Homemade Bolognese Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
359 kcal
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Course
Main Course, Condiments
Homemade Bolognese Sauce
Description
Homemade Bolognese Sauce starts by sweating onions in olive oil before adding garlic, carrot, and celery for a softened vegetable base. Ground beef and pork are then browned and drained of fat. Red wine is added and simmered to reduce, followed by milk to add richness and soften acidity. Whole canned tomatoes and tomato paste contribute body and tomato flavor, with Italian seasoning and bay leaves rounding out the seasoning.
The sauce simmers uncovered for about 30 minutes until thickened to a hearty consistency. It is finished with salt and pepper to taste. When preparing to serve, pasta is cooked al dente and combined with the sauce, using reserved pasta water to adjust thickness and help the sauce cling to the noodles. Parmesan cheese is served alongside for additional flavor.
Ideal for a filling meal, this sauce complements wide ribbon pasta like pappardelle, allowing the robust sauce to coat each bite. It implements classic Italian technique with slow cooking to meld flavors and tenderize meat. The resulting sauce is rich with balanced acidity and a hearty texture.
Practical tips include using San Marzano tomatoes if possible for better flavor, not rinsing pasta after cooking, and reheating leftovers gently. Store sauce covered in the refrigerator for up to four days or freeze for two to three months.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 4 cloves garlic crushed
- 1 carrot finely diced
- 1 rib celery finely diced
- 1 pound ground beef lean
- ½ pound ground pork lean
- 1 ¼ cups red wine or beef broth
- 1 cup milk whole
- 1 can whole tomatoes with juices, 28 ounces each
- 4 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper
- pappardelle or long pasta, for serving
Instructions
- In a large pot, cook onion in oil over medium heat until softened, about 3 to 4 minutes.
- Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Add beef and pork. Break it up with a wooden spoon, until no pink remains. Drain fat.
- Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.
- Stir in tomatoes with juice, tomato paste, Italian seasoning, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.
- Cook pasta according to package directions. Reserve 1 ½ cups of pasta water and drain the pasta well.
- Toss pasta with sauce, adding pasta water to thin it out if needed.
- Serve hot with parmesan cheese.
Notes
- Use whole canned tomatoes, breaking them up before simmering; San Marzano tomatoes provide superior taste.
- Choose wine you enjoy drinking for cooking; this affects the flavor quality.
- Reserve some pasta water when draining to adjust sauce consistency and help sauce adhere to pasta.
- Do not rinse pasta after cooking to preserve starches aiding sauce adhesion.
- Simmer longer for thicker sauce or add more pasta water for thinner consistency.
- Store refrigerated sauce in airtight containers up to 4 days; freeze for 2-3 months in containers allowing space for expansion.
- Reheat defrosted sauce gently on stovetop or microwave, stirring frequently to heat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359 | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 571mg | 24% |
| Potassium | 929mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2112IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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