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The Ultimate Slow-Simmered Authentic Bolognese Sauce: The Best Italian Comfort Food

A hearty serving of pasta topped generously with rich, slow-cooked bolognese sauce.
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Make a rich, hearty Bolognese sauce from scratch. This recipe focuses on the slow-simmering technique for deep flavor, using a blend of meats and milk for a truly authentic Italian ragu alla bolognese.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces pancetta, finely diced
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup whole milk
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup beef broth
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound tagliatelle pasta, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crisp, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
  3. Add the chopped onion, carrots, and celery (the soffritto) to the pot. Cook until the vegetables soften, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine. Increase the heat to medium-high and let the wine bubble and reduce by half, scraping up any browned bits from the bottom of the pot.
  5. Pour in the whole milk. Bring to a simmer and cook, stirring occasionally, until the milk has almost completely evaporated and absorbed into the meat mixture. This step tenderizes the meat.
  6. Stir in the crushed tomatoes, beef broth, tomato paste, oregano, and nutmeg. Add the reserved cooked pancetta back into the pot. Season generously with salt and pepper.
  7. Bring the sauce to a gentle simmer. Reduce the heat to the lowest setting, cover the pot partially, and let the Bolognese sauce slow simmer for a minimum of 2 hours, or up to 4 hours, stirring every 30 minutes. The longer it simmers, the richer the flavor becomes.
  8. When ready to serve, cook your tagliatelle pasta according to package directions. Drain the pasta.
  9. Toss the cooked pasta with a generous amount of the rich pasta sauce. Serve immediately with grated Parmesan cheese.

Notes

  • For the best texture, use a combination of beef and pork. This combination creates a hearty ground beef sauce recipe.
  • This freezer friendly bolognese sauce freezes well for up to three months. Cool completely before transferring to airtight containers.
  • This rich meat sauce works perfectly as a bolognese topping for lasagna or served over polenta.

Nutrition

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