Classic Bolognese Sauce (Printable Version)
Rich bolognese simmered with beef, tomatoes, sweet onion, and herbs for a deeply savory sauce.
# What You'll Need:
→ Vegetables
01 -
½ cup small diced sweet yellow onion (¼ inch pieces)
02 -
½ cup small diced carrots (¼ inch pieces)
03 -
½ cup small diced celery (¼ inch pieces)
04 -
1 tablespoon minced garlic
→ Meat
05 -
1½ pounds lean ground beef
→ Seasonings
06 -
1 teaspoon salt
07 -
¼ teaspoon black pepper
08 -
1 dry bay leaf
→ Liquids and Pastes
09 -
2 tablespoons olive oil
10 -
4 tablespoons tomato paste
11 -
¾ cup dry white wine (Pinot Grigio)
12 -
28-ounce can crushed tomatoes
13 -
1 cup whole milk
→ Garnish
14 -
Grated parmesan cheese
15 -
Chopped fresh parsley
# Step-by-Step Guide:
01 -
Heat olive oil in a large stock pot over medium-high heat. Add sweet yellow onion, carrots, celery, and garlic. Cook for 3–4 minutes until vegetables are tender and onions translucent.
02 -
Add lean ground beef, salt, and black pepper to the pot. Cook for 5–6 minutes, breaking up the meat until no pink remains.
03 -
Stir in tomato paste and dry white wine. Cook for 1–2 minutes until alcohol evaporates and tomato paste is fully blended.
04 -
Combine crushed tomatoes, whole milk, and bay leaf into the pot. Stir thoroughly to integrate all ingredients.
05 -
Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 2–3 hours, stirring frequently to prevent burning, until the sauce is reduced by half and thickened.
06 -
Remove the bay leaf and discard. Serve sauce garnished with grated parmesan cheese and chopped fresh parsley as desired.
# Additional Notes:
01 -
Frequent stirring during simmering prevents the sauce from sticking and burning.