Authentic Bolognese Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4 servings
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Calories
657 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Bolognese Sauce
Description
The Authentic Bolognese Sauce recipe starts by finely chopping carrot, celery, onion, and pancetta, then sautéing them gently in olive oil until softened without browning. Ground beef is then added and browned before deglazing with dry white wine, reducing the liquid by half. The sauce is enriched with strained tomatoes (passata) and chicken stock, then covered and simmered slowly for two hours, allowing flavors to meld.
Milk is incorporated near the end, and the sauce simmers uncovered for another hour to mellow acidity and deepen the texture. This slow cooking process produces a thick, rich ragu with tender meat and balanced flavors without overpowering herbs or extras, adhering to traditional guidelines.
The sauce is served over cooked tagliatelle pasta, gently tossed to coat each strand thoroughly, making a comforting and filling meal.
Time and patience are essential, as rushing the simmering phase will diminish the depth and harmony of flavors. Leftover sauce keeps for about four days refrigerated or can be frozen for longer storage. Reheating should be done thoroughly after thawing.
Ingredients
- ½ tbsp olive oil
- 2 cups ground beef (10.5 oz/300g)
- 1 cup pancetta (5.2 oz/150g)
- 1 medium carrot (50g)
- 1 medium celery (50g)
- 1 medium onion (50g)
- ½ cup chicken stock 120ml, low sodium
- ½ cup white wine 120ml, dry
- 1 cup tomato puree 300g, crushed, strained, aka passata
- 1 cup milk 240ml, full fat
- 1 lb Tagliatelle pasta (500g)
Instructions
- Finely chop the carrot, celery, onion and pancetta.
- Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).
- Next, add the beef and cook until browned then add the white wine and reduce by half.
- Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.
- After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.
- To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.
Notes
- Simmer the sauce slowly to develop authentic flavors; rushing will affect the dish's quality.
- Prepare the sauce a day ahead to enhance the taste and reheat when ready to serve.
- Use only the specified ingredients; avoid adding herbs or other variations for a traditional Bolognese.
- Homemade tagliatelle pasta pairs well with this sauce for a complete authentic meal.
- Store leftover sauce in the refrigerator for up to 4 days or freeze in suitable containers for longer storage.
- Always thaw completely before reheating to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 125mg | 42% |
| Sodium | 541mg | 23% |
| Potassium | 937mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3032IU | 61% |
| Vitamin C | 10mg | 11% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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