gimmesomeoven4.6
Bolognese Sauce
My all-time favorite Bolognese sauce recipe is slow-simmered with a rich tomato base, a delicious blend of beef and pork, and the coziest blend of garlicky seasonings. This recipe makes enough sauce to be paired with approximately 1 pound of uncooked pasta (see notes below).
👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
- ●pan
📝 Preparation Steps
1
Cook the pancetta (or bacon). Add the pancetta to a large stockpot and cook over medium-high heat, stirring occasionally, until lightly crispy. There should be about 1 to 2 tablespoons of grease that has rendered in the stockpot, but if not, add in a drizzle of olive oil to supplement.
diced pancetta (or diced bacon)4 ounces
2
Sauté the veggies. Add the onion, carrot and celery to the stockpot and stir to combine. Sauté for about 7 to ⏱️ 8 minutes, stirring occasionally, until the veggies are softened. Add the garlic, anchovy filets and crushed red pepper flakes and stir to combine. Sauté for 2 more minutes, stirring occasionally, until fragrant.
large carrot (finely diced)1garlic (minced)3 clovesanchovy filets (roughly chopped*)2crushed red pepper flakes1 teaspoon
3
Brown the meat. Add the ground beef and Italian sausage and toss to combine with the veggies. Cook until the meat is completely browned, breaking up the meat with a wooden spoon as it cooks and flipping it only occasionally so that it can get a bit browned and crispy on the bottom.
ground beef1 pound
4
Deglaze the pan. Add the wine and use the wooden spoon to thoroughly scrape up any browned bits that are stuck to the bottom or sides of the pan.
5
Simmer. Add the San Marzano tomatoes, tomato paste, thyme, bay leaf and stir to thoroughly combine. Continue cooking until the sauce just barely reaches a simmer. Then reduce heat to low, cover the stockpot with a lid, and simmer anywhere from ⏱️ 30 minutes to ⏱️ 3 hours. (I recommend at least a 2-hour simmer for optimum flavor.) Be sure to check on the sauce and give it a stir every ⏱️ 30 minutes or so to be sure that the bottom does not burn.
tomato paste1 (6-ounce) canlarge bay leaf1
6
Season. Remove and discard the thyme/rosemary sprigs and bay leaf. Add the milk and stir until combined. Give the sauce a taste and season with however much additional salt and pepper you believe it needs. (I typically add in at least a few teaspoons of salt and some generous cracks of black pepper.) If the sauce seems too thick, you can add in a bit of water (starchy pasta* water works best) to thin it out.
large bay leaf1
7
Serve. Serve warm with pasta, gnocchi, roasted eggplant, or whatever sounds good (see notes below) and garnish with lots and lots of freshly-grated Parmesan cheese. Enjoy!
freshly-grated Parmesan cheese (for serving)
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