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Bowl of Traditional Bolognese Sauce served with pasta

Traditional Bolognese Sauce

A heartwarming and rich Bolognese sauce, perfect for pasta, made with fresh ingredients and slow-cooked for deep flavors.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons olive oil Preferably extra virgin for better flavor.
  • 1 medium onion, diced Fresh is best for optimal texture and taste.
  • 1 carrot, finely chopped Provides natural sweetness.
  • 1 stalk celery, finely chopped A foundational aromatic.
  • 3 cloves garlic, minced Fresh garlic adds a rich depth of flavor.
  • 1 pound ground beef Lean beef is ideal for a well-balanced sauce.
  • 1 pound ground pork Offers tenderness and a hint of sweetness.
  • 1 cup dry red wine Adds complexity; choose a good-quality wine you enjoy drinking.
  • 1 can crushed tomatoes (28 ounces) Opt for San Marzano for authentic flavor.
  • 1 tablespoon tomato paste For added richness.
  • 1 cup whole milk Integral for creaminess and richness.
  • Salt and pepper to taste Essential for seasoning.
  • Fresh basil or parsley, for garnishing Adds freshness and color at the end.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery (this is known as “soffritto”) and sauté for about 5-7 minutes until softened and fragrant.
  2. Stir in the minced garlic, cooking for another minute until it’s aromatic but not browned.
  3. Add the ground beef and ground pork, breaking it apart with a wooden spoon. Cook until the meat is browned evenly, about 8-10 minutes.
  4. Pour in the red wine, scraping the bottom of the pot to deglaze it. Allow it to simmer for about 5 minutes until it’s reduced slightly.
  5. Stir in the crushed tomatoes and tomato paste. Season generously with salt and pepper. Bring to a gentle simmer.
Cooking
  1. Reduce the heat to low, cover the pot partially, and let the sauce cook for at least 1.5 to 2 hours. Stir occasionally and add a splash of water if it becomes too thick.
  2. After the sauce has developed a rich texture and deep flavor, stir in the whole milk and simmer for an additional 30 minutes.
  3. Taste and adjust seasoning as needed. Serve over your favorite pasta, garnished with fresh basil or parsley.

Notes

Use the freshest produce and quality meats for the best flavor. This sauce freezes beautifully. Store it in airtight containers for up to three months.