Description
This traditional Italian meat sauce from Bologna is slow-simmered to perfection. Made with ground beef, soffritto, tomato paste, milk, and broth, Bolognese is rich, savory, and comforting. It’s perfect over tagliatelle or layered into lasagna and tastes even better the next day.
Ingredients
Core Ingredients:
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2 tablespoons olive oil or butter
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1 onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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1 lb (450 g) ground beef (or a mix of beef and pork)
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1 tablespoon tomato paste
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¾ cup whole milk
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¾ cup beef or vegetable broth
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Salt and black pepper, to taste
Optional (Traditional) Additions:
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3 oz pancetta, finely diced
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1–2 tablespoons heavy cream (for a smooth finish)
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1 chicken liver, minced (for extra richness)
Instructions
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Prepare soffritto: Heat oil or butter in a large pan over low heat. Sauté onion, carrot, and celery until soft and golden.
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Brown the meat: Add ground meat. Cook until browned, breaking it apart with a spoon.
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Add tomato paste: Stir in tomato paste and cook for 1–2 minutes.
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Add milk: Pour in the milk. Simmer gently until it is mostly absorbed.
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Simmer with broth: Add broth. Lower the heat and simmer uncovered for 1½ to 2 hours. Stir occasionally. Add more broth if the sauce gets too thick.
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Finish the sauce: Season with salt and pepper. Stir in cream (optional) just before serving.
Notes
The sauce should be rich and thick, not watery.
Traditional Bolognese does not include garlic or herbs like basil.
For best results, use fresh, high-quality ingredients and cook them slowly.
Great for freezing—cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian (Emilia-Romagna)