Description
A rich and hearty Bolognese sauce perfect for pasta.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, chopped
- 4 ounces pancetta, diced
- 1 pound ground beef (20% fat)
- 1 pound ground beef
- Salt and freshly ground pepper, to taste
- 1 cup dry white wine
- 1 (28 ounces) can peeled San Marzano tomatoes, hand crushed
- 1 cup whole milk
- ½ teaspoon freshly grated nutmeg
- 1 cup heavy cream, optional
- 1 cup grated parmesan cheese, Parmigiano Reggiano is the best!
- ½ cup chopped parsley
Instructions
- Heat olive oil and butter in a large Dutch oven over medium high heat until melted.
- Add onion, carrots, and celery. Sauté until softened and beginning to caramelize, about 5 to 8 minutes.
- Add garlic and sauté for another couple of minutes until fragrant.
- Season with salt and pepper. Remove the soffritto to a plate and reserve.
- Add more olive oil if needed, then add the pancetta. Cook until golden brown, about 5 minutes. Remove and reserve.
- In batches, add ground beef. Season with salt and pepper and cook until browned, about 10 to 15 minutes.
- Return reserved soffritto and pancetta to the pot.
- Add white wine and deglaze the pan, scraping browned bits from the bottom. Cook until mostly evaporated, about 2 to 3 minutes.
- Stir in crushed tomatoes, milk, nutmeg, and a pinch of salt and pepper. Bring to a boil, then lower heat to a simmer.
- Cover and cook, stirring occasionally, for 3 to 4 hours until thickened.
- If sauce is too liquid, boil until reduced, skimming off fat as necessary.
- Stir in heavy cream, parmesan cheese, and parsley. Taste and adjust seasoning if necessary.
- Serve tossed with wide pasta like tagliatelle or pappardelle.
Notes
- Watch the pot at all times to prevent burning the meat.
- Heavy cream is optional; add or omit based on your preference.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 588
- Sugar: 4g
- Sodium: 401mg
- Fat: 47g
- Saturated Fat: 21g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 146mg
Keywords: Bolognese Sauce, Italian Sauce, Pasta Sauce