Bolognese Sauce Traditional Italian Meat Based Sauce for Pasta
Experience the rich, authentic flavors of Italy with this Traditional Bolognese Sauce, a slow-simmered, meat-based sauce that's perfect for pairing with pasta. Crafted with a medley of finely diced onion, carrot, and celery, this recipe builds depth with a harmonious blend of ground beef and pork, dry white wine, whole milk, and luscious tomatoes. A pinch of freshly grated nutmeg adds a subtle warmth, while the low-and-slow cooking method ensures a velvety, melt-in-your-mouth texture. Perfect for serving over tagliatelle or pappardelle or layered into a hearty lasagna, this iconic Italian dish transforms humble ingredients into a timeless culinary masterpiece. Indulge in the comforting flavors of homemade Italian cooking with this traditional Bolognese sauce, finished with a sprinkling of Parmigiano-Reggiano for a truly authentic touch.
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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
- 300 grams ground beef (80% lean)
- 300 grams ground pork
- 1 cup dry white wine
- 1 cup whole milk
- 1 pinch nutmeg, freshly grated
- 800 grams canned whole peeled tomatoes with their juice
- 1 to taste salt
- 1 to taste ground black pepper
- 0.5 cup water or beef stock (optional, for adjusting consistency)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the finely diced onion, carrot, and celery. Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.
Increase the heat to medium-high and add the ground beef and pork to the pot. Break up the meat with a wooden spoon and cook until it is lightly browned, about 5-7 minutes.
Pour in the white wine and stir well, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until it has mostly evaporated, about 5 minutes.
Reduce the heat to medium-low and add the milk along with the pinch of nutmeg. Stir until the milk is fully incorporated, and let it simmer gently for 5 minutes.
Crush the canned tomatoes with your hands or a fork, then add them (along with their juice) to the pot. Stir to combine with the meat and vegetables.
Season with salt and black pepper to taste. Lower the heat to the lowest setting, cover the pot partially with a lid, and let the sauce simmer gently for 2.5 to 3 hours. Stir occasionally to prevent it from sticking, and add a splash of water or beef stock if the sauce becomes too thick.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve the Bolognese sauce hot over your favorite pasta (traditionally tagliatelle or pappardelle), or use it as a filling for lasagna. Garnish with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.9 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 639 mg | 14% | |
*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.
