Pasta Bolognese Recipe

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Bolognese sauce, thick with meat and vegetables, has intense flavors developed by long, slow cooking.
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  • 1 slice bacon, chopped
  • 1/2 pound ground beef
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, sliced thin
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1 28 oz can tomatoes (break up if whole)
  • whole milk or cream
  • salt and pepper
  • grated parmesan cheese (optional)
Container: Heavy skillet or Dutch oven
30 mins
3 hrs
4 hrs
  • Cook the bacon (medium-low) until crisp. Remove bacon, leaving fat in pan.
  • Mix ground beef with 1/2 teaspoon salt and a few grinds of black pepper. Raise heat under skillet to medium-high and crumble the meat into the skillet. Brown lightly, then scoop out most of the meat, leaving some (about 1/4 of the total) to get dark brown. Put this meat in with the lightly browned, and discard all but 2 tablespoons of fat.
  • Add the vegetables to fat in skillet and cook , stirring occasionally, until they soften - about 5 minutes, then add them to the meat.
  • Add wine to skillet, raise heat to high, and boil until there is just a thin layer on the bottom of the pan, stirring to dissolve any browned bits.
  • Add tomatoes including juice, and mix with the reduced wine. Stir in meat and vegetables and adjust heat to maintain a very slow simmer. Simmer for 2 - 3 hours, until very thick. Taste for seasoning and add salt and pepper as needed. ( If salt is added earlier, the sauce might become too salty as it reduces)
  • Add milk or cream and simmer for another 10 - 15 minutes.
  • Serve hot, over pasta, topped with grated cheese if desired.
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