Bolognese
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 50 mins
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Servings
12
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Course
Condiments
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Cuisine
Italian
Bolognese
Description
The Bolognese recipe begins by sautéing a finely chopped blend of onion, carrot, and celery with garlic in butter, creating a flavorful vegetable base. Ground beef is seared next to lock in juices and add depth. The mixture is simmered with whole milk until it reduces to a creamy fat base, then combined with crushed San Marzano tomatoes, dry white wine, fresh basil, and a parmesan rind that enriches the sauce with umami. The sauce gently simmers on very low heat, allowing flavors to meld subtly without boiling vigorously.
This slow cooking and layering of ingredients result in a thick, hearty sauce with balanced acidity from tomatoes and brightness from basil. The use of milk softens the meat’s texture, while parmesan adds depth. The sauce is intended to accompany pasta or be used in other dishes that benefit from a rich meat sauce.
The recipe suggests an alternative version using heavy cream instead of milk and adjusting butter quantities for a creamier texture. This versatile sauce makes a substantial base for Italian-style meals.
Optionally use heavy cream and reduced butter for a creamier sauce variant.Yields roughly nine cups of sauce, suitable for multiple servings.
Ingredients
- 6 Tbsp butter cut into 1 Tbsp pieces, divided
- 1 1/2 cups finely chopped yellow onion
- 1 1/4 cups peeled and finely chopped carrot
- 1 cup finely chopped celery
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2 lbs. ground beef 85% lean
- salt and black pepper
- 2 (28 oz each) cans San Marzano Tomatoes in puree, well crushed by hand (such as Cento)
- 1 1/2 cups milk whole
- 1 cup dry white wine such as Sauvignon Blanc
- 1/3 cup basil with leaves, fresh stems
- 1 parmesan rind
- 1 cup Parmesan Cheese or more to taste, for serving
- chicken stock or broth, as needed to thin sauce, unsalted
Instructions
- Melt 1 1/2 Tbsp butter in a large pot over medium-high heat.
- Add onion, carrot and celery and saute 4 minutes. Add garlic and saute 1 minute longer. Transfer mixture to a large plate.
- Melt 1 1/2 Tbsp butter in now empty pot over medium-high heat. Dab beef dry with paper towels, then break beef into 4 large chunks into pot.
- Season lightly with salt and pepper. Let sear until browned on bottom, about 3 minutes, turn and sear until browned again on opposite side, about 3 minutes longer. Then break up beef and cook through a few minutes longer.
- Return vegetables to pot with the beef, pour in milk and stir. Bring to a simmer then reduce heat to medium-low and let simmer until majority of milk has evaporated and just fat remains, about 10 - 20 minutes.
- Stir in tomatoes, wine, basil and parmesan rind. Bring mixture to a simmer.
- Reduce heat to very low (it should be at a very low simmer with just be a few bubbles over the surface, on my stovetop I have to transfer to a small burner with a low flame).
- Let simmer 4 hours, stirring occasionally and thinning with broth as needed. Season lightly with salt and pepper to taste as it cooks (keep in mind it will reduce and saltiness will become more concentrated so careful not to overdue it you can always add more later).
- Remove basil stems and parmesan rind. Stir in remaining 3 Tbsp butter until melted (or heavy cream if using instead).
- Toss sauce with cooked pasta of choice (tagliatelle, pappardelle, spaghetti, or fettuccine are great choices), thin with some of the pasta cooking water.
Notes
- For a richer sauce, substitute heavy cream for milk and adjust butter accordingly.
- This recipe yields about nine cups of sauce, suitable for multiple meals.
User Reviews
Overall Rating
5
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