, shredded
- 1/2 onion, finely chopped
- 1 clove minced garlic
- 1 cup red wine
- 1 tablespoon olive oil
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Fresh parmesan (for serving)
When shopping for these ingredients, quality really matters. Look for San Marzano tomatoes if possible—they have a sweeter, less acidic flavor that makes a noticeable difference. For the Italian sausage, you can choose mild or hot depending on your spice preference (the recipe already includes red pepper flakes, so keep that in mind). And while pre-shredded vegetables might save time, freshly shredded zucchini and carrots will release more flavor and moisture into the sauce during cooking. The wine doesn’t need to be expensive, just something dry and red that you’d enjoy drinking with your meal.
How to Make this Slow-Simmered Bolognese
Making this Bolognese is wonderfully simple, but don’t mistake simplicity for lack of flavor. Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Brown 1 pound of Italian sausage, breaking it into small pieces as it cooks. Once the meat is browned, add your 1/2 finely chopped onion and 1 clove of minced garlic, letting them soften and become fragrant for about 2-3 minutes. The kitchen should already be filling with those mouthwatering aromas that promise good things to come.
Now comes the fun part—adding the liquid ingredients that form the base of our sauce. Pour in 1 cup of red wine, allowing it to bubble and reduce slightly while scraping up any browned bits from the bottom of the pot (those little bits are pure flavor gold).
Then add the 2 cans of crushed tomatoes and 1 can of tomato sauce, followed by your 3 cups of shredded zucchini and 1 1/2 cups of shredded carrots. The vegetables will practically melt into the sauce as it cooks. Season with 1 tablespoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon of crushed red pepper flakes for a gentle heat that develops throughout cooking.
Once everything is in the pot, reduce the heat to low and let the magic happen. This sauce needs to simmer gently, uncovered or partially covered, for a full 2 hours. The slow cooking is non-negotiable—it’s what transforms these simple ingredients into something extraordinary.
Give it a stir occasionally to prevent sticking, and you might notice it thickening beautifully as the hours pass. When ready to serve, cook your favorite pasta according to package directions, then ladle this rich, complex Bolognese generously over the top.
A final shower of freshly grated Parmesan cheese adds the perfect finishing touch to this labor of love. Can you think of a more comforting dinner? The lengthy simmer is absolutely worth the wait.
Slow-Simmered Bolognese Substitutions and Variations
Although the classic Bolognese recipe I’ve shared is a family favorite, you can easily adapt it to suit your dietary needs or whatever ingredients you happen to have on hand.
Don’t have Italian sausage? Ground beef, turkey, or even lentils work beautifully.
Vegetarians might swap in mushrooms—I’ve found portobello gives that meaty texture we crave.
Out of zucchini? Try eggplant or extra carrots.
The wine adds richness, but beef broth makes a fine alcohol-free substitute.
And let’s talk herbs—fresh basil instead of dried transforms this sauce into summer-on-a-plate.
My mother-in-law uses fennel seeds for a subtle licorice note.
What to Serve with Slow-Simmered Bolognese
While your slow-simmered Bolognese sauce creates magic in the pot, choosing the perfect accompaniments elevates it from merely delicious to truly memorable.
I always start with the right pasta—thick fettuccine or sturdy pappardelle hold up beautifully against this hearty sauce. Trust me, those wide ribbons catch every morsel.
A simple green salad with lemon vinaigrette offers the perfect acidic contrast, cutting through the richness.
And bread? Non-negotiable. Crusty garlic bread for soaking up every last drop.
My secret touch? A small bowl of extra freshly grated Parmesan alongside.
Because really, is there such a thing as too much cheese?
Final Thoughts
After you’ve assembled your perfect Bolognese meal, I’d love to share some parting wisdom about this Italian classic.
The secret to truly exceptional Bolognese isn’t just in the ingredients—it’s in the patience. Those two hours of slow simmering create magic that no shortcut can replicate.
Remember, Bolognese actually tastes better the next day, so don’t hesitate to make extra. Store it in your fridge for up to four days, or freeze portions for those nights when you crave comfort without the wait.
This humble sauce has stood the test of time for good reason.
Worth every minute, wouldn’t you agree?
Slow-Simmered Bolognese
Ingredients
Equipment
Method
- Heat olive oil in a large heavy-bottomed pot over medium heat.
- Add Italian sausage and cook until browned, breaking it into small pieces as it cooks.
- Add chopped onion and minced garlic to the pot. Cook until softened and fragrant, about 2-3 minutes.
- Pour in the red wine, allowing it to bubble and reduce slightly while scraping up any browned bits from the bottom of the pot.
- Add crushed tomatoes and tomato sauce to the pot, stirring to combine.
- Mix in the shredded zucchini and carrots.
- Season with dried basil, dried oregano, and crushed red pepper flakes.
- Reduce heat to low and simmer gently, uncovered or partially covered, for 2 hours, stirring occasionally to prevent sticking.
- Serve over your favorite pasta with freshly grated Parmesan cheese.
