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    Classic Bolognese Sauce

    clock-icon210 minutes
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    Pixicook editorial team

    A traditional Italian sauce made with ground beef, vegetables, and tomatoes, simmered to perfection and served over pasta.

    Ingredients for Classic Bolognese Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Vegetable Oil

    tablespoons

    Unsalted Butter, divided

    tablespoons

    Onion, chopped

    cups

    Celery, chopped

    cups

    Carrot, chopped

    cups

    Ground Beef Chuck

    0 lb

    Salt

    to taste

    Black Pepper, freshly ground

    to taste

    Whole Milk

    cups

    Nutmeg, grated

    teaspoons

    Dry White Wine

    cups

    Canned Italian Plum Tomatoes, cut up, with juice

    cups

    Pasta

    0 lb

    Parmigiano Reggiano Cheese, freshly grated

    to serve

    How to Make Classic Bolognese Sauce

    1. Prep Base

    In a large pot, combine 1 tablespoon vegetable oil and 3 tablespoons butter over medium heat. Add chopped onion and cook until translucent. Introduce celery and carrot, stirring for about 2 minutes until well-coated.

    2. Brown Meat

    Add the ground beef to the pot with a generous pinch of salt and fresh black pepper. Break apart the meat with a fork, stirring until it is no longer pink.

    3. Simmer with Milk

    Pour in the milk and simmer gently, stirring until it has completely evaporated. Sprinkle in the nutmeg and stir to combine.

    4. Add Wine and Tomatoes

    Pour in the white wine and let it simmer until evaporated. Add the chopped tomatoes with their juice, stirring to integrate. Lower the heat to achieve a gentle simmer, with occasional bubbles surfacing. Cook uncovered for 3 hours, adding water 1/2 cup at a time if the sauce becomes too dry. By the end, all water should be evaporated and the fat should be visible on the surface of the sauce. Stir to incorporate the fat and adjust seasoning with salt.

    5. Serve

    Toss the sauce with cooked, drained pasta and the remaining 1 tablespoon of butter. Serve with a side of freshly grated Parmigiano-Reggiano cheese.


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