The Best-Ever Bolognese Sauce

Name: The Best-Ever Bolognese Sauce
Prep time: 50 min
Total time: 4 h 50 min
Yield: 7 c.
Ingredients: 4 strips bacon, chopped; 1 medium onion, chopped; 1 carrot, chopped; 1 rib celery, chopped; Kosher salt and freshly ground black pepper; 1 1/2 lb. 80% lean ground beef; 2 cloves garlic, chopped; 1 c. dry red wine; 3/4 c. heavy cream or whole milk; 1 (28-ounce) can whole-peeled tomatoes, tomatoes broken into pieces; 2 bay leaves

Make this long-cooking sauce on a Sunday afternoon and enjoy it over spaghetti or in lasagna.

By Christopher MichelPublished: Aug 25, 2021

4.3

4 Ratings

Jump to recipe

Ian Palmer

Yields:

7 c.

Prep Time:

50 mins

Total Time:

4 hrs 50 mins

When cooked over a low temperature for several hours, something magical happens to tomatoes, red wine, ground beef, and a little milk or heavy cream. Their flavors meld into an irresistible sauce that's more than worth the afternoon spent letting it burble on the stove. Serve it over spaghetti, or use it to make our delicious lasagna bolognese.

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Ingredients

4 strips bacon, chopped
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
Kosher salt and freshly ground black pepper
1 1/2 lb. 80% lean ground beef
2 cloves garlic, chopped
1 cup dry red wine
3/4 cup heavy cream or whole milk
1 (28-ounce) can whole-peeled tomatoes, tomatoes broken into pieces
2 bay leaves

Directions

1. Step 1Cook bacon in a Dutch oven or large pot over medium-high heat until crispy, 5 to 6 minutes. Add onion, carrot, and celery. Season with salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
2. Step 2Add beef and cook, breaking it up with a spoon and stirring occasionally, until browned, 8 to 10 minutes. Add garlic and cook until fragrant, 2 to 3 minutes. Add wine and bring to boil. Reduce to a simmer and cook until liquid is reduced by half, 14 to 16 minutes.
3. Step 3Stir in cream and return to a simmer. Stir in tomatoes and bay leaves. Season with salt and pepper. Simmer until thickened, 3 to 4 hours. (Check on sauce around 2 hours, and if it looks too dry, add 1/2 cup water.) Discard bay leaves and season with salt and pepper.