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Traditional Bolognese Sauce
An authentic traditional Bolognese sauce (Ragù alla Bolognese) simmered low and slow with beef, pork, wine, milk, and passata. Rich, velvety, and deeply comforting!
Prep
10 min
Cook
4h
Total
4h 10m
Serves
16
Instructions
- 01
To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
- 02
When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes. You can drain any grease at this point if you wish.
- 03
Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
- 04
Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
- 05
If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.
- 06
When done, taste for seasoning and adjust to your taste.
Nutrition
per serving · 1 cup
- Calories
- 270
- Protein
- 16g
- Carbs
- 9g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 4g
- Sat. fat
- 7g
- Sodium
- 171mg
- Cholesterol
- 57mg
Variations & swaps
Bolognese Variations
- Did you know there is a white Bolognese sauce?’ It’s true, but it’s not exactly white. The name just means it does not have any tomato product added. I recently added my own recipe here: Traditional White Bolognese Sauce. Picture below.
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