A slow-simmered, rich, and hearty meat sauce, this classic Bolognese is perfect for a comforting meal. Its deep savory flavor, achieved through a lengthy cooking process, makes it superior to restaurant versions and ideal for freezing.
Serves:
5 cups
Recipe Category
Cuisine
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely diced (about 1 cup)
1 small carrot, peeled and finely diced (about 1/3 cup)
1 small stalk celery, finely diced (about 1/4 cup)
3 cloves garlic, minced
1 pound lean ground beef
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground or freshly grated nutmeg
1 cup whole milk
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1 cup low-sodium chicken broth
Instructions
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering.
Stir in 1 finely diced small yellow onion, 1 peeled and finely diced small carrot, 1 finely diced small celery stalk, and 3 minced garlic cloves.
Cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.
Add 1 pound lean ground beef, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg.
Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 7 minutes.
Stir in 1 cup whole milk and cook, stirring occasionally, until evaporated, 10 to 12 minutes.
Stir in 1 cup dry white wine and cook, stirring occasionally, until evaporated, 10 to 12 minutes.
Stir in 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands into bite-size pieces as you add them to the pot, and 1 cup low-sodium chicken broth.
Bring to a simmer.
Reduce the heat to low to maintain a very gentle simmer.
Simmer, stirring occasionally and breaking up any large pieces of tomato with a wooden spoon, until the sauce is thickened and the flavors meld, about 1 1/2 hours.
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