Authentic Bolognese Sauce Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 35 mins
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Servings
6
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Calories
396 kcal
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Course
Condiments
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Cuisine
Italian
Authentic Bolognese Sauce Recipe
Description
The recipe starts with mincing pancetta finely and sautéing it to render its fat, then adding tiny diced carrot, celery, and onion to develop a mirepoix base. Ground beef is incorporated and browned before a splash of white wine adds acidity and depth. Tomato passata is introduced and the sauce is simmered on low heat for about two hours, permitting flavors to concentrate while maintaining moisture with broth as necessary.
Milk is stirred in toward the end to soften the acidity of the tomatoes and meld the flavors together, which is traditional in a Bolognese to create a balanced sauce. Optional heavy cream can be added if serving over dry pasta to add richness. The result is a sauce with tender meat pieces in a thick, flavorful tomato-infused sauce with subtle aromas from pancetta and vegetables.
This Bolognese is best served hot over freshly cooked pasta. It also works well making ahead and reheating gently to maintain texture. Adjust seasoning with salt and pepper before serving.
Ingredients
- 300 g beef 10 oz, ground
- 150 g pancetta 5 oz, minced or ground pork
- 1 carrot small
- 1 celery stalk
- 300 g tomato 1 ¼ cup of tomato passata or crashed peeled tomato
- 1 onion small
- 100 ml white wine ½ cup, dry
- 300 ml meat broth 1 ½ cup
- 3 tablespoons olive oil extra virgin
- 100 ml milk ½ cup
- 100 ml heavy cream ½ cup (optional - use it only if you have to season dry pasta)
- salt to taste
- black pepper to taste
Instructions
- Cut the carrot, celery and onion in very tiny pieces and set aside.
- Cut the pancetta into cubes and then as finely as possible with a sharp knife. It may be difficult to cut the fats from the pancetta with a knife. In this case, chop with a food processor for 1 minute.
- Place the minced pancetta in a saucepan with high sides and a thick bottom. Cook over medium heat for about 5 minutes, stirring occasionally with a wooden spoon.
- Add the extra virgin olive oil and the finely chopped vegetables.
- Stir and cook over medium heat for 5 minutes then add the ground beef.
- Stir and cook for 5 minutes over medium / high heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
- Add the tomato passata. Cover with a lid and simmer over LOW heat for about 2 hours.
- During cooking, the sauce could dry out too much and become thick, risking burning. In this case, add a little meat broth or water, adding salt if necessary.
- Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper.
- When the sauce is ready, according to the Bolognese custom, add the heavy cream if you want to season dry pasta. For tagliatelle, pappardelle and other fresh pasta its use is to be excluded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 227mg | 9% |
| Potassium | 433mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2429IU | 49% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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