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Secret Authentic Italian Bolognese Sauce

italian bolognese recipe
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Ingredients

Scale
  • 1 pound ground beef (80/20 fat ratio)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely diced
  • 2 carrots, peeled and finely grated
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, extra virgin preferred
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes (San Marzano if possible)
  • 1/2 cup dry red wine (optional)
  • 1 cup beef broth, low-sodium
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf (optional)
  • 1/4 cup whole milk (optional, but traditional)
  • 1 pinch freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmigiano-Reggiano, for serving
  • Tagliatelle or pappardelle pasta, for serving

Instructions

  1. Finely dice onion, carrot, celery, and mince garlic. Set aside.
  2. Heat olive oil in a large, heavy-bottomed pot over medium heat.
  3. Add onion, carrot, and celery (soffritto); sauté until softened, about 5-6 minutes.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add ground beef and pork, breaking up with a wooden spoon into small pieces. Brown completely, about 7-8 minutes.
  6. Continue cooking until you see caramelization at the bottom of the pot.
  7. If using wine, add it now and deglaze the pot, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.
  8. Stir in tomato paste and cook for 2-3 minutes until slightly darkened.
  9. Add crushed tomatoes, beef broth, oregano, basil, bay leaf (if using), salt, and pepper.
  10. Bring to a gentle simmer, then reduce heat to low.
  11. If using milk, stir it in now.
  12. Partially cover and simmer very gently for at least 1.5 hours (2-3 hours for best results), stirring occasionally.
  13. Taste and adjust seasoning about 30 minutes before completion.
  14. Remove bay leaf before serving.
  15. Serve over cooked pasta with freshly grated Parmigiano-Reggiano.

Notes

  • For the most authentic result, let the sauce simmer as long as possible—the difference between a 1-hour and 3-hour bolognese is remarkable.
  • The sauce actually improves after refrigeration overnight as flavors continue to develop.
  • Freezes beautifully for up to 3 months in airtight containers.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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