➡️ Have you ever tasted classic Bolognese sauce? I am referring to the authentic Italian sauce from Bologna and not to the American version of spaghetti sauce, which most of us call, wrongly, alla bolognese sauce.
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Classic Bolognese Sauce
Classic Bolognese Sauce is a hearty, slow-cooked meat sauce that's a staple in Italian cuisine. The combination of ground beef, pancetta, and vegetables simmered in a rich tomato sauce creates a depth of flavor that will transport you to Italy. This sauce is perfect to serve with a variety of pasta shapes, such as tagliatelle, pappardelle, or rigatoni, but it also works well as a filling for lasagna or as a topping for baked potatoes.The key to making a great Bolognese sauce is patience. It needs to simmer for hours to develop its rich flavor, so it's perfect to make on a lazy Sunday afternoon or a day when you have some extra time. While the recipe requires a few ingredients and some preparation, the result is well worth the effort. Once you try this sauce, you'll never want to go back to store-bought versions.
- 1 pound ground beef (preferably 80% lean and 20% fat)
- ½ pound ground pork
- 4 oz pancetta, diced
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup whole milk
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ¼ tsp ground nutmeg
- salt and pepper, to taste
Heat the olive oil and butter in a large pot over medium-high heat.
Add the pancetta and cook until it starts to brown, about 5 minutes.
Add the onion, carrots, and celery and cook until they start to soften, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the ground beef and pork and cook until browned, breaking it up with a wooden spoon, about 15 minutes.
Add the white wine and cook until it has evaporated, about 10 minutes.
Add the crushed tomatoes, tomato paste, whole milk, salt, pepper, and nutmeg. Bring to a simmer.
Reduce the heat to low and simmer for 2 hours, stirring occasionally.
- Use a heavy-bottomed pot to prevent the sauce from burning and sticking to the bottom.
- Don’t rush the cooking process. Allowing the sauce to simmer for 2 hours allows the flavors to develop and intensify.
- Use freshly grated nutmeg for the best flavor.
- If you prefer a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.
- Leftover Bolognese sauce can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.