This rich Italian Bolognese sauce is all about flavor! Made with ground beef, tomatoes, and a touch of milk, it’s a hearty treat your pasta will love.
You can serve this sauce over spaghetti or your favorite noodles. Trust me, once you try it, you’ll want to make it every weekend! 🍝
Key Ingredients & Substitutions
Olive Oil & Butter: Using both adds depth and richness to the sauce. If you’re out of butter, you could use extra olive oil instead. You can also try a mix of butter with a bit of coconut oil for a unique twist!
Meat: Ground beef is classic, but a mix of beef and pork gives great flavor. If you’re looking for a healthier option, ground turkey or chicken can work too, though the flavor will be lighter.
Pancetta: This adds a nice salty and rich flavor. If you can’t find pancetta, use bacon, but be aware it might give the sauce a smokier taste. Turkey bacon is a leaner alternative if needed.
Milk: Whole milk gives the sauce creaminess. If you’re dairy-sensitive, try using unsweetened almond milk or oat milk. Just be careful not to overcook them, as they can separate more easily than dairy milk.
Nutmeg: A pinch of nutmeg really enhances the flavor. If you’re not a fan, you can skip it, but it does add a lovely warm depth to the sauce.
How Can I Achieve the Perfect Flavor in My Bolognese Sauce?
The key to a great Bolognese is slow cooking. Here’s how to do it right:
- Start with finely chopped onion, carrot, and celery (soffritto). This mix forms the base layer of flavor. Cook them on medium heat until soft.
- As you add the meat, make sure to brown it well—it adds color and flavor!
- When adding milk, don’t rush it. Let it simmer and reduce so it melds into the sauce.
- After adding the wine, let it reduce as well; this step deepens the flavor profile.
- Finally, allow the sauce to simmer on low for at least 2 hours. The longer it cooks, the better the flavors develop!
Don’t forget to taste your sauce! Adjust salt, pepper, and any other seasonings as you go. Happy cooking!
Authentic Italian Bolognese Sauce
Ingredients You’ll Need:
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3/4 pound (340g) ground beef (preferably a mix of beef and pork)
- 4 ounces (110g) pancetta or bacon, finely chopped
- 1 cup whole milk
- Pinch of ground nutmeg
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes or whole peeled tomatoes, blended
- Salt and freshly ground black pepper to taste
- Freshly grated Parmigiano-Reggiano cheese for serving
- Optional: 1/2 cup beef broth or water if needed
How Much Time Will You Need?
This Bolognese sauce requires about 20-30 minutes for preparation and then a lovely slow cooking time of at least 2 hours. The longer it cooks, the better the flavor! So, set aside about 2.5 to 3 hours for this delicious dish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat until the butter melts. Then, add the finely chopped onion, carrot, and celery. Cook gently, stirring often, for about 8-10 minutes, until the veggies are soft and translucent. This mix is called “soffritto” and is the base of your sauce.
2. Add the Pancetta:
Add the chopped pancetta or bacon to the saucepan and cook for another 2-3 minutes until it’s slightly browned. This will add wonderful flavor to the sauce as it cooks.
3. Brown the Meat:
Increase the heat to medium-high and add the ground beef (or beef and pork mix). Using a wooden spoon, brown the meat, stirring and breaking it up, until it is evenly cooked and no longer pink. This part will bring depth to your Bolognese.
4. Add Milk and Nutmeg:
Pour in the cup of milk and add a pinch of ground nutmeg. Let it simmer gently for 10-15 minutes, stirring occasionally, until the milk has mostly evaporated. This step adds creaminess and helps mellow the flavors.
5. Incorporate the Wine:
Add the dry white wine and let it simmer until it has mostly evaporated, about 10 minutes. This will bring a fantastic richness to the sauce.
6. Mix in the Tomatoes:
Stir in the crushed tomatoes and season with salt and pepper to taste. Then, reduce the heat to low so that the sauce is barely simmering. This will allow all the flavors to meld beautifully.
7. Simmer the Sauce:
Let the sauce cook slowly for at least 2 hours, uncovered or partially covered. Stir occasionally to prevent it from sticking. If it dries out too much, just add a bit of beef broth or water to keep it moist.
8. Final Touches:
Before serving, taste your sauce and adjust the seasoning if necessary. Once done, serve it hot over your favorite pasta—traditionalists use tagliatelle! Don’t forget to top it with freshly grated Parmigiano-Reggiano cheese for that authentic touch.
Enjoy your authentic Italian Bolognese sauce! Buon Appetito! 🍝
FAQ for Authentic Italian Bolognese Sauce
Can I Make This Sauce Ahead of Time?
Absolutely! Bolognese sauce actually tastes better the next day as the flavors continue to develop. You can make it up to 2-3 days in advance. Just be sure to cool it completely and store it in an airtight container in the fridge. When ready to serve, reheat gently on the stove.
What Can I Use Instead of Pancetta?
If you can’t find pancetta, bacon is a great substitute. It will add a smokier flavor, so keep that in mind. For a lighter version, you can use turkey bacon or omit it altogether for a vegetarian option!
How Should I Store Leftover Sauce?
Store any leftover Bolognese sauce in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just ensure it’s cooled completely before freezing. To reheat, thaw in the refrigerator overnight and warm it on the stove, adding a splash of broth or water if necessary.
Can I Use Other Types of Meat?
Definitely! While traditional Bolognese often uses a mix of beef and pork, you can use ground turkey or chicken for a lighter version. Just keep in mind that it will result in a different flavor profile, and you may need to adjust the cooking time accordingly.
