Bolognese Sauce Recipe
Originating from Bologna, Italy, Bolognese sauce dates back to the 18th century. Traditionally, it was a slow-cooked meat-based sauce served with tagliatelle pasta or used in lasagna. While recipes vary, the authentic version includes ingredients like ground meat, onions, carrots, celery, and tomatoes, with a touch of milk or cream for richness
Equipment
- Large, heavy-bottomed saucepan or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon
Ingredients
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced500g (1 lb) ground beef (or a mix of beef and pork)
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (400g/14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup beef or chicken stock
Optional Garnish :Freshly grated Parmesan cheese Fresh basil leaves
Instructions
- Prepare the VegetablesBegin by chopping the onion, carrots, and celery finely. These form the flavor base known as soffritto in Italian cooking. Mince the garlic.
- Cook the SoffrittoHeat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Add the garlic and cook for another minute.
- Brown the MeatIncrease the heat to medium-high. Add the ground beef (or a mix of beef and pork) to the pan. Break it up with a wooden spoon and cook until browned, about 8-10 minutes. Season with a pinch of salt and pepper.
- Add the MilkPour in the milk and stir well. Let it simmer gently until most of the milk has evaporated. This step adds richness to the sauce.
- Deglaze with WineAdd the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
- Incorporate Tomatoes and SeasoningsStir in the crushed tomatoes, tomato paste, oregano, basil, and nutmeg. Mix well to combine.
- Simmer the SauceReduce the heat to low and add the beef or chicken stock. Cover the pan partially and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally. The longer it cooks, the deeper the flavors will develop.
- Adjust SeasoningTaste the sauce and adjust the seasoning with additional salt and pepper if needed.
- ServeServe your Bolognese sauce over your favorite pasta, such as tagliatelle or spaghetti. Garnish with freshly grated Parmesan cheese and basil leaves.