Traditional Bolognese Sauce

By Ellie

8 Person

250 Minutes

0 Calories

This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.

Ingredients

1 cup (236 ml) beef stock
1 cup (236ml) milk
3 1/2 cups (448 grams) good quality can tomato puree, 28 ounces
1 cup (236 ml) white wine, or red if you prefer
5 garlic cloves, grated or finely chopped
6 oz. (1 large) carrot, finely chopped
2 celery stalks, finely chopped
11 oz. (311 grams) large onion, finely chopped
¼ tsp. black pepper
½ tsp. salt
6 oz. (170 grams) pancetta, chopped finely
1 ½ pounds (680 grams) ground pork
1 ½ pounds (680 grams) 80/20 ground beef
1 tbsp. unsalted butter
1 tbsp. olive oil

Method

01

To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
02

When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes.
03

Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
04

Partially cover and simmer for 4 hours, stirring often to prevent it from sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
05

If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.
06

When done, taste for seasoning and adjust to your taste.

Related Tags

Traditional Bolognese Sauce

4.7

( By Ellie )

This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 240 Mins
Total Time 250 Mins

02 Ingredients

1 cup (236 ml) beef stock

1 cup (236ml) milk

3 1/2 cups (448 grams) good quality can tomato puree, 28 ounces

1 cup (236 ml) white wine, or red if you prefer

5 garlic cloves, grated or finely chopped

6 oz. (1 large) carrot, finely chopped

2 celery stalks, finely chopped

11 oz. (311 grams) large onion, finely chopped

¼ tsp. black pepper

½ tsp. salt

6 oz. (170 grams) pancetta, chopped finely

1 ½ pounds (680 grams) ground pork

1 ½ pounds (680 grams) 80/20 ground beef

1 tbsp. unsalted butter

1 tbsp. olive oil

03 Method

Step 1

To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.

Step 2

When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes.

Step 3

Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.

Step 4

Partially cover and simmer for 4 hours, stirring often to prevent it from sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.

Step 5

If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.

Step 6

When done, taste for seasoning and adjust to your taste.

04 Author