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Authentic Slow-Simmered Bolognese Sauce

A generous serving of rich, meaty bolognese sauce piled high on fresh tagliatelle pasta on a white plate.
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I am so glad you are here. This recipe for authentic Bolognese sauce delivers the deep, meaty richness you want from a classic Italian ragu, achieved through slow cooking. It is a hearty meat sauce perfect for family dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 2 ounces pancetta, finely diced
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup whole milk
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crisp, about 5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated, about 5 minutes.
  5. Pour in the whole milk. Simmer gently until the milk has almost completely absorbed into the meat mixture, stirring occasionally. This step adds richness.
  6. Stir in the crushed tomatoes, beef broth, dried oregano, and bay leaf. Add the reserved cooked pancetta back into the pot. Season with salt and pepper.
  7. Bring the sauce to a gentle simmer. Reduce the heat to the lowest setting, cover the pot partially, and let the sauce cook slowly for a minimum of 2 hours, or up to 4 hours, stirring every 30 minutes. The longer it simmers, the deeper the flavor becomes.
  8. Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve this rich Bolognese sauce over your favorite pasta, like tagliatelle, or use it for lasagna.

Notes

  • For the deepest flavor, use a mix of beef and pork as specified. This combination is key to authentic Italian Ragu.
  • If you do not have beef broth, you can substitute with water, but the flavor depth will be slightly reduced.
  • This hearty meat sauce freezes very well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://www.purecookingjoy.com/authentic-slow-simmered-bolognese-sauce/

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