Easy Beef Bolognese

By jiafei

4 Person

210 Minutes

987 Calories

Beef Bolognese is a super flavorful pasta dish with a delicious meat sauce. Bolognese Sauce is traditionally made with beef and served with flat pasta, and I think that’s the best way to do it. The beef is cooked to perfection, the pasta is amazing, and it’s topped with fresh basil leaves. This is the best bolognese sauce recipe and I can’t get enough of it!

Ingredients

1 pound Cooked pasta
28 oz. Imported Italian roma tomatoes
2 Whole nutmeg
1/2 cup Whole milk
1 cup Dry white wine
Kosher salt
1 pound Ground chuck
1/4 cup Minced celery
1/4 cup Minced carrot
1/2 Small yellow onion, peeled and minced
3 tbsp. Butter, unsalted, divided
2 tbsp. Extra virgin olive oil
12 Fresh basil leaves

Method

01

Set a heavy-bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.
02

Add 2 tablespoons butter to the oil. Add the minced onion, carrot, and celery and saute until the vegetables have lightly browned.
03

Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink. Season with salt and continue cooking and stirring until the ground chuck is completely cooked through.
04

Add the wine and cook until it has almost evaporated, stirring occasionally. Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often until the milk has almost evaporated. In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.
05

Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering. Cook uncovered for 3 hours, stirring every 10-15 minutes. If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed. When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.
06

Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Enjoy!

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Easy Beef Bolognese

4.7

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 987 Kcal
Prep Time 30 Mins
Cook Time 180 Mins
Total Time 210 Mins

02 Ingredients

1 pound Cooked pasta

28 oz. Imported Italian roma tomatoes

2 Whole nutmeg

1/2 cup Whole milk

1 cup Dry white wine

Kosher salt

1 pound Ground chuck

1/4 cup Minced celery

1/4 cup Minced carrot

1/2 Small yellow onion, peeled and minced

3 tbsp. Butter, unsalted, divided

2 tbsp. Extra virgin olive oil

12 Fresh basil leaves

03 Method

Step 1

Set a heavy-bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.

Step 2

Add 2 tablespoons butter to the oil. Add the minced onion, carrot, and celery and saute until the vegetables have lightly browned.

Step 3

Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink. Season with salt and continue cooking and stirring until the ground chuck is completely cooked through.

Step 4

Add the wine and cook until it has almost evaporated, stirring occasionally. Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often until the milk has almost evaporated. In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.

Step 5

Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering. Cook uncovered for 3 hours, stirring every 10-15 minutes. If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed. When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.

Step 6

Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Enjoy!

04 Author