Go Back
–+ servings
Bolognese Meat Sauce

Bolognese Meat Sauce

Print Recipe Pin Recipe
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • 1 tbsp vegetable oil 15 ml
  • 3 tbsp butter 40 g, plus 1 tbsp butter (15 g) for tossing the pasta
  • 1/2 cup chopped onion 120 ml
  • 2/3 cup chopped celery 160 ml
  • 2/3 cup chopped carrot 160 ml
  • 3/4 lb ground beef chuck 340 g
  • Salt
  • Black pepper ground fresh from the mill
  • 1 cup whole milk 240 ml
  • Whole nutmeg
  • 1 cup dry white wine 240 ml
  • 1 1/2 cups canned imported Italian plum tomatoes cut up, with their juice (360 ml)
  • 1 1/4 to 1 1/2 lb pasta 570 to 680 g
  • Freshly grated Parmigiano-Reggiano cheese for the table

Equipment

  • Pot

Method
 

  1. Put the oil, butter, and chopped onion in a pot over medium heat. Cook, stirring, until the onion turns translucent. Add celery and carrot and cook about 2 minutes, stirring to coat.
  2. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Break up the meat with a fork and cook until it is no longer raw and red.
  3. Pour in the milk and let it simmer gently, stirring often, until it has bubbled away completely. Grate in about 1/8 tsp nutmeg and stir.
  4. Add the wine and simmer until it evaporates. Add the tomatoes and stir well. When the tomatoes begin to bubble, lower the heat so the sauce cooks at the laziest simmer, with only an occasional bubble.
  5. Cook uncovered for 3 hours or more, stirring from time to time. If the sauce starts to dry and fat separates, keep it going and add 1/2 cup water when needed so it does not stick. Finish with no water left and fat separated from the sauce. Taste and adjust salt.
  6. Toss with cooked, drained pasta, adding the extra tablespoon of butter. Serve with grated Parmigiano-Reggiano.

Tried this recipe?

Let us know how it was!