Description
Learn how to make a rich and savory Authentic Italian Beef Bolognese Sauce from scratch. This hearty comfort dish is slow-simmered for deep flavor and is perfect for family dinners. Includes full ingredients and step-by-step instructions.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef (80/20 blend recommended for flavor and moisture)
- ½ pound ground pork (optional, but highly recommended for richness)
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ½ cup dry red wine (such as Chianti, Merlot, or Sangiovese)
- 1 (28-ounce) can crushed tomatoes (San Marzano tomatoes are preferred for their sweetness and lower acidity)
- 1 cup whole milk (this tenderizes the meat and adds subtle creaminess)
- ½ cup beef broth (low sodium is best to control saltiness)
- 1 bay leaf
- Pinch of grated nutmeg (freshly grated is ideal)
- Freshly grated Parmesan cheese, for serving
- Your favorite pasta, such as tagliatelle, pappardelle, or rigatoni
Instructions
- 1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
- 2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the salt and black pepper to the vegetables and stir to combine.
- 3. Increase the heat to medium-high. Add the ground beef and ground pork (if using) to the pot. Break up the meat with a spoon and cook, stirring, until it’s browned on all sides. Drain off any excess fat, leaving behind about a tablespoon for flavor.
- 4. Pour in the red wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, allowing the alcohol to evaporate.
- 5. Stir in the crushed tomatoes, whole milk, and beef broth. Add the bay leaf and the pinch of grated nutmeg. Stir everything together to combine. Bring the sauce to a gentle simmer.
- 6. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 1.5 to 2 hours, or even longer (up to 3-4 hours is ideal). Stir occasionally to prevent sticking. Taste and adjust seasonings of salt and pepper as needed during the last 30 minutes of simmering.
- 7. Remove and discard the bay leaf. Serve the hot Bolognese sauce tossed with your favorite cooked pasta. Garnish generously with freshly grated Parmesan cheese.
Notes
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for 3-6 months. Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce per serving (with pasta)
- Calories: Approximately 450-550 per serving (sauce only)
- Sugar: 8-12g
- Sodium: 500-800mg
- Fat: 25-35g
- Carbohydrates: 15-25g
- Fiber: 3-5g
- Protein: 30-40g