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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 88 votes
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 servings

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 (can substitute beef or pork sausage)
  • 1/2 pound ground Italian pork sausage (can use plain ground pork but I highly recommend sausage for 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
  • 28 ounces jar or can or quality imported Italian tomato puree , or imported Italian 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 consommé or broth, 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
Course Main Course
Cuisine Italian
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