Classic Bolognese Sauce Recipe
Introduction
Classic Bolognese sauce is a rich, hearty Italian meat sauce that simmers for hours, developing deep flavors perfect for pasta. This traditional recipe balances savory beef, aromatic vegetables, and a touch of wine and milk for a velvety finish. It’s a comforting staple that’s well worth the time in the kitchen.
Ingredients
- 2 tablespoons olive oil
- 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
- 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
- Step 1: Heat the 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 are softened, about 8 to 10 minutes.
- Step 2: Add the ground beef, kosher salt, black pepper, and nutmeg. Cook, breaking up the beef into small pieces, until fully browned, about 5 to 7 minutes.
- Step 3: Stir in the whole milk and cook, stirring occasionally, until the milk has mostly evaporated, about 10 to 12 minutes.
- Step 4: Add the dry white wine and cook, stirring occasionally, until the wine reduces and evaporates, about 10 to 12 minutes.
- Step 5: Add the whole peeled tomatoes with their juices, breaking them into bite-size pieces by hand as you add them, along with the chicken broth. Bring the sauce to a simmer.
- Step 6: Reduce the heat to low to keep a gentle simmer. Cook uncovered, stirring occasionally and breaking up any large tomato pieces, until the sauce thickens and the flavors meld, about 1 1/2 hours.
Tips & Variations
- For a deeper flavor, simmer the sauce for up to 3 hours, adding broth or water if it gets too thick.
- Substitute ground pork or a mix of beef and pork for a richer meat texture.
- Add a pinch of crushed red pepper flakes for a subtle heat.
- Use whole milk for creaminess or switch to half-and-half for a lighter sauce.
- Serve over fresh pasta like tagliatelle or pappardelle for a classic Italian experience.
Storage
Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. You can also freeze the sauce for up to 3 months—thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Bolognese sauce without wine?
Yes, you can omit the wine and replace it with extra chicken broth or water. The wine adds depth of flavor, but the sauce will still be delicious without it.
What pasta goes best with Bolognese sauce?
Traditional pairings include wide, flat noodles like tagliatelle or pappardelle, which hold the meat sauce well. You can also use fettuccine, rigatoni, or even spaghetti if that’s what you have on hand.
PrintClassic Bolognese Sauce Recipe
Classic Bolognese Sauce is a rich, hearty Italian meat sauce made with ground beef, aromatics, milk, wine, and tomatoes, simmered to perfection. Ideal for serving over pasta or polenta, this traditional recipe delivers deep, savory flavors through slow simmering.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 to 6 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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
- 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
- Sauté Vegetables: Heat 2 tablespoons 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 are softened and translucent, about 8 to 10 minutes.
- Brown the Beef: Add the ground beef, kosher salt, black pepper, and ground nutmeg to the pot. Cook, breaking up the beef into smaller pieces with a spoon, until fully cooked and browned, about 5 to 7 minutes.
- Add Milk and Cook Off: Pour in 1 cup of whole milk and stir. Cook over medium heat, stirring occasionally, until the milk has mostly evaporated, approximately 10 to 12 minutes. This step helps tenderize the meat and adds richness.
- Deglaze with Wine: Add 1 cup of dry white wine and stir. Continue to cook, stirring occasionally, until the wine has mostly evaporated, about 10 to 12 minutes. This adds depth and acidity to the sauce.
- Add Tomatoes and Broth, Simmer: Add the can of whole peeled tomatoes along with their juices, breaking the tomatoes into bite-size pieces with your hands as you add them. Stir in the low-sodium chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low to maintain a very gentle simmer. Cook uncovered for about 1 1/2 hours, stirring occasionally and breaking up any large tomato pieces with a wooden spoon. The sauce thickens and the flavors meld beautifully during this time.
Notes
- For a thicker sauce, simmer longer to reduce more liquid.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution to prevent burning.
- Feel free to substitute ground pork or a mix of beef and pork for variation.
- Serve over freshly cooked pasta such as tagliatelle for an authentic experience.
- Leftover sauce keeps well refrigerated for 3-4 days or freezes for up to 3 months.
Keywords: Bolognese sauce, classic Italian sauce, meat sauce, ground beef sauce, pasta sauce, slow simmered sauce
