Description
A classic Italian Bolognese sauce recipe featuring a rich blend of ground beef, vegetables, milk, wine, and tomatoes, simmered slowly to develop deep, hearty flavors perfect for pasta or baked dishes.
Ingredients
Scale
Base Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup finely diced onion
- ½ cup finely diced celery
- ½ cup finely diced carrot
- Pinch of salt
Meat and Seasoning
- 1½ lbs ground beef
- 1½ tsp salt
- â…› tsp ground nutmeg
- Pinch of cayenne pepper (or to taste)
- Freshly ground black pepper to taste
Liquids and Tomatoes
- 1½ cups 2% milk
- 2 cups white wine
- 1 (28 oz) can whole Italian plum tomatoes (preferably San Marzano)
- 2 cups water (as needed)
Instructions
- Start the Base: In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt. Sauté until soft and golden, about 10 minutes.
- Add the Beef: Stir in ground beef, breaking it up as it browns. Season with salt, nutmeg, cayenne, and black pepper. Cook until no longer pink.
- Enrich with Milk: Pour in milk and simmer until mostly absorbed, stirring occasionally. This tenderizes the meat and builds richness.
- Deglaze with Wine: Add white wine and simmer until almost all the liquid evaporates, enhancing depth of flavor.
- Add Tomatoes: Crush tomatoes by hand or blend slightly, then stir into the sauce. Add water gradually to loosen the mixture to a saucy consistency.
- Low and Slow: Simmer uncovered on very low heat for 2 to 3 hours, stirring occasionally. Add water as needed to maintain a saucy texture.
- Serve: Toss with pasta or layer into your favorite baked dishes.
Notes
- Use San Marzano tomatoes for the best authentic flavor.
- Adjust cayenne pepper to your desired level of spiciness.
- Simmering the sauce slowly is key to deepening the flavor.
- You can prepare this sauce a day ahead as it tastes even better the next day.
- Serve with tagliatelle or your favorite pasta for a traditional experience.
