Traditional Homemade Bolognese Sauce (Edit recipe)

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This homemade Bolognese sauce recipe is cooked low and slow for a savory, hearty meat sauce. Serve over your favorite pasta or polenta for the most delicious Sunday dinner!

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PREP TIME

10 minutes

COOK TIME

3 hours and 20 minutes

INGREDIENTS

Serves: 10

Ingredients

1 Tbsp Extra Virgin Olive Oil
.5 cup Yellow Onion, diced
.25 cup Celery, diced
.25 cup Carrots, diced
1 lb Ground Beef
1 lb Ground Pork
2 tsp Kosher Salt
1 tsp Black Pepper
6 cloves Garlic, minced
1 cup Whole Milk
.25 tsp Nutmeg, ground
1 cup White Wine, dry (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
1 cup Beef stock
28 oz canned Whole Peeled Tomatoes, San Marzano (if possible)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large dutch oven or heavy-bottomed pot over medium heat on the stovetop with the olive oil.
Once the oil shimmers, add in the onions, celery, and carrots and saute for 3-5 minutes until they start to soften.
Add in the garlic and saute for 1 more minute, then add the ground meats, salt and pepper.
Continue to cook the meat, while breaking it up, until it is no longer pink, about 4-5 minutes.
Stir in the whole milk and nutmeg and let the mixture simmer for 2-3 minutes until the milk is almost absorbed.
Stir in the white wine and then let the mixture simmer for 2-3 minutes until the wine is almost absorbed.
Add the beef stock and whole tomatoes and stir everything to combine. Reduce the heat to medium-low and gently break up the tomatoes into smaller pieces with a spoon.
Let the sauce simmer, very gently, for 3 hours, stirring occasionally, until the sauce has reduced and is slightly thickened.
Serve over pasta or polenta, or cool and store for use later.

Notes

Recipe yields approximately 5-6 cups of sauce depending on how much it reduces. Plan for about ½ cup per serving. Meat - Pancetta or ground veal can also be added. Wine - Instead of wine, extra beef stock may be added. Dairy-Free - Use an unsweetened dairy-free milk alternative. Gluten-Free - Serve with gluten-free pasta. Spicy - Add ½ teaspoon crushed red pepper flakes with the garlic. Storage - Cool the sauce completely and then store it in an airtight container in the refrigerator for 3-5 days or in a freezer bag in the freezer for up to 3 months. Defrost frozen sauce in the refrigerator. Reheat on the stovetop over low heat. Extra tomato sauce or stock can be added if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	308
Fat:	22 g
Carbohydrates:	9 g
Protein:	19 g
Cholesterol:	74 g
Sodium:	370 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.