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Bolognese
Bolognese is a rich and luscious meat sauce that’s cooked low and slow on the stove. A combination of ground beef and pork, vegetables, San Marzano tomatoes, and milk all cook together into a silky texture with amazing flavor.
Ingredients
2 tablespoons extra virgin olive oil
4 tablespoons butter, divided
1 1/2 cups yellow onion, diced small
1 1/2 cups carrot, diced small
1 1/2 cups celery, diced small
2 tablespoons fresh garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 pounds ground chuck
1 pound ground pork
1 cup white wine
1 28-ounce can whole peeled San Marzano tomatoes (we used Cento brand)
4 tablespoons tomato paste, divided
2 cups water
1 1/2 cups whole milk
Grated Parmesan cheese, for serving
1 pound pasta (Tagliatelle pasta is traditional but any sturdy pasta is fine)
Instructions
- In a six-quart Dutch oven or other heavy bottomed pot, over medium high heat, add the olive oil and two tablespoons of butter.
- Once the butter has melted, add the onion, carrot, and celery, and cook until slightly soft, about 3-4 minutes.
- Stir in garlic, salt, pepper, and nutmeg and cook for one minute.
- Add ground chuck and ground pork and cook until no longer pink, about five minutes.
- Add white wine and cook to evaporate, about five minutes.
- Add the can of whole peeled tomatoes and crush the tomatoes with a large fork or a potato masher.
- Stir in two tablespoons of tomato paste.
- Stir in the water and milk and bring to a boil then reduce to low and cook uncovered for three hours, stirring every now and then to avoid sticking.
- After three hours, stir in the last two tablespoons of tomato paste and let the pot sit for a few minutes so the fat will rise to the top then skim it off and discard. Place a few paper towels over the surface to absorb any remaining fat.
- Stir in the last two tablespoons of butter.
- Cook the pasta, per box directions, and drain, then place back into the pot.
- Stir in a few ladles of the sauce to coat the pasta.
- Serve portions with additional sauce and freshly grated Parmesan cheese.
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