Description
This classic Homemade Bolognese Sauce recipe offers a rich and hearty Italian meat sauce made from a blend of ground beef and pork sausage, simmered with aromatic vegetables, garlic, tomatoes, red wine, and finished with cream. Perfect for pairing with pasta, this sauce delivers deep flavors and comforting texture, ideal for a family meal or entertaining guests.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef (80% lean)
- 1/2 lb pork sausage
- 1/2 cup milk or cream
Vegetables
- 1 medium yellow onion, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
Pantry/Seasonings
- 28 oz canned whole or crushed tomatoes
- 1/2 cup red wine
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the base vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions, grated carrots, and diced celery. Sauté the vegetables until they are softened and translucent, about 5 to 7 minutes, stirring occasionally to prevent sticking.
- Brown the meats: Increase the heat slightly to medium-high. Add the ground beef and pork sausage to the pot. Cook the meats thoroughly, breaking up any large chunks with a spoon or spatula, until browned and no pink remains.
- Add garlic and tomatoes: Stir in the minced garlic, cooking just until fragrant, about 1 minute. Then add the canned tomatoes along with their juices to the pot, stirring to combine with the meat and vegetables.
- Deglaze and simmer: Pour in the red wine to deglaze the pot, scraping the bottom to release any browned bits which add flavor. Reduce the heat to low, partially cover the pot, and let the sauce simmer gently for 45 minutes to 1 hour, stirring occasionally to prevent burning.
- Finish with cream and seasoning: About 10 minutes before serving, stir in the milk or cream to enrich the sauce. Season with salt, pepper, dried oregano, and dried basil to taste. Continue to cook briefly to meld the flavors, then remove from heat and serve over your favorite pasta or use as desired.
Notes
- Use 80% lean ground beef for the best balance of flavor and fat.
- Simmering the sauce slowly allows flavors to develop deeply and the sauce to thicken.
- Add the milk or cream late to prevent it from curdling and to create a silky texture.
- Red wine adds acidity and depth; you can substitute with beef broth if preferred.
- This sauce can be made ahead and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
