Real Italian Bolognese Sauce
Experience the comfort and authenticity of Italian cuisine with this traditional Real Italian Bolognese Sauce recipe. Crafted with a rich foundation of finely diced onion, carrot, and celery sautéed in a blend of olive oil and butter, this sauce achieves deep flavor through a slow simmer of ground beef and pork, white wine, milk, and hand-crushed tomatoes. A pinch of freshly grated nutmeg adds a subtle layer of warmth, while a low-and-slow cooking method ensures a hearty, velvety consistency perfect for clinging to your favorite pasta. Ideal for classic spaghetti Bolognese or as a lasagna filling, this recipe is the epitome of Italian comfort food. Optimize your meal with this lovingly prepared, slow-cooked sauce that brings the authentic flavors of Bologna straight to your table!
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 500 grams Ground beef (80% lean)
- 250 grams Ground pork
- 1 cup Dry white wine
- 1 cup Whole milk
- 1 pinch Nutmeg, freshly grated (optional)
- 800 grams Canned whole peeled tomatoes
- 1 cup Beef stock or water
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
Add the ground beef and ground pork to the pot, breaking them up with a wooden spoon. Cook until the meat is browned and no longer pink, about 10 minutes.
Pour in the white wine and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until almost all of it has evaporated, about 5 minutes.
Reduce the heat to medium-low and add the milk to the pot. Stir well and cook until the milk has been absorbed, about 10 minutes. Stir in the optional pinch of freshly grated nutmeg if desired.
Crush the canned tomatoes by hand or with a fork, then add them to the pot along with their juices. Stir in the beef stock or water to loosen the sauce.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot partially and let the sauce cook for 2 to 3 hours, stirring occasionally and adding more stock or water if the sauce becomes too thick.
Season the sauce with salt and black pepper to taste. Serve hot over your favorite pasta or use as a lasagna filling.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 60.1 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 753 mg | 58% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4112 mg | 87% | |
*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.
