Print

Authentic Bolognese Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Authentic Bolognese Sauce, or Ragu alla Bolognese, is a rich and hearty Italian meat sauce made with ground beef and pork, vegetables, red wine, and tomato puree. Cooked low and slow for three hours, this classic sauce develops deep flavors perfect for serving over pasta. The addition of milk toward the end adds a creamy balance to the robust sauce.

Ingredients

Vegetables

  • 1 small/medium carrot, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 small onion, finely chopped

Meat

  • 10½ ounces ground beef (70-80% lean)
  • 10½ ounces ground pork

Liquids & Base

  • 2 tablespoons olive oil
  • ½ cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir recommended)
  • 2 tablespoons tomato paste
  • 2¼ cups tomato puree (passata)
  • ⅓ cup milk (2% or whole)

Seasonings

  • 2–3 pinches salt
  • 2 dashes pepper
  • 1–2 whole bay leaves

Instructions

  1. Prepare vegetables: Finely chop the carrot, celery, and onion. Be careful not to chop them too finely to avoid becoming pulpy during cooking.
  2. Sauté vegetables: Heat olive oil in a medium to large heavy pot over low heat. Add the chopped vegetables and cook covered, stirring occasionally, until the onion becomes transparent.
  3. Brown the meat: Increase heat to medium and add the ground beef and pork. Stir continuously to break up the meat as it cooks until browned.
  4. Deglaze with wine: Turn heat to high, pour in the red wine, and cook until the alcohol and liquid evaporate, about 20-30 seconds.
  5. Add tomato components and seasoning: Reduce heat to medium-low. Stir in tomato paste, tomato puree, salt, pepper, and bay leaves. Gradually lower heat to the lowest setting, cover the pot, and let the sauce simmer gently for 3 hours. Avoid boiling and stir occasionally to prevent sticking.
  6. Finish with milk: After 3 hours, remove the bay leaves. Add the milk and heat the sauce through for a couple of minutes to incorporate flavors.
  7. Serve: Serve the Bolognese sauce hot over cooked pasta of your choice. Enjoy!

Notes

  • Why add milk? Adding milk (or heavy cream) at the end adds a creamy richness and balances acidity. It is especially good when serving with dry pasta, though optional for fresh egg pasta like tagliatelle.
  • Best red wine: Use a medium-bodied red wine with moderate tannins such as Cabernet Sauvignon, Merlot, or Pinot Noir. Using a wine you’d drink is best.
  • Can you use white wine? Red wine is preferred with meat dishes, but white wine can be used if that’s what you have on hand.
  • Storage: Store leftover sauce in an airtight container and refrigerate for up to 5 days. The sauce also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Find it online: https://bitezly.com/authentic-bolognese-sauce-recipe/