Traditional Bolognese Sauce with Ground Beef and Pork
This rich and hearty Bolognese sauce is slow-simmered with beef, pork, red wine, and milk, creating a deeply flavorful, velvety sauce perfect for pasta.
Servings: 8 servings
Calories: 551kcal
Ingredients
- 2 carrots peeled and roughly chopped
- 2 stalks celery roughly chopped
- 1 small white onion roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves finely chopped
- 1 pound ground pork
- 1 pound ground beef
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup whole milk
- 1 ½ cups red wine
- 32 ounce can crushed tomatoes
- 1 small Parmesan rind
- 2 bay leaves
- 1 ½ teaspoons Kosher salt to taste
- 1 pound cooked pasta such as tagliatelle, linguine or rigatoni
- Reserved starchy pasta water as needed
- Freshly grated Parmesan for garnish
Instructions
- Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.
- Sauté the Vegetables: Heat a large Dutch oven or pot over medium-high heat and add olive oil and butter. Once the butter melts, add the finely chopped vegetables and cook for 3-5 minutes until softened and slightly translucent.
- Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute until fragrant. Add the ground pork and beef, breaking them up with a spatula. Cook for 8-10 minutes until mostly browned.
- Toast the Spices & Tomato Paste: Stir in the dried oregano and red pepper flakes, sautéing for 30 seconds. Add the tomato paste and cook for another 30 seconds to 1 minute, stirring, until it deepens in color and caramelizes slightly.
- Deglaze with Milk & Wine: Make a well in the center of the pot and pour in the milk. Let it simmer and reduce for 3-5 minutes, stirring occasionally to prevent burning. Pour in the red wine and let it reduce for another 2-3 minutes.
- Simmer the Sauce: Stir in the crushed tomatoes, and nestle in the Parmesan rind and bay leaves and season with salt. Bring the sauce to a gentle boil, then reduce to a low simmer. Cover partially with a lid, leaving a small opening.
- Slow Cook: Simmer the bolognese for at least 1 hour, stirring occasionally. For the best flavor, let it cook for up to 3 hours, stirring to prevent sticking.
- Cook the Pasta & Finish the Sauce: Cook the pasta according to package instructions, reserving about 1 cup of the starchy pasta water. Stir some of the sauce into the drained pasta, adding pasta water as needed to loosen the sauce.
- Serve & Garnish: Plate the pasta and sauce, garnishing with freshly grated Parmesan cheese.
Notes
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- Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
- Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
- Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
- Make it Ahead for Even More Flavor: Bolognese tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop.
- Serving Suggestions: Start with tomato garlic confit or antipasto salad, and finish with mini cannoli cups.
Nutrition
Calories: 551kcal | Carbohydrates: 33g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 740mg | Potassium: 904mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3047IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 4mg