Classic Bolognese Sauce

Serves: 8

Ingredients

For the Sauce:

• 2.75 lbs lean ground meat (blend of veal, pork, and beef)

• 1 (28-oz) can whole San Marzano tomatoes, diced (use both the liquid and tomatoes)

• 1 cup beef stock

• 2 tbsp olive oil

• 1/4 cup butter

• 1 large yellow onion, finely diced

• 4 small (or 2 large) carrots, finely diced

• 2 large celery stalks, finely diced

• 4 cloves garlic, finely diced

• 4.5 oz pancetta, diced (¼-inch cubes)

• 1 tsp kosher salt

• 1 tsp ground black pepper

• 1 cup dry white wine (Chardonnay or Sauvignon Blanc)

• 2 cups milk

For Serving:

• A few knobs of butter

• Freshly grated Parmigiano-Reggiano or Parmesan

• Pasta of your choice

Cooking Method

1. Sauté the Vegetables and Pancetta

• Heat butter and olive oil in a large saucepan over medium heat.

• Once the butter melts, add onion, carrot, celery, garlic, and ½ tsp salt. Sauté for 5 minutes, stirring often.

• Add the diced pancetta and cook for another 10 minutes, until the vegetables are softened and the pancetta turns golden.

2. Brown the Meat

• Increase heat to high.

• Add the ground meat in thirds, stirring and breaking up lumps after each addition.

• Once all meat is added, cook undisturbed for 15 minutes to caramelize. Watch for golden bits sticking to the pan—this adds flavor. (Adjust heat if needed to prevent burning.)

3. Deglaze with White Wine

• Over medium heat, pour in white wine and scrape up the browned bits from the pan using a wooden spoon.

• Stir the meat mixture until the wine evaporates (2-3 minutes).

4. Simmer the Sauce

• Add milk, diced tomatoes (with liquid), beef stock, remaining salt, and black pepper.

• Bring to a boil, then reduce heat and simmer very slowly, half-covered, for 4 hours. Stir occasionally.

• If the sauce thickens too much before finishing, add a splash of stock or water.

5. Final Touches

• The sauce should be thick and rich, not watery (similar to oatmeal consistency).

• Adjust seasoning if needed.

• Stir in 2 tsp butter and 12 tbsp freshly grated Parmigiano-Reggiano for a creamy finish.

6. Serve & Enjoy!

• Cook your chosen pasta, (or make my homemade pasta), in salted boiling water until al dente.

• Drain thoroughly, then toss with some of the Bolognese sauce to coat the pasta.

• Serve in bowls, topped with more freshly grated cheese.

Tips for the Best Bolognese:

✔ Use a mix of meats for depth of flavor.
✔ San Marzano tomatoes provide a rich, authentic taste.
✔ Slow cooking (4 hours) is key to developing deep, complex flavors.
✔ Adding milk softens the acidity and enriches the sauce.

This authentic Bolognese sauce is perfect for any pasta dish and makes for a comforting, restaurant-quality meal at home.

This rich and savory Bolognese sauce is slow-simmered for four hours, allowing the flavors to develop into a deep, luxurious texture. Made with a blend of veal, pork, and beef, along with pancetta, white wine, and San Marzano tomatoes, this sauce is perfect for serving over fresh or dried pasta.