How to make Homemade Bolognese sauce

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How to make Homemade Bolognese sauce

Homemade Bolognese sauce is one of the most representative sauces of good Italian cuisine.

Ideal for seasoning tasty first courses such as pasta, tagliatelle, and making lasagna! A great classic of Italian cuisine. 

All the Italian mothers and grandmothers of Bologna cook this wonderful ragù.

It is a simple preparation, you just need to have some time available because the secret lies in slow cooking! As usual, it is very important to choose high quality ingredients!

Homemade Bolognese sauce is perfect with tagliatelle, but you can also use other pasta shapes.

In short, everyone will love this dish especially children who love it! Mamma mia che buono!

How to make an excellent Homemade Bolognese sauce at home? Follow my recipe and all the advice, step by step!

Homemade Bolognese Sauce
Homemade Bolognese Sauce

Recipe Difficulty Level: not too tricky Servings: 4/6

Ingredients:

  • 100 g (3.5 oz) of minced cubes of pancetta or 100 gr of minced pork meat
  • 150 g (5.2 oz) of minced veal meat 
  • 150 g (5.2 oz) of minced beef meat
  • carrot 1
  • onion 1
  • stick of celery 1
  • 50 g (1.7 oz) of butter
  • 2 tablespoons of extra virgin olive oil
  • 100 ml (⅓ cup plus 1 tbsp) of dry red wine 
  • 200 ml (¾ cup plus 1 tbsp) of meat stock
  • 1 tablespoon of tomatoes paste
  • 200 ml (¾ cup plus 1 tbsp) of milk
  • Rosemary (optional)
  • salt
  • black pepper

Method:

Firstly mince cubes of pancetta, minced meat beef, and minced veil in a bowl.

Chop the onion, the carrot, and the celery into small pieces.

In a pot, meal the butter with the oil and add the chopped vegetables and cook for a few minutes.

After that, add the mix of minced meat and cook it for few minutes, until the meat is completely cooked (while stirring).

Then add the red wine and let it evaporate on high heat.

Add the warm stock (where previously you should have melted the tomato paste) and add chopped rosemary, salt, and black pepper.

Cook on low heat, with the lid on, for at least 1 hour and a half (the more the sauce cook, the better the taste will be). Stir from time to time. Add a little more broth or hot water if the ragout is too dry.

Add the milk and cook for another 10/20 min.

Enjoy your meal! Buon appetito!

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