Bolognese

Posted in European Recipes, Comfort Food
Bolognese
Bolognese is a slow, savory meat sauce rather than a quick tomato sauce with meat in it. The sauce gets its depth from a patient soffritto, browned meat, a modest amount of tomato, wine, milk, and enough simmering time for everything to settle into something rich and comforting.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium yellow onion, finely diced
  • 1 carrot, finely diced
  • 1 celery rib, finely diced
  • 3 cloves garlic, minced
  • ¾ lb ground beef
  • ½ lb ground pork
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • ½ cup dry red or white wine
  • 1 cup whole milk
  • 1 can crushed tomatoes, 28 oz
  • 1 bay leaf
  • ¼ tsp grated nutmeg, optional
  • 1 lb tagliatelle, pappardelle, or rigatoni
  • Grated parmesan, for serving

Instructions

  1. Cook the soffritto: Heat olive oil and butter in a Dutch oven over medium heat. Add onion, carrot, and celery, then cook for 8-10 minutes until softened. Stir in garlic for 1 minute.

  2. Brown the meat: Add beef, pork, salt, and pepper. Cook until the meat loses its raw color and begins to brown, breaking it up as it cooks.

  3. Add tomato paste and wine: Stir in tomato paste and cook for 2 minutes. Add wine and simmer until mostly reduced, scraping up any browned bits.

  4. Simmer slowly: Add milk, crushed tomatoes, bay leaf, and nutmeg if using. Bring to a low simmer and cook uncovered for 2-3 hours, stirring occasionally and adding a splash of water if it gets too thick.

  5. Toss with pasta: Cook pasta in salted water until al dente. Toss with the sauce and a splash of pasta water until glossy. Serve with parmesan.

The Pasta Sauce That Changed My Mind

I did not really like pasta as a kid until I tried Bolognese for the first time. It was different from the quick red sauces I knew: meatier, slower, richer, and more like a real meal than a bowl of noodles with sauce on top. This recipe keeps that feeling, with beef and pork, a patient soffritto, tomato, wine, milk, and enough simmering time for everything to soften into a deep, comforting sauce.

The sauce should barely bubble. A gentle simmer gives the meat time to soften and the dairy time to round out the acidity of the tomatoes. Wide noodles like tagliatelle and pappardelle are ideal because they catch the sauce well. Rigatoni also works, especially if you want something sturdy for leftovers.

Tips

  • Take your time with the soffritto. Soft onion, carrot, and celery give the sauce sweetness and depth before the meat even goes in.
  • Keep the simmer low and slow. If the sauce gets too thick before the meat is tender, add a splash of water, stock, or milk.
  • Bolognese is excellent made ahead. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently and loosen as needed.

Variations

  • Use all beef if that is what you have.
  • Add pancetta with the soffritto for extra richness.
  • For a lighter version, use turkey and a little extra olive oil, but keep the slow simmer.

Nutrition Facts

  • Serving Size: 1 serving with pasta
  • Servings Per Recipe: 6
  • Calories: 690

% Daily Value

  • Total Fat: 28g (36% DV)
  • Saturated Fat: 10g (50% DV)
  • Cholesterol: 80mg (27% DV)
  • Sodium: 760mg (33% DV)
  • Total Carbohydrates: 76g (28% DV)
  • Dietary Fiber: 5g (18% DV)
  • Total Sugars: 9g
  • Protein: 34g
  • Vitamin A: 180mcg (20% DV)
  • Vitamin C: 18mg (20% DV)
  • Calcium: 160mg (12% DV)
  • iron: 5mg (28% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.