Italian Cuisine

Bolognese Sauce Recipe – Italian Special

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Bolognese Sauce Recipe – Italian Special

 
Our beloved homemade Bolognese Sauce features flavorful ground beef and succulent crushed tomatoes, perfect for topping pappardelle pasta for a truly comforting Italian meal! A full batch of sauce pairs ideally with 1 1/2 to 2 lbs of pasta.
  • Prep Time1 hr
  • Cook Time1 hr 20 min
  • Total Time2 hr 20 min

Bolognese Sauce Ingredients :

  • 1.5 tablespoons of extra virgin olive oil
  • 1.5 tablespoons of unsalted butter, plus an additional 2 tablespoons for tossing the pasta
  • 1 and 1/3 cups chopped onion, equivalent to 1 medium onion
  • 3/4 cup finely chopped celery, about 3/4 of a stalk
  • 3/4 cup shredded medium carrot, peeled
  • 2 and 1/4 cloves of garlic, minced
  • 3/4 pound ground beef, 20% fat, or a blend of beef and pork
  • 3/8 teaspoon fine sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 3/4 cup dry white wine, or red wine
  • 21 ounces canned crushed tomatoes
  • 1 and 1/3 cups hot water, with more as needed
  • 1.5 tablespoons double-concentrated tomato paste, or 4 tablespoons regular tomato paste
  • 3 tablespoons finely chopped parsley (or fresh basil), with additional for serving
  • 3/8 cup whole milk

How to Make Bolognese Sauce Recipe :

1
 
In a 6-quart Dutch oven or pot set over medium heat, heat the oil and butter together. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the celery and carrots, cooking until they turn golden, about 5 minutes more. Add the garlic and cook for another 30 seconds.
2

Add the ground beef, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Cook the beef, breaking it up with a spatula, until browned and starting to release fat and juices, approximately 5 minutes.

3

Pour in the white wine, increase the heat, and stir until most of the liquid has evaporated, about 5 minutes.

4

Stir in the crushed tomatoes, 1 1/2 cups of hot water, tomato paste, and parsley. Mix well to combine. Pour in the milk and bring the mixture to a boil. Reduce the heat to the lowest simmer, partially cover the pot, and continue cooking for at least 1 1/2 hours, preferably 2 hours, or until the meat is very tender, stirring occasionally.

5

If the sauce starts to stick to the bottom of the pot, add more hot water, 1/2 cup at a time, only as needed.

6

Once the meat is tender and the sauce reaches a desired consistency similar to sloppy joes, season with additional salt to taste. Serve hot.

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