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Want to make a One Pot Bolognese Without Wine. Hearty, flavourful Bolognese, but don’t have any wine on hand – or just want to skip it altogether? You’re in luck! This recipe delivers all the rich, robust flavours of traditional Bolognese without a drop of wine. It’s easy, delicious and perfect for everyone.

And the best part? Skipping the wine doesn’t mean skipping the flavour. With the right mix of ingredients, you’ll still get a sauce that’s just as rich, satisfying and comforting as the original.

Key Ingredients for Bolognese Without Wine

What really makes a Bolognese shine is fresh ingredients and slow cooking. Here’s what goes into this flavorful version:

Herbs and Spices: Oregano, basil, and bay leaves add a fragrant, herbal note .

Ground Meat: A tasty blend of beef and pork adds depth.

Fresh Veggies: Diced onions, celery root, zucchini, bell pepper, leek, and garlic create a rich, flavorful base.

Tomato Puree (Passata): This gives the sauce that velvety, smooth texture. Using a quality passata adds natural sweetness and tang that balances beautifully with the savory meat and veggies.

Easy Bolognese Sauce Recipe Without Wine

How to Make a Rich, Hearty Bolognese Without Wine

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Ingredients

4.4 lbs (2 kg) ground meat (half beef, half pork)
1 small celery root, diced (about 10 oz / 280 g)
2 celery stalks, diced
1 medium zucchini, diced
2 medium onions, diced
4 garlic cloves, minced
1 medium red bell pepper (paprika), diced
1 leek, diced
8 cups (2 liters) tomato puree (passata)
2 tablespoons olive oil
2 bay leaves
Salt, to taste
Pepper, to taste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon sugar (optional, to balance acidity)

Directions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté until softened, about 5–7 minutes.
Add the diced celery root, celery stalks, zucchini, red bell pepper, leek, and minced garlic. Sauté the vegetables for another 8–10 minutes until they are softened.
Add the ground beef and pork to the pot. Cook until the meat is browned, breaking it up as it cooks, about 10 minutes.
Stir in the tomato puree (passata), bay leaves, oregano, and basil. Mix well.
Reduce the heat to low and simmer for 2 hours, stirring occasionally.
After cooking, remove the bay leaves. Add salt and pepper to taste. Adjust seasoning as needed.
Serve the Bolognese sauce over your homemade pasta, with grated Parmesan if desired.

Tips for making the perfect Bolognese without wine

After enjoying a hearty serving of my Bolognese, treat yourself to a delightful dessert with a slice of Dutch Apple Pie from Mommy Mouse Clubhouse, and a cozy Pumpkin Spice Latte Recipe from Mommy Evolution. This combination offers the perfect ending to a satisfying meal, blending savory comfort with sweet indulgence.

Although this recipe is straightforward, a few simple tricks will make it even better:

Fresh is best: always use fresh vegetables and herbs for a brighter, cleaner taste.
Low and slow: Don’t rush! Let the sauce simmer for a good two hours to allow the flavours to fully develop.
Season as you go: Taste and adjust as you cook. A little extra salt or tomato puree can take your sauce from good to amazing.
Add beef stock: A splash of beef broth brings out the rich, umami flavour that wine usually adds

Bolognese! A meal for an army

If you’re wondering why I make Bolognese like I’m preparing a meal for an army, let me explain. When I make Bolognese, I don’t just make enough for one night, why not get four meals out of one? Bolognese is a great choice for meal planning.

Here’s my system: on the day of cooking, we don’t even touch it. I let the sauce simmer away, filling the house with that rich, cosy smell. It sits on the stove and slowly transforms into magical sauce. The next day, we finally get to enjoy it – pasta Bolognese with a generous sprinkling of parmesan. I promise you, it’s worth the extra day’s wait.

But that’s just the start! I then divide the remaining sauce into three equal portions and freeze it
The following week it reappears in the form of a lasagne – layer upon layer of Bolognese, creamy béchamel and enough cheese to make you forget the calories.

Another week goes by and I take out another frozen chunk to make chilli con carne, adding beans, other veggies and spices for a new twist.

Porcini and Potato Moussaka with Bolognese

Finally, in week four, I take out the last of the Bolognese and combine it with porcini mushrooms for my own take on moussaka. I bet you saw that one coming!

So there you have it. One pot of Bolognese, four completely different dinners and a whole month of Italian-inspired goodness. Meal preparation doesn’t have to be boring – it can be delicious!

Bolognese without wine FAQs

Can you make bolognese without wine? Yes you can! It’s really straightforward to substitute or omit it altogether. If you want, you can use beef, vegetable or mushroom broth to replace the liquid and add flavour. This keeps the sauce hearty and savoury. Or you can follow this bolognese recipe without wine and make a deep, flavourful bolognese by making a vegetable base.

Can I make it ahead? Yes you can! Bolognese tastes even better the next day. It can be refrigerated for up to 3 days or frozen for up to 3 months.

Which pasta works best? Tagliatelle, fettuccine or pappardelle are classic choices, but spaghetti works well too.

Do I need to use both beef and pork? Not necessarily. You can use beef or pork alone, but the combination adds a nice texture and flavour balance.

There you have it – a Bolognese that’s rich, flavourful and completely wine-free! Perfect for any night of the week.

Here’s a two-column nutrition table for the Bolognese Recipe (per serving, based on approximately 10 servings):

Nutrition table for Bolognese without wine recipe

Nutrient	Amount per Serving
Calories	500 kcal
Total Fat	28 g
Saturated Fat	10 g
Cholesterol	105 mg
Sodium	750 mg
Total Carbohydrates	18 g
Dietary Fiber	4 g
Sugars	10 g
Protein	38 g
Vitamin A	35% of DV
Vitamin C	40% of DV
Calcium	10% of DV
Iron	25% of DV