Bolognese Sauce

20 min

Easy

4 servings

Recommended Product:
Organic tomato passata

PRODUCT DETAILS

Ingredients

  • Ground beef300g
  • Ground pork150g
  • Carrot1
  • Celery stalk1
  • Onion1
  • Glass of dry red or white wine1
  • passata di pomodoro400g
  • Whole milk200ml
  • Extra virgin olive oilto taste
  • Salt and pepperto taste
  • Butter (optional, but recommended)to taste
  • Nutmeg (optional)to taste

Instructions

Prepare the soffritto

  1. Finely chop the carrot, celery, and onion.

  2. In a large saucepan, heat a mixture of oil and butter. Add the chopped vegetables and sauté gently for at least 10-15 minutes until they are well softened.

Add the meat

  1. Add the ground meat (beef and pork). Increase the heat and brown well, stirring, until all liquids have evaporated.

  2. Deglaze with the wine and let it evaporate completely.

Add the tomato

  1. Add the passata (or tomato concentrate). Mix well and adjust salt and pepper to taste.

  2. Lower the heat to minimum and cook slowly, covered but with the lid slightly raised, for at least 2 hours. If it becomes too dry, add a little hot water or vegetable broth.

Towards the end of cooking

  1. About 30 minutes before the end, add the milk. It helps balance the acidity of the tomato and makes the sauce creamier.

  2. If desired, add a pinch of grated nutmeg.

Extra tips

  • The sauce is even better if prepared the day before.

  • If you use it for lasagna alla bolognese, you can make it a bit thicker by reducing the amount of liquids.

Storage

You can store it in the refrigerator for 3 days or freeze it in portions.