Bolognese Sauce

An absolutely perfect recipe for the classic Italian meat sauce made with beef and pork and layers of flavor perfect over pasta or in lasagna.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT IS BOLOGNESE SAUCE?
3. IS IT THE SAME AS SPAGHETTI SAUCE?

I need y’all to listen to me for a minute. Like, I need you to hear me and believe it in your bones when I tell you this: This sauce is one of the most amazing things I’ve ever cooked in my whole life.

Ever. You can put that on page one. And take it to church.

I knew what Bolognese sauce was.  Well, I thought I knew what it was. I thought it was just like regular ol’ spaghetti sauce but with more meat. I was so wrong.

It is so much more than that. 

WHAT IS BOLOGNESE SAUCE? 

Bolognese is an Italian pasta sauce made with ground pork and beef, an aromatic combo of celery, carrots, onion and garlic, cooked down with milk (which tenderizes the meat and adds a silky complexity). The mixture is then cooked, uncovered, with wine and tomatoes. Bolognese sauce is typically served with flat strands of pasta or used to prepare Lasagna Bolognese (that's the one with the bechamel cheese sauce layer).

IS BOLOGNESE THE SAME AS SPAGHETTI SAUCE?

Bolognese is more about the meat and layering of flavors (and less about the tomatoes) than traditional spaghetti sauce. The tomatoes are somewhat insignificant in bolognese sauce so you can expect a much less acidic taste than traditional spaghetti or marinara sauce. Bolognese is cooked in two phases, uncovered, for hours and hours which both intensifies the flavors and tenderizes the ground meat.

I did a ton of research before I hashed out my recipe. I had no idea Bolognese had milk in it. Or white wine. I found recipes that used both red and white wines but the more reading I did, the more sure I became that white wine is not only more authentic but actually tastes better because the brightness of it works beautifully with the rich meat.

I did some comparison research online but most of the information I based my recipe on came from one of my favorite cookbooks of all time, The Italian Cooking Encyclopedia. I’ve had this book for about 15 years and I go to it time and time again. It’s chocked full of facts about authentic Italian cuisine and traditional recipes.

I can’t tell you how many times I've curled up on the couch with this book and a cup of coffee or a glass of wine!

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Recipe for Bolognese Sauce

Bolognese Sauce

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 3 H & 45 MTotal time: 3 H & 50 M

A rich Italian meat sauce recipe made with beef and pork with layers of flavor perfect over pasta or in lasagna.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup (1 stick) butter
• 2 cups grated carrot (see notes)
• 1 1/2 cups finely diced celery
• 1 1/2 cups finely diced onion
• 2 tablespoons minced garlic
• 2 cups whole milk
• 1/8 teaspoon nutmeg (or to taste)
• 1 1/4 cups dry white wine
• 1 28-ounce can crushed tomatoes
• 2 teaspoons Italian seasoning
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon garlic powder

Instructions

1. Season ground beef and ground pork with salt and pepper to taste then brown in a Dutch oven or wide stock pot until cooked through. Remove meat from pot using a slotted spoon (leaving the drippings in the pan) then set meat aside. 1 lb ground pork, 1 lb ground beef, S&P to taste
2. Add butter, carrots, celery and onion to the pot then sauté over medium heat until onions are semi-translucent (about 5 minutes). Add salt and pepper to taste and minced garlic then continue cooking for 2 minutes. 1/2 cup butter, 2 cups carrots, 1.5 cups each celery and onion, S&P to taste
3. Add cooked ground meat to pot with veggies and mix well. Stir in milk and nutmeg. Simmer, uncovered, over medium-low heat for one hour or until the liquid has evaporated. Stir occasionally and adjust heat such that you maintain a very gentle simmer during this time. 2 cups milk, 1/8 tsp nutmeg
4. Add white wine, tomatoes (with juice), Italian Seasoning, bay leaf, salt and garlic powder then stir well. Simmer, uncovered, over medium-low heat for 2 1/2 hours, stirring occasionally. 1.25 cups wine, 1 can tomatoes, 2 tsp Italian seasoning, 1 bay leaf, 1 tsp each salt and garlic powder.
5. Cover the sauce and remove from heat before cooking your pasta to let the sauce rest a bit before serving.

Notes

• Bolognese is traditionally served with pasta strands (tagliatelle, spaghetti, etc.) or rigid tube pasta (rigatoni, penne, etc.) but any pasta will work! I find that I want more sauce than I usually have when eating traditional spaghetti sauce.
• I use a box grater to shred my carrots instead of trying to finely dice them because it’s so much easier but feel free to finely dice yours.
• You can’t use a cast iron pot or skillet (enamel covered cast iron is fine) with recipes that include wine (or vinegar or lots of tomato sauce or anything else highly acidic) as the acid will react unfavorably with the cast iron.
• [UPDATE] Within 24 hours of publishing this recipe I've received several comments and emails asking what to substitute for the wine so I thought I better add this note. It is my opinion that there isn't a substitute for the wine in this recipe. I think it's just too important as it brightens the flavor and balances the richness from the butter, milk and meat. You can certainly leave it out if you like but I do not think the sauce will taste as good. Chicken broth would not be a good substitute as the only thing it has in common with wine is that it's wet.

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