Start by finely chopping 1 medium onion, 1 large carrot, and 1 celery stalk. Mince 2 cloves of garlic. This forms the base of your Bolognese sauce, known as the soffritto.
Increase the heat to medium-high and add 1 pound of ground beef and 1/2 pound of ground pork to the pot. Break the meat apart with a wooden spoon and cook until browned, about 8 minutes. Ensure you stir occasionally to achieve an even browning.
Pour in 1 cup of dry white wine to deglaze the pot. Scrape any browned bits from the bottom of the pot. Let the wine simmer until it’s almost completely evaporated, which should take about 5 minutes.
Stir in 1 can (28 ounces) of crushed tomatoes and 1 cup of whole milk. Mix well to combine all the ingredients. The milk adds a richness and creaminess to the sauce.
Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of nutmeg. These spices will enhance the depth of flavor in your Bolognese.
Reduce the heat to low and let the sauce simmer uncovered for at least 2 hours. Stir occasionally to prevent sticking. If the sauce becomes too thick, add 1/2 cup of beef broth at a time to reach your desired consistency.
After simmering, taste the sauce and adjust the seasoning if necessary. If you prefer a smoother texture, you can use an immersion blender to blend the sauce slightly, though traditional Bolognese is usually left chunky.
Once the sauce is ready, remove it from the heat. Serve it over your favorite pasta, garnished with fresh basil leaves.
Additional notes
You can easily customize your Bolognese sauce to suit your taste or dietary preferences. For a lighter version, substitute ground turkey or chicken for the beef and pork. If you’re looking for a vegetarian alternative, try using lentils or mushrooms to mimic the texture of meat. For those who prefer a dairy-free option, replace the milk with unsweetened almond milk or coconut milk.
To store your Bolognese sauce, let it cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. When reheating, gently warm the sauce on the stove over low heat, stirring occasionally to prevent burning. If the sauce has thickened too much, add a splash of water or broth to adjust the consistency.
Bolognese sauce is traditionally served with tagliatelle or pappardelle, but it’s versatile enough to pair with any pasta shape. For a heartier meal, consider layering the sauce in a lasagna or using it as a base for a hearty shepherd’s pie. You can also use it as a topping for polenta or a filling for stuffed peppers. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil for an extra burst of flavor.
The key to a rich Bolognese sauce is cooking it low and slow. Allow at least two hours of simmering to develop deep, complex flavors.
Don’t skip the step of deglazing with white wine. It adds a subtle acidity that balances the richness of the meat and tomatoes.
Stir the sauce occasionally while it simmers to prevent sticking and ensure even cooking.
Always taste your sauce before serving and adjust the seasoning as needed. A pinch of salt or a dash of nutmeg can make all the difference.
