Chef Erin Gillum Shares Her Knockout Bolognese Recipe

When the temperature drops, nothing is more comforting than a warm plate of pasta.
A plate of pasta with bolognese sauce

The next time you’re in the mood to make pasta sauce, try this stellar bolognese recipe straight from Erin Gillum, the Executive Chef at Spoke & Steele in downtown Indianapolis. Trust us, it’s absolutely delicious.

A photo of Erin GIllum's bolognese sauce


  • 1 cup carrots, small diced
  • 1 large white onion, small diced
  • 5 cloves garlic
  • 1lb ground beef
  • 1lb Italian sausage
  • ½ cup milk
  • ¼ bottle of dry red wine
  • 2 cans whole peeled tomatoes (about 56oz. total)
  • 1 cup thyme, parsley, basil, oregano (equal parts)
  • 1 pint beef stock (optional) 


Sauté onions, carrots, and garlic. When vegetables are soft and tender, add the ground beef and sausage. Once meat is browned, add red wine and let simmer to reduce liquid by half. Add milk and stir until well combined. Crush whole tomatoes by hand and add with the juice to the pot, along with the beef stock. Let simmer, stirring occasionally to ensure nothing burns to the bottom of the pot, for 45 minutes. After the first 20 minutes of simmering, add all chopped herbs. 

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