## [Bolognese sauce](/recipe/bolognese-sauce) Posted by Christoph on 24 Apr 2026 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 [Main Course](/recipe-category/main-course) [Side Dish](/recipe-category/side-dish) Cuisine [Italian](/cuisine/italian) 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. Adapted from: For the complete documentation index, see [/llms.txt](/llms.txt)