Rich and meaty, it simmers for hours. But at the end, it’s so worth the wait when you take your first bite of the perfect final product. This isn’t your basic weeknight Spaghetti Sauce, it’s a culinary work of art! We have a lot of pasta nights around here. And many of them are quick under-30-minute affairs like Pasta e Piselli, Shrimp fra Diavolo or Kielbasa Pasta. But when we want something really special, something that takes a bit of time and love, it’s hard to beat Bolognese!
What is Bolognese Sauce?
Bolognese sauce is a meat-based sauce that originates from Bologna, Italy. The classic recipe varies among different families and regions. It is a labor of love, like our Sunday Gravy, with a number of different steps before it’s allowed to simmer for several hours. Bolognese falls under the Ragù category of sauces, where meat is the main component, creating a very rich and thick sauce. Italian soffritto, a combination of onion, celery and carrot adds a layer of flavor, along with broth, wine and tomato. The addition of milk makes Bolognese unique, and adds richness and creaminess to the sauce.
Tips and Tricks
Ingredients Needed
Ground meat – We are using a 50/50 mix of ground beef and ground pork. You can use just ground beef, or even use other meats like ground lamb or veal. Pancetta – In a pinch you can use bacon, but pancetta is preferable. Soffritto – Onion, carrot and celery. Garlic – Of course. Tomato paste – For added depth of flavor. White wine – A dry variety like pinot grigio or chardonnay. Whole canned tomatoes – Preferably San Marzano. Crush them in a bowl by hand. Beef broth – We use Better than Bullion. Whole milk
Easy Bolognese Sauce Recipe
In a large pot (we used a 7qt dutch oven), cook the pancetta until it begins to crisp up. Remove to a plate. Over medium heat, add the soffritto. Cook 10 minutes, stirring frequently, until it becomes soft and aromatic. Add in the meat and garlic. Cook till it is browned, breaking it up into small pieces as you go along. Stir in tomato paste and cook for a couple of minutes. Next add in the wine and deglaze the pan. Simmer for about 5 minutes. Add in the tomatoes, beef broth and cooked pancetta. Simmer for 2-3 hours, adding the milk in the last 45 minutes to one hour of cooking time.
Serving Suggestions
Bolognese sauce is most traditionally served with pasta, particularly tagliatelle, a type of broad, flat noodle. This is often referred to as “tagliatelle al ragù”. In fact, in 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “decreed” an “official” recipe for Bolognese sauce, which includes serving it with tagliatelle. That being said, feel free to use it with other pasta shapes like spaghetti or rigatoni. Today we’re serving it with pappardelle. It also makes a great sauce base for lasagna. You can also serve it over gnocchi or polenta.
Recommended Sides
Pasta Bolognese is so great on it’s own, but sometimes we pair it with a Caesar Salad or Wedge Salad, or our easy No Knead Bread. And wine. Don’t forget the wine. 😉
Leftovers and Storage
You can refrigerate leftover Bolognese sauce in an airtight container for 3-4 days. It can also be frozen for 3 months in a freezer safe container, just thaw it overnight in the fridge before using. Reheat in a pan on stovetop over medium heat, adding a little extra water if necessary. So there you have it, the ultimate in Italian meat sauces. Bolognese. It’s your special Sunday dinner or company night meal. Trust me, it’s going to get rave reviews! Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Bolognese Sauce, on our Gypsy Plate… enjoy!
Try these other classic Italian recipesMarinara SauceSteak PizzaiolaPasta alla NormaChicken CacciatorePasta PrimaveraEggplant ParmesanFettuccine AlfredoPenne alla Vodka
