Traditional Homemade Bolognese Sauce
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- .5 cup.5 cup.5 cup Yellow Onion, diced
- .25 cup.25 cup.25 cup Celery, diced
- .25 cup.25 cup.25 cup Carrots, diced
- 1 lb1 lb1 lb Ground Beef
- 1 lb1 lb1 lb Ground Pork
- 2 tsp2 tsp2 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 6 cloves6 cloves6 cloves Garlic, minced
- 1 cup1 cup1 cup Whole Milk
- .25 tsp.25 tsp.25 tsp Nutmeg, ground
- 1 cup1 cup1 cup White Wine, dry (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 1 cup1 cup1 cup Beef stock
- 28 oz28 oz28 oz canned Whole Peeled Tomatoes, San Marzano (if possible)
Process
- 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.
Add a Note
My Notes:
About This Recipe
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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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