Description
Classic Bolognese Sauce is a rich and savory Italian meat sauce made with ground beef, aromatic vegetables, milk, white wine, and tomatoes, slowly simmered to perfection. This hearty sauce is perfect for pairing with pasta or layering in lasagna, offering a deep, comforting flavor and a thick, luscious texture.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, finely diced (about 1 cup)
- 1 small carrot, peeled and finely diced (about 1/3 cup)
- 1 small stalk celery, finely diced (about 1/4 cup)
- 3 cloves garlic, minced
Main Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground or freshly grated nutmeg
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup low-sodium chicken broth
Instructions
- Prepare the aromatic base: Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the finely diced onion, carrot, celery, and minced garlic. Cook, stirring occasionally, until the vegetables have softened and are fragrant, approximately 8 to 10 minutes.
- Brown the beef: Add the lean ground beef, kosher salt, black pepper, and ground nutmeg to the pot. Break up the beef with a spoon and cook until it is fully browned and no longer pink, about 5 to 7 minutes.
- Add milk and simmer: Pour in 1 cup of whole milk and cook, stirring occasionally, until the milk has mostly evaporated, around 10 to 12 minutes. This step tenderizes the meat and enriches the sauce.
- Incorporate the white wine: Stir in 1 cup of dry white wine and cook, stirring occasionally, until the wine has evaporated, about 10 to 12 minutes. This adds acidity and depth to the sauce.
- Add tomatoes and broth, then simmer: Add the whole peeled tomatoes with their juices, breaking them up by hand into bite-size pieces as you add them to the pot. Pour in 1 cup of low-sodium chicken broth. Bring the sauce to a simmer, then reduce the heat to low to maintain a very gentle simmer. Cook uncovered, stirring occasionally and breaking up any large tomato pieces, until the sauce thickens and the flavors meld beautifully, approximately 1 1/2 hours.
Notes
- Using whole milk adds creaminess and balances the acidity of the tomatoes and wine.
- Simmering the sauce gently for at least 1 1/2 hours enhances flavor development and texture.
- Breaking up the tomatoes by hand results in a rustic texture typical of traditional Bolognese.
- You can substitute ground beef with a mix of ground pork and beef for a richer flavor.
- Serve hot over your choice of pasta such as tagliatelle, pappardelle, or spaghetti.
