Classic Bolognese Sauce
This rich and deeply flavored Bolognese sauce is a staple of Italian cuisine, perfect for tossing with pasta or layering in lasagna. It features a slow-cooked blend of meats, vegetables, and tomatoes, creating a robust and satisfying meal.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 414 kcal
Allergen information: may contain celery, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 tbspolive oil
- 100 gpancetta, finely diced
- 1 pcsyellow onion, finely chopped
- 1 pcscarrot, finely chopped
- 1 pcscelery stalk, finely chopped
- 300 gground beef, 80/20 lean
- 200 gground pork
- 120 mldry white wine
- 240 mlwhole milk
- 400 gcanned crushed tomatoes
- 240 mlbeef broth
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.13 tspnutmeg, freshly grated
Equipment
slotted spoon · large pot · wooden spoon
The method
Step by step
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
Cook’s note: Ensure the pot is large enough to accommodate all ingredients comfortably.
- 2
Add the pancetta to the pot and cook until crisp and the fat has rendered, about 5-7 minutes.
About 6 min
Cook’s note: Stir occasionally to prevent sticking and ensure even browning.
- 3
Remove the cooked pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
About 1 min
- 4
Add the yellow onion, carrot, and celery to the pot and cook until softened and translucent, about 8-10 minutes.
About 9 min
Cook’s note: This step, known as creating a 'soffritto', is crucial for building the flavor base of the sauce.
- 5
Increase the heat to medium-high and add the ground beef and ground pork to the pot.
- 6
Break up the meat with a spoon and cook until browned, about 8-10 minutes.
About 9 min
Cook’s note: Drain any excess fat if desired, but a little fat adds flavor.
- 7
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot.
About 1 min
Cook’s note: This 'deglazing' step adds a lot of flavor to the sauce.
- 8
Let the wine simmer until it has almost completely evaporated, about 5-7 minutes.
About 6 min
- 9
Stir in the whole milk and bring to a gentle simmer.
About 2 min
Cook’s note: The milk helps tenderize the meat and adds richness.
- 10
Continue to simmer until the milk has almost completely evaporated and been absorbed by the meat, about 10-15 minutes.
About 12 min
Cook’s note: Stir occasionally to prevent scorching.
- 11
Add the canned crushed tomatoes, beef broth, salt, black pepper, and nutmeg.
About 1 min
- 12
Return the reserved pancetta to the pot.
- 13
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 hours, or up to 4 hours.
About 2 hr 30 min
Cook’s note: Stir occasionally to prevent the sauce from sticking to the bottom. The longer it simmers, the deeper the flavor.
- 14
Taste and adjust seasoning as needed before serving.
About 1 min
Per serving
Nutrition
- Calories
- 413.6kcal
- Protein
- 21.9g
- Carbs
- 9.4g
- Fat
- 29.9g
- Fibre
- 1.5g
- Sugar
- 6.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bolognese sauce in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce, or in the microwave.
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