Description
Hearty bolognese sauce originates from Italy’s culinary traditions, blending rich meats and aromatic herbs. Simmered slowly with tomatoes and wine, this classic recipe delivers deep, complex flavors you’ll savor with pasta.
Ingredients
Scale
- 1 lb (450 g) ground beef
- ½ lb (225 g) ground pork
- 2 tbsps olive oil
- ½ cup (120 ml) dry red wine
- 1 cup (240 ml) whole milk
- 1 can (28 oz/800 g) crushed tomatoes
- 2 tbsps tomato paste
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp nutmeg (optional)
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Aromatic Foundation: Sauté onions, carrots, and celery in olive oil over medium heat until vegetables soften and become translucent, releasing their sweet, earthy essence.
- Meat Transformation: Increase heat, add ground beef and pork, methodically breaking down the meat until proteins caramelize to a rich brown, developing complex flavors.
- Flavor Layering: Deglaze the pot with red wine, lifting caramelized bits from the bottom and creating a robust flavor base while incorporating milk to tenderize the meat and create a silky texture.
- Herbal Infusion: Merge crushed tomatoes, tomato paste, oregano, thyme, nutmeg, salt, black pepper, and a bay leaf. Allow ingredients to meld and develop a deep, harmonious profile.
- Slow Simmering: Reduce heat and let the sauce transform slowly, partially covered, for approximately two hours. Stir periodically to prevent scorching and ensure even flavor distribution.
- Finishing Touch: Remove bay leaf, adjust seasoning, and serve the luxurious sauce over al dente pasta. Garnish with freshly grated Parmesan and optional fresh basil for a vibrant presentation.
Notes
- Meat Selection Matters: Choose high-quality ground beef and pork with moderate fat content (around 15-20%) for richer, more flavorful sauce that doesn’t become dry or tough.
- Control Moisture Carefully: Avoid adding excess liquid during initial meat browning to ensure proper caramelization and develop deep, concentrated flavor profiles.
- Slow Cooking is Essential: Never rush the simmering process; low and slow cooking allows ingredients to meld together, creating complex and rich taste layers that define authentic Bolognese.
- Wine Selection Impacts Flavor: Use dry red wines like Chianti or Sangiovese that complement meat’s richness without overpowering other delicate sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 300
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg