Classic Bolognese Sauce
A traditional Italian meat-based sauce originating from Bologna, slow-cooked with tomatoes, vegetables, and a blend of ground meats for rich, deep flavor. Perfect for serving over tagliatelle or other pasta.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 3 hours 30 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef (preferably chuck)
- 0.5 pound ground pork
- 0.5 pound ground veal (optional, can substitute with more beef)
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28-ounce) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth (or water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese, for serving
Instructions
Preparation Steps
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8–10 minutes. Add garlic and cook for 1 more minute until fragrant.
- Increase heat to medium-high. Add ground beef, pork, and veal. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 10–12 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pot.
- Stir in milk and simmer until mostly absorbed, about 5–7 minutes. This step tenderizes the meat and adds richness.
- Add white wine and simmer until reduced by half, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, broth (or water), oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer.
- Reduce heat to low. Partially cover the pot and simmer gently for 2.5 to 3 hours, stirring occasionally. Add a splash of broth or water if the sauce becomes too thick. The sauce should be rich, thick, and deeply flavored.
- Taste and adjust seasoning with salt and pepper. Serve hot over cooked pasta, garnished with freshly grated Parmesan cheese.
Notes
For best results, use a mix of ground beef, pork, and veal. If veal is unavailable, substitute with additional ground beef. The long, slow cooking time develops deep flavor—do not rush this step.