Authentic Bolognese Sauce
This recipe guides you through creating an authentic Bolognese sauce, featuring finely chopped pancetta and vegetables, browned ground beef, deglazed with white wine, and slowly simmered with milk and tomato paste for a rich, deeply flavored Italian ragu, perfect for pasta.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for even heat distribution and slow simmering
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the bottom of the pot
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/4 cup olive oil
- 4 ounces pancetta finely chopped
- 1 medium onion finely chopped
- 1 large carrot finely chopped
- 1 celery rib finely chopped
- 3 garlic cloves minced
- 2 pounds regular ground beef
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Finely chop the pancetta, onion, carrot, celery, and mince the garlic.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add pancetta and cook until crispy and fat is rendered.
- Add the finely chopped onion, carrot, and celery to the pot, sauté until softened and translucent, about 8-10 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Increase heat to medium-high, add the ground beef, breaking it up with a spoon, and cook until thoroughly browned, draining excess fat if necessary.
- Pour in the white wine, scrape up any browned bits from the bottom of the pot, and simmer until the wine has completely evaporated.
- Add the whole milk, bring to a gentle simmer, and cook until the milk has been fully absorbed by the meat, stirring occasionally.
- Stir in the tomato paste, salt, and pepper, mixing well to combine.
- Reduce the heat to low, cover the pot, and simmer the sauce for a minimum of 2-3 hours, or up to 6 hours, stirring occasionally to prevent sticking.
- Taste and adjust seasoning as needed before serving over your favorite pasta.
Notes
1. Achieving a finely diced soffritto (onion, carrot, celery) is crucial for the sauce's texture and ensures vegetables melt into the sauce, not stand out. 2. Thoroughly browning the ground beef before adding liquids builds a deep, umami foundation for the sauce. Don't rush this step. 3. Allow the wine and milk to fully evaporate/absorb after each addition. This concentrates their flavors and prevents a watery sauce. 4. The longer the sauce simmers, the more complex and rich the flavors become. Aim for at least 2-3 hours, but ideally 4-6 hours for a truly authentic taste. Adjust seasoning at the very end.