Traditional Homemade Bolognese Sauce (Edit recipe)

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!

10 minutes

3 hours and 20 minutes

Difficulty:

Intermediate

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.

by scarlatifamilykitchen

View original recipe

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

Cook Mode

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.