Best Classic Bolognese Sauce Recipes

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)

Steps:

• Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
• Add the celery and carrot and stir for two minutes while cooking to coat them well.
• Add the ground beef, a large pinch of salt and a few grindings of black pepper.
• Cook the beef while crumbling it with a fork until the beef has lost its red colour.
• Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
• Add the nutmeg.
• Add the wine and let it simmer until it has evaporated.
• Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
• Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
• Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

CLASSIC ITALIAN BOLOGNESE SAUCE

Steps:

• In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
• Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

CLASSIC BOLOGNESE SAUCE (A.K.A. RAGU)

Steps:

• In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
• Melt butter& oil and saute onion& garlic over medium heat until just translucent.
• Add celery& carrot and cook gently for about 2 minutes.
• Add the ground beef, crumbling it in the pot with a fork.
• Stir in salt.
• Cook only until the meat loses its raw, red colour.
• Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
• Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
• Add oregano, pepper& tomatoes and stir thoroughly.
• When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
• Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
• If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!

CLASSIC BOLOGNESE SAUCE

Steps:

• Heat butter in large, heavy bottomed Dutch oven over medium heat; add onion, carrot and celery and saute until softened but not browned, about 6 minutes.
• Add ground meats and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook; continuing to crumble meat, just until it loses its raw color but has not browned, about 3 minutes.
• Add whole milk and bring to a simmer; continue to simmer until the milk evaporates and only clear fat remains, 10 to 15 minutes.
• Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
• Add tomatoes and their juice and bring to a simmer; reduce heat to low so that sauce continues to simmer just barely with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer for three hours, use a flame tamer or a foil ring to elevate pan.).
• Adjust seasonings with extra salt to taste and serve over linguine. (Can be refrigerated in airtight container for several days or frozen for several months. Warm over low heat before serving.).
• When cooking the linguine for the bolognese sauce, don't drain the pasta too meticulously. A little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmaggiano Reggiano.
• If doubling recipe, increase the simmering times for the milk and the wine to 30 minutes each and the simmering time once the tomatoes are added to 4 hours.

PENNE WITH CLASSIC BOLOGNESE MEAT SAUCE

Steps:

• In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.
• Add in garlic, crushed red pepper, and allspice.
• Grate the onion, using a hand-held grater, directly over the pan.
• Cook another 3-5 minutes to soften the onion.
• Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.
• Add in tomatoes and parsley; give the pan another good shake (or stir).
• Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).
• Toss meat sauce with pasta; top with grated cheese.
• Serve with green salad and bread.

SIMPLE AND DELICIOUS CLASSIC BOLOGNAISE (BOLOGNESE) SAUCE

Steps:

• Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper.
• Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up.
• Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely.
• Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes.
• Finally add the milk, and serve over your favourite pasta.