WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

• Fresh roasted flavor that beats store-bought
  
• Bright, tangy, and perfectly balanced
  
• Easy 30-minute recipe
  
• Freezer friendly
  
• One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table. 

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES 

• Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
  
• Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
  
• Garlic: Roasting softens the sharp bite and adds savory depth.
  
• White Onion: Adds brightness and balance to the salsa.
  
• Fresh Cilantro: Essential for that classic salsa verde flavor.
  
• Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS 

• A must for chicken tacos and carnitas!
  
• Use it for enchiladas or smothered burritos.
  
• Eat roasted tomatillo salsa verde straight with tortilla chips.
  
• Spoon some over burrito bowls.
  
• Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
  
• Use this roasted salsa verde recipe in our chicken soup.
  

ROASTED TOMATILLO SALSA VERDE FAQ

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special. 

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

TOOLS NEEDED 

• Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
  
• Blender or Food Processor: To blend the sauce into an even, smooth consistency.
  
• Knife and Cutting Board: Prepping veggies is a breeze.
  
• Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

• 1 1/2 pounds tomatillos, husked, rinsed, and halved
• 1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
• 1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
• 3 cloves garlic, peeled
• 1/4 small white onion, chopped about ½ cup
• 1/2 cup fresh cilantro, chopped (leaves and tender stems)
• 1 medium lime, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt

Instructions

• PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
• ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
• BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
• COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
• BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
• PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
• SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Serving: 1 | Calories: 11cal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 108mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Salsa Verde appeared first on The Slow Roasted Italian.

It doesn’t get much better than this homemade enchilada sauce. I’ll seriously never go back to the canned stuff ever again. Ever.

Not only do you need simple pantry ingredients to make this homemade sauce, but it’s one of my favorite things to prep and make because it’s so quick and easy. 

I also love the authentic flavor of this easy version and how it complements so many different types of Mexican food. If you’re ready to learn how to make the best enchilada sauce, check out the printable recipe card below. 

Trust me when I say that it’s a great addition to many meals – and you’ll love seeing how simple it is to make your own enchilada sauce! 

Easy Red Enchilada Sauce Recipe

A rich and flavorful enchilada sauce is the base for so many of our favorite dishes, and I knew that once I had this one in my pocket (and in my freezer), I would have so many easy dinners at my disposal.

This simple enchilada sauce starts with butter because that is where all rich and fabulous sauces begin. 

A handful of my favorite Mexican spices are whisked in, including New Mexico chile powder.

Now, don’t skip this one!! Go for the real New Mexico chile powder — check the international aisle in the bulk bags. Once you taste the difference, you’ll never look back.

I love making my own pantry staples from scratch as often as I can. Not only do they taste so much better, but kitchen hacks save me money in the long run too!

Ingredient Notes and Substitutions

• Butter & Flour – Together this makes a roux, which will add flavor and help thicken your enchilada red sauce. 
  
  Normally, you would use an equal amount of both ingredients, but the spices make up the difference!
  
• Spices – Start with a hefty dose of New Mexico chile powder which features an earthy, sweet flavor and subtle, spicy heat. It’s key to making a truly authentic sauce.
  
  California chile powder is the closest substitute, and guajillo chile powder is the next best option — though it’s a bit sweet and has more heat.
  
  If you’re afraid the heat will be too much, you can replace half the amount with regular chili powder.
  
  Then, you’ll need ground cumin, garlic and onion powders, and salt. These help round out the savoriness and enhance the complex flavors in the chile powder.
  
• Unsweetened Cocoa Powder – Absolutely make sure to use unsweetened for this red enchilada sauce recipe! 
  
  This surprising ingredient deepens the flavor, balances the tanginess from the tomatoes, and makes the whole thing taste a bit like mole.
  
• Diced Tomatoes – Look for fire roasted diced tomatoes, which will provide you with that “simmered all day” flavor you’re looking for. You’ll need to purée them before getting started.
  
  Or, substitute your favorite can of tomato sauce to save the extra step!
  
• Chicken Stock – Provides a flavorful base for this enchilada red sauce. I usually opt for a low-sodium version so I can adjust the amount of salt more easily. 

Tips and Tricks to Make Perfect Red Sauce for Enchiladas

• Spend a few minutes cooking the roux.

Not only will this cook out the floury taste, but it will toast the spices and help deepen their flavors!

Whisk constantly to prevent the mixture from burning and keep the heat close to medium.

• Add the chicken stock and pureed tomatoes slowly.

Start with the stock, drizzling it steadily into the skillet as you continue whisking. This prevents lumps from forming and keeps the enchiladas red sauce nice and smooth.

From there, you can whisk in the tomatoes a little at a time until everything is well blended.

• Simmer for at least 10 minutes.

Turn the heat to low, or low enough to keep it bubbling slightly without boiling. The sauce will thicken and reduce as it cooks.

Whisk occasionally to keep the sauce from scalding on the bottom. And if it starts to get too thick, stir in a splash of water to thin it out.

Prep Ahead

• Puree diced tomatoes
• Measure out the ingredients

Kitchen Tools You Will Need

• Large Skillet – To help the sauce cook evenly, a wide skillet works best.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. A must for making this homemade red sauce. 
• Food Processor or Blender to purée the diced tomatoes.

Serving Suggestions

Obviously, you can make enchiladas with red sauce! I’ve got all kinds of recipes to choose from, including classic beef enchiladas or chicken enchiladas 3 ways — skillet, casserole, or slow cooker.

But that’s not all! Try one pot beef enchilada pasta or this cheesy party dip. 

I always use this red enchilada sauce recipe when making my famous 7 Layer Bean Dip, and you can repurpose leftover sauce for Mexican pizzas just like the ones from Taco Bell!

You can also use this easy recipe for any Mexican recipe that you want. Huevos rancheros, black bean enchiladas, as a topping for rice bowls, as a flavorful addition to tacos, and more.

This is why I make a big batch – because it pairs with so many Mexican recipes and is such an easy way to add flavor. 

Storing and Reheating Homemade Red Enchilada Sauce

Keep red sauce in an airtight container in the refrigerator for up to a week. Note that it will likely stain plastic containers.

You can freeze homemade red enchilada sauce for up to 4 months. Store in a freezer-safe container or jar, leaving some room at the top for the liquid to expand.

Or if your freezer is jam-packed like mine, divide the sauce into a freezer bag and lay it flat once they are sealed shut. 

Then, you can stack them or store them upright in a bin once solid.

To use frozen red sauce for enchiladas, defrost in the refrigerator and reheat gently in a medium-sized pot on the stove.

Enchiladas Red Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Red Enchilada Sauce Recipe

My Red Enchilada Sauce Recipe makes a rich, perfectly smooth, spicy, and delicious sauce in just 20 minutes!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 makes 32 ounces

Calories 87cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1/2 cup unsalted butter 1 stick
• 1/4 cup all-purpose flour
• 1/2 cup New Mexico chili powder 8 tablespoons
• 2 teaspoon ground cumin
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon unsweetened cocoa powder
• 14 ounce can fire roasted diced tomatoes pureed
• 3 cups chicken stock

Instructions

• Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.
• Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.
• Serve and enjoy!

Notes

If sauce gets too thick, add a splash of water to thin it out a little.

You can substitute tomato sauce for the diced tomatoes if necessary.

Recipe can be halved, simply use 1/2 of the ingredients and follow the recipe.

One recipe replaces 2 (16 ounce) cans of enchilada sauce in recipes.

Sauce can be frozen up to 4 months, in a sealed container. To use, simply defrost and reheat.

Nutrition

Serving: 1 | Calories: 87cal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 307mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 2mg

Originally published June 2015, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Red Enchilada Sauce Recipe appeared first on The Slow Roasted Italian.

If you don’t feel confident enough about your creative cooking ability, I have a lot of copycat restaurant recipes that you can make!

A few of our most popular Olive Garden™ recipes are the pasta fagioli soup, the amazing salad with Olive Garden Italian dressing, and the breadsticks!

You can easily whip up this copycat restaurant version any night of the week, and it’s going to be a hit no matter what! And the best part?

The creamy texture makes the best smooth sauce that you can also use for a dipping sauce, too!

So many options for this white sauce, which is why it’s one of my favorite things to cook! (and yes, sometimes I’ll store some leftovers to have extra sauce to enjoy the next day!) 

Olive Garden Alfredo Sauce

I love copycat recipes. One of the easiest ways to recreate restaurant recipes at home is to experiment with your cooking.

Don’t be afraid to make substitutions to see how you and your family like them. You can always improve on your favorite restaurant’s signature dishes! 

Or try this 30 Minute Chicken Alfredo.

The Olive Garden is one of our favorite restaurants. So, it only makes sense that I’d want to try a few Olive Garden copycat recipes at home. 

Try our cheese stuffed shells smothered in this luxurious half and half alfredo sauce.

If you aren’t in the mood for Italian food, consider making some of our wildly popular copycat Cracker Barrel recipes. That down home comfort food can’t be beat!

For a lighter sauce, try my Low Carb Alfredo Sauce.

Ingredient Notes and Substitutions

• Cheeses

For the best authentic Italian flavor, I use a blend of freshly shredded Romano and Parmesan in this Olve Garden Alfredo sauce recipe. 

You could substitute other hard aged cheeses like Gruyere, Gouda, or Asiago, but definitely shred them fresh from a block rather than using preshedded cheese.

• Substitutes for heavy cream in Alfredo sauce 

While heavy cream is one of the things that creates the creamiest Alfredo sauce, I like to make this Alfredo sauce with half and half.

Half and half is simply equal parts heavy cream and milk, so you can easily make your own substitute with those two ingredients.

Using evaporated milk, equal parts Greek yogurt and milk, or a combination of regular milk and butter are other options that might work for you. 

For a vegan Alfredo sauce, you can try using soy milk with a dash of olive oil.

Olive Garden Alfredo Recipe Tips

• Bring the cheese to room temperature before using it. Also, be sure to add the cheese gradually to prevent it from clumping.
  
• Monitor the heat. The base of the sauce should be warm, but not too hot. Otherwise, the cheese separates and causes the consistency to be grainy.
  
• Use high quality dairy products. Using a good quality butter is important to achieving the creamy consistency of this Olive Garden Alfredo sauce. 
  
  European butter has less water content than most brands of American butter.

Kitchen Tools You’ll Need

One of the reasons this Olive Garden Alfredo recipe is so popular is that you don’t need any special tools to make it!

• Medium (2-3 quart) Saucepan
• Box Grater
• Whisks – I’ve had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes, there is a whisk for every job.

Serving Suggestions for Half and Half Alfredo

There are a lot of different uses for Alfredo sauce with half and half! The most popular dish is fettuccine Alfredo, but it’s delicious over gnocchi too.

Or use a different type of pasta, like rotini, homemade ravioli, shells, or even cavatelli pasta. I also have a scrumptious 20 minute recipe for tortellini alfredo.

Feel free to add meat and/or cooked fresh veggies to your sauce too. Chicken, Italian sausage, and shrimp Alfredo are all fantastic options! 

You can even use Olive Garden alfredo sauce as a substitute for red sauce in homemade lasagna.

Storing and Reheating Leftover Sauce 

If you have leftover Alfredo sauce, be sure to refrigerate it within two hours. 

Store the Olive Garden Alfredo sauce in an airtight container to prevent it from absorbing odors from nearby foods.

NOTE: Half and half Alfredo sauce will thicken up quite a bit in the fridge, but it does thin out as you reheat it in a microwave or slowly on the stove top. 

If you want to thin it more, you can stir in a couple of tablespoons of milk or water.

Freezing homemade Alfredo sauce: Dairy based sauces like Alfredo don’t freeze very well because they tend to separate as they thaw out. 

It does work for me, but only when I reheat it very slowly over very low heat, stirring often.

Olive Garden Alfredo Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Olive Garden Alfredo Sauce (Copycat Recipe) + Video

Olive Garden Alfredo sauce is a creamy cheese sauce, perfect on pasta or veggies. With our copycat recipe, you can make it easily at home!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 189cal

Author Donna Elick

Ingredients

• 2 cups half and half or 1 cup milk plus 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1/2 cup fresh shredded Parmesan cheese
• 1/2 cup fresh shredded Romano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper or white

Instructions

• Whisk together butter, garlic and half & half in a medium saucepan over medium heat. Bring to a simmer (do not boil), then remove from heat.
• Stir in cheese, a handful at a time. Gently stir until the cheese melts before adding the next handful.
• Return pan to burner over medium heat. Season sauce with salt and pepper. Stir until cheese sauce is smooth and the sauce is thick enough to coat the back of a spoon.

  Remove pan from heat and allow sauce to cool for 5 minutes. Alfredo sauce will thicken even more as it cools.
• Serve and enjoy!

Video

Notes

Freezing Alfredo sauce

If you want to freeze the sauce, it will stay good in an airtight container for up to six months. The sauce WILL separate as it thaws. To recombine, reheat slowly and gently over low heat.

Nutrition

Serving: 1 | Calories: 189cal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 477mg | Sugar: 3g | Fiber: 1g | Calcium: 275mg | Iron: 1mg

Originally published February 2014, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Alfredo Sauce (Copycat Recipe) + Video appeared first on The Slow Roasted Italian.

All you need are a few simple ingredients to make this homemade nacho cheese sauce.

The next time that you have a craving, keep this perfect cheese sauce recipe handy. I’ve made it so many times, I can do it in my sleep! 

The best part about making this nacho cheese dip is that you can use it with so many different food items.

Soft pretzels or soft pretzel bites, french fries, crispy tortilla chips, steamed broccoli – all perfect for pairing with this smooth sauce. 

The recipe card below has all the details on how to make this homemade cheese sauce recipe – now is the perfect time to get started! 

Three Cheese Sauce

Don’t bother with large cans of gooey cheese when you can make a dreamy sauce from scratch. Plus, you’ll know exactly what’s in it.

The base for almost every cheesy pasta dish we make is this easy cheese sauce recipe, ready in 10 minutes!

But it’s not just for pasta — chips, veggies, and even breakfast favorites are all made better with a drizzle of this creamy cheese sauce.

If you prefer a little more heat, try beer cheese queso or my copycat recipe for Taco Bell nacho cheese.

To see us make this Velveeta cheese sauce recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Roux: All creamy sauce recipes start with a roux (pronounced ROO), including this easy cheese sauce recipe. 
  
  This is a fancy French cooking term for a thickener made with equal parts fat (usually butter) and an equal amount of flour.
  
  You basically make a flour mixture and milk mixture that creates a thicker, smooth texture for the cheese sauce. 
  
• Milk: You need to add liquid to the roux to create a pourable creamy sauce. In this case, the liquid is milk. 
  
  You can use any type you prefer, but using milk with a higher percentage of fat, like whole milk or half & half, will give you the best results.
  
• Cheeses: We use three types of cheese — Velveeta for the creamy base, plus Pepper Jack and cheddar for loads of extra flavor.
  
  If Pepper Jack is too spicy for your tastes, swap in another Jack cheese like Colby or Monterey Jack. I like the flavor of sharp cheddar cheese but any good cheeses will work. 

Tips & Tricks to Make My Easy Cheese Sauce Recipe

• Whisk the milk in slowly. 

If you add all of the milk to the roux at one time, the butter will not combine with the milk to thicken the sauce. 

As a result, the sauce will be thin, and you will notice butter floating on top of it.

• Incorporate the cheese a little at a time. 

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly and add it at the end of the cooking time.

• Use low heat. 

Always cook and reheat cheesy sauces over low and slow heat. This guarantees a smooth consistency and prevents it from developing a grainy texture.

• Grate your own cheese. 

Skip bagged cheese (pre-shredded cheese) because the anti-caking agents added to prevent clumping actually affect the texture of the sauce — and make it too thick! Grate a block of cheese for this easy recipe for the best flavor and texture. 

Prep Ahead

• Grate fresh cheese
• Chop Velveeta into cubes

Kitchen Tools You Will Need

• Large Saucepan – While this cheese sauce recipe only makes about 1 ½ cups of sauce, you’ll need plenty of room for whisking and melting cheese.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy fresh blocks to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. Guaranteed to make your sauce nice and smooth.

Storing and Reheating Creamy Cheese Sauce

While it’s best when served right away, you can store homemade cheese sauce in the refrigerator for up to 4 days. 

Allow it to cool first, and give it a good stir if a “skin” forms on top.

Reheat leftover cheese sauce in a saucepan on the stove. Keep it over low heat, never bringing it to a boil, and stir frequently to prevent it from becoming gritty.

Uses and Serving Suggestions

There’s no shortage of ways to use this Velveeta cheese sauce recipe. Here are some of our favorite ideas to get you started!

• Veggies – Drizzle cheese sauce over cauliflower, broccoli, carrots, or any other veggies. Picky eaters will gobble them up!
  
• Pasta – Use it to make macaroni and cheese, or serve it over any other type of pasta or noodles.
  
• Breakfast – Serve creamy cheese sauce over scrambled eggs or hashbrowns for breakfast or brunch.
  
• Loaded homemade fries – Cheese fries are the best! 
  
• Loaded baked potatoes – Top a smoked baked potato or air fryer baked potato with some of this creamy sauce, some crumbled crispy bacon, sour cream, and chives!
  
• Nachos – It really needs no explanation, but my favorite nachos ever combine pulled pork on crunchy tortilla chips with baked beans and this cheese sauce recipe! 
  
  Add a few jalapenos and a drizzle of barbecue sauce and you’ll be in heaven. Don’t forget to add the rest of your favorite toppings! 

Cheese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Sauce Recipes

Homemade Honey Mustard Dipping Sauce Recipe + Video

Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Big Mac Sauce McDonald’s Copycat Recipe

Recipe for Sweet and Sour Sauce + Video

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Easy Three Cheese Sauce Recipe (10-Minutes) + Video

This creamy Cheese Sauce is made with 3 kinds of cheese and is perfect on pasta, vegetables, or as a savory dip.

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 1/2 Cups

Calories 1380cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups whole milk
• 1/2 cup freshly shredded pepper Jack cheese
• 1/2 cup freshly shredded sharp cheddar cheese
• 8 ounces Velveeta cheese cut into chunks

Instructions

• In a small saucepan over medium heat, melt the butter. 
• Add the flour, salt and cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a minute will also brown the flour, adding a slight nuttiness to your cheese sauce.
• Add the milk, whisking constantly. Simmer until the sauce begins to steam, about 3 minutes. Decrease the heat to low. 
• Add the cheeses a handful at a time, whisking after each addition until the cheese melts into the sauce. Lift your whisk out of the sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding the cheese and whisking until all the cheese is melted into the sauce, and then stir the sauce until it’s well-combined.
• The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

Video

Notes

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.

Nutrition

Serving: 1 | Calories: 1380cal | Carbohydrates: 58g | Protein: 85g | Fat: 90g | Saturated Fat: 57g | Cholesterol: 291mg | Sodium: 5638mg | Sugar: 38g | Fiber: 1g | Calcium: 2559mg | Iron: 2mg

Originally published June 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Three Cheese Sauce Recipe (10-Minutes) + Video appeared first on The Slow Roasted Italian.

What could be better than Hershey’s with 4 ingredients that you CAN pronounce? Sugar, cocoa, vanilla, and salt — you’ll thank me later!

The best part about making your own chocolate syrup is that it’s easy to make and tastes to much better than anything that you buy at the grocery store. 

This is one of those clean recipes that you’ll love the very first time that you make it – and you don’t have to feel guilty eating it in your favorite way. 

There’s nothing quite like making your own homemade chocolate syrup. It’s not only a simple recipe, but it’s one that beats anything hands down that comes from a squeeze bottle from the grocery store. 

I’ve heard people call this “chocolate gravy” as well, but to me, it’s syrup! 

Great recipes like this don’t cost a lot of money, but bring a bunch of flavor! The next time that you’re wanting to add syrup to a dish, make your own homemade Hershey’s chocolate syrup. 

The whole family will compliment you on the flavor, and you only need a small saucepan to make this treat! 

Chocolate Syrup Recipe

There are so many different things that you can do with decadent homemade chocolate sauce like this one.

Drizzle it over ice cream or add it to the top of buttermilk waffles or your next cake. The options are endless to make this easy homemade chocolate syrup! 

Forget about any store-bought brand and all the artificial sweeteners on the shelf and give this wonderful recipe a try. 

It’s made with real ingredients without any artificial flavors. Homemade versions of the good stuff are always preferred. 

The steps on the recipe card below show you how easy it is to make this DIY chocolate syrup. I think it’s the best chocolate syrup recipe ever. 

If you want to make another type of dessert sauce, I suggest making Chocolate Ganache. 

It’s a silky smooth chocolate hazelnut ganache, made with only two ingredients.

Or, my no-fail caramel sauce tastes like caramel with a hint of butterscotch. You only need 4 ingredients and 6 minutes to make it!

Simple Chocolate Syrup Notes

• Keep it fresh! Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.
  
• It will thicken. The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.
   
• Chill the leftovers. You can refrigerate any leftover simple chocolate syrup, in a mason jar with a lid. 
  
• Warm it up as needed. You can reheat homemade chocolate sauce in the microwave if you want to serve it warm.
  
• Make a larger or smaller batch. This recipe makes 2 1/2 cups, so you can make more or less homemade chocolate syrup as needed.
  
• Swap the salt. If you don’t have Kosher salt, you can substitute regular table salt.

Homemade Chocolate Syrup FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Other Chocolate Dessert Recipes

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Homemade Chocolate Syrup Recipe (4 Ingredients) + Video

This chocolate syrup recipe is easy to make with 4 ingredients! Its rich chocolate taste is delicious in desserts. Make a batch with your kids!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 1/2 Cups

Calories 719cal

Author Donna Elick

Ingredients

• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 cup Hershey’s unsweetened cocoa powder in the baking aisle
• 1 cup cold water
• 1/4 teaspoon kosher salt
• 1 tablespoon vanilla extract

Instructions

• In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine. Turn heat to medium and bring a boil, whisking frequently.
• Reduce the heat to medium-low whisking occasionally. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in vanilla. Pour into a mason jar and allow to come to room temperature. Cover and refrigerate.
• Enjoy!

Video

Notes

Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.

The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.

You can refrigerate any leftovers, in a Mason jar with a lid.

You can reheat dessert sauce in the microwave if you want to serve it warm.

You can enjoy it warm or eat it cold; it’s your choice.

If you don’t have Kosher salt, you can substitute regular table salt.

If your syrup is too thick, you may have cooked it for too long. Double-check the recipe to see what might have gone wrong.

Nutrition

Serving: 1 | Calories: 719cal | Carbohydrates: 181g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Sodium: 330mg | Sugar: 156g | Fiber: 16g | Calcium: 129mg | Iron: 7mg

Originally published July 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Chocolate Syrup Recipe (4 Ingredients) + Video appeared first on The Slow Roasted Italian.

This creamy sauce is the perfect sauce for dipping, spreading, or drizzling! I’ve even used this as a honey mustard salad dressing before! 

The first time that you make this easy recipe, you’ll wonder where it’s been your whole life! 

I love the sweetness of honey paired with the kick of mustard flavor.

We always serve this honey mustard sauce recipe with chicken nuggets, fries, and all of our other favorite foods. It’s even good with fresh veggies! 

I think that the homemade version brings a tangy flavor that you don’t get anywhere else. And the best part? It’s a breeze to make this creamy dipping sauce!

Follow the printable recipe card below to get all the details! 

Honey Mustard Sauce

Nothing compares to the original Wendy’s honey mustard dipping sauce, but this recipe comes pretty darn close! 

Plus, you only need five ingredients that are probably already in your fridge and pantry.

Honey mustard dipping sauce is fantastic for chicken nuggets, fries, or even pigs in a blanket. 

I also like to use it when I make our version of Outback’s Alice Springs Chicken.

Looking for more dips and sauces you can make yourself? Try this buttermilk ranch, 5-minute marinara, or my famous recipe for Jack Daniels BBQ Sauce!

Honey Mustard Recipe Tips

• Let it sit overnight. While it’s perfectly fine to use your homemade honey mustard right away, the flavor is noticeably better the longer the ingredients have to meld together.
  
• Want a larger batch? Easily double or triple the amounts for parties or if you want to keep a jar of this honey mustard sauce on hand.
  
• Make it spicy. For a little extra heat, add a pinch of cayenne powder or a dash of your favorite hot sauce.

Serving Suggestions

Not only is this the best honey mustard for dipping sauce, but you can spread it on sandwiches and wraps as well!

Drizzle some over salads or a tray of roasted vegetables, and even use this homemade honey mustard as a glaze for a variety of grilled or roasted meats.

I promise that once you make this creamy homemade honey mustard sauce, you’re never going to want to buy it premade at the store again. 

You can literally make this is just a couple of minutes! This tasty sauce is literally liquid gold! 

Honey Mustard Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Homemade Condiments to Try

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Homemade Honey Mustard Dipping Sauce Recipe + Video

This Honey Mustard Sauce has the perfect balance of sweet and tangy flavors with a deliciously creamy texture.

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 982cal

Author Donna Elick

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons raw honey
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1/2 tablespoon fresh lemon juice

Instructions

• Combine ingredients in a small bowl. Whisk until well combined.
• Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation!
• Serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 982cal | Carbohydrates: 55g | Protein: 3g | Fat: 85g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 1209mg | Sugar: 53g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published February 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Honey Mustard Dipping Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Recipe for Sweet and Sour Sauce

This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.

And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.

You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!

I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!

Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.

In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!

INGREDIENT NOTES

• Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
  
• Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
  
• Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
  
• Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
  
• Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
  
• Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.

VARIATIONS

Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.

Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.

Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!

SWEET SOUR RECIPE SAUCE FAQ

Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.

The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.

The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.

Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.

And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.

This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.

That’s the kind of consistency I want in my kitchen… and I bet you do too!

TOOLS NEEDED

• Medium saucepan
  
• Small mixing bowl
  
• Measuring cups and spoons
  
• Whisk
  
• Airtight container or jar (for storage)

Enjoy!

With love, from our simple kitchen to yours. 

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Other Sauce Recipes

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Recipe for Sweet and Sour Sauce + Video

This Recipe for Sweet and Sour Sauce is ready in less than 15 minutes and better than any takeout. Dip and drizzle to your heart's content!

Course Condiment, Sauce

Cuisine American, Asian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 396cal

Author Donna Elick

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 3/4 cup 6-ounces pineapple juice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup 6-oz apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1/4 cup water

Instructions

• Make the Slurry: In a small bowl, whisk together the 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
• Combine the Sauce Base: In a medium saucepan over medium-high heat, combine 3/4 cup 6-ounces pineapple juice, 1/4 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 3/4 cup 6-oz apple cider vinegar, 1/2 cup ketchup, and 1 tablespoon soy sauce. Whisk until the sugars dissolve.
• Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
• Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
• Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.

Video

Notes

Make-Ahead Tips: This sauce stores beautifully! Make it up to 5 days in advance and refrigerate in a sealed jar or container.

Reheating Tips: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or pineapple juice if it becomes too thick.

Freezing Tips: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before using.

Sweetness Control: If you prefer your sauce more tangy than sweet, reduce the brown sugar by a couple tablespoons to taste.

Vinegar Tip: Apple cider vinegar adds great flavor, but white vinegar can be used in a pinch.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 98g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 718mg | Sugar: 84g | Fiber: 0.4g | Calcium: 52mg | Iron: 1mg

Originally published October 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Recipe for Sweet and Sour Sauce + Video appeared first on The Slow Roasted Italian.

Everyone loves the flavors offered on Taco Bell’s menu, but so many people overlook the power of the sauce! 

It’s so much more than just a “mild sauce packet” option, as the sauce flavor literally pairs perfectly with most of the menu items! 

You can use this sauce on a soft taco, a cheesy gordita crunch, burritos, and nachos – and it’s easy to pair with sour cream, creamy jalapeño sauce, melted cheese, and spicy foods.

Even if you’re a fan of the “fire sauce” from Taco Bell, you’re going to love the flavor of this homemade option! You can even use it as an option for a spicy enchilada sauce! 

I’m a true Taco Bell lover, and I can assure you that I’ll add this sauce to any serving of food.

The good thing is that once you make your own hot sauce, you can toss out all the hot sauce packets that you have in your drawer! 

Taco Bell Sauce

I love Mexican food, so you better believe that Taco Bell™ is one of my favorite fast-food joints! 

Now, of course, I realize that it’s not the most authentic — but it’s certainly tasty. It’s perfect for easy serving and a yummy topping for all types of foods. 

Longtime readers of the blog know that I love making my own, homemade versions of my preferred takeout meals. 

I’ve already shared recipes for Taco Bell Power Bowls, their Mexican pizza, and the infamous Burrito Supreme.

Next up? Taco Bell sauce!! (and while this is in no shape or way general nutrition advice, it’s safe to say that any actual human would agree that the flavors of this sauce are so much better than any combination of tomato paste, salsa, etc that you’ll find added to so many other Mexican recipes and dishes – I love the YUM factor!) 

This red sauce Taco Bell copycat packs a punch thanks to the chili powder and cayenne pepper. 

Use it as a condiment on a variety of different dishes, from tacos and burritos to quesadillas and grilled chicken or steak!

Ingredient Notes and Substitutions

Here are the simple ingredients needed to make Taco Bell’s chipotle sauce. It’s a mild taco sauce! People will be looking for the Taco Bell logo once they taste this sauce because it tastes just like the real deal! 

• Tomato Sauce – The base of this Taco Bell red sauce recipe is tomato sauce! It adds color and flavor to the overall results.
  
• Chipotle Chili Powder – Earthy, smoky, and complex, chipotle chili powders gives your sauce a hit of heat! 
  
  You can play around with the quantities to achieve your preferred spice level. The chili pepper is hot, so be aware of the heat! 
  
• Cayenne Pepper – Same with the cayenne pepper. 
  
  It’s quite spicy, so if you’re after a milder Taco Bell sauce, either omit it completely or use less than is directed on the recipe card.
  
• Other Spices & Seasonings – Cumin, onion powder, granulated garlic, and paprika complete the ensemble of seasonings you’ll need for this recipe. 
  
  Alternatively you could use fresh garlic or onion instead. Simply sauté them in a little olive oil before adding the other ingredients to the pan.
  
• White Vinegar – Adds a touch of tang! It’s sharp and acidic and complements the other ingredients perfectly. 

Tips for Making Taco Bell Red Sauce at Home

• Pay attention!

Taco Bell sauce comes together very quickly, so you need to keep a watchful eye on the heat level. 

After you bring the sauce to a simmer, reduce the heat to low. It’s important to maintain a gentle simmer to keep it from burning. Don’t forget to stir too!

• Do a taste test (or a few).

Taste your Taco Bell sauce periodically as it simmers to see if you need to adjust the seasonings.

If you want it spicier, add more chili powder or cayenne. If it needs more balance, add a splash of extra vinegar. 

Remember: it’s easier to adjust the flavors while it’s cooking than after it’s done!

• Consider making it a few hours before you need it.

The flavors in this Taco Bell red sauce recipe develop over time, so it’s even more delicious when you make it in advance!

If you have the time, make it a few hours before you’ll need it, then let it rest in the fridge before using. It’ll be a whole lot more flavorful that way!

Storing and Freezing Red Sauce from Taco Bell

Make sure that the sauce has cooled completely before placing it in a glass jar with a lid or another type of airtight container. It will keep in the fridge for up to 2 weeks!

You could also freeze extra sauce for up to 2-3 months. I love the idea of putting it in an ice cube tray to portion it out into smaller servings! 

Or, store a whole batch in a freezer-safe Ziploc bag. When you’re ready to use it the next day or month, let it thaw in the refrigerator overnight.

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Taco Bell Red Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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Homemade Mild Taco Bell Red Sauce Copycat Recipe

Taco Bell Sauce makes tacos, burritos, and more so much better!! Make my spicy Taco Bell red sauce recipe to keep on hand for up to 2 weeks!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 makes 1 1/2 cups

Calories 12cal

Author Donna Elick

Equipment

• medium saucepan
• mason jar

Ingredients

• 15 ounce can tomato sauce
• 2/3 cup water
• 1 teaspoon chipotle chili powder
• 2 teaspoons cumin powder
• 1 teaspoon onion powder
• 1 teaspoons granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons white vinegar

Instructions

• In a medium saucepan, add all of the ingredients. Stir well to combine.
• Place the saucepan over medium heat and bring the mixture to a simmer.
• Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
• Allow the sauce to cool slightly before transferring the sauce to a jar or container.
• Once cooled, the Taco Bell Red Sauce is ready to serve. Use it immediately or store it in the refrigerator for up to 2 weeks.

Notes

Adjust the spiciness of the sauce by increasing or decreasing the amount of chipotle chili powder and cayenne to suit your taste preferences.

This sauce develops its flavors over time, so its even better when made in advance and allowed to rest in the refrigerator for a few hours before serving.

You can use fresh minced garlic and onion instead of the powdered versions. Saute them in a little oil before adding the other ingredients to the saucepan.

Nutrition

Serving: 1 | Calories: 12cal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Sodium: 172mg | Sugar: 1g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Mild Taco Bell Red Sauce Copycat Recipe appeared first on The Slow Roasted Italian.

Okay, let’s be real… this sauce smells like an Italian grandma just moved in and decided to stay forever. And honestly? I’m not mad about it.

I’ve made this Bolognese more times than I can count… and every single time I catch someone sneaking a spoonful straight from the pot. (Usually it’s me… but that’s beside the point.)

This is the kind of dinner that feels fancy but doesn’t judge you for wearing yoga pants and fuzzy socks while you eat it.

We simmer. We stir. We taste and swoon. That’s the vibe.

Let me tell you — don’t skip the milk. I know it sounds weird, but it rounds out the sauce in the creamiest, most luxurious way.

And if you think the wine isn’t important… just trust me. Use it. Sip some. You earned it.

This sauce is perfect over pasta, but I’ve also used it in lasagna, spooned it over polenta, and even dipped garlic bread straight into the pan.

Whatever you do, just don’t rush it. Let the magic happen slowly.

Authentic Bolognese Sauce

No matter how much I love branching out and trying new cuisines, I always come back to my Italian roots.

From chicken and beef to pastas and soups, every dish feels like a warm hug and reminds me of summers and holidays spent with family.

But nothing is more classic than a ragu (you can use it so many ways!), so this authentic bolognese sauce recipe is long overdue.

Now, before anyone asks… ragu and bolognese aren’t quite the same thing.

Ragu is the name for a sauce made with meat, tomatoes, veggies, and wine, while bolognese is a specific kind of ragu from Bologna, Italy.

What sets a traditional bolognese ragu recipe apart from other types of ragu is the milk!

It tenderizes the meat and mellows out the acidity from the tomatoes, leaving you with a lighter and slightly sweet sauce.

Simple enough for weeknights, hearty enough for Sunday dinner, and indulgent enough for guests. A win-win-win!

How to Pronounce Bolognese

I know I’ve heard it said a variety of ways here in the States, but I can be a real stickler for getting things right… especially when they’re Italian!

Most people pronounce it like bowl-own-nayz, with the ending sounding similar to the end of mayonnaise, but that’s not entirely accurate.

The “n” sound is more like the Spanish “ñ” (how you’d say it in jalapeño) or the way you’d say the “ny” in canyon or the “ni” in onion.

And for the true Italian pronunciation, end the word with an “eh” sound after the “z.” So all together, it’s bowl-own-nyay-zeh.

Ingredient Notes and Substitutions

• Ground Beef & Pork – Use a lean blend of beef to avoid excess grease. I like to use 88% if I can find it!
  
  You’re also welcome to use all of one type of meat, but using both provides a rich, complex flavor.
  
• Veggies – Onion, carrot, and celery are essential for building flavor in the sauce. Chop as finely as possible so they disappear into the sauce.
  
• Garlic – Use freshly minced garlic for the best flavor. If you don’t have any, season the meat with 1-2 teaspoons of garlic powder after browning.
  
• Tomato Paste & Crushed Tomatoes – Canned tomatoes are less work than prepping fresh ones, and tomato paste adds concentrated flavor while helping to thicken the sauce.
  
• Dry White Wine – Either Pinot Grigio or Sauvignon Blanc is perfect for an authentic bolognese sauce recipe.
  
  No need to spring for an expensive bottle, either. Just be sure it’s real wine and not “cooking wine.” Grab what fits your budget… Or, use up what’s left from the night before!
  
• Chicken Stock – For even more flavor! Vegetable stock will work in a pinch.
  
• Whole Milk – Adds silkiness and balances the acidity of the tomatoes. The fat is important, so it’s best not to substitute skim milk.
  
  For a dairy-free option, use full-fat unsweetened oat milk or cashew milk. Avoid coconut milk as it’s too sweet and will change the flavor of the sauce.
  
• Seasonings – Ground nutmeg brings out the natural flavors of the beef and pork, while a bay leaf helps round out everything else. Add salt and pepper to taste.

How to Make a Traditional Bolognese Ragu Recipe

Start by measuring out all of your ingredients and have them in an easy-to-reach spot. Once you get going, this recipe moves quickly.

Cook the vegetables in a little oil in a large Dutch oven until softened. Stir occasionally so they cook evenly.

When they’re just about done, add the garlic and cook until fragrant. Then, scoop everything out into a bowl and set aside.

In the same pot, brown the beef and pork, breaking it apart with a wooden spoon as it cooks. Drain off any grease before adding the tomato paste. 

It’s important to cook the paste for about a minute to help deepen the flavor.

Once fragrant, add the wine and scrape up any browned bits on the bottom of the pot. Simmer until the liquid is reduced by half.

Now, add the remaining ingredients (except salt and pepper) and stir until well combined. Bring the mixture to a boil, then reduce the heat and simmer for about 3 hours.

Cover the pot with a lid so you don’t lose any of the liquid!

Once your authentic bolognese sauce is done, remove the bay leaf and give it a taste. Add as much salt and pepper as needed, then serve.

Prep Ahead

• Chop onion, carrot, and celery
• Mince garlic

Over the years, I’ve simmered my way through countless sauce pots to perfect a Bolognese that’s rich, comforting, and worth every minute of that low-and-slow magic.

This isn’t just meat sauce… it’s a flavor symphony.

Through years of testing (and tasting), I’ve learned that browning both beef and pork together adds layers of savory depth, while a touch of milk and nutmeg bring a mellow creaminess that sets this apart from any red sauce you’ve had.

Deglazing with white wine adds a touch of acid to cut the richness and helps marry every last bite together.

The secret that took this sauce from good to restaurant-level incredible? Patience. Three hours of slow simmering allows the sauce to develop complexity that store-bought just can’t touch.

And yes, it freezes like a dream… which means you can make a batch now and be the dinnertime hero for weeks.

Donna’s Pro Tips

• Use freshly grated onion: It melts into the sauce so much better than diced.
• Simmer low and slow: Don’t rush the magic!
• Stir occasionally to prevent scorching: Be sure to scrape along the bottom of the pot too.
• Adjust the consistency: If the sauce becomes too thick, add a splash of chicken broth to loosen it up.
• Season in layers as you go: This delivers maximum flavor!
• Add extra richness: Place a rind of Parmesan in the pot while simmering, then discard before serving.

Serving Suggestions 

A traditional bolognese ragu recipe is often paired with freshly cooked tagliatelle pasta, but that can be difficult to find (unless you make your own!). 

Spoon the sauce over spaghetti or wide, flat pasta shapes like fettuccine. Tube pastas such as rigatoni or penne work well too.

But that’s not the only way to serve authentic bolognese sauce! Use it in lasagna, calzones, and stuffed peppers, or serve it over polenta, baked potatoes, and squash.

Storing and Reheating Bolognese

Allow the sauce to cool, then transfer to an airtight container or storage bags. It honestly tastes even better as leftovers, and it lasts for up to 3 days in the fridge or up to 6 months in the freezer!

Thaw frozen ragu in the refrigerator overnight, then reheat on the stovetop over medium heat. Stir occasionally until it’s warmed through, never letting it get above a gentle simmer. 

Authentic Bolognese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Italian Recipes

Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Italian Baked Eggs with Sausage Recipe (Eggs in Purgatory)

Baked Italian Meatball Recipe + Video

Easy Italian Sausage and Potatoes Skillet Recipe

Print

Authentic Bolognese Sauce

Authentic Bolognese Sauce is rich and velvety, slow-simmered to perfection in just a few hours. So good you’ll want to eat it with a spoon!

Course Main Course

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6 -8

Calories 490cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion finely chopped
• 1 celery stalk finely chopped
• 1 medium carrot peeled and finely chopped
• 2 cloves garlic minced
• 1 pound lean ground beef I like 88%
• 1 pound ground pork
• 6 ounce can tomato paste
• 1 cup dry white wine Pinot Grigio or Sauvignon Blanc
• 1 1/2 cups chicken stock
• 28 ounce can crushed tomatoes
• 1 cup whole milk
• 1 bay leaf
• 1/8 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt or to taste
• 1/2 teaspoon fresh ground black pepper or to taste

Instructions

• Sauté the Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrot. Cook until softened, about 5–6 minutes. Stir in the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
• Cook the Meat: Add ground beef and pork to the same pot. Cook over medium heat, breaking the meat apart with a wooden spoon until fully browned and crumbled. Drain excess grease.
• Add Tomato Paste & Deglaze: Stir in tomato paste and cook for 1 minute until fragrant. Add white wine and cook until reduced by half.
• Simmer the Sauce: Add cooked vegetables back to the pot. Stir in chicken stock, crushed tomatoes, milk, bay leaf, and nutmeg. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3 hours, stirring occasionally.
• Season & Serve: Remove bay leaf. Season with kosher salt and pepper to taste. Serve warm over pasta with freshly grated parmesan cheese, if desired.

Notes

Make-Ahead Tips: Bolognese sauce tastes even better the next day. Prepare in advance and refrigerate for up to 3 days.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months. Thaw overnight in the refrigerator.

Freezing Instructions: Cool completely and store in freezer-safe containers or bags. Reheat on stovetop over medium heat, stirring occasionally.

Can I skip the wine?
Yes, replace it with more stock, but wine adds complexity. You can also use non-alcoholic wine.

Nutrition

Serving: 1 | Calories: 490cal | Carbohydrates: 22g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 1116mg | Sugar: 13g | Fiber: 4g | Calcium: 140mg | Iron: 5mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Authentic Bolognese Sauce appeared first on The Slow Roasted Italian.

Wondering, what is Pomodoro sauce? Learn all about this rustic Italian favorite, as well as the difference between Pomodoro vs marinara! 

The cooking process is simple to make, and we’ve given all the steps on the printable recipe card below. 

Since you only need a handful of ingredients, you’ll notice right away the high quality flavor. 

This simple tomato sauce can be used as a pasta sauce on your favorite pasta dish, as pizza sauce, as the topping for chicken parmesan, or paired with just about any Italian food. 

I also love to dip my garlic bread into it! 

You can make this in small batches to use as a dipping sauce, or use this simple recipe as a topping for a pasta recipe. 

My family loves the flavor of this excellent Pomodoro sauce because they can notice a big difference from simple marinara sauce. It seriously has the best flavor! 

Pomodoro Sauce

If you like to prepare Italian cuisine, having a go-to red sauce recipe is an absolute must. It’s my go-to recipe that makes the perfect sauce with just a handful of simple ingredients. 

You can whip up a batch, serve it with any type of noodle you like, and bam! A mouthwatering pasta dish in no time flat.

Plus, a homemade sauce like Pomodoro freezes beautifully and thaws pretty quickly. It’s perfect for easy meal prep on busy days.

Another Italian tomato sauce recipe that I love is this roasted tomato sauce. You roast your own seasoned veggies for this one, but I promise it’s easy as can be! Or, try this authentic Bolognese sauce.

Prefer a white sauce? Check out my copycat Olive Garden Alfredo & my Low Carb Alfredo Sauce!

What is Pomodoro Sauce?

This decadent and delectable Italian tomato sauce comes together with basic pantry ingredients — tomatoes, garlic, and basil are the main players. 

Don’t let that fool you into believing that it lacks flavor, though!! 

The simple seasonings really highlight the natural flavors of the herbs and tomatoes — pure, authentic Italian cooking! 

You can add this to any of your favorite pasta shapes and cooked pasta to create an instant classic Italian dish. 

Pomodoro vs Marinara

These two sauces have really similar ingredients and really similar flavors. So what’s the difference between the two? 

Marinara is pretty thin and has lots of tomato chunks. Usually, you don’t take the time to cook marinara down. 

On the other hand, Pomodoro sauce simmers down and is blended until it’s totally smooth.

They taste similar, but you can absolutely tell the difference when you sample them.

Pomodoro Sauce Ingredients and Substitutions

• Olive Oil – Extra virgin olive oil is the best for a nice, clean taste. But you can always use canola oil or vegetable oil instead.
  
• Garlic – It doesn’t take long to saute, and it’s the best way to get as much flavor and aroma. You can also use more or less as you like. Personally? I like a ton of garlic!
  
• Tomatoes – Most people would recommend Roma tomatoes, and those are really good! They don’t have a ton of seeds so they’re great to cook with. 
  
  But you can use basically any heirloom tomato. I’m all about using fresh tomatoes and whole tomatoes during the summer months when they’re ripe and in season! 
  
• Basil – What is Pomodoro sauce without basil?! Use as much or as little as you’d like, but remember that this herb has a pretty strong flavor. 

A traditional Pomodoro doesn’t have chunks. It’s super smooth and thick, and completely coats whatever you pour it on.

Tips for a Perfectly Smooth Sauce

• Blend properly. 

So you’re definitely going to want a blender, immersion blender, or food processor. I recommend using a blender because it’s the least messy option.

• Remove the basil.

The herb imparts plenty of flavor while simmering with the other Pomodoro sauce ingredients.

Be sure to remove the leaves before blending. No matter how long you blend them, there will still be tiny pieces throughout the Pomodoro sauce.

• Avoid a mess.

Keep in mind that you’re blending a hot liquid, so be careful and make sure that the lid is vented. 

The steam needs a way to escape — either lift up the cap in the center of the lid or leave a corner of the lid unsealed. 

Pomodoro Sauce Recipe FAQ

Storing and Freezing Italian Tomato Sauce

The longevity of homemade sauces depends on proper storage. Use a completely airtight container and keep refrigerated at all times! I like to use mason jars for easy pouring and storing.

In the fridge, it’ll last for 5 days. But you can also freeze for up to 3 months! 

If you make a lot of pasta, I really recommend making this Pomodoro sauce recipe in bulk.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Amazing Sauce Recipes

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Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Pomodoro Sauce is herbaceous, silky smooth, and bursts with tomato flavor! This recipe comes together in a snap for an easy Italian meal!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 make 2 cups

Calories 100cal

Author Donna Elick

Equipment

• large skillet
• wooden spoon
• blender

Ingredients

• 2 tablespoons olive oil
• 4 cloves of garlic minced
• 28 ounce can whole peeled tomatoes
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Basil leaves

Instructions

• In a large skillet, heat olive oil over medium heat. Saute minced garlic in the olive oil for 1-2 minutes, until slightly golden and fragrant.
• Add whole tomatoes, salt, and pepper. Cook over medium heat, breaking apart the tomatoes with a wooden spoon.
• Add several basil leaves to the sauce, if you wish, and simmer together for 20-25 minutes, until the sauce is thick and broken down with just some chunks remaining.
• Remove basil leaves from the sauce and transfer to a blender. Blend until smooth. Return sauce to the pan and keep warm until ready to serve.
• Store in an airtight container in the refrigerator for 4-5 days, or freeze for up to 3 months.

Notes

Pomodoro sauce is traditionally very simple, smooth and thick.

We use a blender to create a smooth sauce. You can use an immersion blender or a food processor, though the blender will be the least messy. Be careful that the lid is secure while blending, and be mindful of the hot temperature of the sauce.

Nutrition

Serving: 1 | Calories: 100cal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 575mg | Sugar: 5g | Fiber: 2g | Calcium: 68mg | Iron: 2mg

Originally Published July 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pomodoro Sauce (Simple Italian Tomato Sauce Recipe) appeared first on The Slow Roasted Italian.