Bolognese Sauce
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8
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Calories
588 kcal
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Course
Main Course
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Cuisine
Italian
Bolognese Sauce
Description
This Bolognese Sauce features ground beef and pork combined with a soffritto base of sautéed onions, carrots, celery, and garlic, plus diced pancetta. Browning the meat without frequent stirring creates caramelized bits that add savory complexity. The sauce is deglazed with dry white wine, then combined with hand-crushed San Marzano tomatoes and whole milk, which tenderizes the meat and balances acidity. Nutmeg is added for subtle warmth.
The optional addition of heavy cream emulsifies the sauce, adding creaminess though it deviates from the traditional recipe. The final texture is thick and hearty, suitable for tossing with pasta or layering in lasagna. Freshly grated Parmesan and chopped parsley finish the dish with savory and fresh notes.
To serve, spoon over your choice of pasta or use in baked dishes. The sauce holds well when reheated and can be prepared ahead to deepen flavors.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 large carrot finely chopped
- 2 celery finely chopped, stalks
- 3 cloves garlic chopped
- 4 ounces pancetta diced
- 1 pound ground beef (20% fat)
- 1 pound ground pork
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 cup white wine dry
- 1 (28 ounces) can San Marzano tomato hand crushed, peeled
- 1 cup milk whole
- ½ teaspoon nutmeg freshly grated
- 1 cup heavy cream optional (see notes)
- 1 cup Parmesan Cheese Parmigiano Reggiano is the best!, grated
- ½ cup parsley chopped
Instructions
- Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.
- Add more olive oil, if needed, and add the pancetta. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 - 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that's where all the flavor is! (See notes.)
- Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
- Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil - stirring frequently - until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.
- Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary.
- Serve, tossed with a wide pasta, like tagliatelle or pappardelle.
Notes
- When browning meat, do not stir frequently to allow caramelization, but watch closely to prevent burning.
- Adding heavy cream is optional; it smooths and thickens the sauce but is not traditional.
- Use San Marzano tomatoes for authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 401mg | 17% |
| Potassium | 561mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3937IU | 79% |
| Vitamin C | 8mg | 9% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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