Bolognese Sauce
This rich, hearty classic Italian meat sauce simmers to savory perfection and elevates any pasta night.
Ingredients
- •1 tbsp extra virgin olive oil (15ml)
- •1 medium yellow onion, finely diced (150g)
- •1 medium carrot, finely diced (100g)
- •1 celery stalk, finely diced (75g)
- •2 garlic cloves, minced (6g)
- •1 lb ground beef (450g)
- •1/2 cup dry white wine (120ml)
- •1 can crushed tomatoes (28 oz / 800g)
- •2 tbsp tomato paste (30g)
- •1/2 cup low-sodium beef broth (120ml)
- •1 tsp dried oregano (2g)
- •1 tsp kosher salt (5g)
- •1/4 tsp black ground pepper (1g)
Instructions
- 1
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion, carrot, and celery, and sauté for about 6 to 8 minutes until the vegetables are softened and translucent.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the ground beef, breaking it apart with a wooden spoon, and cook until browned on all sides.
- 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer until the liquid is mostly evaporated.
- 6
Stir in the tomato paste, crushed tomatoes, beef broth, oregano, salt, and black pepper.
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it simmer for at least 30 minutes, stirring occasionally.
- 8
Taste and adjust seasoning if needed before serving over your favorite pasta.
💡 Chef tips
- For an even deeper, more traditional flavor, you can let the sauce simmer on low heat for up to 2 hours, adding a splash of water or broth if it gets too thick.
- This sauce freezes exceptionally well for up to 3 months in an airtight container.
- If you prefer a creamier texture without mixing meat and dairy, stir in a splash of unsweetened soy milk or cashew cream right before serving.
✅ How it should turn out
The finished Bolognese sauce is thick, deeply savory, and aromatic with tomatoes and herbs, clinging deliciously to every strand of pasta.