Bolognese sauce has a special place in my heart. Its rich, balanced flavors, adaptability to various dishes, and ability to provide comfort and satisfaction with every bite make it a staple in my household.
It does take a while to make, but trust me, it is completely worth it. Since it is quite the project, I usually make it in large batches (sometimes even 3x) and store it in the freezer for later. Having a stockpile of this incredible sauce is so handy for when you’re having friends over or just didn’t plan for dinner. Just reheat the sauce, boil some pasta, and you are ready to share an amazing meal with your loved ones.
Originating from the culinary heart of Bologna, Italy, this sauce embodies the Italian passion for quality ingredients and time-honored traditions. At its core, it’s a beautifully orchestrated blend of slow-cooked meats, aromatic vegetables, tomatoes, and a touch of wine. It’s this careful orchestration that transforms these simple ingredients into a symphony of taste.
Whether you’re an experienced cook or a beginner looking to expand your culinary repertoire, you’re in for a treat.
Ragu alla Bolognese
Ingredients
- 2 oz pancetta
- 6 garlic cloves
- 1 lb ground beef
- 1 lb ground pork
- ¼ stick of butter
- 1 cup white wine
- ½ cup tomato paste
- 3 cups beef broth
- 1 14.5oz can diced tomatoes
- Salt and pepper to taste
- Optional herbs: Bay leaf, thyme, rosemary, sage, lemon zest
Vegetables
- 1 onion diced
- 3 carrots diced
- 3 celery ribs diced
Instructions
- In a frying pan, add olive oil, onions, carrots, and celery. Cook on low heat until very soft, at least 30 minutes. Set aside. Tip: you can do this ahead of time and put in the refrigerator overnight
- In a small food processor, blend together pancetta, garlic, and olive oil until it forms a paste
- Heat a pot up with olive oil on medium high heat and add pancetta garlic paste. Cook until browned and fat renders, stirring frequently
- Add vegetables and push to the side. Add tomato paste to the center and cook for 1-2 minutes
- Push to the side and add meat, breaking up with a spoon. Season with salt & pepper, add butter and sear until browned
- Push to the side and add wine, stir, and cook until almost evaporated
- Add beef broth and herbs, bring to a simmer. Reduce heat to low and cook for at least 2 hours
- Add milk and simmer for 30 min, or until desired consistency is reached
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.