The Best Bolognese Sauce
User Reviews
5
4 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
9 cups
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Course
Main Course
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Cuisine
Italian
The Best Bolognese Sauce
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This recipe makes the best bolognese sauce, it's hearty and brimming with savory flavors. Perfect for a cold winter day! Follow the step-by-step photos to see how it's made.
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Ingredients
- 2 tablespoons olive oil divided
- 1 1/4 pounds ground beef
- 1 1/4 pounds ground pork
- kosher salt freshly ground, to taste
- black pepper freshly ground, to taste
- 4 ounces pancetta or bacon, sliced
- 1 yellow onion finely diced
- 2 carrot peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1/3 cup tomato paste 3 oz
- 1 cup red wine dry
- 1 cup milk
- 2 whole tomatoes 28 ounce cans, passed through a food mill
- 2 bay leaf
- 1 thyme fresh, bunch tied together with kitchen string
- 1 Parmigiano-Reggiano cheese rind
- 1 pound pasta fresh, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
- Parmigiano-Reggiano cheese grated, for serving
Instructions
- In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined. Add in the meats and season with salt and pepper.
- Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours. You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary. Serve with pasta and grated cheese.
Notes
- *If you don't have a food mill to crush the tomatoes, use a blender or immersion blender. Make sure to leave as much texture and chunks of tomato as possible, do not liquify.
- Adapted from Williams Sonoma
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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