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Bolognese Sauce Recipe

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Bolognese Sauce is a rich, slow-simmered Italian meat sauce made with ground meat, aromatic vegetables, tomatoes, milk, and savory seasonings. Its deep flavor and hearty texture make it ideal for tagliatelle, pappardelle, rigatoni, or lasagna.

Ingredients

  • Ground beef
  • Ground pork, optional
  • Olive oil
  • Unsalted butter
  • Onion
  • Carrot
  • Celery
  • Fresh garlic
  • Tomato paste
  • Crushed tomatoes or canned whole tomatoes
  • Dry red or white wine, optional
  • Whole milk
  • Beef broth
  • Salt
  • Black pepper
  • Dried oregano, optional
  • Bay leaf
  • Freshly grated Parmesan cheese, for serving
  • Fresh parsley or basil, optional

Instructions

  1. Finely chop the onion, carrot, and celery so they cook evenly and blend into the finished sauce.
  2. Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes, until softened.
  3. Add the minced garlic and cook for about 30 seconds, until fragrant.
  4. Add the ground beef and optional ground pork. Break the meat into small pieces and cook until browned and no longer pink.
  5. If there is excessive rendered fat, carefully remove some while leaving enough in the pot for flavor.
  6. Stir in the tomato paste and cook for about 2 minutes, allowing it to darken slightly and develop deeper flavor.
  7. If using wine, pour it into the pot and scrape up the browned bits from the bottom. Simmer until most of the liquid has evaporated.
  8. Stir in the whole milk and simmer gently until much of it has been absorbed into the meat mixture.
  9. Add the tomatoes, beef broth, bay leaf, salt, black pepper, and optional oregano. Stir well and bring to a gentle simmer.
  10. Reduce the heat to low and partially cover the pot. Simmer for 1 1/2 to 2 hours, stirring occasionally. Add a small amount of broth or water if the sauce becomes too thick.
  11. Remove the bay leaf, taste the sauce, and adjust the salt and black pepper as needed.
  12. Serve with freshly cooked pasta and finish with grated Parmesan and fresh parsley or basil if desired.

Notes

  • Use only ground beef for an all-beef Bolognese or combine beef and pork for a richer flavor.
  • Finely diced pancetta can be cooked before the vegetables for an additional layer of savory flavor.
  • Ground turkey or chicken can replace the beef and pork for a lighter variation. Add a little extra olive oil when using lean poultry.
  • Finely chopped mushrooms or zucchini can be added for extra vegetables. Cook them thoroughly to evaporate excess moisture before adding the tomatoes.
  • The wine can be omitted and replaced with additional beef broth.
  • For a thicker and more concentrated sauce, simmer gently for longer, adding small amounts of liquid when necessary.
  • Store cooled Bolognese Sauce in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freeze cooled sauce in freezer-safe containers or bags for up to 3 months.
  • For convenient meals, freeze the sauce in individual portions and thaw only the amount needed.
  • Reheat gently over medium-low heat, adding a splash of broth, water, or pasta cooking water if the sauce has become too thick.
  • For best results, thaw frozen Bolognese overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/bolognese-sauce-recipe/