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Servings: 10
Calories: 618kcal
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound ground beef
- Salt and pepper
- ½ cup pancetta finely chopped
- 1 onion chopped
- 2 celery stalks chopped
- 1 carrot peeled, chopped
- 1 cup dry white wine
- ⅓ cup tomato paste
- 1 cup San Marzano crushed tomatoes
- 1 bay leaf
- ½ teaspoon grated nutmeg
- 2 cups chicken broth
- 1 piece Parmesan rind Optional
- 1 cup whole milk
- 2 pounds spaghetti
- 4 tablespoons Parmesan cheese grated
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the finely chopped pancetta, chopped onions, celery, and carrots. Stir and cook until the vegetables are soft, about 10 minutes.4 tablespoons extra-virgin olive oil, ½ cup pancetta, 1 onion, 2 celery stalks, 1 carrot
- In the same pot, add the ground beef and cook it while breaking it apart with a wooden spoon until it's all browned. Season with salt and pepper and stir in the wine.1 pound ground beef, Salt and pepper, 1 cup dry white wine
- Add the tomato paste and cook until it starts to caramelize, a couple of minutes. Pour in the crushed tomatoes, chicken stock, bay leaf, nutmeg, and Parmesan rind (if using).⅓ cup tomato paste, 1 cup San Marzano crushed tomatoes, 1 bay leaf, ½ teaspoon grated nutmeg, 2 cups chicken broth, 1 piece Parmesan rind
- Bring everything to a simmer and let it cook at medium-high temperature for about 10 minutes
- Discard the bay leaf, add the milk, and cook for 10 more minutes. Adjust the taste with salt and reserve.1 cup whole milk
- Make the pasta according to package directions and serve with the Bolognese and grated Parmesan cheese.2 pounds spaghetti, 4 tablespoons Parmesan cheese
- Serve warm and enjoy!
Notes
- Wine: Using a dry white wine helps to balance the richness of the meat and adds a nice acidity to the sauce. If you prefer, a dry red wine can also work well for a deeper flavor. You can also skip the wine and use a splash of broth or even water with a bit of vinegar to add the necessary acidity.
- Simmer Time: Don't rush the simmering process. The longer you let it cook, the more the flavors will meld together. Two hours is great, but if you have time for more, even better!
- Meat Varieties: While ground beef is traditional, mixing half pork and half beef adds extra flavor. Some even like to include a bit of ground veal. Ground turkey is a lighter option that works perfectly.
- Fresh vs. Dried Herbs: If you have them, fresh herbs like basil or thyme can be a fantastic addition in the last 30 minutes of simmering.
- Parmesan Rind: If you have a leftover rind from a piece of Parmesan cheese (that's the hard, end part of the cheese), toss it in during the simmer. It adds an incredible depth of flavor.
- Spice: Feel free to add a pinch of red pepper flakes if you like a bit of heat in your Bolognese.
- Pasta: Feel free to use any pasta you like—penne, fusilli, or even gluten-free pasta works great with Bolognese sauce.
- Thicken Sauce: If your sauce is too thin, let it simmer uncovered to reduce and thicken. Stirring in a small amount of tomato paste can also help achieve a thicker consistency.
Storage and Reheating Instructions
- Cool Before Storing: Allow the Bolognese sauce to cool completely before you store it.
- Refrigeration: Store the sauce in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- Freezing: For longer storage, Bolognese sauce freezes beautifully. Portion the sauce into freezer-safe containers or bags and it can be frozen for up to 3 months.
- Reheating: When ready to eat, reheat the sauce slowly on the stove over medium heat, or in the microwave, stirring occasionally until hot. If the sauce has thickened too much, you can thin it with a little water or broth.
Nutrition
Calories: 618kcal | Carbohydrates: 75g | Protein: 24g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 439mg | Potassium: 610mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1270IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 3mg
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