Authentic Bolognese Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 servings
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Calories
335 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 cooking a finely chopped soffritto of carrot, celery, and onion in olive oil until translucent. Ground beef and pork are then browned in the mixture. Red wine is added and cooked off quickly to concentrate flavor. Tomato paste and puree form the sauce base, seasoned with salt, pepper, and bay leaf, then simmered slowly on low heat for three hours to meld flavors without boiling. The final addition of milk tempers acidity while enriching the texture before serving over pasta.
This sauce yields a hearty, thick texture typical of traditional Bolognese, emphasizing slow cooking and balanced ingredients. It pairs well with pasta shapes like tagliatelle or pappardelle that can hold the chunky sauce.
Leftovers can be stored refrigerated up to five days or frozen for three months. Red wine should be a drinkable medium-bodied variety, and milk is typically used when serving with dry pasta but optional for fresh egg noodles. The long, gentle simmer is key to developing the sauce’s characteristic depth.
Ingredients
- 2 tablespoons olive oil
- 1 small/medium carrot
- 1 small celery stalk
- 1 small onion
- 10½ ounces ground beef 70-80% fat
- 10½ ounces ground pork
- ½ cup red wine dry
- 2 tablespoons tomato paste
- 2¼ cups tomato puree aka passata
- 2-3 pinches salt
- 2 dashes black pepper
- 1-2 whole bay leaf
- ⅓ cup milk 2% or whole milk
Instructions
- Cut the carrot, celery and onion very fine (but not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
- After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!
Notes
- Add milk at the end if serving with dry pasta to mellow acidity; optional with fresh egg pasta like tagliatelle.
- Use a medium-bodied red wine you enjoy drinking; Cabernet, Merlot, or Pinot Noir work well.
- Leftover sauce stores airtight in the refrigerator up to 5 days and freezes for up to 3 months.
- Simmer the sauce gently for three hours without boiling to develop rich flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 341mg | 14% |
| Potassium | 838mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2632IU | 53% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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