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Guaranteed Best 2-Hour bolognese sauce

bolognese sauce
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This is our signature Bolognese Sauce, a rich, slow-simmered classic that took Amelia and Jacob many kitchen ‘projects’ to perfect. We combine careful planning with intuitive cooking for a deeply flavorful meat sauce perfect over pasta or layered in lasagna.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 suggested)
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 4 ounces pancetta or bacon, finely diced (optional)
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup whole milk
  • 1 cup beef broth
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat.
  2. Add onion, carrot, and celery to the pot. Cook until vegetables soften, about 8 minutes. If using pancetta, add it with the vegetables.
  3. Pour in the red wine. Let it simmer, scraping up any browned bits from the bottom, until the wine reduces by half.
  4. Stir in the crushed tomatoes, milk, beef broth, and bay leaf. Season generously with salt and pepper.
  5. Bring the sauce to a gentle simmer. Reduce heat to the lowest setting, cover partially, and cook slowly for a minimum of 2 hours, stirring every 30 minutes. For best flavor, simmer for 3 to 4 hours.
  6. Remove the bay leaf before serving. Taste and adjust seasoning as needed.

Notes

  • For a weeknight version, simmer for at least one hour. The flavor deepens with time.
  • This sauce freezes very well; store in airtight containers for up to three months.
  • The milk helps tenderize the meat and balances the acidity of the tomatoes. Do not skip it.

Nutrition

Find it online: https://tasteportfolio.com/authentic-slow-simmered-bolognese-sauce/