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How to Make Bolognese Sauce

This homemade Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food. At a time when most Americans thought Bolognese was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1744 kcal

Equipment

  • 1 Large Saucepan A heavy-bottomed pan is ideal for long simmering.
  • 1 Wooden Spoon or Spatula For stirring and breaking up meat.
  • 1 Mixing Bowl For crushing tomatoes.
  • 1 Chef's knife For fine dicing of vegetables.
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup finely diced onion
  • ½ cup finely diced celery
  • ½ cup finely diced carrot
  • 1 pinch salt
  • 1 ½ pounds ground beef
  • 1 ½ teaspoons salt
  • ⅛ teaspoon ground nutmeg
  • 1 pinch cayenne pepper or to taste
  • freshly ground black pepper to taste
  • 1 ½ cups 2% milk
  • 2 cups white wine
  • 1 28 ounce can whole Italian plum tomatoes (preferably San Marzano)
  • 2 cups water or as needed

Instructions
 

  • Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and 1 pinch salt; cook and stir until onion turns translucent, about 5 minutes.
  • Stir ground beef into vegetables; cook and stir until meat is crumbly and no longer pink, about 5 minutes. Season with 1 1/2 teaspoons salt, nutmeg, cayenne pepper, and black pepper.
  • Pour milk into ground beef mixture and bring to a simmer. Cook, stirring frequently, until most of the milk has evaporated and the bottom of the pan is still slightly saucy, about 5 minutes.
  • Increase heat to medium-high and pour in white wine; cook and stir until wine has mostly evaporated, about 5 minutes.
  • Pour tomatoes with juice into a large mixing bowl; crush them with your hands until they resemble a chunky sauce. Pour tomato mixture into ground beef mixture; fill the tomato can with 2 cups water and stir into sauce. Bring to a boil.
  • Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

Notes

For an authentic Bolognese, the quality of your ingredients is paramount. Always opt for San Marzano tomatoes; their natural sweetness and low acidity are crucial. The initial evaporation steps for both milk and wine are not to be rushed; they build layers of flavor that define a true Bolognese. The slow, extended simmer is essential for tenderizing the meat and developing a rich, complex sauce. Don't be afraid to taste and adjust seasoning frequently, especially towards the end. A small amount of sugar can balance acidity if needed, but quality tomatoes often negate this. For best texture, ensure your onion, celery, and carrot are very finely diced, almost a paste, as they will melt into the sauce over hours. Skimming fat is a preference, but it can result in a cleaner finish.