Traditional bolognese sauce is a labor of love. Made low and slow with layers of ground beef and pork, carrots and celery and a splash of milk for creaminess.
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3.67 from 3 votes

Traditional Bolognese Sauce with Ground Beef and Pork

Traditional bolognese sauce is a labor of love. Made low and slow with layers of ground beef and pork, carrots and celery and a splash of milk for creaminess.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: Italian
Keyword: bolognese recipe, bolognese sauce, linguini and bolognese, traditional bolognese recipe
Servings: 8 servings
Calories: 619kcal
Author: Samantha

Ingredients

  • 2 carrots peeled and roughly chopped
  • 1 small white onion roughly chopped
  • 2 stalks of celery roughly chopped
  • Olive oil for drizzling
  • 3 garlic cloves chopped finely
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 tsp. dried oregano
  • 1/2 tsp red pepper flakes or more for added heat
  • 1 cup whole milk
  • 1 1/2 cup red wine
  • 2 tbsp tomato paste
  • 2- 32 ounce can crushed tomatoes
  • 1 small Parmesan rind
  • Salt and pepper to taste
  • 1 pound linguini
  • Freshly grated Parmesan for garnish

Instructions

  • Start by making the mirepoix by adding chopped carrots, onion and celery to a food processor and pulse until very finely chopped.
  • Heat a large dutch oven or pot over medium-high heat and drizzle with olive oil. Add the chopped vegetables and cook for 3-5 minutes until the vegetables release some water and soften.
  • Add in the chopped garlic and continue cooking for 1 more minute until the garlic softens and just turns a light golden brown.
  • Add in the ground meets and use a spatula to break up the meat and cook for about 5-7 minutes until mostly cooked through, It's OK if there are some under-cooked parts. Stir in dried oregano and red pepper.
  • Make a well in the center of the pot, moving the meat to the sides and pour in the milk. Cook until milk reduces, about 3-5 minutes making sure it doesn't burn. You may need stir in some of the meat so milk doesn't burn.
  • Next, pour in wine and allow to reduce for 2-3 minutes and add in tomato paste. Stir everything to combine and add crushed tomatoes, Parmesan rind and a good sprinkle of salt and pepper.
  • Give one final stir and bring sauce to a gentle boil. Once it starts boiling, reducing to a simmer and place a lid on, leaving a small opening.

Nutrition

Calories: 619kcal | Carbohydrates: 58g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 295mg | Potassium: 1022mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2975IU | Vitamin C: 14.6mg | Calcium: 142mg | Iron: 4.8mg