Absolutely! 🇮🇹 A rich, slow-simmered Bolognese sauce is one of the ultimate comfort foods. This classic Italian meat sauce is hearty, savory, and perfect over pasta — especially tagliatelle, pappardelle, or even lasagna.
Here’s a traditional-style recipe that’s easy to follow:
🍝 Authentic Bolognese Sauce (Ragù alla Bolognese)
Ingredients:
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2 tbsp olive oil or butter
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1 medium onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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2–3 cloves garlic, minced (optional but tasty)
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1 lb (450g) ground beef (or a mix of beef and pork)
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¾ cup whole milk
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¾ cup dry white wine (or red wine)
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1 can (14 oz / 400g) crushed or peeled tomatoes
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2 tbsp tomato paste
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Salt & pepper, to taste
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A pinch of nutmeg (traditional and adds depth)
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Optional: bay leaf or a sprig of fresh thyme
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Grated Parmesan, for serving
🍳 Instructions:
1. Sauté the Base (Soffritto):
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Heat olive oil in a large heavy-bottomed pot over medium heat.
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Add onion, carrot, and celery. Cook for 5–7 minutes until soft and fragrant.
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Add garlic and cook for 1 more minute.
2. Brown the Meat:
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Add the ground meat. Break it up with a spoon and cook until fully browned.
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Season with salt, pepper, and a pinch of nutmeg.
3. Add Milk:
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Stir in the milk and simmer gently until it’s mostly absorbed — this helps tenderize the meat and balance acidity.
4. Add Wine:
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Pour in the wine and simmer until most of it cooks off (5–10 minutes).
5. Add Tomatoes:
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Stir in crushed tomatoes and tomato paste.
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Add bay leaf or thyme if using.
6. Simmer Low & Slow:
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Reduce heat to low and let it simmer uncovered for 1.5 to 2 hours, stirring occasionally.
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If it gets too thick, add a splash of water or broth as needed.
7. Taste & Serve:
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Remove bay leaf or herb sprigs.
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Taste and adjust salt/pepper as needed.
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Serve over pasta with grated Parmesan on top.
🧊 Storage:
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Keeps 5 days in the fridge or up to 3 months in the freezer.
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Actually tastes better the next day!
🔄 Variations:
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Add pancetta or bacon at the start for extra depth.
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Swap wine for broth if you prefer no alcohol.
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Use plant-based ground meat for a vegetarian version.
Want a slow cooker, pressure cooker, or low-carb (zoodle) version next?
