How to Make Bolognese Sauce
This savory bolognese sauce recipe only takes a few minutes of attention before it’s left to simmer for a couple of hours. Here’s how to make it:
- Saute – First, sauté diced onion in a large pot with olive oil and melted butter, Add the celery and carrot, stirring until golden, then stir in the garlic.
- Add Beef – Add the ground beef to the pot along with a pinch of salt and pepper to season. Break up the beef while it browns.
- Add Wine – The beef will start to release its juices, and at this point, stir in wine. Bring the pot to a boil to cook off the liquid.
- Form the Sauce – Next, stir in the tomatoes along with 1-2 cups of hot water, tomato paste, parsley, and milk.
- Cook – Let the sauce come to a boil, then reduce the heat to the lowest simmer, partially cover and simmer for about 2 hours, stirring occasionally and add water as needed to keep it from sticking to the bottom.
Pro Tip: Bolognese sauce is ready when the ground meat is completely tender. Most of the liquid will have evaporated, and the meat should look suspended in a thick sauce, a bit like the consistency of Sloppy Joes. You might notice that the fat has separated from the sauce also, which is totally normal.
What’s the Best Pasta for Bolognese?
In Italy, bolognese sauce is often served with pappardelle or tagliatelle, as the broad ribbons hold up well in the thicker sauce. However, you can serve it with your preferred pasta, including spaghetti noodles for classic spaghetti bolognese. Here’s how to prepare your pasta for serving:
- Boil – Cook the pasta according to the package directions in a pot of boiling, salted water.
- Drain – Reserve some pasta water if you want to thin the sauce later. Drain the pasta, then toss it with a bit of butter or olive oil to keep it from sticking.
- Serve – Toss the pasta in your bolognese sauce, then garnish with freshly grated parmesan and a sprinkle of chopped herbs, like parsley or basil.
