AUTHENTIC BOLOGNESE SAUCE

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Authentic Bolognese Sauce image

I found this recipe on www.foodnouveau.com and I finally got around to trying it last night... absolutely delicious! My daughter says it tastes just like the Bolognese we've had in Italy. The surprise ingredient is milk... who knew? Don't rush this sauce... it really needs those 4 hours on a low simmer to develop all the wonderful flavors. (For great step by step photos go to http://foodnouveau.com/2010/09/08/italy/how-to-make-an-authentic-bolognese-sauce/)

Provided by Hollyism

Categories     European

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 tablespoons butter
1 large yellow onion, finely and evenly diced
4 small carrots, finely and evenly diced
4 stalks celery hearts, finely and evenly diced
4 garlic cloves, very finely diced
1/4 lb pancetta, diced (1/4 to à 1/2-inch cubes)
kosher salt
fresh ground black pepper
2 lbs ground beef
1 cup dry white wine (like a Chardonnay)
2 cups milk
1 (28 ounce) can san marzano tomatoes, diced (you will use both the liquid as well as the tomatoes)
1 cup beef stock

Steps:

  • Place a large saucepan over medium heat and melt the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt (about ½ teaspoon) and sauté for 5 minutes, stirring often. Add the diced pancetta and cook for a further 10 minutes, until vegetables are softened and pancetta is golden.
  • Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate - which is key if you want to brown your meat and not boil it. After the last addition, when no pink can be spotted in the meat and no lumps remain, set a timer to 15 minutes. You want your meat to caramelize and even become crispy in spots. More water will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of your pan - this flavorful crust will then be deglazed with white wine. Watch over your pan as you don't want your meat to burn. When you see some serious caramelization action happening, lower heat to medium to reach the end of your 15-minute sautéing time (on my stove, that's after about 8-9 minutes).
  • Over medium heat, pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).
  • Add milk, diced tomatoes (with liquid), beef stock, 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 4 hours. Stir once in a while. If your sauce starts sticking before the end of your cooking time, lower the heat (if possible) and/or add a bit of stock or water. In the end, the sauce should be thick, more oil- than water-based and thick like oatmeal. Adjust the seasoning one last time - don't be afraid of adding more salt (tasting each time you add some), it is this recipe's key seasoning.
  • To serve: Reheat the sauce. Mix in a knob or two of butter and about two generous tablespoons of freshly grated parmigiano-reggiano per serving - these last additions will produce an incredibly creamy flavor. Drain your pasta very well and return to the pot. Spoon some sauce, just enough to coat the pasta. Serve in bowls with a few leaves of basil sprinkled on top and more freshly grated parmigiano-reggiano, to taste.

GREEN SCREEN
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This sauce is a must-try for any pasta lover.


RISHITA
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I would definitely recommend this recipe to anyone who loves Bolognese sauce.


Prince Rain
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This is the best Bolognese sauce I've ever had. It's so rich and flavorful, and it's the perfect sauce for any pasta dish.


Issahaku Issah
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I've made this sauce several times, and it's always a hit with my family and friends. It's the perfect sauce for a special occasion dinner.


SIBYL MASENGELI
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This sauce is the perfect comfort food. It's so warm and hearty, and it's perfect for a cold winter night.


Shankar Khatri
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I love the simplicity of this recipe. It's easy to make, and it always turns out delicious.


Ruwayda Khaliif
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This sauce has a great flavor, but it's a bit too thick for my liking. I would have preferred it with a little more liquid.


Mukhtar Woodman
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I thought this sauce was just okay. It wasn't bad, but it wasn't anything special either.


EMMANUEL OKOAWO
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This sauce was a bit too rich for my taste. I think I would have preferred it with less butter and cream.


Xavier Simona
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I'm not sure what I did wrong, but my sauce turned out bland and watery. I followed the recipe exactly, but it just didn't have any flavor.


Adrian Pirita
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This sauce is delicious! I love the combination of beef, pork, and vegetables. It's so hearty and flavorful.


Edumu Peter
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I've tried many Bolognese sauce recipes, but this one is by far the best. It's the perfect balance of flavors, and it's so versatile. I've used it on pasta, pizza, and even as a dipping sauce for bread.


Sujon Rana
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This sauce is a bit time-consuming to make, but it's worth the effort. It's so rich and flavorful, and it's the perfect sauce for a special occasion dinner.


Terri Totten
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I'm not a huge fan of Bolognese sauce, but this recipe changed my mind. It's so flavorful and delicious, and it's the perfect comfort food for a cold winter night.


Dawne Button
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This sauce is amazing! I followed the recipe exactly, and it turned out perfectly. I served it over spaghetti, and it was the best pasta dish I've ever had.


Asraph Rain
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I love that this recipe uses simple, everyday ingredients. It's so easy to make, and it tastes like it's been simmering for hours.


Sou Hiyori
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This Bolognese sauce is a game-changer! It's so rich and flavorful, and it pairs perfectly with any pasta. I've made it several times now, and it's always a hit with my family and friends.