Bolognese Sauce Recipe

Ingredients:

2 Tbsp extra virgin olive oil

2 Tbsp unsalted butter, plus 2 Tbsp more to toss pasta

1 1/2 cups chopped onion, from 1 medium onion

1 celery stalk, finely chopped

1 medium carrot, peeled and shredded

3 garlic cloves, minced

1 lb ground beef, 20% fat, or use a mixture of beef and pork

1/2 tsp fine sea salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

1 cup dry white wine, or red wine

28 oz canned crushed tomatoes

1 1/2 cups hot water, plus more as needed

2 Tbsp double-concentrated tomato paste, or 4 Tbsp regular tomato paste

1/4 cup parsley, finely chopped (or fresh basil), plus more to serve

1/2 cup whole milk

To Serve:

pappardelle, or tagliatelle pasta, to serve

Parmesan cheese, to serve

Instructions

In a 6-quart Dutch oven or pot over medium heat, add oil and butter. Add onion and stir until it is softened and translucent, about 3 minutes. Add celery and carrots and stir until golden, another 5 minutes. Add garlic and stir for another 30 seconds.

Add ground beef, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Cook the beef, breaking it up with a spatula until it’s browned and begins releasing fat and juices, about 5 minutes.

Add white wine, turn up the heat, and continue stirring until most of the liquid has evaporated, about 5 minutes.

Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and parsley and stir to combine. Stir in the milk and bring to a boil then reduce the heat to the lowest simmer, partially cover and continue cooking for at least 1 1/2 hours and preferably 2 hours or until the meat is very tender, stirring occasionally. Add more hot water 1/2 cup at a time only as needed to keep the sauce from sticking to the bottom of the pot.

When the meat is tender and you’ve reached the consistency of sloppy joes, add more salt to taste and serve.

Nutrition Information:

Per Serving

287kcal calories | 14g carbs | 13g protein | 19g fat

Frequently Asked Questions:

Can I use lean ground beef for this recipe?

While 20% fat ground beef is recommended for flavor, you can use leaner beef and adjust by adding a bit more olive oil or butter.

Is it okay to substitute red wine for white wine?

Yes, you can substitute red wine for white wine if that’s your preference.

Can I use dried herbs instead of fresh parsley or basil?

Yes, you can use dried herbs, but adjust the quantity as dried herbs are more potent.

How long should I cook the Bolognese sauce?

The sauce should be cooked for at least 1 1/2 to 2 hours to achieve a tender and flavorful result.

Can I freeze Bolognese sauce?

Yes, Bolognese sauce freezes well.

Allow it to cool, then store it in airtight containers in the freezer.

Should I cover the pot while simmering?

Partially cover the pot to allow some evaporation and concentration of flavors.

Stir occasionally.

Can I omit the milk from the recipe?

The milk adds richness and depth, but you can omit it if you prefer a dairy-free version.

What type of pasta is best to serve with Bolognese sauce?

Pappardelle or tagliatelle pasta works well with Bolognese, but you can choose any pasta you like.

How much salt and pepper should I add?

Season to taste. Start with the recommended amounts and adjust according to your preference.

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes.

Peel and chop them before adding to the sauce, and adjust the liquid accordingly.