Bolognese Sauce

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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There's something magical about a simmering pot of Bolognese sauce, isn't there? This classic Italian recipe is rich, hearty, and perfect for a cozy night in. With layers of flavor developed over a slow simmer, it's a dish that's both satisfying and a bit of a culinary adventure.

Ingredients for Bolognese Sauce

Olive oil is the foundation, providing a smooth base for sautéing. Onion, garlic, carrot, and celery form the flavor quartet known as soffritto, essential for that aromatic base note. Ground beef and pork bring hearty, meaty richness. The whole milk tenderizes the meat and adds a subtle creaminess. Dry white wine lifts the flavors, bringing a touch of acidity. Crushed tomatoes and tomato paste create a robust tomato base that hugs the meat. Seasoning with salt, pepper, and nutmeg adds depth, while a bay leaf infuses earthy undertones. Finally, fresh basil brightens everything with its sweet, peppery finish.

Tips & Tricks

  • If you have time, let the sauce sit overnight in the fridge and reheat — the flavor intensifies beautifully.
  • Use a Dutch oven if you have one. Its even heat distribution is perfect for slow simmering.
  • Freeze any leftovers in individual portions for a quick meal anytime.
  • Taste and adjust seasoning at the end, as simmering can concentrate flavors.

Serving Suggestions

This Bolognese sauce is divine over a bed of tagliatelle or pappardelle. The wide noodles catch the sauce beautifully. Pair it with a simple green salad dressed with lemon and olive oil to cut through the richness. A side of garlic bread never hurts either, perfect for mopping up every last bit of sauce.

Frequently Asked Questions

Can I use a different type of meat?
Yes, feel free to substitute with ground turkey or chicken for a lighter version.
What can I use instead of white wine?
You can use chicken or vegetable broth as a non-alcoholic alternative.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Bolognese Sauce Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, add your finely chopped onion, garlic, carrot, and celery. Let them all mingle in the pot, stirring occasionally, until they're softened and fragrant — about 10 minutes.

Next, introduce the ground beef and pork. Cook them until they're browned and crumbled, breaking them up with your spoon as you go. This should take another 10 minutes or so. You want them cooked through, with no pink remaining.

Now, pour in your milk. This might seem unusual, but trust me, it's a game changer. Let it simmer until it has mostly evaporated, leaving behind just a hint of creaminess.

Follow up with the white wine. Allow it to reduce by half, which should take about 5–7 minutes. This step is key for that depth of flavor.

Once your wine is reduced, it's time to bring in the crushed tomatoes, tomato paste, salt, pepper, nutmeg, and bay leaf. Stir everything together, bring it to a gentle simmer, then reduce the heat to low. Let it simmer away gently for 2–3 hours, stirring occasionally. This is where the magic happens, as the flavors meld and deepen.

Before serving, remove the bay leaf and stir in your chopped fresh basil. This last step adds a fresh, vibrant note to your beautifully rich sauce.

Why You'll Love This Recipe

  • Develops deep, rich flavors with simple ingredients.
  • Perfect for meal prep — tastes even better the next day.
  • Uses everyday ingredients but feels special and indulgent.
  • Customizable with your choice of pasta or even zucchini noodles.

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 lb ground beef
1/2 lb ground pork
1 cup whole milk
1 cup dry white wine
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 bay leaf
1/4 cup fresh basil, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, sautéing until softened.
2. Add the ground beef and pork, cooking until browned and crumbled.
3. Stir in the milk and simmer until it has mostly evaporated.
4. Pour in the white wine, allowing it to reduce by half.
5. Mix in the crushed tomatoes, tomato paste, salt, pepper, nutmeg, and bay leaf.
6. Reduce heat to low and let the sauce simmer gently for 2-3 hours, stirring occasionally.
7. Remove bay leaf, and stir in fresh basil before serving.

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