Bolognese Sauce
By Charlie
Published Nov. 10, 2025
This recipe offers a twist on the classic Emilia-Romagna sauce, incorporating **
Bolognese Sauce
Servings: 8
Equipment
- 1 large pot
Ingredients
- 3 tbsp butter
- 3 tbsp olive oil
- 1 cup chopped onion (about 1 large onion)
- 1 cup chopped celery (about 3 stalks of celery)
- 1 cup chopped carrots (about 2 large carrots)
- 1 ½ lb ground beef chuck
- ¼ tsp ground nutmeg
- pinch of salt
- pinch of ground black pepper
- 1 ¾ cups whole milk
- 2 cups pinot grigio (or other dry white wine)
- 3 cups canned, peeled San Marzano tomatoes (about one 28oz can)
- parmesan, shredded
Instructions
- Add the butter, olive oil, and onion to a large pot. Cook the onion over medium-low heat until translucent, stirring occasionally.
- Add the chopped celery and carrots and cook for 3 minutes at medium heat, stirring occasionally.
- Add the ground beef and cook until the meat changes to a darker color. Use a fork to tear the ground beef into smaller pieces as it cooks. Add a pinch of salt and pepper, as desired.
- Add the whole milk and nutmeg. Cook at a simmer until the liquid has entirely evaporated.
- Add the white wine and simmer until the liquid has mostly evaporated.
- Add the tomatoes and lower the heat to low. There should be only intermittent bubbling of the liquid. Let the sauce cook for at least 3 hours. If the sauce becomes dry, add ¼ cup of water and stir. The final sauce should have no separated liquid remaining.
- Serve over pasta with shredded parmesan to taste.
Notes
- Fettuccine is a great option for serving with this sauce. See our recipe for fettuccine here.