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Bolognese Sauce

Prep Time20 minutes
Cook Time4 hours
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.