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Classic Italian Bolognese Sauce Recipe

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★★★★★

4.9 from 64 reviews

This classic Bolognese sauce is a rich and hearty Italian meat sauce made with ground beef and pork, sautéed vegetables, pancetta, tomatoes, wine, and milk, slow-simmered to develop deep flavors. Finished with cream, Parmesan cheese, and fresh parsley, it pairs perfectly with wide pasta such as tagliatelle or pappardelle.

Ingredients

Scale

Vegetables & Aromatics

  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, chopped

Meat & Fat

  • 4 ounces pancetta, diced
  • 1 pound ground beef (20% fat)
  • 1 pound ground pork

Liquids & Dairy

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 1 cup dry white wine
  • 1 (28 ounces) can peeled San Marzano tomatoes, hand crushed
  • 1 cup whole milk
  • ½ teaspoon freshly grated nutmeg
  • 1 cup heavy cream (optional)
  • 1 cup grated Parmesan cheese (Parmigiano Reggiano preferred)

Herbs & Seasoning

  • Salt and freshly ground pepper, to taste
  • ½ cup chopped parsley

Instructions

  1. Prepare the soffritto: Heat olive oil and butter in a large Dutch oven over medium-high heat until the butter melts. Add finely chopped onion, carrots, and celery and sauté for 5 to 8 minutes until softened and beginning to caramelize. Add chopped garlic and cook for an additional 2 minutes until fragrant. Season with salt and pepper, then use a slotted spoon to remove the vegetables to a plate and set aside.
  2. Cook the pancetta and meat: Add more olive oil if needed and cook the diced pancetta in the pot until golden brown, about 5 minutes. Remove and reserve the pancetta. In 2-3 batches to avoid overcrowding, add the ground beef and pork to the pot. Season with salt and pepper. Cook, breaking up lumps, but stirring infrequently to allow the meat to brown and caramelize, about 10 to 15 minutes.
  3. Deglaze and combine ingredients: Return the reserved soffritto and pancetta to the pot with the browned meat. Pour in the dry white wine and deglaze the pan by scraping up all browned bits from the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed San Marzano tomatoes, whole milk, freshly grated nutmeg, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer.
  4. Simmer the sauce: Cover the pot and cook the sauce gently for 3 to 4 hours, stirring occasionally until the liquid has reduced and the sauce is thickened. If the sauce remains too watery after this time, increase the heat and cook uncovered, stirring frequently, until it reaches the desired consistency. Skim off and discard any fat that separates and rises to the top.
  5. Finish the sauce: Stir in the heavy cream (if using), grated Parmesan cheese, and chopped parsley. Stir vigorously to emulsify the sauce. Taste and adjust the seasoning with salt and pepper as needed.
  6. Serve: Toss the finished Bolognese sauce with your choice of wide pasta such as tagliatelle or pappardelle and serve immediately for a hearty, comforting meal.

Notes

  • Resist stirring the meat too often while browning; allowing it to caramelize adds important flavor.
  • The heavy cream is optional but adds richness and smoothness to the final sauce.
  • Using San Marzano tomatoes is preferred for authentic flavor, but any good-quality canned peeled tomatoes can be substituted.
  • Skim off excess fat from the surface after simmering to prevent the sauce from becoming greasy.
  • This sauce benefits from long, slow simmering to develop its complex flavor, so plan ahead.

Keywords: Bolognese, Meat Sauce, Italian Sauce, Pasta Sauce, Rich Meat Sauce, Ground Beef Sauce, Slow Simmered Sauce

Find it online: https://thedishspot.com/classic-italian-bolognese-sauce-recipe/