Bolognese Sauce Recipe
User Reviews
5
Bolognese Sauce Recipe
Description
The Bolognese Sauce Recipe starts by gently sautéing finely chopped onion, celery, carrot, and garlic in olive oil and butter until golden and soft. Ground beef is added and cooked until browned, releasing flavorful juices. White wine is poured in and simmered until mostly reduced. Crushed tomatoes, tomato paste, and parsley join the pot, along with hot water and milk. The mixture is brought to a boil, then simmered low and slow for at least 1.5 to 2 hours, stirring occasionally to develop a tender texture and deep flavors.
This preparation produces a thick, slightly creamy sauce with layers of sweetness from the vegetables and acidity from the tomatoes, balanced by the richness of the meat and milk. It pairs best with broad noodles that can hold the hearty sauce well, topped with grated Parmesan and fresh parsley for brightness.
The sauce can be adjusted with additional hot water during cooking if it becomes too thick or risks sticking. The slow simmer improves tenderness and melds all ingredients into a cohesive, gently textured sauce.
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter plus 2 Tbsp more to toss pasta, unsalted
- 1 1/2 cups onion from 1 medium onion, chopped
- 1 celery finely chopped, stalk
- 1 carrot peeled and shredded, medium
- 3 garlic minced, cloves
- 1 lb ground beef 20% fat, or use a mixture of beef and pork
- 1/2 tsp salt plus more to taste, fine sea salt
- 1/4 tsp black pepper plus more to taste, freshly ground
- 1 cup white wine or red wine, dry
- 28 oz crushed tomatoes canned
- 1 1/2 cups water plus more as needed, hot
- 2 Tbsp tomato paste or 4 Tbsp regular tomato paste, double-concentrated
- 1/4 cup parsley finely chopped (or fresh basil), plus more to serve
- 1/2 cup milk whole
To Serve:
- pappardelle or tagliatelle pasta, to serve
- Parmesan Cheese to serve
Instructions
- In a 6-quart Dutch oven or pot over medium heat, add oil and butter. Add onion and stir until it is softened and translucent, about 3 minutes. Add celery and carrots and stir until golden, another 5 minutes. Add garlic and stir for another 30 seconds.
- Add ground beef, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Cook the beef, breaking it up with a spatula until it’s browned and begins releasing fat and juices, about 5 minutes.
- Add white wine, turn up the heat, and continue stirring until most of the liquid has evaporated, about 5 minutes.
- Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and parsley and stir to combine. Stir in the milk and bring to a boil then reduce the heat to the lowest simmer, partially cover and continue cooking for at least 1 1/2 hours and preferably 2 hours or until the meat is very tender, stirring occasionally. Add more hot water 1/2 cup at a time only as needed to keep the sauce from sticking to the bottom of the pot.
- When the meat is tender and you’ve reached the consistency of sloppy joes, add more salt to taste and serve.
Notes
- Nutrition information provided applies only to the sauce and excludes pasta and Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbs | 14g | |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 364mg | 15% |
| Potassium | 615mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1822IU | 36% |
| Vitamin C | 16mg | 18% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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