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The Best Authentic Slow-Simmered Bolognese Sauce

A close-up of fresh pasta topped generously with rich, slow-cooked bolognese sauce, bathed in sunlight.
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Make this rich, hearty Bolognese sauce from scratch. This recipe focuses on slow simmering to develop deep, classic Italian flavor, perfect for family dinners or lasagna.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces pancetta, finely diced
  • 1 pound ground beef (80/20 recommended)
  • 1 pound ground pork
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup whole milk
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup beef broth
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta and cook until crisp, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned completely. Drain off excess fat.
  3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine. Bring the mixture to a simmer and cook, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated, about 5 minutes.
  5. Pour in the whole milk. Simmer gently, stirring often, until the milk has mostly evaporated and absorbed into the meat mixture, about 10 minutes. This step adds richness.
  6. Stir in the crushed tomatoes, tomato paste, beef broth, bay leaf, and oregano. Return the cooked pancetta to the pot. Season with salt and pepper.
  7. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially, and let the Bolognese sauce simmer slowly for a minimum of 2 hours, or up to 4 hours, stirring every 30 minutes to prevent sticking. The longer it simmers, the deeper the flavor.
  8. Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve over your favorite pasta, such as tagliatelle or use it as a lasagna meat sauce.

Notes

  • For a weeknight variation, reduce the simmer time to 45 minutes after adding the liquids. The flavor will still be good, though less deep than the slow-simmered version.
  • This rich pasta sauce freezes well. Cool completely, then store in airtight containers for up to 3 months.
  • Use this homemade ragu as the base for your next baked pasta dish.

Nutrition

Find it online: https://littlekitchendiary.com/best-authentic-slow-simmered-bolognese-sauce/