Rich & Complex Traditional Bolognese Sauce
A long, slow simmer builds layers of flavor and makes this Bolognese sauce so rich and complex! This is a sauce worth having on your stove all day long. Make some for today and freeze some for tomorrow.
Servings 8 servings
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 cup minced white onion
- 1/2 cup minced carrots
- 6 cloves garlic minced
- 1 1/2 lb ground meat either all beef or a mix
- 1 tsp dried oregano
- 2 cups whole milk
- 2 cups white wine
- 2-28 oz can crushed tomatoes
- 1-28 oz can whole tomatoes pureed in the blender
- toppings: fresh basil, fresh parsley, parmesan cheese
Heat the butter in a large pot over medium-low heat. Add the salt, onion, and carrots. Saute for 5 minutes, or until just starting to get soft and golden. Add the garlic; saute for 30 seconds. Add the meat and oregano. Cook the meat, breaking it up as you go into small pieces, until there is almost no red left, about 10 minutes.
Add the milk. Increase the heat to medium-high and bring it to boil, then reduce the heat so that it maintains a gentle boil (the milk should be bubbling but in no danger of burning or boiling over). Cook the milk down for 20-30 minutes.
Add the wine. Again increase the heat to bring it to a boil and then lower the heat to maintain a gentle boil. Cook the wine down for 20-30 minutes.
Add the pureed whole tomatoes and crushed tomatoes. Bring to a simmer and then lower the heat so that the sauce is just occasionally bubbling. At this point you can leave it on the stove on very low heat (I usually move it to a small burner on low) or put it in the oven at 325F, either way with the pot uncovered so the sauce will cook down. Simmer the sauce for 4-5 hours, stirring occasionally.
Serve with a wide pasta such as pappardelle or fettuccine and top with parmesan cheese, basil, and parsley.
If you are using a mix of ground meats, I like equal parts beef, pork, and either chicken or turkey.
This recipe makes for a generous 8 servings. Plan on cooking once and eating twice or thrice! To freeze the leftovers, put it in a large sealable plastic bag. This will keep it nice and thin so that it will defrost easily.
If you have a large enough pot, the recipe can be doubled and you will have lots of bolognese in your freezer. Just give some extra time to each of the steps. 15 minutes for the meat, about 40 minutes for the milk and wine, and at least 5 hours for the simmer.
Also, if you are doubling it, 4 cups is more than one bottle of wine. I just pour the bottle in and call it good rather than opening another for just a little wine.