Bolognese Sauce

A thick, velvety sauce where the meat has simmered for hours. The fat slightly separates at the surface and the sauce coats the spoon perfectly, a sign of a successful slow reduction.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 526
• Protein: 31 g
• Carbs: 10 g
• Fat: 36 g

Ingredients

• 300 g Ground beef 15% fat ( fresh )
• 200 g Ground pork ( fresh )
• 1 piece Yellow onion ( finely diced )
• 1 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( finely diced )
• 100 ml Red wine
• 400 g Round tomato ( peeled and crushed )
• 100 ml Whole milk
• 2 tbsp Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 pinch Nutmeg optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste
• 200 ml Beef stock

Instructions

1. Preparing the base

   Finely dice the onion, carrot, and celery into a very small brunoise. Pieces must be uniform to melt evenly during cooking.

2. Sweating the soffritto

   In a pan, heat the olive oil and butter. Sweat the vegetables over low heat until translucent and a sweet aroma is released.

3. Browning the meats

   Add the minced beef and pork. Increase heat to brown the meat. It should catch slightly at the bottom of the pan to develop flavors, without burning.

4. Deglazing and simmering

   Deglaze with red wine, scraping the bottom well. Once the wine has evaporated, add crushed tomatoes, paste, and stock. Bring to a simmer.

5. Slow simmering

   Partially cover and simmer over very low heat for at least 2.5 hours. The sauce should thicken and turn dark. At the end, pour in the milk to bind everything and add creaminess.

Chef's tips

• Patience is key: the fat should separate from the sauce at the end of cooking.
• Adding milk at the end cuts the tomato acidity and makes the meat incredibly tender.
• Don't skip the fine dice; the vegetables should melt into the sauce.

Storage

Keeps for 3 days in the refrigerator. The flavor is even better the next day. Freezes perfectly in airtight containers.