Classic Bolognaise Sauce
Dive into the heart of Italian comfort food with this Classic Bolognese Sauce recipe, a rich and savory meat sauce that’s slow-simmered for deep, authentic flavor. Made with a base of finely chopped vegetables—onion, carrot, celery, and garlic—this sauce is elevated with a hearty mix of ground beef and pork, tomato paste, and a splash of red wine for depth. Slow cooking with crushed tomatoes, beef broth, and aromatic herbs like oregano and basil lends it a velvety texture and robust taste, while a touch of whole milk at the end ensures a silky finish. Perfectly balanced and packed with rustic charm, this sauce is ideal for pairing with your favorite pasta and a dusting of Parmesan. With only 20 minutes of prep and a few simple techniques, it’s your go-to recipe for an authentic Italian experience at home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion
- 1 medium carrot
- 1 celery stalk
- 2 garlic cloves
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons tomato paste
- 1 28-ounce can canned crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup whole milk
Instructions
Finely chop the onion, carrot, celery, and garlic cloves.
In a large pot, heat the olive oil and butter over medium heat.
Add the chopped onion, carrot, celery, and garlic to the pot and sauté for about 8 minutes until the vegetables are soft.
Increase the heat to medium-high and add the ground beef and ground pork to the pot.
Cook the meat, breaking it apart with a spoon, until it is browned and no longer pink, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes.
Add the crushed tomatoes, red wine, beef broth, oregano, basil, bay leaf, salt, and black pepper to the pot.
Stir well to combine, then bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer gently, partially covered, for 1.5 to 2 hours, stirring occasionally.
About 10 minutes before the sauce is finished cooking, stir in the whole milk and continue to simmer the sauce.
Remove the bay leaf before serving.
Serve hot with your choice of pasta, and garnish with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 46.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1088 mg | 84% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3458 mg | 74% | |
*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.
