Classic Bolognese Sauce
A deeply savory meat sauce made by slowly cooking beef with aromatic vegetables, milk, white wine, tomatoes, and chicken broth. The long, gentle simmer creates a thick, rich Bolognese that pairs beautifully with pasta.
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Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, finely diced (1 cup)
- 1 small carrot, peeled and finely diced (1/3 cup)
- 1 small stalk celery, finely diced (1/4 cup)
- 3 cloves garlic, minced
- 1 pound pound lean ground beef
- 1 1/2 tsp kosher salt, plus more as needed
- 1/4 tsp freshly ground black pepper
- 1/8 tsp teaspoon ground or freshly grated nutmeg
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28-ounce) whole peeled tomatoes
- 1 cup low-sodium chicken broth
Instructions
- Pour 2 tablespoons olive oil into a Dutch oven or large pot and place over medium heat. Once the oil is shimmering, add 1 finely diced small yellow onion, 1 peeled and finely diced small carrot, 1 finely diced small celery stalk, and 3 minced garlic cloves. Cook for 8 to 10 minutes, stirring from time to time, until the vegetables have softened.
- Add 1 pound lean ground beef, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Cook for 5 to 7 minutes, using your spoon to break the beef into smaller pieces as it cooks, until the meat is cooked through.
- Pour in 1 cup whole milk. Continue cooking for 10 to 12 minutes, stirring occasionally, until the milk has evaporated. Add 1 cup dry white wine and cook for another 10 to 12 minutes, stirring occasionally, until the wine has also evaporated.
- Add 1 (28-ounce) can whole peeled tomatoes along with their juices, breaking the tomatoes into bite-size pieces with your hands as they go into the pot. Stir in 1 cup low-sodium chicken broth.
- Bring the mixture to a simmer, then turn the heat down to low so the sauce maintains a very gentle simmer. Cook for about 1 1/2 hours, stirring occasionally. Use a wooden spoon to break apart any larger pieces of tomato as the sauce cooks. Continue simmering until the sauce has thickened and the flavors have melded together.