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My review
How to Make Bolognese Sauce
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Chef John
"This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley."
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Ingredients
3 h 35 m servings 394Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
- Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
- Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
- Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
- Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.
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Reviews
Read all reviews 82102 Ratings
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Most helpful positive review
9/15/2014
Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more o...
Most helpful critical review
11/4/2013
I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my ow...
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9/15/2014
Awesome recipe! Would change just a few things - I would add fresh minced garlic to the sauteed veggies, and add my seasonings there. Cooking them in the oil I find generally brings out more o...
11/4/2013
I liked learning the technique of using the milk but something about the flavor of this was just...off. It tasted too much like wine and not like anything else. I will definitely try using my ow...
5/26/2014
I made this recipe as written. It was a masterpiece. I have never made anything like this in my life that tasted this complex. Thank you for the recipe! I have enjoyed watching you on Youtube...
9/13/2017
First time, followed the recipe and instructions and the results were delicious! Second time, like any cook, I wanted to add my own touches: 1) Divided meat 1/2-ground chuck, 1/2 ground sweet ...
8/28/2017
Fabulous- just like our favorite Italian restaurant version! I did add 2 cloves of crushed garlic (because what is Italian without garlic??) and I don’t do alcohol at all so subbed 2 cups beef ...
4/14/2017
I made this last night and my Sicilian husband who doesn't like red sauce declared it the best red sauce he's ever eaten! Although I usually stick to the recipe I did make several changes on thi...
9/22/2017
I thought this was an excellent recipe. The taste was fantastic. I doubled the recipe to have leftovers to freeze. I couldn't use the wine in the recipe so I added half chicken broth and half b...
5/6/2017
I followed the recipe without making any changes and the flavour was so very different to the "meat sauce" I've made in the past. Certainly more time consuming but worth it!