Bolognese Sauce Probably the Best Outside of Italy
Experience the ultimate comfort of homemade Italian cuisine with our "Bolognese Sauce Probably the Best Outside of Italy" recipe. Slow-simmered to perfection over three hours, this rich and hearty sauce combines tender ground beef and pork with a fragrant medley of onion, carrot, celery, and garlic. A splash of dry white wine, creamy milk, and robust tomato paste deepens its complex flavors, while a touch of beef stock adds an extra layer of depth. Perfectly seasoned with a hint of bay leaf, salt, and pepper, this luxurious sauce pairs beautifully with your favorite pasta and a generous sprinkle of Parmesan cheese. Whether you're recreating the charm of Italy in your kitchen or impressing guests with a truly decadent meal, this Bolognese sauce is your go-to recipe for authentic Italian flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 450 grams ground beef (80% lean)
- 450 grams ground pork
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 800 grams crushed tomatoes (canned)
- 1 cup beef stock
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the finely chopped onion, carrot, and celery. Cook, stirring frequently, for about 8-10 minutes, or until the vegetables are soft and fragrant.
Stir in the minced garlic and cook for another 1-2 minutes until aromatic.
Increase the heat to medium-high and add the ground beef and ground pork. Break the meat apart with a wooden spoon and cook until browned, about 8-10 minutes.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the dry white wine, scraping the bottom of the pot to deglaze any browned bits. Let it simmer until the liquid has mostly evaporated, about 5 minutes.
Reduce the heat to medium and stir in the whole milk. Cook for another 5-7 minutes, stirring frequently, until the milk has been mostly absorbed.
Add the crushed tomatoes, beef stock, bay leaf, salt, and black pepper. Stir well to combine.
Lower the heat to a simmer, cover partially, and cook for 2.5 to 3 hours, stirring occasionally to ensure the sauce doesn’t stick to the bottom. If it becomes too thick, add a splash of water or stock to loosen it.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Discard the bay leaf and serve the Bolognese sauce over your favorite pasta, topped with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 59.5 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 849 mg | 65% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4527 mg | 96% | |
*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.
