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Bolognese

Bolognese
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A quick and rich Bolognese sauce recipe combining ground beef and pork with aromatic vegetables, tomatoes, wine, and dairy to deliver a classic Italian comfort food in under an hour.

Ingredients

Scale

Meats

  • Ground beef and pork blend (equal parts, about 1 lb total)

Vegetables and Aromatics

  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2–3 cloves garlic, minced

Liquids and Dairy

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 splash (about 1/3 cup) white or red wine
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup milk or cream

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1–2 bay leaves (optional)
  • Fresh or dried thyme (optional)

Instructions

  1. Prepare the soffritto: Finely chop onions, carrots, and celery. Heat olive oil and butter in a large pan over medium heat, then gently sauté the vegetables until soft and fragrant, forming the aromatic base of your Bolognese.
  2. Brown the meat: Add the ground beef and pork blend to the pan. Break it up and cook over medium-high heat until browned evenly with no pink remaining, allowing Maillard reactions to deepen the flavor.
  3. Deglaze with wine: Pour in a splash of white or red wine to loosen the browned bits stuck to the pan. Let the wine simmer until it reduces by half, concentrating its flavor and integrating with the meat.
  4. Add tomatoes and simmer: Stir in your crushed canned tomatoes, then season with salt, pepper, and optional herbs like bay leaf or thyme. Lower the heat and simmer uncovered for 20-30 minutes, reducing liquid and thickening the sauce.
  5. Stir in milk or cream: Slowly add milk or cream to the sauce, stirring constantly. This step softens the tomato acidity and creates the creamy texture that is signature to Bolognese.
  6. Final taste adjustment and serve: Remove from heat, taste, and adjust seasoning as needed. Discard any bay leaves, and your sauce is ready to be spooned over pasta or your favorite base.

Notes

  • Use a mix of beef and pork for richer flavor and tender texture.
  • Don’t rush the browning of meat to develop deep flavors.
  • Add dairy late to prevent curdling and ensure smooth richness.
  • Simmer uncovered to thicken the sauce and intensify flavor.
  • Season gradually to balance flavors throughout cooking.
  • Variations include a vegetarian option with mushrooms and lentils, spicy additions with chili flakes, or extra creaminess with mascarpone or Parmesan.
  • This sauce freezes well for up to 3 months and keeps 3-4 days refrigerated.

Nutrition

Keywords: Bolognese, Italian meat sauce, quick Bolognese, pasta sauce, ground beef pork sauce

Find it online: https://marygourmet.com/bolognese/