Authentic Italian Bolognese pasta sauce
Authentic Italian Bolognese Sauce is a rich, slow-simmered ragù made with ground beef, pancetta, a classic soffritto of onion, carrot, and celery, wine, milk, and just a small amount of tomato. Slowly cooked until the meat is tender and the flavors are deeply developed, this traditional Italian sauce is rich, savory, and perfect with fresh tagliatelle, rigatoni or your favorite pasta
Ingredients
- 3 Tbsp. olive oil
- 1 1/2 lb. lean ground beef
- 1 cup diced pancetta
- 1 cup each chopped onion+ carrots + celery
- 2 Tbsp. minced garlic
- 1 cup red wine
- 2 cups crushed tomatoes or 1/3 cup tomato paste
- 2 cups beef broth
- 1 cup milk
- pinch of nutmeg
- 1 Lb. rigatoni, tagliatelle or your favorite pasta shape
- Grated parmesan and Italian parsley for serving
Instructions
- Start by cooking the pancetta in the olive oil over medium high heat in a stock pot or Dutch oven.
- Once the pancetta is crispy add the onion, celery. carrots and garlic. Cook until soft and translucent.
- Add in the ground beef and cook until brown. Then deglaze the pot with the red wine waiting until it evaporates before adding the beef stock ,crushed tomatoes and milk. Add the pinch of nutmeg and a few bay leaves.
- Cover and simmer for 1 1/2 hours
- Cook your pasta el dente
- Toss in this delicious pasta sauce. Top with freshy grated parmesan cheese and chopped Italian parsley.
Notes
Bolognese is even better the next day, making it an excellent make-ahead sauce. Freeze cooled sauce in an airtight container for up to 3 months.