Authentic Bolognese Sauce
Authentic Bolognese Sauce
Originating from Bologna, Italy, authentic bolognese sauce has these required components: a mirepoix, ground beef and pork, tomato and paste, white wine(not red), beef stock, and milk. Unlike what you’d think of when you hear of Italian food, there is no garlic, basil, or oregano. Traditionally, bolognese sauce is served with tagliatelle, but spaghetti, bucatini, or any heavier pasta will work. The main difference between a bolognese and a ragout is the type of meat used and the time it takes to simmer the sauce. A bolognese uses ground meat; taking anywhere between 2-4 hours to simmer. A ragout uses beef and pork ribs and other braising meat; taking at least 6 hours to simmer.
Ingredients
- 2 olive oil
- 1 medium carrot small dice
- 1 rib celery small dice
- 1 small yellow onion small dice
- 8 oz ground beef
- 8 oz ground pork
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 cup beef stock
- 3 cup canned tomatoes
- 1 cup whole milk
- 1 lb tagliatelle, spaghetti, bucatini cooked al dente
- parmesan cheese grated
Instructions
- Heat up olive oil in a large saucepan over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the ground beef and pork. Cook until browned; about 8 minutes. Season with salt and pepper.
- Stir in the tomato paste. Cook for 2 minutes.
- Pour in the white wine. Cook for 2 minutes, scraping up the brown bits. Add in the canned tomatoes and beef stock. Cover. Reduce the heat to low and simmer for 3 hours.
- Uncover and stir in the whole milk.
- Stir in the cooked pasta. Cook for 2 minutes. Turn off the heat.
- Serve with grated parmesan cheese.
