Main Dishescookingclassy5.0
Bolognese
An Italian beef and tomato based sauce that is simmered low and very slow until rich concentrated flavors have developed and the meat is perfectly tender. It's one of the ultimate pasta upgrades!
👥 12 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 20 min🔥 Cook: 4h 30m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Melt 1 1/2 Tbsp butter in a large pot over medium-high heat.
butter, (cut into 1 Tbsp pieces, divided*)6 Tbsp
2
Add onion, carrot and celery and saute ⏱️ 4 minutes. Add garlic and saute ⏱️ 1 minute longer. Transfer mixture to a large plate.
3
Melt 1 1/2 Tbsp butter in now empty pot over medium-high heat. Dab beef dry with paper towels, then break beef into 4 large chunks into pot.
butter, (cut into 1 Tbsp pieces, divided*)6 Tbsp
4
Season lightly with salt and pepper. Let sear until browned on bottom, about ⏱️ 3 minutes, turn and sear until browned again on opposite side, about ⏱️ 3 minutes longer. Then break up beef and cook through a few minutes longer.
Salt (and black pepper)Unsalted chicken stock (or broth, as needed to thin sauce)
5
Return vegetables to pot with the beef, pour in milk and stir. Bring to a simmer then reduce heat to medium-low and let simmer until majority of milk has evaporated and just fat remains, about ⏱️ 10 - 20 minutes.
6
Stir in tomatoes, wine, basil and parmesan rind. Bring mixture to a simmer.
parmesan rind1
7
Reduce heat to very low (it should be at a very low simmer with just be a few bubbles over the surface, on my stovetop I have to transfer to a small burner with a low flame).
8
Let simmer ⏱️ 4 hours, stirring occasionally and thinning with broth as needed. Season lightly with salt and pepper to taste as it cooks (keep in mind it will reduce and saltiness will become more concentrated so careful not to overdue it you can always add more later).
Salt (and black pepper)Unsalted chicken stock (or broth, as needed to thin sauce)
9
Remove basil stems and parmesan rind. Stir in remaining 3 Tbsp butter until melted (or heavy cream if using instead).
parmesan rind1butter, (cut into 1 Tbsp pieces, divided*)6 Tbsp
10
Toss sauce with cooked pasta of choice (tagliatelle, pappardelle, spaghetti, or fettuccine are great choices), thin with some of the pasta cooking water.
Nutrition Facts
calories
321 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
426 mg
protein Content
19 g
trans Fat Content
1 g
cholesterol Content
74 mg
carbohydrate Content
14 g
saturated Fat Content
10 g
unsaturated Fat Content
8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...