Bolognese Sauce
A rich, slow-simmered Bolognese sauce made with minced beef, vegetables, and tomatoes, finished with a touch of milk for creaminess. Perfect over pasta or as a hearty base for lasagna.
Ingredients
For the Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
For the Sauce
- 1 pound ground beef Use leaner ground beef for less fat.
- 1 can (14 ounces) crushed tomatoes Can use whole or diced tomatoes if needed.
- 1/2 cup red wine Optional; can be substituted with broth.
- 1 teaspoon dried oregano
- 1 leaf bay leaf Remove before serving.
- to taste Salt and pepper Season gradually as flavors develop.
- 1/2 cup whole milk Softens acidity; do not omit.
To Serve
- Fresh basil for garnish
- Grated Parmesan cheese for serving Adds salty brightness.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, finely diced carrot, and finely diced celery. Sauté until the vegetables soften and the onions are translucent, about 5–7 minutes.
- Add 1 pound of ground beef to the skillet, breaking it apart with a spoon. Cook until fully browned, about 6–8 minutes. Drain excess fat if desired.
- Stir in 1 can of crushed tomatoes, 1/2 cup of red wine, 1 teaspoon of dried oregano, and season with salt and pepper to taste. Bring to a simmer over medium heat.
Cooking
- Reduce heat to low, partially cover, and let the sauce cook for at least 1 hour, stirring occasionally.
- After 1 hour, stir in 1/2 cup of whole milk and cook for an additional 30 minutes. Taste and adjust seasoning as needed, then remove the bay leaf.
Serving
- Serve the Bolognese sauce over your favorite pasta and garnish with fresh basil and grated Parmesan cheese.
Notes
Let the sauce rest briefly before serving to enhance flavors. Pair with bread or a side salad for a complete meal.