How to Make Bolognese Sauce

How to Make Bolognese Sauce

13
Chef John 15505

"This Bolognese sauce is dedicated to the late, great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley."

Ingredients 3 h 35 m {{adjustedServings}} servings 394 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
  2. Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
  3. Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
  4. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
  5. Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.
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Reviews 13

  1. 17 Ratings

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wulfs
11/4/2013

I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my own seasonings next time!

Jennifer
9/15/2014

Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more of the flavor. I would also add oregano or Italian seasoning blend - although a great sauce, wasn't super flavorful and that's my preference. Otherwise, I think it's a definite keeper and just in time for the weather to turn chilly. Thank you for sharing!

katiekelley78
5/26/2014

I made this recipe as written. It was a masterpiece. I have never made anything like this in my life that tasted this complex. Thank you for the recipe! I have enjoyed watching you on Youtube. (Next time, I might add a little handful of brown sugar at the end to take a little of the acid bite of the tomatoes away, but seriously perfect as is). I ate it without noodles just in a bowl =)