How to Make Ultimate Bolognese Sauce Recipe

Ingredients

Soffritto (Flavor Base)

• 2 tbsp olive oil

• 2 tbsp butter

• 1 onion, finely diced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

Meat

• 1 lb (450 g) ground beef (80/20 or chuck)

• ½ lb (225 g) ground pork

• Optional luxury add-in: 2 oz pancetta, finely chopped

Liquids

• 1 cup whole milk

• 1 cup dry white wine

• 1 can (14 oz) crushed tomatoes or tomato passata

• 2 tbsp tomato paste

Seasoning

• Salt & freshly ground black pepper

• Pinch of nutmeg (traditional)

• Optional: 1 bay leaf

Instructions

1. Build the Soffritto (Very Important)

1. Heat olive oil + butter over medium-low heat.

2. Add onion, carrot, and celery with a pinch of salt.

3. Cook 10–15 minutes, stirring often, until soft and sweet — not browned.

This slow cooking is key to deep flavor.

2. Brown the Meat

1. Add pancetta (if using); cook until fat renders.

2. Add beef and pork.

3. Cook until lightly browned and most moisture evaporates.

3. Add Milk

Pour in milk and simmer gently until fully absorbed.
This tenderizes the meat and creates a silky texture.

4. Deglaze with Wine

Add wine and simmer until evaporated (no alcohol smell).

5. Add Tomatoes

Stir in crushed tomatoes and tomato paste.
Add nutmeg, bay leaf (if using), salt & pepper.

The sauce should be meaty, not soupy.

6. Slow Simmer (The Magic)

1. Reduce heat to very low.

2. Simmer uncovered 2½–4 hours, stirring occasionally.

3. Add a splash of water or broth if it dries out.

Proper Bolognese should be thick, rich, and glossy — never watery.

7. Finish

• Remove bay leaf.

• Adjust salt and pepper.

• Optional: stir in a knob of butter for shine.

How to Serve Like an Italian

• Toss with tagliatelle or pappardelle, not spaghetti

• Finish with Parmigiano-Reggiano

• No garlic, herbs, or heavy tomato flavor — meat is the star

Pro Tips for the BEST Bolognese

✔ Milk before wine = tender meat
✔ Low heat, long time = depth
✔ Minimal tomatoes = authentic
✔ Better the next day (seriously!)