Classic Bolognese Sauce
This classic Bolognese sauce features ground beef, crushed tomatoes, and white wine simmered slowly for rich, deep flavor. It's perfect for family dinners or meal prep, delivering hearty satisfaction every time.
Equipment
- 1 large stock pot for cooking sauce
Ingredients
- 2 tablespoons olive oil
- ½ cup small diced sweet yellow onion ¼ inch pieces
- ½ cup small diced carrots ¼ inch pieces
- ½ cup small diced celery ¼ inch pieces
- 1 tablespoon minced garlic
- 1 ½ pounds lean ground beef
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- ¾ cup dry white wine Pinot Grigio preferred
- 28 ounce can crushed tomatoes
- 1 cup whole milk
- 1 dry bay leaf
- Garnish: grated parmesan cheese and chopped fresh parsley
Instructions
- Heat olive oil in a large stock pot over medium-high heat until hot.
- Add diced onion, carrots, celery, and garlic to the pot; cook 3-4 minutes until vegetables are tender and onions translucent.
- Add ground beef, salt, and black pepper; cook 5-6 minutes, breaking up meat until no pink remains.
- Stir in tomato paste and white wine; cook 1-2 minutes until alcohol evaporates and paste is incorporated.
- Add crushed tomatoes, whole milk, and bay leaf; stir to combine.
- Bring sauce to a boil, then reduce heat to low and simmer uncovered for 2-3 hours, stirring often until sauce is reduced by half and thickened.
- Remove bay leaf before serving and turn off heat.
Notes
- Freeze 1-cup portions for quick meals later.
- Chicken broth can replace white wine for a different flavor.
- Use good quality dry white wine like Pinot Grigio for best taste.
- Whole milk balances acidity and enhances flavor.
- Dice vegetables small and uniformly for texture.
- Drain excess fat when using higher fat ground beef to avoid greasy sauce.