1/1 Photo of Bolognese Sauce
4 hrs 30 mins
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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- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- 1 large onion, minced
- 2 carrots, in small dice
- 2 large celery ribs, in small dice
- 1 1/2 lbs ground chuck
- 1/4 lb prosciutto, minced
- 3/4 cup white wine
- 3 cups whole milk
- 1 (28 ounce) can whole canned tomatoes, pureed in a food mill or blender
- 1/4 teaspoon freshly grated nutmeg, more to taste
- salt & freshly ground black pepper
- 1In a large skillet, heat the butter and oil over moderately low heat.
- 2Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
- 3Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
- 4Stir in the prosciutto.
- 5Add the wine and simmer until most of the wine has evaporated.
- 6Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
- 7Add the tomatoes, nutmeg and salt and pepper to taste.
- 8Cover partially and adjust the heat to maintain a bare simmer.
- 9Cook 4 hours, stirring occasionally.
- 10During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
- 11Taste and adjust the seasoning.
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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: