Bolognese sauce Recipe

Italian · Main course · 200 min total

A rich, slow-simmered meat sauce from Bologna, Italy, perfect for tagliatelle or lasagna. This authentic recipe uses a soffritto base and a splash of milk for tenderness.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 large carrot, finely chopped
• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 1 cup dry white wine
• 1 cup whole milk
• 2 cups canned crushed tomatoes
• 1 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Heat olive oil in a large heavy pot over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until softened, about 10 minutes.
2. Increase heat to medium-high. Add ground beef and pork; cook, breaking up meat, until browned, about 8 minutes.
3. Pour in wine; cook until mostly evaporated, about 3 minutes.
4. Add milk; simmer until mostly evaporated, about 5 minutes.
5. Stir in crushed tomatoes, beef broth, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cook partially covered, stirring occasionally, for 2.5 to 3 hours until sauce is thick and rich. Adjust seasoning.
6. Taste and adjust salt and pepper. Serve over tagliatelle or use in lasagna.

Tips

• For best flavor, use a mix of beef and pork; avoid lean meat.
• The sauce can be refrigerated for up to 5 days or frozen for 3 months.
• Stir in a pat of butter at the end for extra richness.

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