Description
This classic Bolognese recipe features a rich, slow-simmered meat sauce combining ground beef, aromatic vegetables, milk, wine, and crushed tomatoes. Cooked gently over several hours, it develops deep, comforting flavors perfect for serving with pasta or your favorite Italian dishes.
Ingredients
Butter and Vegetables
- 4 Tbsp butter (divided)
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
Meat and Seasoning
- 1 lb ground beef (80/20)
- 1/2 tsp salt (divided)
- 1/4 tsp freshly cracked black pepper
Liquids
- 1 cup milk
- 1 cup wine (red or white)
- 1 28oz can crushed tomatoes
Instructions
- Sauté Aromatics: Place a heavy-bottomed pot over medium heat and add butter. Once the butter foams, add diced onion and 1/4 teaspoon salt. Sauté until the onion becomes translucent, releasing its sweetness.
- Add Celery and Carrot: Stir in the diced celery and carrot, sautéing for about two minutes until they soften slightly, building a flavorful base for the sauce.
- Incorporate Garlic: Add minced garlic and sauté for about one minute until fragrant, taking care not to burn it as it enhances the aroma of the sauce.
- Brown the Ground Beef: Add the ground beef and black pepper to the pot. Cook thoroughly, breaking up the meat with a wooden spoon as it browns evenly and develops rich color.
- Simmer with Milk and Wine: Pour in the milk, wine, and the remaining 1/4 teaspoon salt. Stir occasionally and let the liquid simmer gently until it evaporates completely, about 30 minutes, concentrating the flavors.
- Add Tomatoes and Simmer Long: Stir in the crushed tomatoes until well combined. Lower heat once the sauce simmers and cook uncovered for 3 hours. Stir occasionally and add 1/2 cup water if the sauce begins to dry out.
- Final Seasoning: Once done, taste and adjust salt and pepper as needed. The slow cooking melds all ingredients into a deep and hearty Bolognese sauce, ready to be served over pasta or your preferred dish.
Notes
- Use a heavy-bottomed pot for even heat distribution and to prevent burning during the long simmer.
- Red or white wine can be used depending on preference; red adds robustness while white keeps it lighter.
- Milk helps tenderize the meat and enrich the texture of the sauce.
- Stir occasionally to prevent the sauce from sticking and burning at the bottom.
- If sauce thickens too much during the long simmer, add small amounts of water to maintain desired consistency.
- For a richer flavor, consider using homemade crushed tomatoes or San Marzano tomatoes.
- Prep Time: 20 minutes
- Cook Time: 3 hours 35 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
