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Epicurious

Bolognese Sauce

4.1

(104)

Image may contain Plant Food Produce and Stuffing

This recipe is an accompaniment for Pappardelle Bolognese .

Recipe information

  • Yield

    Makes about 8 cups

Ingredients

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1 pound ground veal
1 pound ground pork (not lean)
1 (6-ounce) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Preparation

  1. Step 1

    Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.

    Step 2

    Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

    Step 3

    Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

    Step 4

    Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

TagsSauceWhite WineWineAlcoholBeveragesItalianEuropeanPancettaCured MeatMeatBaconVealBeefGround PorkPorkCanned TomatoTomatoVegetableMainDinnerGluten FreeNut FreeEasyMake AheadSimmerFood ProcessorFallWinterGourmet
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Reviews (104)

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  • Awesome. And I am a little ashamed to admit this is a little better than my family recipe! Like everyone else I made a few changes, adding more celery and carrots to make it a little more healthy, doubling the tomato paste to make it a little richer.

    • onionbreath

    • Belmont, CA

    • 12/24/2020

  • This was rich and satisfying. I used ground beef instead of veal and bacon instead of pancetta.

    • csgerlach

    • Minnesota

    • 12/1/2020

  • This is delicious! I skim off some of the fat if necessary and simmer for 29 extra minutes at the end to thicken the sauce.

    • vpeterso

    • 1/31/2020

  • I've been making this recipe for years now and it's the vegetable base and milk that sets this one apart from other "home" recipes. The introduction of the mirepoix (onion, carrot, celery) and milk creates the sauce which will bind the meat to the pasta and adds depth to to flavour. If you don't have pancetta or two types of meat, just use one meat, but don't skip the milk or veg!

    • wayne_eddy

    • 7/26/2019

  • Also, used bacon instead of pancetta, 1 lb. each, pork and beef. Used home grinder.

    • tina3108

    • Upstate SC

    • 2/21/2019

  • Notes to myself: Use pressure cooker-8 minutes. Let pressure drop of its own accord. Used 2 Tbls. of tomato paste and 1-28 oz. can of crushed tomatoes. Only 3 lg. garlic cloves. Left out thyme.

    • tina3108

    • Upstate SC

    • 2/21/2019

  • Superb. Very straightforward and delicious. Coats the pasta nicely.

    • patrickhu

    • Nashville, TN

    • 12/30/2018

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