Bolognese Sauce
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (soffritto) and cook for 10-12 minutes until softened and lightly golden.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Increase heat to medium-high and add the ground beef and pork. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes.
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to coat the meat and vegetables.
- 5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 5 minutes.
- 6
Add the crushed tomatoes, beef stock, bay leaves, thyme, and oregano. Stir well to combine.
- 7
Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover the pot and let it simmer for 2.5-3 hours, stirring occasionally.
- 8
About 30 minutes before the sauce is done, stir in the milk. This adds richness and helps balance the acidity of the tomatoes.
- 9
Remove bay leaves and season with salt and pepper to taste. The sauce should be thick and the meat should be tender and broken down.
- 10
Serve over freshly cooked pasta with grated Parmesan cheese.
Chef's Note
"This authentic Bolognese sauce is worth every minute of its slow simmer. The secret is in the soffritto base and the addition of milk at the end, which creates an incredibly rich and velvety texture. Perfect for a cozy dinner, this sauce freezes beautifully, so you can always have restaurant-quality pasta ready in minutes!"
