Bolognese Sauce
- 20m Prep Time
- 2h Cook Time
- 2h Ready In
About 4 ½ cups While beef and pork are the main ingredients in this long-simmered ragu, we have given it a home near its tomato-rich, pasta-friendly brethren. (For Cincinnati’s version of Bolognese, see Cincinnati Chili Cockaigne.) For a chunkier ragu of braised lamb or beef, see Hearty Beef Ragu.
Ingredients
- 3 tablespoons olive oil
- 1 ounce pancetta or bacon, finely chopped
- 1 large carrot, minced
- 2 small celery ribs, minced
- ½ medium onion, minced
- 1 ¼ pounds coarsely ground beef chuck, ground pork shoulder, or a combination
- ¾ cup chicken or beef stock or broth
- ⅔ cup dry white wine
- 2 tablespoons tomato paste
- 1 ½ cups whole milk
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tablespoons olive oil
- 1 ounce pancetta or bacon, finely chopped
- 1 large carrot, minced
- 2 small celery ribs, minced
- ½ medium onion, minced
- 1 ¼ pounds coarsely ground beef chuck, ground pork shoulder, or a combination
- ¾ cup chicken or beef stock or broth
- ⅔ cup dry white wine
- 2 tablespoons tomato paste
- 1 ½ cups whole milk
Let's Cook
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Step 1.
Heat in a large saucepan over medium-low heat: 3 tablespoons olive oil; 1 ounce pancetta or bacon, finely chopped
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Step 2.
Cook, stirring, until the pancetta or bacon releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add: 1 large carrot, minced; 2 small celery ribs, minced; ½ medium onion, minced
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Step 3.
Cook, stirring, until the onions are translucent, about 5 minutes. Add and brown: 1 ¼ pounds coarsely ground beef chuck, ground pork shoulder, or a combination
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Step 4.
Stir in: ¾ cup chicken or beef stock or broth; ⅔ cup dry white wine; 2 tablespoons tomato paste
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Step 5.
Reduce the heat to low and simmer gently, partially covered, skimming off the fat occasionally. From time to time as the sauce simmers, add 2 tablespoons at a time: 1 ½ cups whole milk
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Step 6.
Cook until the sauce is the consistency of thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 hours.
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Step 7.
Skim the fat off the top before reheating. Serve over wide noodles like tagliatelle, with Tortellini, or in Lasagne Bolognese.