There are plenty of pasta sauces on the grocery store shelves if you are looking for a quick and easy weeknight pasta dinner. If you want something a little fancier, something a little more flavorful and hearty, this traditional bolognese sauce is just what you are looking for.
What Is Bolognese Sauce?
Bolognese is a traditional meat sauce that came from Bologna, Italy. It is a rich, meaty sauce made for topping flat thick pasta noodles such as pappardelle, tagliatelle or even a lasagna filling. The main difference between bolognese sauce and just a regular meat sauce is the ingredients and the cooking time.
Yes, technically you can brown up some ground beef and add a jar of store bought pasta sauce and you have a meat sauce, however that is not the same as a slow simmered bolognese. That is what this recipe is going to show you how to make. The combination of white wine, milk, and nutmeg along with a 3-4 hour simmering time is what makes this a Bolognese rather than a “meat sauce”.
What Ingredients Are Needed For Bolognese?
- Olive oil and butter for sweating your vegetables.
- Vegetables– Carrots, celery, and onion all diced small. You will cook these in the oil and butter just until softened.
- Ground meats– Preferably ground beef and ground pork. The combination of the two works perfectly in this bolognese.
- White wine– You don’t need much and if you prefer not to use wine for whatever reason, you can also use chicken stock.
- Milk– Since this is meant to be rich and hearty, use full fat milk instead of 2% or skim. You could also use heavy cream if you have any on hand.
- Nutmeg– This probably seems a little out of place in a pasta sauce, but trust me when I say it pulls everything together. I like to use stone nutmeg and run it over a grater to make fresh ground nutmeg. You could also use any ground nutmeg you have.
- Crushed tomatoes– If you like your sauce with chunkier pieces of tomato you could also use whole peeled tomatoes or peeled plum tomatoes as well.
How To Serve Bolognese Sauce
This sauce can be used on any type of pasta noodle. Traditionally it is used on flat thick noodles as I mentioned earlier. Being that it is such a rich and hearty sauce it is likely to fall off a thinner noodle such as spaghetti, angel hair or elbow noodles.
I have used this in my lasagna, over polenta, as a dipper for bread, and my favorite- over pappardelle noodles.
Steps To Make Bolognese
Heat butter and oil over medium low heat. Sweat celery, carrot, and onion until softened but not browned.
Add the ground beef and pork and cook until no longer pink.
Add the wine and reduce, then add the milk and nutmeg and reduce again until almost evaporated.
Stir in the crushed tomatoes, lower heat and simmer 3-4 hours. It will thicken and the flavors will meld together as it cooks and reduces down. Once finished it should look like a very chunky meat sauce. Almost similar to a sloppy joe consistency.
Traditional Bolognese Sauce
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter
- 1/4 cup onion diced small
- 1 celery stalk diced small
- 1 carrot peeled and diced small
- 3/4 lb ground beef
- 1/2 lb ground pork
- 3/4 cup white wine
- 3/4 cup milk
- 1/8 tsp grated nutmeg
- 28 oz can crushed tomatoes
- salt and pepper to taste
Instructions
- In a large dutch oven, or stock pot, heat butter and oil over medium low heat.
- Add onion, celery, and carrot and sweat but do not brown.
- Add in the ground beef and pork. Break up the meat with a wooden spoon and heat through until no longer pink.
- Add wine and cook until almost evaporated. Add in the milk and nutmeg, and once again reduce until almost evaporated. Approximately 5-10 minutes.
- Stir in the crushed tomatoes, lower the heat and simmer gently for 3-4 hours. Stir occasionally to prevent scorching. Season to taste with salt and pepper.
- Serve over your choice of pasta.