Yield: 4- 6 People (Yields 1 Generous Quart of Sauce)
Prep: 30 minutesminutes
Cook: 3 hourshours45 minutesminutes
Total: 4 hourshours15 minutesminutes
This classic bolognese is a light adaptation of Marcella Hazan's bolognese from the famous cookbook, Essentials of ClassicItalian Cooking. My version stays true to the original, but offers more detail, simplified ingredient quantities, and is slightly more tomato-forward in flavor. While the sauce is straight-forward to make, it does require at least 3 hours of simmer time, so it is a dish best planned ahead. See note section for detailed make-ahead and reheating instructions. This recipe yields one generous quart (4 cups) of sauce, ideal for tossing with about a pound of pasta. I'll often double the recipe and freeze a portion for later. Your future self will thank you!
1cup (240 mL)dry white winePinot Grigio or Sauvignon Blanc
1 (28-ounce) can whole or crushed Italian plum tomatoes in their juices (see recipe notes)*if using whole, cut the tomatoes into smaller pieces with kitchen shears
2-3parmigiano-reggiano rinds
Instructions
Heat a large (roughly 5-Quart) heavy-bottomed Dutch oven or pot over medium-low heat. Add the olive oil and butter. Once the butter has melted, add the diced onions and ½ teaspoon Diamond Crystal kosher salt (note: if using a different brand of cooking salt, reduce quantity by at least half). Sauté the onions, stirring often, until softened and nearly translucent, about 5 to 7 minutes. Add the celery, carrots, and another pinch of salt. Cook for 2 to 3 minutes, stirring often. Add the garlic and red pepper flakes, if using, and cook until fragrant, stirring constantly, about 1 minute or so.
Add the ground beef, a generous pinch of kosher salt, and freshly ground black pepper. Cook over medium heat, breaking up the meat with a fork as needed, until nearly cooked through and no longer raw, about 3 to 5 minutes. Add the milk and simmer over low heat, stirring frequently, until the milk has mostly cooked out, about 5 to 7 minutes. Stir in the freshly grated nutmeg. Add the white wine and simmer until evaporated, about 3 to 5 minutes. Add the canned tomatoes and parmesan rinds and stir mixture to combine. Bring to a slow boil, then reduce heat immediately to a very, very low simmer (*only a few and small bubbles on the surface of the sauce).
Simmer the sauce, uncovered, for at least 3 to 4 hours, stirring every so often.Add a splash of water as needed throughout the simmer time. Season to taste with salt and pepper, and remove and discard the parmesan rinds.Cooking Note: As Marcella explains, the simmer time can be broken up into various stages throughout the same day if needed. Simply remove the sauce from the heat, cover with a lid, and resume simmering later. Once you have prepared the sauce base, you can also transfer it to a slow cooker or Instant pot (set to low 'slow cook' mode) for an easy, hands-off simmer option.
For Serving: Toss with boiled cooked pasta - ideally finishing the al dente pasta in the warm sauce - until well-coated. Serve with freshly grated parmigiano-reggiano cheese on the side.
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Make-Ahead & Cooking Tips:
If you prefer some chunks of tomatoes, use whole Italian plum tomatoes (cut them into smaller pieces with kitchen shears before using). If you prefer a smoother texture, use crushed Italian plum tomatoes.
As Marcella explains, the total simmer time can be broken into various stages throughout the same day if needed. Simply remove the sauce from the heat, cover with a lid, and resume simmering later. Once you have prepared the sauce base, you can also transfer it to a slow cooker or Instant pot (set to low 'slow cook' mode) for an easy, hands-off simmer option.
This sauce can be made ahead and stored in a covered container in the fridge for up to 5 days or frozen for up to 3 months. The sauce will thicken considerably once chilled. To reheat, gradually bring to very slow simmer on the stovetop. It will thin as it warms, but you'll most likely need to stir in a generous splash or two of water as needed. Season with salt and pepper before serving.