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Bolognese Sauce

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This Bolognese Sauce is a rich and hearty meat sauce simmered with tomatoes, red wine, and aromatic vegetables. Perfect for pasta, lasagna, or as a topping for polenta, this traditional Italian recipe is comfort food at its best.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 1 lb (450 g) ground beef
  • 1/2 lb (225 g) ground pork
  • 1/2 cup (120 ml) dry red wine
  • 1 cup (240 ml) whole milk
  • 1 can (28 oz/800 g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon nutmeg (optional)
  • Salt and black pepper, to taste
  • 1 bay leaf

Instructions

1. Sauté the aromatics

  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in the garlic and cook for 1 minute until fragrant.

2. Brown the meat

  1. Increase the heat to medium-high and add the ground beef and pork.
  2. Cook, breaking up the meat with a spoon, until browned and no longer pink (7–10 minutes).
  3. Drain any excess fat if necessary.

3. Deglaze with wine

  1. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
  2. Simmer for 2–3 minutes until the wine is mostly evaporated.

4. Add milk and simmer

  1. Stir in the milk and let it simmer gently for 5 minutes to tenderize the meat.

5. Add tomatoes and seasoning

  1. Stir in the crushed tomatoes, tomato paste, oregano, thyme, nutmeg (if using), salt, black pepper, and the bay leaf.
  2. Bring the sauce to a gentle boil, then reduce the heat to low.

6. Simmer low and slow

  • Cover partially and let the sauce simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.

7. Adjust and serve

  1. Remove the bay leaf and taste for seasoning. Adjust salt and pepper as needed.
  2. Serve over cooked pasta (traditionally tagliatelle) with a sprinkle of Parmesan cheese and fresh basil, if desired.

Notes

  • Wine substitute: Use beef broth if you prefer not to use wine.
  • Make-ahead: This sauce tastes even better the next day! Store in the refrigerator for up to 3 days.
  • Freezing: Freeze the sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Vegetable tip: Finely dice the vegetables to ensure they meld into the sauce for a smoother texture.

Find it online: https://ukfinda.com/bolognese-sauce/