Bolognese Sauce

Bolognese sauce over large tubular pasta in shallow bowl.

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5 from 16 votes

Thick and rich meat sauce for pasta.

Prep Time10

Cook Time1

Total Time1 10

Course: Entree

Cuisine: Italian

Servings: cups

Calories: 252kcal

Author: Anecia Hero

Ingredients

1 pound ground beef , lean ground beef (90/10)
1 pound ground Italian sausage , mild or spicy
2 tablespoons butter , salted or unsalted
½ cup milk or heavy cream , 2% or whole
1 tablespoon oil , canola, vegetable or Olive oil
1 teaspoon ground black pepper
½ teaspoon ground nutmeg
½ cup chopped yellow onion
⅔ cup chopped celery
⅔ cup chopped carrot
2 tablespoons garlic , chopped or minced
2 dried bay leaves
1 ( 28 oz. can) whole peeled tomatoes
3 ounces tomato paste
½ cup red wine (optional)
Parmesan cheese grated (as garnish)
1 tablespoon fresh basil , chopped (for garnish-optional)
salt and pepper to taste

Instructions

Add oil and butter to large stockpot; add vegetables and saute for 6- 8 minutes
2 tablespoons butter, 1 tablespoon oil, ½ cup chopped yellow onion, ⅔ cup chopped carrot, ⅔ cup chopped celery
Add ground beef and pork to the same stockpot; cook until beef and pork are browned (no visible pink) (See Recipe Notes: "Cook the Meat")
1 pound ground beef, 1 pound ground Italian sausage
Add minced garlic, red wine, tomato paste, pepper, nutmeg and bay leaves to stockpot; combine well then stir in milk or cream and cook 10-12 minutes or until evaporated. Add in tomatoes and their juice and break into smaller pieces.
½ cup milk or heavy cream, 1 teaspoon ground black pepper, ½ teaspoon ground nutmeg, 2 tablespoons garlic, 2 dried bay leaves, 3 ounces tomato paste, ½ cup red wine, 1 ( 28 oz. can) whole peeled tomatoes
Cover and allow to simmer at least 30 minutes; season with salt and pepper to taste; remove bay leaves; serve over cooked pasta; garnishwith fresh basil and Parmesan cheese.
Parmesan cheese, salt and pepper to taste, 1 tablespoon fresh basil

Notes

Cook the Meat

If you use a fatty ground beef (more than 80/20), you may want to drain off a bit of the oil after browning the meat and sausage thoroughly. Pour contents into colander, drain, and return to stockpot. Resume recipe instructions.

Milk or Cream

This recipe calls for milk or heavy cream, however, you can substitute half and half.

Nutrition