The Best Bolognese Sauce Recipe
Nothing beats the smell of a slow-cooked meal filling your home. This is truly The BEST Bolognese Sauce Recipe you will ever try. It is rich and thick and full of deep flavors.
Ingredients
- 1 pound ground beef 80/20 mix is best.
- 1/2 pound ground pork.
- 2 tablespoons olive oil.
- 1 large yellow onion finely diced.
- 2 medium carrots finely diced.
- 2 celery stalks finely diced.
- 3 cloves garlic minced.
- 1 cup whole milk.
- 1 cup dry white wine.
- 28 ounces crushed tomatoes San Marzano preferred.
- 2 tablespoons tomato paste.
- 1 teaspoon salt and 1/2 teaspoon black pepper.
- A pinch of nutmeg.
Instructions
Sauté the Vegetables
- Heat the olive oil in your large pot over medium heat. Add the onion, carrots, and celery to the oil. Cook them slowly until they are soft and translucent.
Brown the Meats
- Add the ground beef and pork to the pot. Use your wooden spoon to break the meat into small crumbles. Cook until the meat is no longer pink.
Add the Tomato Paste
- Stir in the tomato paste and the minced garlic. Cook for about two minutes until the paste turns a darker red. This step adds a lot of richness.
Simmer with Milk
- Pour the whole milk into the pot with the meat. Let it simmer gently until most of the liquid has evaporated. The milk keeps the meat very tender.
Add the Wine
- Pour in the white wine and stir well. Let it bubble away until the smell of alcohol is gone. This adds a beautiful layer of flavor to the sauce.
Add Tomatoes and Seasoning
- Stir in the crushed tomatoes, salt, pepper, and nutmeg. Nutmeg is the secret ingredient that makes this sauce taste truly authentic and traditional.
The Long Slow Cook
- Turn the heat down to the lowest setting possible. Cover the pot mostly, but leave a small crack. Let it simmer for at least three hours.
Final Taste Test
- After three hours, the sauce should be thick and dark. Taste it to see if it needs more salt or pepper. Stir one last time before serving.
Notes
- Be Patient: The longer you cook it, the better the flavor becomes.
- Use White Wine: Traditional Bolognese actually uses white wine instead of red wine.
- Finely Chop: Cut your vegetables very small so they melt into the sauce.
- Add Bacon: Sauté some chopped pancetta or bacon at the start for extra saltiness.
- Creamy Finish: Stir in a splash of heavy cream right before serving for extra luxury.
- Veggie Power: You can add finely chopped mushrooms for a more earthy taste.