Bolognese Recipe

Name: Bolognese Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 tbsp olive oil; 2 tbsp unsalted butter; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 3 cloves garlic, minced; 1 lb ground beef; 1/2 lb ground pork; 1/2 cup dry red wine; 1/2 cup whole milk; 2 tbsp tomato paste; 28 oz crushed tomatoes; Salt, pepper, and nutmeg

If you are looking for a deeply comforting and authentic Italian meat sauce, this Bolognese recipe will quickly become a staple in your kitchen. This rich and savory sauce boasts a tender texture and complex flavor developed through slow simmering. While it requires a bit of patience, the difficulty level is low enough for any beginner to master with ease. You can expect to spend about twenty minutes on preparation and two hours of gentle cooking for a truly unforgettable meal.

Ingredients

The Aromatics and Base

1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced

The Meat

1 pound ground beef (80% lean)
1/2 pound ground pork

Liquids and Seasonings

1/2 cup dry red wine
1/2 cup whole milk
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

How to Make Bolognese Recipe

Prepare the aromatics: Heat the olive oil and butter in a large heavy pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for about 8 to 10 minutes until the vegetables are very soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
Brown the meat: Increase the heat slightly and add the ground beef and ground pork to the pot. Break the meat apart with a wooden spoon as it cooks. Stir frequently until the meat is completely browned and no longer pink inside.
Incorporate the liquids: Pour the dry red wine into the pot and gently scrape any browned bits from the bottom. Let the wine simmer until it has almost entirely evaporated. Next, stir in the whole milk and the ground nutmeg, allowing the milk to bubble and reduce until the mixture looks thick.
Simmer the sauce: Stir in the tomato paste and cook for two minutes to deepen its flavor. Pour in the crushed tomatoes, then season the sauce with the kosher salt and black pepper. Bring the pot to a gentle boil, then immediately reduce the heat to the lowest setting.
Slow cook to perfection: Cover the pot with a lid, leaving it just slightly open to let steam escape. Let the sauce simmer gently for at least two hours, stirring occasionally. If the sauce looks too dry, you can add a small splash of water. Skim any excess fat from the top before serving.

Tips for Perfect Bolognese

Why add milk to the meat sauce?

Adding milk might seem unusual, but it is a traditional and vital step. The natural sugars in the milk help balance the acidity of the tomatoes, while the fat tenderizes the meat, giving the final dish a wonderfully rich and velvety texture.

Can I speed up the cooking time?

While you can eat the sauce after 30 minutes of simmering, the flavors will not be fully developed. Bolognese relies on a long, slow cooking process to break down the proteins and meld the ingredients together. Taking the full two hours is highly recommended for the best results.

What type of pot works best?

An enameled cast iron Dutch oven is the ideal vessel for this recipe. It holds heat evenly at low temperatures, preventing the sauce from burning during the long simmering phase.

Serving Suggestions

Toss the warm sauce directly with freshly cooked wide pasta like tagliatelle or pappardelle.
Top generously with freshly grated Parmigiano Reggiano before serving.
Serve alongside warm crusty bread or garlic bread to soak up the leftover sauce.
Pair with a crisp, bitter green salad dressed in a simple lemon vinaigrette to cut through the richness of the meat.

Storage

Room Temperature

Do not leave the Bolognese sauce at room temperature for more than two hours. Bacteria can grow rapidly in meat sauces left out on the counter.

Refrigerator

Allow the sauce to cool completely, then transfer it to an airtight container. It will keep perfectly in the refrigerator for up to four days. In fact, the flavor often improves on the second day as the ingredients continue to meld.

Freezing

This recipe freezes beautifully. Spoon the cooled sauce into freezer safe bags or containers, leaving a little room for expansion. Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop when you are ready to eat.

Nutrition

Calories: 350 kcal
Carbohydrates: 12g
Protein: 22g
Fat: 20g
Saturated Fat: 8g
Sodium: 450mg

Disclaimer: These nutritional values are estimates based on standard measurements and ingredients. Actual values may vary depending on the specific brands and meat ratios used.

FAQs

Can I use only ground beef?

Yes, while a traditional recipe uses a mix of beef and pork for depth of flavor and tender texture, using entirely ground beef will still yield a delicious and hearty sauce.

Do I have to use wine in the sauce?

The red wine adds wonderful acidity and complexity, but you can omit it. Substitute the wine with an equal amount of beef broth mixed with a teaspoon of red wine vinegar if you prefer cooking without alcohol.

What is the best pasta for Bolognese?

Wide, flat pasta shapes like tagliatelle, pappardelle, or fettuccine are the best choices because their broad surface area holds the thick, heavy meat sauce beautifully.

Can I make this recipe in a slow cooker?

Absolutely. Cook the aromatics, brown the meat, and reduce the wine and milk on the stovetop first. Then, transfer everything to your slow cooker along with the tomatoes and cook on low for six to eight hours.