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–+ servings
bolognese sauce recipe best homemade authentic traditional

BEST EVER Bolognese Sauce

By Kimberly Killebrew
We take some of the basics of traditional bolognese and then add a few twists to bump up the flavor even further. Layers and layers of flavor mingle together to create a depth and richness that will make your taste buds sing!
4.96 from 84 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Entree, Main Course
Cuisine Italian
Servings 6 servings
Calories 538 kcal

Ingredients
  

  • 4 ounces pancetta or bacon , diced
  • 5 tablespoons butter
  • 1 medium yellow onion , very finely chopped
  • 1 large carrot , very finely chopped
  • 1 large celery rib , very finely chopped
  • 2 large cloves garlic , minced
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground bulk pork sausage or plain ground pork (sausage will give even more flavor)
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 cup beef or veal consommé or broth
  • 1 cup dry white wine
  • 1/2 cup dry red wine
  • 1 28 ounce can or jar Italian imported tomato puree or Italian imported stewed tomatoes crushed by hand
  • 2 tablespoons ground dried porcini mushrooms (strongly recommend for incredible flavor)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground fennel seed
  • 1 teaspoon sugar
  • 1 bay leaf
  • 2 tablespoons chopped fresh sage (or 1 1/2 teaspoons dried)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
  • Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
  • Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Uncover and continue simmering on very low for another 2 hours. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
  • Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.
  • Note: This sauce freezes well and can be used in any pasta dish, including lasagna.

Nutrition

Calories: 538kcalCarbohydrates: 11gProtein: 27gFat: 38gSaturated Fat: 17gCholesterol: 131mgSodium: 987mgPotassium: 738mgFiber: 1gSugar: 7gVitamin A: 2484IUVitamin C: 8mgCalcium: 145mgIron: 2mg
Keyword Bolognese, Spaghetti
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