Homemade Bolognese Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs
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Servings
8 servings
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Calories
324 kcal
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Course
Condiments
Homemade Bolognese Sauce
Description
This Homemade Bolognese Sauce starts by gently sautéing minced onion, celery, and carrot in olive oil until softened. Ground beef is then added and browned thoroughly, followed by seasoning with salt, pepper, and a hint of nutmeg. White wine is stirred in and cooked down to concentrate flavors, then whole milk is added and similarly reduced, creating a smooth base. The sauce is completed by mixing in canned diced tomatoes, crushed tomatoes, tomato paste, and grated Parmesan cheese, which both enrich and thicken it.
The sauce simmers on low heat for two hours, allowing the flavors to meld, liquids to reduce, and texture to reach a hearty consistency. The result is a classic Bolognese with a balanced, savory flavor and thick, almost creamy texture that clings well to pasta shapes. This method focuses on gradual flavor building and reduction rather than quick preparation.
Bolognese sauce is traditionally served with wide pasta such as tagliatelle or pappardelle, but also complements spaghetti or other noodles. It can be used as a base for lasagna or as a meat sauce topping for polenta. The lengthy simmer makes it ideal for weekend cooking and meal planning as the flavors deepen with time.
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion , minced
- 2 talks celery , minced
- 1 carrot , minced
- 1 1/2 pounds ground beef , (85/15)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1/8 teaspoon nutmeg
- 1 cup white wine
- 1 cup milk whole
- 29 ounces diced tomatoes do not drain, canned
- 15 ounces crushed tomatoes
- 1/4 cup tomato paste
- 1/3 cup Parmesan Cheese grated
Instructions
- Add olive oil to a large dutch oven on medium heat with the onions, celery and carrots.
- Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and celery is softened.
- Add the ground beef, salt and pepper and break it apart as it cooks until it is well browned.
- Add in the nutmeg and white wine, stir well, and cook for 15-20 minutes until wine has mostly cooked off.
- Add in the whole milk, stir well, and cook for 15-20 minutes until the milk has mostly cooked off.
- Add in the diced tomatoes, crushed tomatoes, tomato paste and parmesan cheese, stirring well until well combined.
- Lower heat to a low simmer and cook for 2 hours, stirring occasionally, until sauce has reduced and thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 721mg | 30% |
| Potassium | 810mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1764IU | 35% |
| Vitamin C | 18mg | 20% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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