Authentic Bolognese Sauce
This recipe guides you through creating an authentic Bolognese sauce. It starts with a flavorful soffritto base, layers in browned beef, deglazes with white wine, and slowly simmers with milk and tomato paste. The result is a rich, deeply flavored meat sauce, perfect for pairing with pasta.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for slow simmering
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and breaking up meat
- 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.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat, then add pancetta and cook until crispy. Remove pancetta if desired, leaving the fat.
- Add chopped onion, carrot, and celery to the pot, cooking slowly until softened and aromatic, about 8-10 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add ground beef, breaking it up with a spoon, and brown thoroughly until no pink remains, draining excess fat if necessary.
- Pour in dry white wine, scraping up any browned bits from the bottom of the pot, and cook until mostly evaporated.
- Stir in whole milk, bring to a gentle simmer, and cook until the milk has largely absorbed into the meat, about 10-15 minutes.
- Mix in tomato paste, salt, and pepper, stirring to combine well.
- Reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or up to 3 hours, stirring occasionally, until the sauce is rich and thick.
Notes
1. Ensure a proper 'soffritto' by cooking the pancetta, onion, carrot, and celery slowly until very tender and aromatic. This builds the foundational flavor of the sauce. 2. Thoroughly brown the ground beef; don't overcrowd the pot. Browning creates deep, savory 'Maillard' flavors. Deglaze effectively with the wine to scrape up all those flavorful bits. 3. The addition of milk is traditional and crucial; it tenderizes the meat and mellows the acidity of the tomato, resulting in a richer, smoother sauce. Let it absorb almost completely before adding tomato paste. 4. A long, slow simmer is non-negotiable for true Bolognese. This allows flavors to meld and the meat to become incredibly tender. Adjust seasoning at the end.