Homemade Bolognese Sauce

After growing tired of jarred spaghetti sauce, I decided to try out homemade. I went straight for ATK and Cook’s Illustrated. What I like about their recipes is that they are foolproof, tried, and well tested. This way I know for sure when I am making something I have never before, it is highly tested and will taste great. We have never had a recipe from CI/ATK that wasnt good! I let the sauce simmer all day long and served it over H’s favorite, angel hair pasta! Warm garlic bread and salads finished off our meal! I froze the rest for later meals!
We did add some garlic and italian spices, but just a dash of each to give it a bit more flavor. I also used a mix of gr. turkey and lean gr. beef. That is our favorite way to enjoy pasta! Excellent recipe and one we will use often! It made a lot and freezes well!



From CI:
Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours.

I doubled the batch and froze individual containers for quick spaghetti meals later!!

Makes 3 cups, enough to sauce 1 pound pasta

3 tablespoons unsalted butter 
2 tablespoons minced onion 
2 tablespoons minced carrot 
2 tablespoons minced celery 
3/4 pound ground beef chuck
Table salt 
1 cup whole milk 
1 cup dry white wine 
(28 ounce) cans whole tomatoes , packed in juice, chopped fine, with juice reserved

1. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.

2. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring (see related Quick Tip) to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)


6 Comments on “Homemade Bolognese Sauce”

  1. Joelen says:

    Yum! It looks so hearty and meaty, just the way bolognese should be!

  2. Brooke says:

    This looks delish. My husband is a fan of the jar, but not me. Let’s hope that this is the recipe that converts him.

  3. Maryanna says:

    Looks great. This is my favorite kind of sauce to top off some noodles.

  4. Bridget says:

    Thank you for sharing this recipe! It is now in my file to make SOON!!!

  5. […] #5: Pasta with Homemade Bolognase Sauce (from lovestoeat) with Roasted Garlic Bread and Sugar Snap Peas- Did not get made, I think I will wait and make this […]

  6. bridget says:

    I love this recipe. It always amazes me how much the flavors change after being simmered so long, and how such a simple mix of ingredients becomes so complex.

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