Recipe by Alan in SW Florida
A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container. Can also be frozen.
Top Review by micro_ang
Wow, this would have to be the best pasta sauce I have ever made. It was very rich and flavourful. You can really taste the flavours of the meat and vegetables, complemented by the spices and the wine. Make sure if you try this recipe, don't leave out the wine, you won't get the same flavour. I used a dry semillon chardonnay, which worked well. Thank you so much for this recipe, it is a keeper. I will never use jar sauce in my bolognese again!
- 2 medium onions, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 garlic clove, crushed
- 1⁄4 cup chopped uncooked bacon (or pancetta)
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon fresh ground pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1 1⁄2 lbs ground veal (or ground beef or mixture of both)
- 1 cup dry white wine
- 1⁄4 cup tomato paste
- 1 (28 ounce) can crushed tomatoes (or pureed tomatoes)
- 1⁄2 cup milk (or cream)
- 1 pinch ground nutmeg
Directions See How It's Made
- Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
- Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
- Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
- Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.