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image of bolognese sauce in stainless steel pan sitting on dishtowel on table

Slow Simmer Authentic Bolognese Sauce

Brenda Lanzilli
This recipe for an Authentic Italian Bolognese Sauce takes no short cuts and spares no flavor! Starting with a finely minced "soffritto" and layered with rich and fatty cuts of pancetta, ground pork and ground beef. This delightful Italian gravy is heavenly on pasta or better yet.. sopped on to a crusty piece of bread!
5 from 1 vote
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Prep Time 1 hour
Cook Time 3 hours
Course Main Course, sauce, Side Dish
Cuisine Italian
Servings 10
Calories 411 kcal

Ingredients
  

  • 1 large onion minced
  • 1 medium carrot minced
  • 1 celery stalk minced
  • 5 tbsp olive oil divided
  • 1 lb ground beef chuck
  • 1 lb ground pork
  • 4 oz. pancetta Italian bacon, finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 28 oz. can peeled whole tomatoes San Marzano
  • 3 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp fresh thyme leaves or 1/2 tsp of dried
  • 1 parmesan rind

Instructions
 

  • Pulse onion, carrot, and celery in a food processor until finely chopped. You could do it by hand if you like, but I find this it a much faster way and you will get the same result, if not better with the food processor. Don't over pulse. You don't want liquify, you want a fine mince.
  • Heat large heavy pot over medium and then add 3 tbsp oil. When oil shimmers, add the finely, minced vegetables (soffritto). Lower heat to medium low and slowly sweat the vegetables. Let vegetables gently cook for about 20 minutes. Browning is okay, but burning is NOT, so keep watch. Then transfer to alternate bowl, and reserve.
  • Return pot to heat and bump up to medium-high. Add 2 tbsp of olive oil. When oil shimmers add fine diced pancetta, pork and beef. Brown the meat and using wooden spoon to break up large chunks of ground meat. Meat will release a bit of moisture, continue to cook over medium to high heat to evaporate the majority of liquid. This process will take about 20 minutes.
  • Season with seared meat with salt and pepper and add the minced garlic, then return the vegetable soffritto to pot.
  • Add wine to deglaze and use wooden spoon to scrape off bits from bottom of pot. Let wine boil off and evaporate for nearly 5 minutes.
  • Add canned tomatoes and juices, tomato paste, chicken stock, milk, bay leaf, parmesan rind, and fresh thyme.
  • Bring to a boil and then reduce heat to a low simmer. Leave to simmer for 30-40 minutes, stirring occasionally.
  • Check on sauce to see how it's progressing. Taste. Adjust seasoning if needed. If sweetness is need add a bit more tomato paste, if acidity is needed add a splash of wine, if needs to be richer add more milk.
  • Continue to let sauce simmer on low heat for an additional 2 hours. Periodically removing any fat that has risen to surface.
  • Taste again and adjust with salt and pepper to taste, remove bay leaf and parmesan rind. Remove pot from heat and either use, or let cool completely and transfer to container to store in fridge for up to 3-5 days. Or freeze for up to 3 months.
  • Recipe will yield about 2 quarts of sauce.

Notes

Nutrition Facts are Estimates

Nutrition

Calories: 411kcalCarbohydrates: 8gProtein: 20gFat: 31gSaturated Fat: 10gCholesterol: 75mgSodium: 313mgPotassium: 598mgFiber: 1gSugar: 5gVitamin A: 1234IUVitamin C: 10mgCalcium: 78mgIron: 3mg
Keyword bolognese, gravy, italian, meat sauce, ragu, sauce, tomato sauce
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