Ah, Bolognese sauce—it’s like a warm hug from an Italian grandmother you never had. There’s something about the rich, savory aroma that fills your kitchen, transforming even the gloomiest day into an epicurean adventure. Just last week, I found myself dancing around the kitchen, spoon in hand, as a pot of this magical sauce simmered away—music optional, but highly encouraged.
Steps
- Prepare the Vegetables: Place the onion, carrot, and celery in a food processor. Pulse until the vegetables are finely chopped.
- Cook the Vegetables: Melt butter in a wide skillet over medium heat. Add the chopped vegetables and cook for about 5 minutes, stirring frequently, until they are soft and translucent.
- Brown the Beef: Add ground beef to the skillet with the vegetables. Season with salt and pepper, and cook for 3 to 4 minutes, breaking it up until it’s no longer pink but not browned.
- Simmer with Milk: Pour milk into the skillet and simmer for approximately 4 minutes, stirring often until it nearly evaporates. Mix in a pinch of nutmeg.
- Add the Wine: Introduce the wine to the skillet and simmer for 5 minutes until it has almost evaporated.
- Incorporate the Tomatoes: Crush the canned tomatoes by hand in a bowl to eliminate large pieces. Add them to the skillet, bring the sauce to a simmer, and reduce the heat to low. Let it simmer for 15 to 20 minutes, stirring occasionally, until thickened. Add hot water if it appears dry, then adjust seasoning with salt and pepper if needed.
- Serve: Spoon the sauce over cooked pasta and enjoy.
Ingredients
- 1/2 large yellow onion, cut into 2-inch pieces
- 1 large carrot, peeled and thickly sliced
- 1 large rib of celery, thickly sliced
- 2 tablespoons unsalted butter
- 1 pound ground beef
- 1/2 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup whole milk
- Pinch of nutmeg
- 3/4 cup dry white wine
- 1 (28-ounce) can of whole San Marzano or other good-quality tomatoes with thick juice
- 12 ounces cooked pasta, for serving
Nutritional Values
Calories: 1596 | Fat: 76g | Saturated Fat: 32g | Cholesterol: 316mg | Sodium: 1704mg | Carbohydrates: 108g | Dietary Fiber: 16g | Total Sugars: 24g | Protein: 104g | Vitamin C: 72mg | Calcium: 428mg | Iron: 16mg | Potassium: 2784mg
FAQ
- What is Bolognese Sauce?
- Bolognese sauce, originating from Bologna, Italy, is a hearty meat sauce typically made with ground beef or a combination of meats like pork, beef, and veal. It often includes a soffritto (finely chopped carrots, celery, and onions) cooked in butter, with milk or cream, white wine, and a hint of tomato.
- What pasta pairs best with Bolognese?
- While spaghetti is a popular choice, the long, flat ribbons of tagliatelle or fettuccine are excellent options. These wider noodles complement the rich, meaty sauce perfectly. Bolognese is also a great choice for lasagna.
- How long can you store Bolognese sauce?
- Bolognese sauce can be kept in an airtight container in the refrigerator for three to four days, and it can be frozen for up to six months. Although it remains safe to eat after six months, the quality might diminish.
- What are some tips for making a quicker Bolognese sauce?
- To make Bolognese sauce faster, you can pulse the vegetables in a food processor instead of chopping them manually. Additionally, cooking the sauce in a wide skillet rather than a Dutch oven speeds up the process, as the increased surface area helps the ingredients cook and reduce more quickly.
- Does the faster Bolognese sauce lose any flavor?
- While the quicker version of Bolognese sauce may lose a slight bit of depth compared to the traditional long-simmered version, the difference is minimal, and the faster method still yields a delicious and satisfying sauce.
Tips
- Use a food processor to finely chop the vegetables, which will save you time compared to chopping them by hand.
- Opt for a wide skillet instead of a Dutch oven to cook the sauce; the increased surface area will help the ingredients cook faster and allow the sauce to reduce more quickly.
- If the sauce begins to look dry while simmering, add 1 to 2 tablespoons of hot water to maintain the desired consistency.
- Consider storing the sauce in small, two-cup containers for more flexibility when reheating individual portions.
Equipment
- Food Processor – For pulsing the vegetables into fine pieces quickly.
- Deep, Wide Skillet – To cook the sauce with a wider surface area that speeds up evaporation.
- Potato Masher – Useful for breaking up the meat while cooking, although a fork is mentioned as an alternative.
- Airtight Containers – For storing leftover sauce in the refrigerator or freezer.
