Bolognese Sauce Recipe
Bolognese Sauce is an Italian meat sauce made with traditional soffritto of onions, carrots, and celery, combination of beef and pork, red wine, milk, and aromatics. It's important to cook this sauce slowly, simmering for about 3 hours of total cook time. This recipe develops a deep, complex flavor that can be made ahead and frozen for a perfect weeknight meal over your favorite pasta.
Servings: 10 (makes about 2.5 quarts)
Calories: 288kcal
Ingredients
- 2 tbsp olive oil
- 1 Vidalia onion
- 2 medium carrots
- 2 celery ribs
- 1 lb ground beef 85/15 meat to fat ratio
- 0.5 lb ground pork
- 6 garlic cloves
- 8 oz tomato paste
- 28 oz can crushed tomatoes
- 1/2 cup red wine
- 1 cup beef stock
- 2 tsp oregano
- 2 tbsp dried parsley
- salt
- fresh ground black pepper
- 3/4 cup whole milk
- 2 tbsp minced fresh basil
Instructions
- Preheat Dutch oven over medium heat and add olive oil.
- Saute onions, carrots, and celery until softened.
- Add beef and pork and break down all the lumps as meat cooks.
- Once meat is mostly browned, add red wine and let it simmer for a few minutes.
- Add beef stock, crushed tomatoes, tomato paste, oregano, parsley, garlic, salt, and pepper to the meat and mix it all well. Bring it to a simmer and lower the heat to low. Close the lid and let is slow cook for about an hour.
- After an hour, add milk and basil, close the lid and cook for another 45 minutes to an hour.
Video
Notes
- Storing: Store sauce in a glass jar (or two jars) with an air-tight lid, in the refrigerator for 5-7 days.
- Freezing: freeze cooled sauce in freezer bags, laying flat. Stack frozen sauce bags and keep frozen for up to 3 months. Thaw slowly in the refrigerator.
Nutrition
Calories: 288kcal | Carbohydrates: 16g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 396mg | Potassium: 828mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2620IU | Vitamin C: 15.8mg | Calcium: 90mg | Iron: 3.2mg