Traditional Italian Bolognese Sauce

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
Be the First to Review!

If you're craving a hearty, comforting meal, this Traditional Italian Bolognese Sauce is your ticket to warmth and satisfaction. It's a rich and savory sauce that simmers to perfection, bringing together familiar ingredients for a truly authentic taste.

Ingredients for Traditional Italian Bolognese Sauce

Olive oil is the foundation, offering a smooth start for sautéing our aromatic vegetables. The onion, garlic, carrot, and celery form a classic mirepoix, providing a sweet and savory base. The combination of ground beef and ground pork adds depth and complexity, with beef bringing boldness and pork adding a touch of sweetness. Whole milk enriches the sauce, mellowing the acidity of the tomatoes. Dry white wine lifts the flavors, adding a subtle fruity note. The crushed tomatoes and tomato paste form the hearty body of the sauce, while a hint of nutmeg adds warmth. Finally, fresh basil and parsley brighten the final dish, offering a fresh finish.

Tips & Tricks

  • Use a wide pan to allow more surface area for evaporation and browning.
  • Don't rush the simmering time; the longer, the better for flavor development.
  • Freeze leftovers in portion-sized containers for easy future meals.

Serving Suggestions

This Bolognese sauce pairs beautifully with tagliatelle or pappardelle, as their wide ribbons hold the sauce perfectly. Add a sprinkle of freshly grated Parmesan cheese and a side of garlic bread for a complete Italian dining experience.

Frequently Asked Questions

Can I use red wine instead of white?
Yes, but it will change the flavor profile slightly, adding a bit more depth and sweetness.
Can I make this sauce in advance?
Absolutely! In fact, it's often better the next day as the flavors continue to develop.
What if I don't eat pork?
You can substitute it with more ground beef or try ground turkey for a lighter version.

Traditional Italian Bolognese Sauce Recipe Walkthrough

Start by heating the olive oil in a large pan over medium heat. Once it's shimmering, toss in the onion, garlic, carrot, and celery. Sauté these until they're soft, which will take about 5 minutes. The aroma will be your cue that they're ready.

Next, add the ground beef and ground pork. Cook these until they're browned, breaking the meat apart with a wooden spoon as you go. This step takes about 10 minutes, and you want to ensure there are no large chunks left.

Pour in the milk and let it simmer. Stir occasionally and keep an eye on it until it evaporates, which should take around 10 minutes. This step adds a creamy richness to the sauce.

Now, add the white wine. Let it simmer until it’s mostly reduced, which will take about 5 minutes. This reduction intensifies the flavors.

Stir in the crushed tomatoes, tomato paste, and nutmeg. Season with salt and pepper to suit your taste. Once combined, reduce the heat to low and let the sauce simmer uncovered. This is where the magic happens, so let it go for 2 to 3 hours, stirring occasionally to prevent sticking.

Finally, just before serving, sprinkle in the fresh basil and parsley. These herbs will add a final layer of freshness to your sauce.

Why You'll Love This Recipe

  • Rich, deep flavors developed through hours of simmering.
  • Perfect balance of meatiness and subtle sweetness.
  • Versatile sauce that pairs well with all types of pasta.
  • Great for batch cooking and freezing for future meals.

Ingredients

2 tbsp olive oil
1 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 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1/4 tsp nutmeg
Salt and pepper to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are soft, about 5 minutes.
2. Add ground beef and pork to the pan. Cook until browned, breaking the meat into small pieces, about 10 minutes.
3. Pour in the milk and simmer until it has evaporated, stirring occasionally, about 10 minutes.
4. Add white wine, and let it simmer until mostly reduced, about 5 minutes.
5. Stir in crushed tomatoes, tomato paste, and nutmeg. Season with salt and pepper.
6. Reduce heat to low and let the sauce simmer uncovered for 2 to 3 hours, stirring occasionally.
7. Stir in fresh basil and parsley before serving.

Ratings and Comments

Thank you for your rating!