Description
This Classic Italian Bolognese Sauce is a rich, hearty meat sauce made with ground beef, aromatic vegetables, tomato, and a splash of red wine, simmered slowly to develop deep, savory flavors. Perfect for serving over pasta or using in lasagna, this traditional recipe offers an authentic taste of Italy with easy-to-follow steps.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and grated or diced
- 1 celery stalk, trimmed and sliced (about 2 oz / 60g)
Main Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 lbs (900 g) ground beef (90-10 or 93-7 lean to fat ratio)
- 1 teaspoon (4 g) salt
- ½ teaspoon freshly ground black pepper
- 1 beef bouillon cube
- 3/4 cup (180 ml) red wine
- 3 tablespoons (45 g) tomato paste
- 3 cups (720 g) tomato sauce or passata
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) whole milk
- 8 fresh basil leaves, chopped (optional)
Instructions
- Sauté the veggies: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the finely chopped onions, grated carrot, and sliced celery. Cook for about 3 to 5 minutes until the vegetables are softened and fragrant.
- Cook the meat: Add the ground beef to the pot and cook it through, breaking it up into small pieces with a wooden spoon. Cook until the beef is no longer pink. If there is excess grease released, drain it off to keep the sauce from being too oily.
- Build the flavor: Season the mixture with salt and freshly ground black pepper. Crumble in the beef bouillon cube and stir until it melts and is fully incorporated into the meat. Pour in the red wine and let it cook down for about 5 minutes. Then stir in the tomato paste and cook for another 2 minutes until it starts to toast slightly, enhancing the sauce’s depth of flavor. (Optional: You can transfer the sauce to a slow cooker at this stage for longer, hands-off cooking.)
- Add the rest: Pour in the tomato sauce or passata along with the beef broth. Stir the mixture thoroughly to combine all ingredients evenly.
- Simmer low and slow: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let the sauce simmer slowly for at least 1 hour, stirring occasionally to prevent sticking. After about 30 minutes, taste the sauce and adjust seasoning with additional salt and pepper if necessary. At the halfway mark of cooking, add the whole milk and stir it in to help mellow and enrich the sauce. Continue to simmer, uncovered or partially covered, for a total simmer time of 1 to 3 hours to deeply develop the flavors.
- Add basil and finish: Towards the end of cooking, stir in the chopped fresh basil leaves if using. This adds a fresh, herbal note to the rich sauce.
- Serve or store: Once the Bolognese sauce is thick, rich, and flavorful, serve it hot over your favorite pasta, use it as a base for lasagna or other Italian dishes, or let it cool. Store in the refrigerator for up to 3 days or freeze for longer preservation.
Notes
- Using a dry red wine like Chianti or Merlot enhances the sauce’s flavor but can be omitted or substituted with extra beef broth if desired.
- Draining excess fat after browning the meat prevents the sauce from being greasy.
- Slow simmering for longer than 1 hour (up to 3 hours) develops more complex flavors and tender texture.
- Adding milk halfway through the simmering mellows acidity and adds creaminess to the sauce.
- For a true Italian touch, use fresh basil at the end rather than dried herbs.
- The sauce can be adapted for slow cooker preparation by transferring after the initial cooking of vegetables and meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
