Main dishes
Bolognese Sauce
Homemade Bolognese sauce with a vegetable soffritto, beef and pork, white wine, tomato and a splash of milk, simmered slowly and served with tagliatelle. Serves 4, ready in 2 hours 15 minutes.
- Total time
- 135 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
For the ragù
For the pasta
To serve
Method
Prepare the soffritto
Peel and finely chop 1 onion, 1 carrot and 1 celery stalk.
Sauté the vegetables
Heat 30 ml olive oil in a wide skillet over medium heat and sauté the vegetables for 10 minutes, stirring, until soft.
Brown the meat
Raise the heat, add 500 g ground meat (300 g beef and 200 g pork) and 1 teaspoon salt, and brown for 8–10 minutes, breaking it up with a spoon.
Add the wine
Pour in 100 ml dry white wine and let it evaporate for 3 minutes.
Add the tomato
Add 2 tablespoons tomato paste and 400 g crushed tomatoes, and mix well.
Simmer on the lowest heat
Transfer the ragù to a pot, lower the heat to the minimum and simmer for 1 hour 30 minutes with the lid slightly open, stirring now and then. Add 200 ml whole milk in two batches: half at 30 minutes and half at 60.
Cook the pasta
About 15 minutes before the ragù is done, boil 3 liters of water with 30 g coarse salt and cook 320 g tagliatelle according to the package. Drain.
Toss and serve
Toss the pasta with the ragù, divide among plates and serve with 40 g grated Parmesan.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe, with pasta)
- Protein
- 40 g
- Carbohydrates
- 79 g
- Fat
- 34.8 g
- Sodium
- 897 mg
Estimate per serving. Tagliatelle are calculated with dry enriched pasta as a reference value. All the fat, the wine and the milk are counted, although some alcohol and fat is lost in cooking, so the value is approximate.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Bolognese is a ragù made with a soffritto of onion, carrot and celery, ground beef and pork, white wine, tomato and milk. It simmers very slowly with the lid slightly open until the sauce is thick and glossy.
It simmers 1 hour 30 minutes on the lowest heat, and the pasta is boiled at the end. Toss it with tagliatelle and serve with grated Parmesan. It serves 4.
Frequently asked questions
Why add milk to Bolognese sauce?
Milk softens the acidity of the tomato, tenderizes the meat and gives a rounder, creamier sauce.
How long should Bolognese simmer?
At least 1 hour 30 minutes on the lowest heat with the lid slightly open. Longer improves the flavor.
Can I freeze Bolognese sauce?
Yes, for up to 3 months in an airtight container. Thaw in the fridge and reheat over low heat.
