The Best Bolognese Sauce is all about patience and building layers of rich, meaty flavor. Ground beef, finely minced vegetables, red wine, passata, chicken stock and milk slowly cook together to create a hearty Italian-inspired meat sauce that is perfect for tossing with pasta, or using in baked pasta dishes.
The technique for this Bolognese sauce was inspired by Chef Scott Conant. While he did not necessarily provide a specific recipe with exact measurements, he stressed that making a great Bolognese is less about a strict ingredient list and more about technique, particularly allowing the meat to properly cook, fry and brown to develop flavor. That technique is the foundation for this recipe.
This is definitely not a quick meat sauce. From start to finish, plan on approximately three hours. Slow cooking is what gives this Bolognese its deep, concentrated flavor.
Why You Will Love This Bolognese Sauce Recipe
- Deep, Rich Flavor: Allowing the meat to release its liquid and then continue cooking until it begins to fry and brown, creates a much deeper flavor than simply cooking the meat until it is no longer pink.
- Perfect for Pasta: Toss this Bolognese with your favorite pasta, layer it into lasagna, or use it to make a rich baked rigatoni.
- Freezer-Friendly: Bolognese freezes beautifully, making this a great sauce to prepare in a large batch and save for another meal.
The Secret to a Rich Bolognese Sauce
- The biggest mistake you can make with this Bolognese is rushing the meat. Once ground meat hits a hot pan, it initially releases moisture. If you add the wine or tomatoes while that liquid is still in the pot, the meat essentially steams instead of browning. Be patient.
- Allow that moisture to completely evaporate. Once it does, you will hear the sound in the pot change as the meat begins to sizzle and fry in its own rendered fat. Continue cooking until the meat develops deep brown bits.
- The same idea applies after adding the wine. Allow the wine to reduce almost completely before adding the passata. Each reduction concentrates flavor, and creates another layer in the finished sauce.
- This technique takes time, but it is what separates this Bolognese from a quick ground beef and tomato sauce.
Ingredient Substitutions
- Ground Beef: An 80/20 ground beef provides plenty of fat and flavor. You can also use a combination of ground beef and ground pork, or Italian sausage.
- Red Wine: Cabernet Sauvignon or Pinot Noir are both great choices. A dry white wine can also be substituted for the red wine.
- Passata: Passata is strained, uncooked tomato purée with a smooth consistency. If unavailable, use a good-quality tomato purée.
- Chicken Stock: Beef stock can be substituted, although chicken stock allows the flavor of the meat and wine to remain more prominent.
- Milk: Whole milk is ideal for adding richness and balancing the acidity of the tomatoes. Avoid strongly flavored non-dairy alternatives.
How to Prepare The Best Bolognese Sauce
- Heat the oil over medium-high heat in a large, deep, oven-safe pot or Dutch oven.
- Add the minced onion, celery and carrots. Season with the salt.
- Cook the vegetables until softened and beginning to caramelize. Rather than simply sweating the vegetables, allow them to fry slightly and develop a little color.
- Add the ground beef. Break the meat apart as it cooks.
- Continue cooking over medium-high heat. As the meat cooks, it will release quite a bit of liquid. Do not drain it. Allow the liquid to cook off naturally. This is one of the most important steps in the entire recipe and can take 20 to 30 minutes.
- Once the liquid has evaporated, continue cooking. The meat will begin to fry in its rendered fat and develop a deep brown color.
- Preheat the oven to 350°F (177°C).
- Pour in enough red wine to almost cover the meat mixture, approximately half a standard bottle.
- Continue cooking until the wine has almost completely reduced. You will know it is ready when the meat mixture begins to fry and sizzle in the pot again.
- Pour in the passata and season with an additional pinch of salt. Cook for a few minutes, stirring occasionally.
- Pour in the chicken stock and bring the sauce to a boil.
- Cover the pot and transfer to the oven.
- Cook for 1 1/2 to 2 hours, stirring occasionally and scraping the bottom of the pot to ensure nothing is sticking.
- Carefully remove the pot from the oven and return it to the stovetop over medium heat.
- Stir in the milk and allow the Bolognese to gently simmer for a few minutes, until incorporated and heated through.
- Toss with your favorite pasta, or freeze for later use.
How to Serve and Store
- Serve this Bolognese sauce tossed with rigatoni, pappardelle, tagliatelle or another substantial pasta that can hold up to the rich meat sauce. Finish with freshly grated Parmesan cheese, if desired. This sauce is also perfect for lasagna, baked pasta or Baked Rigatoni al Forno.
- Store completely cooled leftovers in an airtight container and refrigerate for up to 4 days.
- Freeze in airtight freezer-safe containers for up to 3 months.
- Reheat gently on the stovetop, adding a splash of chicken stock or water, if the sauce has become too thick.
Frequently Asked Questions
Ground beef with enough fat to develop flavor works best. I prefer 80/20 ground beef. You can also combine beef with ground pork or Italian sausage.
Yes. Dry white wine works very well in Bolognese and can be substituted for the red wine. If avoiding alcohol entirely, use additional stock, although the finished flavor will be slightly different.
Milk is traditionally used in Bolognese-style meat sauces to soften the richness of the meat and balance the acidity of the tomatoes and wine.
Time allows the meat to properly brown, the wine to reduce and the sauce to slowly braise. Each stage concentrates the ingredients and develops a deeper flavor.
The oven provides steady, even heat and allows the sauce to slowly braise without requiring constant attention on the stovetop.
No. Allow the liquid released by the meat to naturally evaporate. Once the moisture cooks away, the meat will begin frying in its rendered fat and browning. This is an important part of developing the flavor of the sauce.
Absolutely. In fact, Bolognese is an excellent make-ahead sauce. Prepare it a day in advance, refrigerate and gently reheat before serving.
The Best Bolognese Sauce relies on patience and technique to create its deep, rich flavor. Allowing the meat to release its moisture and then fry and brown before reducing the wine, makes all the difference in the finished sauce. After a slow oven braise, milk is stirred in for richness and balance. Plan on about three hours from start to finish.
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The Best Bolognese Sauce
- Total Time: 2 hours, 45 minutes
- Yield: 20 servings 1x
Description
The Best Bolognese Sauce is slow cooked with beef, red wine, passata and milk for a rich, deeply flavored Italian meat sauce.
Ingredients
- 2 tablespoons high-smoke-point oil
- 1/2 white onion, finely minced
- 1 1/2 celery stalks, finely minced
- 2 carrots, finely minced
- 1/2 teaspoon salt, plus more to taste
- 2 pounds ground beef, preferably 80/20
- Approximately 1/2 bottle dry red wine, such as Cabernet Sauvignon or Pinot Noir
- 1 (24-ounce) bottle passata
- 1 1/2 cups chicken stock
- 1 cup milk
Instructions
- Heat the oil over medium-high heat in a large, deep, oven-safe pot or Dutch oven.
- Add the minced onion, celery and carrots. Season with the salt.
- Cook the vegetables until softened and beginning to caramelize. Rather than simply sweating the vegetables, allow them to fry slightly and develop a little color.
- Add the ground beef. Break the meat apart as it cooks.
- Continue cooking over medium-high heat. As the meat cooks, it will release quite a bit of liquid. Do not drain it. Allow the liquid to cook off naturally. This is one of the most important steps in the entire recipe and can take 20 to 30 minutes.
- Once the liquid has evaporated, continue cooking. The meat will begin to fry in its rendered fat and develop a deep brown color.
- Preheat the oven to 350°F (177°C).
- Pour in enough red wine to almost cover the meat mixture, approximately half a standard bottle.
- Continue cooking until the wine has almost completely reduced. You will know it is ready when the meat mixture begins to fry and sizzle in the pot again.
- Pour in the passata and season with an additional pinch of salt. Cook for a few minutes, stirring occasionally.
- Pour in the chicken stock and bring the sauce to a boil.
- Cover the pot and transfer to the oven.
- Cook for 1 1/2 to 2 hours, stirring occasionally and scraping the bottom of the pot to ensure nothing is sticking.
- Carefully remove the pot from the oven and return it to the stovetop over medium heat.
- Stir in the milk and allow the Bolognese to gently simmer for a few minutes, until incorporated and heated through.
- Taste for salt and adjust, if needed. Toss with your favorite pasta, or freeze for later use.
- ENJOY!
Notes
- Do not rush the browning process. It can take 20 to 30 minutes for the liquid released from the meat to evaporate and for the meat to begin frying and browning.
- Do not drain the liquid or rendered fat from the meat.
- Finely mince the onion, carrots and celery so they melt into the finished sauce.
- Add enough wine to almost cover the meat mixture, approximately half of a standard 750-milliliter bottle.
- Allow the wine to reduce almost completely before adding the passata.
- Cabernet Sauvignon and Pinot Noir are excellent red wine choices. Dry white wine can also be used.
- A combination of ground beef and Italian sausage can be substituted for all ground beef.
- Stir the sauce occasionally while it is in the oven to prevent sticking.
- Taste and adjust the salt after adding the milk.
- Bolognese can be prepared ahead of time and freezes well.
- Prep Time: 5 minutes
- Cook Time: 2 hours, 40 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American, Italian
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1 Comment
[…] His video focuses more on the technique. This recipe is definitely a labor of love. I kind of broke down it down here for you, and encourage you to watch his video. I replayed many times. You must also try Scott’s Bolognese. […]