Orange Bistro Bolognese Sauce

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

September 16, 2017 | | Cooking with...

Orange Bistro head chef Dominic Fezzuoglio’s Bolognese recipe flows off his tongue in perfect cookbook order. Pair this sauce with fellow chef Alfredo Ferrante’s handmade gnocchi for a bowl of comforting Italian fare that’s somehow filling and light at the same time.

Orange Bistro Bolognese Sauce

Recipe submitted by: The Orange Bistro ( Visit Website )




  • 2–4 tbsp olive oil, or more if needed
  • ½ carrot, diced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 garlic clove
  • 3 oz ground beef
  • 3 oz ground veal
  • 3 oz ground pork
  • ½ glass of white wine (about 2 or 3 ounces)
  • 12-oz can of crushed tomatoes
  • 3 or 4 bay leaves
  • Salt and pepper


  1. Heat oil in a deep pan on medium heat.
  2. Lightly caramelize carrot, onion, celery and garlic; then add ground meat and brown.
  3. Add white wine and stir until evaporated.
  4. Add crushed tomatoes and bay leaves and simmer for 45 minutes.
  5. Add salt and pepper to taste.

About the Author More by Tralee Pearce

Tralee Pearce is the deputy editor of In The Hills Magazine.

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Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

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