Description
A classic, rich Italian Bolognese sauce slow-simmered to perfection with ground beef, aromatic vegetables, milk, wine, and San Marzano tomatoes, delivering deep, hearty flavors ideal for pairing with pasta.
Ingredients
Vegetables and Aromatics
- 1 1/2 cups finely chopped yellow onion
- 1 1/4 cups peeled and finely chopped carrot
- 1 cup finely chopped celery
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1/3 cup fresh basil stems with leaves
Meat and Dairy
- 2 lbs 85% lean ground beef
- 1 1/2 cups whole milk
- 6 Tbsp butter (cut into 1 Tbsp pieces, divided)
- 1 parmesan rind
- 1 cup parmesan for serving, or more to taste
Pantry
- 2 (28 oz each) cans San Marzano tomatoes (in puree, well crushed by hand)
- 1 cup dry white wine (such as Sauvignon Blanc)
- Salt
- Black pepper
- Unsalted chicken stock or broth, as needed to thin sauce
Instructions
- Melt Butter and Sauté Vegetables: Melt 1 1/2 Tbsp butter in a large pot over medium-high heat. Add the chopped onion, carrot, and celery, and sauté for 4 minutes until softened. Add garlic and cook for 1 more minute until fragrant. Transfer this mixture to a large plate.
- Sear the Beef: Melt another 1 1/2 Tbsp butter in the empty pot over medium-high heat. Pat the beef dry using paper towels, then place the beef in 4 large chunks into the pot. Season lightly with salt and black pepper. Let it sear undisturbed until browned on the bottom for about 3 minutes, then turn to sear the opposite side for another 3 minutes. Break up the beef and continue cooking until it is cooked through.
- Combine Beef with Vegetables and Milk: Return the sautéed vegetables to the pot with the beef. Pour in the whole milk and stir to combine. Bring to a simmer, then reduce heat to medium-low and let it simmer gently until most of the milk has evaporated and only fat remains, approximately 10 to 20 minutes.
- Add Tomatoes, Wine, Basil, and Parmesan Rind: Stir in the crushed San Marzano tomatoes, white wine, fresh basil stems, and parmesan rind. Bring the mixture to a simmer.
- Simmer the Sauce Slowly: Reduce heat to very low so that the sauce is at a gentle simmer with only a few bubbles breaking the surface. On some stovetops, transferring to a smaller burner with a low flame works best. Let it simmer slowly for 4 hours, stirring occasionally to prevent sticking. Add chicken stock or broth as needed to thin the sauce. Season lightly with salt and pepper during cooking, remembering the flavors will concentrate.
- Finish the Sauce: Remove the basil stems and parmesan rind from the sauce. Stir in the remaining 3 Tbsp butter until melted to add richness. Alternatively, heavy cream can be used instead of butter, if preferred.
- Serve: Toss the Bolognese sauce with cooked pasta of your choice—tagliatelle, pappardelle, spaghetti, or fettuccine are excellent options. Thin the sauce with some reserved pasta cooking water to achieve desired consistency. Serve topped with extra parmesan cheese.
Notes
- Be sure to simmer the sauce very gently to develop deep flavor without breaking down the texture.
- Using San Marzano tomatoes is key for authentic, balanced acidity and sweetness.
- Searing the beef in chunks before breaking it down helps develop richer flavor through better browning.
- Add chicken stock cautiously to avoid thinning the sauce too much; the goal is a thick, rich consistency.
- Finish with butter or cream to add smoothness and shine to the sauce.
- This recipe pairs beautifully with wide, flat pasta types such as tagliatelle or pappardelle to capture the sauce effectively.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
