Description
Classic Bolognese Sauce is a rich and hearty Italian meat sauce made with ground beef, aromatic vegetables, milk, white wine, tomatoes, and chicken broth. This slow-simmered sauce is perfect for serving over pasta or polenta, delivering deep, complex flavors with tender, flavorful meat and a velvety texture.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 1 small carrot, peeled and finely diced (about 1/3 cup)
- 1 small stalk celery, finely diced (about 1/4 cup)
- 3 cloves garlic, minced
Meat & Seasonings
- 1 pound lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground or freshly grated nutmeg
Liquids & Canned Goods
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup low-sodium chicken broth
Instructions
- Sauté Vegetables: Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Stir in the diced yellow onion, carrot, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 to 10 minutes.
- Cook Ground Beef: Add the ground beef to the pot along with 1 1/2 teaspoons kosher salt, black pepper, and nutmeg. Break up the beef into smaller pieces as it cooks. Continue cooking until the beef is fully browned and no longer pink, about 5 to 7 minutes.
- Add Milk and Evaporate: Pour in the whole milk and cook, stirring occasionally. Allow the milk to reduce and mostly evaporate, which will take about 10 to 12 minutes. This step tenderizes the meat and balances acidity.
- Add Wine and Evaporate: Stir in the dry white wine and continue cooking, stirring occasionally, until the wine has mostly evaporated, about 10 to 12 minutes. This intensifies the flavor profile of the sauce.
- Add Tomatoes and Simmer: Add the can of whole peeled tomatoes with their juice. Use your hands to break the tomatoes into bite-sized pieces as you add them. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low to maintain a gentle simmer. Cook uncovered, stirring occasionally and breaking up any large tomato pieces with a wooden spoon, for about 1 1/2 hours or until the sauce is thickened and rich in flavor.
Notes
- For deeper flavor, use high-quality whole peeled tomatoes or San Marzano tomatoes if available.
- Simmering the sauce low and slow allows the flavors to meld beautifully and creates a thick, luscious texture.
- This sauce freezes well; store in airtight containers for up to 3 months.
- Serve over your favorite pasta like tagliatelle, pappardelle, or spaghetti for a classic Italian meal.
- If preferred, substitute ground pork or a mix of pork and beef for a different meat flavor.
