Description
This Homemade Bolognese Sauce is a rich and hearty Italian meat sauce made from a blend of ground beef and pork sausage, slowly simmered with aromatic vegetables, garlic, tomatoes, red wine, and finished with a touch of milk or cream for a velvety texture. Perfect served over pasta, this classic sauce features deep, savory flavors developed through careful sautéing and slow simmering.
Ingredients
Scale
Meats
- 1 lb ground beef (80% lean)
- 1/2 lb pork sausage
Vegetables
- 1 medium yellow onion, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
Liquids & Others
- 28 oz canned whole or crushed tomatoes
- 1/2 cup red wine
- 1/2 cup milk or cream
- 2 tbsp olive oil
Seasonings
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onions, grated carrot, and diced celery. Cook these vegetables, stirring occasionally, until they become soft and fragrant, about 5 to 7 minutes. This step builds the flavor base of the sauce.
- Brown the Meat: Turn the heat slightly higher and add the ground beef and pork sausage to the pot. Cook until the meats are fully browned, breaking up any large chunks with a spoon. This process ensures even cooking and enhances the sauce’s depth of flavor.
- Add Garlic and Tomatoes: Stir in the minced garlic and sauté just until fragrant to avoid burning. Next, add the canned tomatoes along with their juices. Stir well to combine all ingredients evenly in the pot.
- Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping the bottom to lift up any flavorful browned bits. Reduce the heat to low and cover the pot partially. Let the sauce simmer gently for 45 minutes to 1 hour, allowing flavors to meld and thicken beautifully.
- Finish with Milk and Seasonings: About 10 minutes before the sauce is done, stir in the milk or cream to add richness and smoothness. Season with salt, pepper, dried oregano, and dried basil to taste. Let the sauce simmer for a few more minutes to incorporate the seasonings before serving.
Notes
- Using a mix of ground beef and pork sausage adds complexity and richness to the sauce.
- Simmering the sauce slowly allows the flavors to develop deeply and the sauce to thicken.
- Adding milk or cream at the end softens acidity and adds a silky finish to the sauce.
- Red wine can be omitted for a non-alcoholic version; substitute with beef broth.
- Serve the bolognese sauce traditionally over tagliatelle or your favorite pasta.
