Delicious Veal and Pork Bolognese Sauce
Indulge in the rich and hearty flavors of this Delicious Veal and Pork Bolognese Sauce, a gourmet twist on a classic Italian favorite. Made with a luscious combination of ground veal and pork, this sauce is slow-simmered to perfection with aromatic onions, carrots, and celery, then enriched with whole milk and dry white wine for depth and balance. Hand-crushed tomatoes and a touch of tomato paste create a velvety base, while a hint of bay leaf enhances its complexity. Perfect for pairing with your favorite pasta, this traditional recipe is comfort food at its finest, promising restaurant-quality flavor in every bite. Top it with freshly grated Parmesan for the ultimate finishing touch. Whether for a family dinner or an elegant gathering, this bolognese sauce is sure to impress. Keywords: veal and pork bolognese, slow-simmered, hearty Italian sauce, pasta sauce recipe, Parmesan garnish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 1 pound Ground veal
- 1 pound Ground pork
- 1 cup Whole milk
- 1 cup Dry white wine
- 28 ounces Canned whole tomatoes, crushed by hand
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 whole Bay leaf
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté until softened and fragrant, about 5-7 minutes.
Add the ground veal and pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Pour in the whole milk and bring to a simmer. Cook, stirring occasionally, until the milk is mostly evaporated, about 10 minutes.
Add the dry white wine and simmer until it reduces by half, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, salt, black pepper, and the bay leaf.
Reduce the heat to low, cover partially with a lid, and let the sauce simmer gently for 2 1/2 to 3 hours. Stir occasionally to prevent sticking and to help develop the flavors.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Serve the Bolognese sauce over your favorite pasta and garnish with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 7740 mg | 337% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 56.5 g | ||
| Protein | 296.8 g | 594% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 2069 mg | 159% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3967 mg | 84% | |
*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.
