Traditional Bolognese Sauce

This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée and more, then cooked low and slow for hours to develop a rich, hearty taste.

Course Dinner Ideas

Cuisine Italian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings cups/4 quarts

Calories 270

Author Janette

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ pounds (680 grams) ground beef
1 ½ pounds (680 grams) ground pork
6 ounces (170 grams) ounces pancetta chopped finely
½ teaspoon salt
¼ teaspoon black pepper
11 ounces (311 grams) large onion, finely chopped
2 celery stalks finely chopped
1 ½ cup (172 grams) carrot finely chopped
5 garlic cloves grated or finely chopped (optional, see note)
1 cup (236 ml) white wine, or red if you prefer see note
3 ½ cups (794 grams /28 ounces) good quality can tomato puree/passata,
1 cup (236ml) whole milk
1 cup (236 ml) cup beef stock or broth (low sodium if possible) see note

Instructions

To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes. You can drain any grease at this point if you wish.
Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.
When done, taste for seasoning and adjust to your taste.

Video

Notes

Garlic is not traditional, but I have had many requests as to how much to add so it is included in the recipe.

Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish

White wine is traditional. A good tasting wine like Pinot Grigio. If you use red, it may taste different as there are tannins in red wine and it could make it bitter depending on the wine variety.

Nutrition