BEST EVER Bolognese Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 10 mins
-
Servings
6 servings
-
Calories
538 kcal
-
Course
Main Course
-
Cuisine
Italian
BEST EVER Bolognese Sauce
Description
This Bolognese sauce starts with frying pancetta and sautéing a soffritto of onion, carrot, celery, and garlic for foundational flavor. Ground beef, veal, and pork sausage are browned with salt, then simmered in whole milk to tenderize the meat and develop creaminess. After an hour, the sauce is enriched with beef consomme, white and red wine, tomato puree, powdered porcini mushrooms, and a balance of spices and herbs including nutmeg, fennel seed, sage, rosemary, and bay leaf.
The sauce simmers gently for several hours, uncovered near the end to thicken, resulting in a deeply concentrated and layered flavor profile. Fresh parsley stirred in last adds a bright note. This sauce pairs traditionally with fresh pasta and can be topped with aged Italian cheese. It also freezes well for future use.
The inclusion of porcini mushrooms adds an earthy umami note uncommon in simpler recipes, and the slow cooking allows all flavors to meld thoroughly, making this a classic and versatile ragù that can elevate any pasta or lasagna dish.
Ingredients
- 4 ounces pancetta diced, or bacon
- 5 tablespoons butter
- 1 yellow onion very finely chopped, medium
- 1 carrot very finely chopped, large
- 1 celery very finely chopped, large rib
- 2 garlic minced, large cloves
- 1/2 pound ground beef
- 1/2 pound veal ground
- 1/2 pound ground pork sausage sausage will give even more flavor, or plain ground pork
- 1/2 teaspoon salt
- 2 cups milk whole
- 1 cup beef consomme or veal consommé or broth
- 1 cup white wine dry
- 1/2 cup red wine dry
- 1 tomato puree 28 ounce can or jar, Italian imported, or stewed tomatoes crushed by hand
- 2 tablespoons porcini mushrooms strongly recommend for incredible flavor, ground, dried
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper freshly ground
- 1/8 teaspoon nutmeg freshly ground
- 1/2 teaspoon ground fennel seed
- 1 teaspoon sugar
- 1 bay leaf
- 2 tablespoons sage or 1 1/2 teaspoons dried, chopped, fresh
- 1 tablespoon rosemary or 1 teaspoon dried, chopped, fresh
- 2 tablespoons parsley chopped, fresh
Instructions
- Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
- Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Uncover and continue simmering on very low for another 2 hours. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
- Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.
- Note: This sauce freezes well and can be used in any pasta dish, including lasagna.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 131mg | 44% |
| Sodium | 987mg | 41% |
| Potassium | 738mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2484IU | 50% |
| Vitamin C | 8mg | 9% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
