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Dutch oven with authentic Bolognese sauce
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Authentic Bolognese Sauce

An Authentic Bolognese Sauce is rich, luxurious and something everyone should try at least once in their life! This traditional Italian meat sauce is easy to make.. and a far cry from the tomato heavy, "beef bolognese sauce" we all know and love! The recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course, pasta
Cuisine: Italian
Servings: 8
Calories: 1132kcal

Ingredients

  • ¼ cup olive oil
  • ½ cup unsalted butter divided
  • 1 cup chopped onion
  • 1 ⅓ cups chopped celery
  • 1 ⅓ cups chopped carrots
  • 1 lb ground beef with at least 20% fat
  • ½ lb ground pork
  • 1 teaspoon salt
  • ½ teaaspoon black pepper
  • 2 cups milk whole
  • ¼ teaspoon ground nutmeg
  • 2 cups dry white wine
  • 3 cups whole, canned tomatoes cut up
  • 3 lbs. pasta
  • freshly grated Parmigiano Reggiano cheese

Instructions

  • In a large dutch oven or soup pot, add the olive oil, 6 Tablespoons of butter and the onions.
  • Heat over medium heat and cook the onions until they are translucent. Do not brown the onions. If the onions start to brown a bit around the edges, reduce the heat.
  • Add the carrots and celery and cook for a couple of minutes.
  • Add the beef and pork. Season with salt and pepper.
  • Cook until the beef and pork are no longer pink, crumbling the meat with a wooden spoon or spatula.
  • Add the milk and let simmer until the milk has evaporated, stirring frequently for about 30 minutes.
  • Add the nutmeg and stir.
  • Add the wine, stir and simmer until the wine evaporates, about 30 minutes.
  • Add the tomatoes and their juices and stir to combine., Increase the heat until the mixture begins to bubble. Turn the heat to low, simmer (i.e. a bubble only breaks the surface every so often).
  • Cook, uncovered for approximately 3 hours, stirring occasionally.
  • If the sauce begins to dry out, add about ½ cup of water and stir, making sure to scrape the bottom of the pan.
  • Cook and drain the pasta and toss with the sauce and the remaining butter.
  • Divide between low bowls and top with grated parmesan if desired.

Notes

 
Ingredients:
Ground Beef: for this recipe, you need beef with some fat in it. Ground beef or ground chuck  with 20 - 27% fat is the best choice. Ground sirloin is leaner and won't provide that silky texture you want in this sauce.
Ground Pork - Pork adds a wonderful flavor to the sauce but you can make it with all beef OR substitute the same amount of ground veal.
Canned Tomatoes - whole tomatoes are the best choice and authentic San Marzano tomatoes are the clear winner here- and what I recommend. For American brands, Muir Glen has the best flavor. 
Whole milk - I know milk is a strange ingredient to see in a pasta sauce, but the milk proteins help tenderize the meat and add a silky texture to the sauce.
Dry white wine - A medium-priced Pinot Grigio is what I usually use, but Sauvignon Blanc works as well. You don't need an expensive bottle of wine, but it should be one you would enjoy drinking.
Nutmeg - you only need a small amount so ground nutmeg works fine. However, if you've never tried freshly grated nutmeg you definitely should give it a try!
Cooking:
The cooking time is long but.. don't rush it! In order to get the texture you want in this sauce, you need to simmer it!
Storage: This recipes makes about 4 cups of sauce and it freezes wonderfully! To freeze the sauce, place the cooled sauce in a freezer safe container and freeze for up to 3 months. To re heat, thaw in the refrigerator overnight and re heat gently  on the stove. 

Nutrition

Calories: 1132kcal | Carbohydrates: 140g | Protein: 40g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 540mg | Potassium: 1063mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4201IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 5mg