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Bolognese sauce

Authentic Bolognese Sauce

A truly authentic Bolognese sauce is a slow-simmered masterpiece that transforms simple ingredients into a velvety, rich dish. With a balance of milk, wine, and tomatoes, this traditional Italian recipe delivers unmatched depth of flavor, making it the perfect comfort food for pasta, lasagna, or polenta.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter plus 1 tbsp reserved for tossing pasta
  • 1/2 cup onion finely chopped
  • 2/3 cup celery finely chopped
  • 2/3 cup carrot finely chopped
For the Meat & Flavor
  • 3/4 lb ground beef chuck or 1/3 pork + 2/3 beef
  • kosher salt and black pepper to taste
For the Sauce
  • 1 cup whole milk
  • 1/8 tsp freshly grated nutmeg a pinch
  • 1 cup dry white wine or substitute with chicken stock
  • 1 1/2 cups canned Italian plum tomatoes chopped, with juices
To Serve
  • 1 1/4 to 1 1/2 lb pasta of choice tagliatelle or pappardelle
  • freshly grated Parmigiano-Reggiano for serving

Method
 

  1. Build the flavor base: Heat oil and butter in a large pot. Add onion and cook until translucent. Stir in celery and carrot, cooking until softened.
  2. Brown the meat: Add ground beef, salt, and pepper. Break up clumps and cook until no longer raw.
  3. Enrich with milk & nutmeg: Stir in milk and simmer gently until evaporated. Add a pinch of nutmeg.
  4. Add wine & tomatoes: Deglaze with white wine and simmer until absorbed. Add chopped tomatoes and juices, then reduce to the lowest simmer.
  5. Slow cook to perfection: Cook uncovered for 3 hours or more, stirring occasionally. Add water if needed, letting it evaporate fully. Adjust seasoning.
  6. Toss & serve: Cook pasta until al dente. Drain and toss with sauce and reserved butter. Serve with Parmigiano-Reggiano.

Notes

Authentic Bolognese is best cooked low and slow. For a lighter version, substitute beef with ground turkey or chicken. For nut-free variations, simply omit nutmeg if desired. To avoid curdling milk, keep heat low while simmering. The sauce freezes beautifully for up to 3 months.