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Homemade Bolognese Sauce Recipe
Monica Leake

Homemade Bolognese Sauce Recipe

The perfect slow cooked sunday sauce. Easy to make and so delicious!
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 3 hours 30 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20
  • 1.5 lbs Ground Pork or mild Italian sausage, casings removed
  • 7 oz Pancetta finely chopped
  • 3 tbsp Butter unsalted
  • 2 tbsp Extra Virgin Olive Oil
  • 1.5 cups Yellow Onion finely diced (about 1 large onion)
  • 1 cup Celery finely diced (about 3 stalks)
  • 1 cup Carrots finely diced (about 2 large carrots)
  • 8 cloves Garlic minced
  • 4 tbsp Tomato Paste
  • 1.5 cups Dry Wine Dry White
  • 2 cups Whole Milk or Half and Half
  • 2 cans 28 oz each Crushed Tomatoes (San Marzano preferred)
  • 1 to 2 cups Chicken Broth added gradually as needed
  • 2 Bay Leaves
  • 1/4 tsp Nutmeg freshly grated is best
  • To taste: Sea salt and freshly cracked black pepper

Equipment

  • 1 large dutch oven
  • 1 wooden spoon

Method
 

  1. Sauté the Base: In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped pancetta and cook until crisp and the fat has rendered.
  2. Soften Aromatics: Stir in the onion, celery, and carrots. Sauté for 8–10 minutes until very soft and just starting to turn golden. Add the garlic and cook for 1 minute more.
  3. Brown the Meat: Add the ground beef and pork. Increase the heat to medium-high. Break the meat apart with a wooden spoon and cook until browned and no longer pink.
  4. Caramelize: Stir in the tomato paste. Cook for 3 minutes, stirring constantly, until the paste darkens to a deep red.
  5. Deglaze: Pour in the wine. Use your spoon to scrape the bottom of the pot to release the fond (the browned bits). Let the wine simmer until it has reduced by half.
  6. Half n Half or Milk: Pour in the 2 cups of milk and the nutmeg. Simmer gently, stirring occasionally, until the milk has almost entirely evaporated. This ensures the meat stays tender.
  7. The Slow Simmer: Stir in the crushed tomatoes and the bay leaves. Add 1 cup of broth. Bring to a very low simmer. Cover the pot halfway with a lid and cook for 2.5 to 3 hours. Stir every 20 minutes, adding a splash more broth if the sauce looks too thick or dry.
  8. Season: Remove the bay leaves. Taste and add salt and pepper as needed.
  9. For 8 people, you will need approximately 2 lbs (32 oz) of dry pasta.

Notes

Tip: If you aren't serving all 8 people at once, this sauce freezes beautifully. Store it in airtight containers for up to 3 months. It always tastes even better the next day!