Description
Classic Homemade Bolognese Sauce is a rich and hearty Italian meat sauce made with ground beef, aromatic vegetables, tomato paste, crushed tomatoes, red wine, and finished with milk or cream for a creamy texture. Perfectly simmered over low heat for hours to develop deep flavors, this traditional sauce pairs beautifully with your favorite pasta for a comforting meal.
Ingredients
Scale
Meat
- 1 lb ground beef (or a beef/pork mix)
Vegetables
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
Liquids and Sauces
- 2 tablespoons olive oil
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 28 oz crushed tomatoes (canned)
- 1/2 cup whole milk or heavy cream
Seasonings
- 1 teaspoon Italian seasoning
- 1 bay leaf (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, and sauté for 8-10 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Brown the meat: Add ground beef or beef/pork mix to the pot. Cook thoroughly, breaking up the meat with a spoon until fully browned and no pink remains.
- Deglaze with wine: Pour in the red wine and simmer until it has mostly evaporated, which enhances the sauce’s depth of flavor.
- Add tomato paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor and integrate with the meat mixture.
- Combine tomatoes and seasonings: Add crushed tomatoes, bay leaf, and Italian seasoning. Stir well to combine all ingredients evenly.
- Simmer the sauce: Reduce heat to low and let the sauce simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking and to allow flavors to meld and thicken.
- Finish with milk or cream: During the last 15 minutes of cooking, stir in the whole milk or heavy cream to add richness and smoothness to the sauce.
- Season and serve: Remove bay leaf, season the sauce with salt and black pepper to taste. Serve hot over your favorite cooked pasta.
Notes
- Use a heavy-bottomed pot for even heat distribution during the long simmer.
- Sautéing the vegetables gently enhances their sweetness and the sauce’s complexity.
- Simmering uncovered helps concentrate the sauce by reducing excess liquid.
- Adding milk or cream at the end balances acidity in the tomatoes and creates a velvety texture.
- For a deeper flavor, prepare the sauce a day ahead and reheat—it tastes even better the next day.
