There’s something incredibly comforting about a rich, hearty sauce simmering away on the stove, and for me, beef bolognese gravy is the favorite one. If you’re like me, you probably love a good pasta night, but maybe you don’t want a huge pot of sauce that’ll sit in the fridge for a week. You can pair this sauce with pasta, rice, or even veggies for a cozy meal that feels like a hug in a bowl.
That’s why this small-batch Bolognese recipe is perfect—it’s flavorful, easy to make, and just the right amount for few servings. When I first made this recipe, I was blown away by how something so simple could taste so amazing. The fresh herbs and creamy texture add layers of flavor that make it feel special, even when it’s just a regular weeknight. It doesn’t take all day to make, so you can enjoy it even if you’re short on time.
Make Bolognese Sauce in Minutes
One of the best things about this bolognese sauce recipe is that it doesn’t need hours to develop flavor. You’ll be able to enjoy a rich, hearty sauce in under an hour. Using fresh herbs like oregano and marjoram really brightens up the sauce, and the addition of heavy cream adds a luscious texture that feels just right. The key is to layer the flavors step-by-step, so you get a sauce that tastes like it simmered all day without the long wait of cooking time.
Save a Big Amount with this Bolognese Recipe
Eating out or buying pre-made sauces can really add up, especially if you’re cooking just for yourself. Making this bolognese gravy at home is not only more affordable but also you can control what goes into it. This recipe uses simple ingredients that you may already have in your pantry, so you can prepare it anytime you crave something comforting. Because it’s small-batch, you won’t be left with a ton of leftovers that might go to waste.
Best Pasta Sauce Made for Small Serving
If you’re all about minimal leftovers, this beef bolognese gravy is the perfect solution. It makes just enough to generously coat a plate or two of pasta, so you get all the deliciousness without a big pot of extra sauce. It’s also easily adaptable, so you can add more veggies or swap out the type of meat if you like. Cooking for one or two has never been easier or tastier with this small-batch bolognese recipe.
Easy Instructions for Creating the Best Bolognese Recipe
Must-Have Tools for Your Kitchen
- Cooking Pot: A medium-sized or large pot will work perfectly for this recipe, as it gives you enough room to cook all the ingredients without overcrowding.
- Wooden Spatula: A sturdy spatula is great for stirring and breaking up the meat as it cooks, helping to evenly distribute the flavors.
Key Ingredients:
- Tomato Sauce or Tomato Paste: This is the base of the gravy, giving it that classic, rich tomato flavor.
- Bacon, Diced: Adds a smoky, savory element to the sauce and enhances the meatiness of the gravy.
- Minced Meat: Use your favorite ground meat— ground beef, pork, or a combination works well here.
- Heavy Cream: Provides a creamy texture and balances the acidity of the tomatoes.
- Fresh Celery, Onion, and Garlic Cloves: These aromatics add depth and a touch of sweetness.
- Fresh Oregano and Fresh Marjoram: These herbs give the sauce a fresh, earthy flavor that’s essential to a great Bolognese.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Bolognese Gravy
One: Prepare Ingredients
Begin by chopping the onions, celery, and garlic cloves. Dice the bacon and set out your herbs. Having everything ready makes the cooking process much smoother and quicker.
Two: Sauté Aromatics
In your cooking pot, over medium heat pour a little oil and add the onions and garlic. Sauté until everything is caramelized, soft and fragrant.
Three: Cook Meat
Add the minced meat and bacon to the pot, breaking it up with your spatula. Cook for 10 minutes until the meat is browned and no longer pink. This step is important for building a rich, hearty flavor.
Four: Toss in the Greens
Stir in the fresh celery, oregano, and marjoram, letting the herbs release their aroma for 10 minutes. This adds a burst of freshness to the sauce.
Five: Add Sauce and Mix Well
Pour in the heavy cream and tomato sauce and stir everything together. Make sure all the ingredients are well-coated.
Six: Cover and Cook
Let the meat sauce simmer on low heat for 40 minutes. This allows the flavors to meld together. Stir occasionally and add salt and pepper to taste.
Pro Tips for Best Results
- Use fresh herbs: Fresh herbs give a more vibrant flavor compared to dried herbs, so they’re definitely worth it in this recipe.
- Don’t rush the simmering: Letting the sauce simmer for at least 20 minutes really helps all the flavors blend together.
- Season at the end: Taste the sauce towards the end of cooking and adjust the salt and pepper if needed.
Common Questions Answered
What Are the Perfect Pairings for Beef Bolognese Gravy?
This sauce pairs beautifully with pasta, of course, but it’s also delicious over rice or mashed potatoes. For another option, try it with zucchini noodles or cauliflower rice. Adding a simple side salad or some garlic bread makes it a complete meal.
What Are the Proper Storage Tips for Beef Bolognese Gravy?
Allow the sauce to cool completely before storing it in an airtight container. It will be kept in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat it on the stove over low heat, stirring occasionally.
To freeze, transfer the cooled sauce to a freezer-safe container or bag, leaving some space at the top as it will expand when frozen. It’ll last for up to 3 months in the freezer. Thaw it in the fridge overnight and reheat it as usual.
Additional Easy Small-Portion Recipes You’ll Love
If you enjoyed this beef bolognese gravy recipe, you’ll love exploring more of my easy small-portion recipes. Check out homemade chicken and dumplings, a comforting dish that’s perfect for chilly nights and made just for one or two. For a crispy treat, try air-fried chicken wings, which are juicy on the inside and perfectly crispy on the outside—great for a quick snack or game day.
And if you’re looking for a side, air fryer cabbage steak is a fantastic option that brings out the sweetness of cabbage while keeping it tender and flavorful. Each of these recipes is designed with small servings in mind, so you can enjoy delicious homemade meals without waste.
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Beef Bolognese Gravy
Equipment
- 1 Wooden Spatula
Ingredients
- 1 Cup Tomato Sauce
- 1/2 Cup Bacon Diced
- 1 Cup Minced Meat
- 1/2 Cup Heavy Cream
- 1/2 Cup Fresh Celery Diced
- 1 Onion
- 2 Garlic Cloves
- 1 Tablespoon Fresh Oregano
- 1 Tablespoon Fresh Marjoram
Instructions
- Begin by chopping the onions, celery, and garlic cloves. Dice the bacon and set out your herbs. Having everything ready makes the cooking process much smoother and quicker.
- In your cooking pot, over medium heat pour a little oil and add the onions and garlic. Sauté until everything is caramelized, soft and fragrant.
- Add the minced meat and bacon to the pot, breaking it up with your spatula. Cook for 10 minutes until the meat is browned and no longer pink. This step is important for building a rich, hearty flavor.
- Stir in the fresh celery, oregano, and marjoram, letting the herbs release their aroma for 10 minutes. This adds a burst of freshness to the sauce.
- Pour in the heavy cream and tomato sauce and stir everything together. Make sure all the ingredients are well-coated.
- Let the meat sauce simmer on low heat for 40 minutes. This allows the flavors to meld together. Stir occasionally and add salt and pepper to taste.
Notes
- Use fresh herbs: Fresh herbs give a more vibrant flavor compared to dried herbs, so they’re definitely worth it in this recipe.
- Don’t rush the simmering: Letting the sauce simmer for at least 20 minutes really helps all the flavors blend together.
- Season at the end: Taste the sauce towards the end of cooking and adjust the salt and pepper if needed.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.