• Bolognese Sauce

    1 vote
    Bolognese Sauce
    Prep: 30 min Cook: 3.5 hours Servings: 12
    by Michael Troiano
    1 recipe
    This makes a double batch of the best, authentic Bologna-style meat sauce you've ever had. Do a batch in the fall with some fusilli, or make it special with some homemade pasta. You won't be disappointed. Freeze what's left, it reheats even better.


    • 6 tablespoons unsalted butter
    • 2 medium onion, finely chopped
    • 4 celery stalks, finely chopped
    • 4 carrots, finely chopped
    • 3 pounds ground beef chuck (80 percent lean)
    • 16 ounces ground pork
    • Coarse salt and freshly ground pepper
    • 5 cups whole milk
    • 1/2 teaspoon freshly grated nutmeg
    • 2.5 cups dry white wine
    • 4 cups low-sodium chicken stock
    • 2 cans (28 ounces) peeled plum tomatoes with juice, pureed


    1. Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
    2. Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
    3. Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1½ to 2 hours. Season with pepper. Let cool slightly.

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