Description
A classic Bolognese Sauce should be in every home cook’s repertoire! My version is smooth, rich, hearty and slow cooked to perfection. The very essence of Italian comfort food!
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, chopped
- 4 ounces beef bacon, diced
- 2 pounds ground beef (20% fat)
- Salt and freshly ground pepper, to taste
- 1 cup vegetable broth
- 1 (28 ounces) can peeled San Marzano tomatoes, hand crushed
- 1 cup whole milk
- ½ teaspoon freshly grated nutmeg
- 1 cup heavy cream, optional
- 1 cup grated parmesan cheese (microbial-rennet)
- ½ cup chopped parsley
Instructions
- Step: Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.
- Step: Add more olive oil, if needed, and add the beef bacon. Cook until golden brown, about 5 minutes. Remove beef bacon and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 – 15 minutes.
- Step: Return the reserved soffritto and beef bacon to the pot. Add the vegetable broth and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the broth is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
- Step: Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil – stirring frequently – until it reduces. Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.
- Step: Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary.
- Step: Serve, tossed with a wide pasta, like tagliatelle or pappardelle.
Notes
Warning: Even though we are not stirring the pot at all times, you should never leave it unattended. The addition of heavy cream is optional; it acts as an emulsifier to make the sauce extra creamy and indulgent.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 588 kcal
- Sugar: 4 g
- Sodium: 401 mg
- Fat: 47 g
- Saturated Fat: 21 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 146 mg