Description
A rich, slow-simmered Italian Bolognese sauce made with ground beef and pork, aromatic vegetables, white wine, and milk for a silky texture. Perfect for pasta or baked dishes.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 pound ground beef
1/2 pound ground pork
1/4 cup tomato paste
1 cup dry white wine
1 cup whole milk
28 ounces crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 bay leaf
Fresh basil or parsley, for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until vegetables are soft and translucent, about 8 minutes. Stir in the garlic and cook for another minute.
2. Add ground beef and pork to the pot. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
3. Stir in tomato paste and let it cook for 2-3 minutes. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Reduce the heat and add the milk. Simmer until it has mostly absorbed, about 10 minutes.
5. Stir in the crushed tomatoes, salt, pepper, nutmeg, and bay leaf. Bring to a low simmer, cover loosely, and cook for at least 1.5 to 2 hours. Stir occasionally, adding a splash of water if needed.
6. Remove bay leaf and adjust seasoning. Serve over pasta and garnish with fresh herbs if desired.
Notes
Simmer low and slow for the richest flavor—don’t rush it.
Whole milk is essential for authentic creaminess.
Freeze in batches for future easy pasta nights.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 6g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
Keywords: Bolognese, pasta sauce, Italian dinner