Authentic Bolognese Sauce
This classic Bolognese sauce is hearty, flavorful, and perfect for serving with your favorite pasta.
Ingredients
- 1 lbs ground Beef
- 1/2 tbsp extra-virgin olive oil
- 1/4 cup pancetta chopped
- 1 medium carrot chopped
- 1 medium celery chopped
- 1 medium onion chopped
- 1 cup vegetable stock
- 1/2 cup dry white wine
- 1 cup whole tomatoes with juice
- 1 cup milk
- 1 lb tagliatelle pasta
- 1 sprig rosemary
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook for about 5 minutes until the vegetables are soft and fragrant.
- Add the ground meat and cook, breaking it apart with a spoon, until it is fully browned.
- Pour in the wine and stir well, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes until the liquid has mostly evaporated.
- Stir in the crushed tomatoes, rosemary sprig, and bring the sauce to a gentle simmer.
- Reduce the heat to low and let the sauce cook slowly for 1 to 2 hours, stirring occasionally, until thick and flavorful.
- Stir in the milk and continue cooking for another 20–30 minutes until the sauce becomes rich and creamy.
- Season with salt and black pepper to taste. Serve warm over tagliatelle or your favorite pasta and top with grated parmesan cheese.
Notes
Brown the meat well
Allow the meat to cook until it is nicely browned. This adds depth and richness to the sauce and gives the Bolognese its hearty character. Let the sauce simmer slowly
Authentic Bolognese benefits from slow cooking. Letting the ragù simmer for at least 1–2 hours helps the flavors develop and creates a thicker, richer sauce. Add the milk at the end
Milk is traditionally added after the sauce has simmered for a while. It softens the acidity of the tomatoes and gives the sauce a smooth, well-rounded flavor. Serve with the right pasta
Bolognese is traditionally served with wider pasta like tagliatelle or pappardelle, which hold the rich sauce better than thin pasta.
Allow the meat to cook until it is nicely browned. This adds depth and richness to the sauce and gives the Bolognese its hearty character. Let the sauce simmer slowly
Authentic Bolognese benefits from slow cooking. Letting the ragù simmer for at least 1–2 hours helps the flavors develop and creates a thicker, richer sauce. Add the milk at the end
Milk is traditionally added after the sauce has simmered for a while. It softens the acidity of the tomatoes and gives the sauce a smooth, well-rounded flavor. Serve with the right pasta
Bolognese is traditionally served with wider pasta like tagliatelle or pappardelle, which hold the rich sauce better than thin pasta.