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    You are in: Home / Italian / Bolognese Sauce Recipe
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    Bolognese Sauce

    Bolognese Sauce. Photo by puppitypup

    1/1 Photo of Bolognese Sauce

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    30 mins

    4 hrs 30 mins

    kiwidutch's Note:

    This sauce must cook slowly for several hours to develop its full flavor. The recipe makes a lot of sauce, but it is just as easy to make a lot as a little, and you can freeze any extra successfully.

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    Units: US | Metric


    1. 1
      In a large skillet, heat the butter and oil over moderately low heat.
    2. 2
      Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
    3. 3
      Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
    4. 4
      Stir in the prosciutto.
    5. 5
      Add the wine and simmer until most of the wine has evaporated.
    6. 6
      Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
    7. 7
      Add the tomatoes, nutmeg and salt and pepper to taste.
    8. 8
      Cover partially and adjust the heat to maintain a bare simmer.
    9. 9
      Cook 4 hours, stirring occasionally.
    10. 10
      During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
    11. 11
      Taste and adjust the seasoning.

    Ratings & Reviews:

    • on September 01, 2013


      This was fantastic. I followed the recipe almost exactly except I used red wine instead of white (since that is what I had on hand), used a little chicken stock (1 cup) and powdered nutmeg instead of fresh. I loved tasting it throughout and seeing how the flavour changed and developed. I froze most of this, as I wanted some quick sauces for the work/school week. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2008


      Loved it! I was fascinated by this recipe, having never made a red sauce with milk, white wine or nutmeg. The mire poix gave the sauce a lovely depth and the prosciutto adds even more flavor. I got concerned when the milk curdled, likely due to the wine, but once the tomatoes were added you couldn't tell. This is a true gourmet dish in my book, thanks kiwidutch!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2006


      Well, besides the fact that I didn't have any white wine(had to use red) this was so flavourful. I had company for supper, and it was a hit. I had to give my friend a doggy bag! This was the only recipe I had seen with proscuitto in it. We weren't disappointed. Thanks Mean Chef, I will make this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Bolognese Sauce

    Serving Size: 1 (2900 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 403.0
    Calories from Fat 235
    Total Fat 26.2 g
    Saturated Fat 10.3 g
    Cholesterol 91.0 mg
    Sodium 292.1 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 2.1 g
    Sugars 10.7 g
    Protein 23.5 g

    The following items or measurements are not included:


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