Bolognese Sauce

Bolognese Sauce is a staple in Italian family kitchens. Everyone makes theirs a different way depending on their heritage, how their families made it, and how they like it! There is no one-size-fits-all when it comes to this classic Italian sauce. Every Italian will tell you their way is the right way, and their way is the best way! I am not here to judge. I am only here to tell you that my way is the best way and my way is the right way… kidding of course!

This recipe is so good for a weeknight dinner, with some homemade pasta for something fancy or even a make-ahead meal in lasagna.

This recipe is tried and true and I have been making it for years, but apparently never seem to take the time to take proper photos! I am in the editing process for the video and photos. Be on the lookout for this post to be updated soon with some visuals that will aid in your cooking, but in the meantime you can find the recipe below!

Ingredients:

2 tablespoons unsalted butter

2 tablespoons olive oil

1 onion, finely chopped

1 fennel bulb, finely chopped

2 large carrots, finely chopped

salt and pepper

2 pounds organic, grass-fed beef

1- 6oz can tomato paste

1 garlic clove, minced

1/2 teaspoon dried oregano

1 cup whole milk

1 cup dry red wine, I like using Chianti

1-28oz can whole peeled tomatoes, preferably San Marzano, crushed by hand

*the rind of parmesan cheese* (this is optional but adds really great flavor)

1/2 cup freshly grated Parmesan

1/2 cup freshly chopped parsley

1/2 cup fresh basil leaves

Directions:

In a large pot over medium heat, melt the butter and olive oil together

Stir in the onion, fennel, and carrot; season with salt and pepper

Let the vegetable cook for a few minutes being careful to not let them brown (about 5-10 minutes)

Add in the meat and cook, breaking the meat up while it cooks so that it is in small pieces

Once the meat has cooked through, add in the minced garlic and oregano; stir well

Add in the tomato paste and mix it in well; add the tomato paste to cook for a few minutes until it starts to caramelize

*Cooking the tomato paste like this removed the “raw” tomato taste and adds really great depth of flavor*

Stir in the milk and lower the temperature to a simmer

Cook for about 10-15 minutes stirring occasionally until the mixture has thickened

Stir in the wine, tomato and another sprinkle of salt

Bring back up to a boil, then reduce to a simmer, add in the cheese rind and let the sauce cook for 1-2 hours, stirring occasionally

When you are ready to serve, stir in the 1/2 cup of Parmesan cheese, parsley and basil.

*This makes a lot, so if you want to freeze it, allow it to cool completely and pour serving size amounts into freezer friendly bags and place in the fridge. Once it is very cold, place it in the freezer.