Classic Bolognese Meat Sauce Bolognaise
Experience the rich, slow-simmered flavors of Italy with this Classic Bolognese Meat Sauce, a hearty and traditional recipe straight from Bologna. Crafted with ground beef, pork, and a medley of finely diced vegetables, this sauce achieves its signature depth through layers of whole milk, dry white wine, and a slow cook with crushed tomatoes and beef broth. The result is a luscious, velvety sauce infused with aromatic bay leaf and perfectly balanced seasoning. Serve it atop al dente tagliatelle or pappardelle, and finish with a generous sprinkle of freshly grated Parmesan cheese for an unforgettable homemade meal. Perfect for a family dinner or special occasion, this authentic Bolognese sauce brings comfort and warmth to every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 large carrot, finely diced
- 1 pound ground beef (80% lean)
- 0.5 pound ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 3 tablespoons tomato paste
- 1 14-ounce can canned crushed tomatoes
- 1 cup beef broth (low sodium)
- 1 bay leaf
- 1 teaspoon Kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1 pound pasta, such as tagliatelle or pappardelle (for serving)
- 0.25 cup Parmesan cheese, freshly grated (for garnish)
Instructions
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts and begins to foam.
Add the diced onion, celery, and carrot to the pot. Sauté for 8-10 minutes, stirring frequently, until the vegetables are softened and slightly golden.
Increase the heat to medium-high and add the ground beef and pork. Cook for about 8-10 minutes, breaking the meat into smaller pieces with a wooden spoon, until well-browned and no longer pink.
Reduce the heat to medium and pour in the whole milk. Cook for 5-7 minutes, stirring frequently, until the milk has mostly evaporated.
Stir in the white wine and cook for another 5-7 minutes until it has mostly evaporated and the mixture is fragrant.
Push the meat mixture to one side of the pot and add the tomato paste to the empty space. Cook for 1-2 minutes until it darkens in color, then stir it into the meat mixture.
Add the crushed tomatoes and beef broth to the pot, stirring well to combine. Toss in the bay leaf, salt, and black pepper.
Reduce the heat to low and cover the pot, leaving the lid slightly ajar to allow steam to escape. Simmer gently for 2.5 to 3 hours, stirring occasionally, until the sauce is thick and rich, adding a splash of water or broth if it becomes too thick.
Discard the bay leaf and taste the sauce, adjusting seasoning with additional salt and pepper if needed.
Serve the Bolognese sauce over cooked pasta, tossing gently to coat. Top with freshly grated Parmesan cheese and enjoy.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 729 mg | 16% | |
*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.
