Homemade Bolognese sauce
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6 people
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Calories
290 kcal
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Course
Condiments
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Cuisine
Italian
Homemade Bolognese sauce
Description
This Bolognese sauce recipe brings together ground beef and veal with finely chopped carrots, celery, and onion, cooked slowly in olive oil to build depth. Pancetta adds pork fat richness, enhanced by the tomato paste cooked in to meld flavors. San Marzano tomatoes provide a natural sweetness and acidity, balanced by a touch of dry wine and milk that tenderizes the meat and softens the tomato acidity.
The sauce simmers slowly to concentrate flavor and tenderize the meat, resulting in a thick, hearty ragu with a complex taste from the layering of ingredients and cooking time. The textures vary from tender meat chunks to softened vegetables, creating a comforting sauce for pasta or other dishes.
This classic Bolognese pairs well with broad egg pasta or polenta. It's best prepared with patience to allow flavors to meld, producing a satisfying sauce notable for its combination of multiple meats and aromatic vegetables. The recipe reflects traditional Italian technique focusing on slow cooking and balanced flavors.
Ingredients
- 6 oz. ground beef
- 6 oz. veal ground
- 1 oz San Marzano Tomatoes crushed, canned
- 3 oz. pancetta thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 onion medium
- 2 carrot peeled
- 2 celery stalks
- 1/2 /2 cup dry red wine or white wine
- 3 cups chicken broth or beef broth
- 2 tbsp tomato paste
- 1 cup milk whole
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1 rosemary finely chopped (optional, sprig, fresh
Instructions
- To begin, use a kitchen knife to finely chop the celery, carrots and onion. Cut them equally in size to allow for even cooking.
- In a large pot, add the extra virgin olive oil. Warm on the stove over medium heat.
- Add the celery, carrots and onion to the pot. Cook over low heat until soft (approximately 12 minutes), occasionally stirring with a wooden spoon. If you use the rosemary, add it here and stir for a further minute.
- Add the pancetta and cook until the fat is released. Add tomato paste and cook, mixing until fully incorporated with the pancetta, for about 2-3 minutes.
- Add the veal and beef, sauté, breaking up the ground meat with the back of a wooden spoon. Stir continuously until browned, for about 15 minutes.
- Add the wine and stir until it evaporates completely.
- Scrap any browned bits from the pot and add the San Marzano crushed tomatoes.Stir to combine, then add 2 1/2 cups of the chicken or beef stock and stir.
- Reduce the heat to low and simmer, occasionally stirring for 2 hours. If the meat appears to dry out during this time, add a little bit of broth or water. Once cooked, season with salt and pepper.
- In a small saucepan, bring the milk to a simmer then gradually add to the meat sauce.
- Cover and simmer over low heat for 45 minutes, stirring occasionally. If the sauce is too thick, add 1/4 cup of stock to thin the sauce if needed. Taste again for salt and set aside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 657mg | 27% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3613IU | 72% |
| Vitamin C | 6mg | 7% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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