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Bolognese
5 from 21 votes

Bolognese

This Bolognese sauce combines ground beef browned with a mirepoix of onions, carrots, and celery, simmered in milk and wine with crushed San Marzano tomatoes and fresh basil. The slow simmer develops a rich and hearty meat sauce with layered flavors and a velvety texture, ideal for pasta dishes.

Prep Time
20 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 50 mins
Servings: 12
Course: Condiments
Cuisine: Italian

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

    Cup of Yum
  1. Melt 1 1/2 Tbsp butter in a large pot over medium-high heat.
  2. Add onion, carrot and celery and saute 4 minutes. Add garlic and saute 1 minute longer. Transfer mixture to a large plate.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in tomatoes, wine, basil and parmesan rind. Bring mixture to a simmer.
  7. 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).
  8. 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).
  9. Remove basil stems and parmesan rind. Stir in remaining 3 Tbsp butter until melted (or heavy cream if using instead).
  10. 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.