Bolognese at It Best
Experience comfort food at its finest with "Bolognese at Its Best" — a luxurious, slow-simmered sauce that’s a true celebration of classic Italian cooking. This recipe brings together ground beef and pork for a rich, savory base, enhanced with a delicate mirepoix of onion, carrot, and celery, and deepened by the addition of milk and dry white wine for unparalleled depth and tenderness. Simmered for hours with fragrant thyme and bay leaves, crushed tomatoes, and tomato paste, this Bolognese achieves the perfect balance of hearty and velvety. Serve it over your favorite pasta, such as tagliatelle or pappardelle, and finish with a sprinkle of freshly grated Parmesan for an authentic Italian meal that’s perfect for a cozy family dinner or a special occasion. Optimize your pasta night with this foolproof recipe that’s bursting with flavor and stays true to tradition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 500 grams ground beef (80% lean)
- 250 grams ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 ounces) canned whole peeled tomatoes
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional freshly grated Parmesan cheese (for serving)
- 500 grams pasta of choice (e.g., tagliatelle or pappardelle)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
Add the minced garlic and cook for 1-2 minutes, taking care not to burn it.
Increase the heat to medium-high and add the ground beef and pork. Break it up with a wooden spoon as it browns, cooking for about 6-8 minutes until no longer pink.
Stir in the milk and let it simmer gently until mostly evaporated, about 10 minutes. This step adds richness and tenderizes the meat.
Pour in the white wine and simmer again until reduced, approximately 10 minutes.
Add the canned tomatoes, crushing them with your hands or a spoon as you go, followed by the tomato paste. Stir everything to combine.
Toss in the bay leaves, thyme sprigs, salt, and black pepper. Stir and reduce the heat to low.
Cover partially with a lid and let the Bolognese sauce simmer gently for 2.5 to 3 hours, stirring occasionally. If the sauce looks too dry, add small amounts of water or stock as needed.
Taste and adjust seasoning with additional salt and pepper as required.
Cook your pasta of choice in a large pot of salted boiling water according to package instructions until al dente.
Remove the bay leaves and thyme sprigs from the sauce before serving.
Toss the cooked pasta with a generous ladle of the Bolognese sauce or serve the sauce over the pasta.
Top with freshly grated Parmesan cheese if desired.
Serve immediately and enjoy your 'Bolognese at Its Best'!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
