Secret Recipe: How to Make Savio Volpe’s Bolognese Sauce at Home

This sauce is boss.

Transform your pasta Tuesdays into an anytime indulgence with Savio Volpe’s cherished comfort dish: the iconic bolognese. Chef Phil Scarfone generously shared his recipe for a meat sauce sure to elevate your spaghetti game. Featuring veal, pork, beef, tallow and pancetta, it’s a meaty masterpiece that’ll have you tossing out that jar of Newman’s Own once and for all. (Sorry Paul! You can have salads.)

Hakan Burcuoglu

Savio Volpe’s Bolognese Recipe

Serves 4 to 6


  • 400 g ground veal
  • 200 g ground pork
  • 400 g ground beef
  • 150 g pancetta, small dice
  • 2 tbsp tomato paste
  • 200 ml tallow (rendered beef fat)
  • 2 large carrots, peeled and finely diced
  • 2 stalks celery, finely chopped
  • 2 medium-sized onions, finely diced
  • 1½ heads garlic
  • 1¼ litres red wine
  • 750 ml crushed tomatoes
  • 500 ml veal or chicken stock
  • 1½ tsp porcini powder
  • 1 tsp nutmeg, ground
  • ½ tsp black pepper
  • 3 to 4 bay leaves
  • 1 tsp fresh sage, chopped
  • 1 tsp oregano, dried
  • 1 tsp fresh thyme, chopped
  • 250 ml heavy cream


1. In a large pot, cook pancetta with half of the tallow until slightly brown, then add soffritto (carrots, celery, onions and garlic). Cook over medium-low heat until very soft, but not caramelized.

2. Add the rest of the tallow and all the meat to the pot. Cook over medium heat until the meat is browned (about 30 minutes).

3. Add salt, pepper, tomato paste and red wine. Let cook for 10 minutes over medium heat.

4. Add crushed tomatoes, stock, porcini powder, nutmeg and aromatics (bay leaves, sage, oregano, thyme) to the mixture. Bring to a boil for 15 minutes, then reduce heat, cover and let simmer for 2 hours. Stir occasionally, adding a bit of stock or water as necessary to facilitate even cooking. The mixture should not be boiling aggressively, just slowly bubbling away.

5. Add cream and check for seasoning. Serve with your pasta of choice (like fresh tagliatelle) and add fresh parmigiano reggiano over top, if you’d like.

Hot Tip: Freeze leftover bolognese for up to six months. You can also use this ragù to make a beautiful lasagne.