Homemade Bolognese Sauce My Way
This homemade Bolognese sauce is a comforting and rich dish, perfect for cozy meals. Made with a blend of ground beef and pork, slow-simmered in a flavorful mix of wine, tomato puree, and aromatic vegetables, it’s a savory sauce with deep, robust flavors.
A touch of milk and Parmesan cheese rind adds creaminess and depth, making it the ideal topping for pasta or served with fresh bread.
This recipe is all about slow cooking, allowing the flavors to meld and develop into a delicious, hearty sauce that will be loved by all!
Why You’ll Love This Recipe:
People will love this Bolognese recipe because it’s a true labor of love that delivers rich, complex flavors with every bite.
The combination of ground beef and pork creates a perfect balance of savory meatiness, while the slow simmering process allows the wine, tomato, and spices to meld together, creating a sauce that’s bursting with depth.
The addition of milk and Parmesan cheese rind gives the sauce a creamy, comforting texture that perfectly coats pasta or fresh bread.
This recipe offers the warmth and heartiness of a traditional Italian dish, making it an irresistible favorite for any occasion.
Key Ingredients:
Ground beef and ground pork: A perfect combination for a rich and flavorful meat base.
Carrot, celery, and onion: These aromatic vegetables form the foundation of the sauce, providing depth and sweetness.
Red wine: Adds complexity and a slight acidity that balances the richness of the meat.
Tomato paste and tomato puree (passata): These create the rich, tangy tomato base for the sauce.
Bay leaves: Infuse a subtle herbal flavor during the long simmer.
Milk: Helps to round out the sauce, giving it a creamy, smooth finish.
Parmesan cheese rind: Adds an extra layer of umami, enriching the overall flavor of the sauce.
Homemade Bolognese Sauce My Way
Ingredients:
2 tablespoons olive oil
1 small/medium carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
10 1/2 ounces ground beef (not too lean)
10 1/2 ounces ground pork
1/2 cup dry red wine (your choice)
2 tablespoons tomato paste
2 1/4 cups tomato puree (passata)
2-3 pinches salt
2 dashes black pepper
1-2 whole bay leaves
1/3 cup milk (2% or whole milk)
Parmesan cheese rind (optional, for extra flavor)
Hot pepper flakes (optional, such as Aleppo pepper for a mild spicy heat)
Instructions:
Step 1: Prepare the Vegetables
Finely chop the carrot, celery, and onion until they are almost minced.
This helps them cook down without becoming pulpy in the sauce.
Step 2: Cook the Vegetables
In a large, heavy pot, heat the olive oil over low heat.
Add the chopped vegetables and cook covered, stirring occasionally, until the onion becomes transparent and softened.
This usually takes about 10 minutes.
Step 3: Add the Cheese Rind and Spices
Add the Parmesan cheese rind (if using) and a pinch of Aleppo pepper (or other mild chili flakes).
Stir to combine and cook for an additional 2 minutes for the flavors to meld.
Step 4: Brown the Meat
Increase the heat to medium.
Add the ground beef and pork to the pot.
Stir and break up the meat as it cooks, browning it evenly.
Continue to cook for about 10 minutes until the meat is well-browned.
Step 5: Deglaze with Wine
Turn the heat to high and add the red wine.
Let the wine cook down, allowing the alcohol to evaporate and the liquid to reduce, about 5 minutes.
Step 6: Simmer the Sauce
Lower the heat to medium-low.
Stir in the tomato paste, tomato puree, salt, pepper, and bay leaves.
Once everything is combined, reduce the heat to the lowest setting.
Cover and let simmer for 2 ½ to 3 hours, stirring every 30 minutes.
The sauce should not boil, just gently simmer.
Step 7: Finish the Sauce
After simmering for 3 hours, remove the bay leaves and stir in the milk.
Heat through for an additional 2 minutes.
Step 8: Serve
Serve the Bolognese over your favorite pasta, or enjoy it with crusty Italian bread and a side salad.
A glass of Chianti is a great pairing for this rich dish.