Ah, Bolognese sauce—it’s like a warm hug from an Italian grandmother, even if you’ve never had one. You know, the kind of dish that makes you feel like you’re wrapped in a cozy blanket, watching a classic movie on a rainy day.
I remember the first time I tried making it; I was convinced I could smell the aroma of simmering tomatoes and garlic long before I actually started cooking. And let’s be honest, who doesn’t love a dish that basically cooks itself once you toss everything into the pot?
It’s a symphony of flavors, and each ingredient plays its part perfectly—like an orchestra where the violins are made of tomatoes and the cellos are ground beef. You’ll want to ladle this over your favorite pasta, or just grab a spoon and dig in—no judgment here.
And if you’ve been keeping up with the latest food trends, you might’ve noticed how comfort food is making a big comeback, and this sauce is at the top of the list. So, grab your apron and get ready.
This classic Bolognese isn’t just a recipe; it’s a rite of passage.
Steps
- Heat olive oil in a large pot over medium heat and sauté the diced onion until it softens, which should take about 3 to 4 minutes. Add the crushed garlic, diced carrot, and celery, cooking until they become tender, approximately 5 more minutes.
- Incorporate the ground beef and pork into the pot, breaking it apart with a wooden spoon until fully browned and no pink remains. Drain any excess fat from the pot.
- Pour in the red wine and let it simmer uncovered until it has mostly evaporated, about 10 minutes. Follow by adding the milk and continue to simmer until it too has mostly evaporated, around 8 minutes.
- Mix in the whole tomatoes with their juices, tomato paste, Italian seasoning, and a bay leaf. Break the tomatoes with a spoon, cover the pot, and let it simmer for 30 minutes or until the sauce thickens.
- While the sauce is simmering, cook your pasta according to package instructions. Reserve 1 ½ cups of pasta water, then drain the pasta well.
- Combine the pasta with the sauce, adding reserved pasta water as needed to adjust the consistency. Serve the dish hot, garnished with parmesan cheese.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic, crushed
- 1 carrot, finely diced
- 1 rib celery, finely diced
- 1 pound lean ground beef
- ½ pound lean ground pork
- 1 ¼ cups red wine or beef broth
- 1 cup whole milk
- 1 can whole tomatoes with juices, 28 ounces
- 4 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ½ teaspoon salt, more to taste
- ¼ teaspoon black pepper
- Pappardelle or long pasta, for serving
Nutritional Values
Calories: 359 | Carbohydrates: 14g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 571mg | Potassium: 929mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2112IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 4mg
FAQ
- Can I freeze Bolognese sauce, and how should I store it?
- Yes, Bolognese sauce can be frozen. Store it in an airtight container, leaving some space for expansion, or in a sealed freezer bag. It can be frozen for up to three months. Thaw in the refrigerator before reheating.
- What type of wine is best for Bolognese, and can I substitute it?
- A dry red wine, such as cabernet or merlot, is recommended for Bolognese sauce. If you don’t have wine, beef broth is a good substitute.
- What are the key differences between Bolognese sauce and regular spaghetti sauce?
- Bolognese sauce includes carrots, celery, and milk, which are not typically used in regular spaghetti sauce. These ingredients add richness, sweetness, and a unique flavor to Bolognese.
- What is the recommended type of pasta to serve with Bolognese sauce?
- Bolognese sauce pairs well with long pasta such as pappardelle or tagliatelle, but it can also be used in lasagna or baked ziti.
- Can I use different types of meat in my Bolognese sauce?
- Yes, you can use a combination of ground beef and pork, or substitute with ground veal or Italian sausage for different flavors.
Tips
- Simmer Wine and Milk Thoroughly: Allow the wine and milk to reduce almost completely for added depth of flavor. Be patient, as this process might take longer in smaller pots.
- Use Whole Tomatoes for Thickness: Opt for canned whole tomatoes instead of diced ones for a thicker sauce. If available, San Marzano tomatoes are recommended for their superior flavor.
- Reserve Pasta Water: Save some pasta water before draining. It can help adjust the sauce’s consistency and improve how it clings to the pasta.
- Double the Recipe for Convenience: This bolognese sauce freezes well, so consider making a double batch. You can enjoy a homemade meal later without the extra effort.
Equipment
- Large Pot – A high-quality large pot for simmering the sauce.
- Wooden Spoon – Useful for breaking up meat and stirring the sauce.
- Chef’s Knife – For finely dicing vegetables.
- Cutting Board – A durable cutting board for preparing ingredients.
- Garlic Press – For crushing garlic cloves efficiently.
- Measuring Cups – Especially for measuring liquids like wine and milk.
