Bolognese Sauce
Ingredients
- 300 gGround beef 15% fat (fresh)
- 200 gGround pork (fresh)
- 1 pcYellow onion (finely diced)
- 1 pcCarrot (finely diced)
- 1 pcApium graveolens (finely diced)
- 100 mlRed wine
- 400 gRound tomato (peeled and crushed)
- 100 mlWhole milk
- 2 tbspUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
- 200 mlBeef stock
Method
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.
- 1
Finely dice the onion, carrot, and celery into a very small brunoise. Pieces must be uniform to melt evenly during cooking.
- 2
In a pan, heat the olive oil and butter. Sweat the vegetables over low heat until translucent and a sweet aroma is released.
- 3
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
Deglaze with red wine, scraping the bottom well. Once the wine has evaporated, add crushed tomatoes, paste, and stock. Bring to a simmer.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The flavor is even better the next day. Freezes perfectly in airtight containers.
