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The Ultimate, Slow-Simmered Authentic Bolognese Sauce

A close-up of fresh pappardelle pasta generously topped with rich, slow-cooked bolognese sauce.
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Make the best homemade Bolognese sauce with this traditional recipe. This rich, slow-simmered meat sauce uses beef and pork, milk, and wine for deep flavor, perfect for your next family pasta night or lasagna.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 ounces pancetta, finely diced
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup whole milk
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup beef broth
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of freshly grated nutmeg
  • 1 pound tagliatelle or your favorite pasta for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crisp, about 5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes.
  3. Increase the heat to medium-high. Add the ground beef and ground pork. Break up the meat with a spoon and cook until it is fully browned. Drain off any excess fat.
  4. Pour in the red wine. Let it simmer, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated, about 5 minutes.
  5. Stir in the whole milk. Let this simmer until the milk has mostly evaporated and absorbed into the meat mixture, about 10 minutes. This step adds richness.
  6. Stir in the crushed tomatoes, beef broth, tomato paste, oregano, salt, pepper, and nutmeg. Bring the sauce to a gentle simmer.
  7. Reduce the heat to low, cover the pot partially, and let the Bolognese sauce simmer slowly for at least 2 to 3 hours, stirring every 30 minutes. The longer it simmers, the deeper the flavor becomes.
  8. Taste the sauce and adjust salt and pepper as needed before serving.
  9. Cook your pasta according to package directions. Toss the cooked pasta with a generous amount of the rich Bolognese sauce. Serve immediately with grated Parmesan cheese.

Notes

  • This hearty Bolognese sauce freezes well. Cool completely, then store in airtight containers for up to 3 months.
  • For the most authentic experience, serve this sauce with tagliatelle pasta, as it holds the rich meat sauce better than spaghetti.
  • If you want an even deeper flavor, use a mix of beef, pork, and veal for your ground meat blend.

Nutrition

Find it online: https://kitchenuser.net/bolognese-sauce-ultimate-slow-simmered-recipe/