Real Italian Bolognese sauce

    4 hours 50 min

    The original recipe for Bolognese sauce calls for 2 types of minced meat, finely minced vegetables, just a few tablespoons of tomato puree, lots of beef stock and even milk. It also should simmer for at least 4 hours! Tagliatelle is the most traditional pasta used in Italy to accompany this rich sauce.

    7 people made this

    Serves: 6 

    • 1 onion, peeled and quartered
    • 1 celery stalk, trimmed
    • 1 carrot, peeled
    • 3 tablespoons extra virgin olive oil
    • 20g butter
    • 100g pancetta, roughly chopped
    • 250g pork mince
    • 250g beef mince
    • 2 tablespoons tomato puree
    • 200ml red wine
    • 200ml milk or single cream
    • 250ml hot beef stock
    • salt, to taste
    • fresh ground pepper, to taste
    • 400g tagliatelle pasta
    • grated Parmesan chees, to taste

    Prep:20min  ›  Cook:4hr30min  ›  Ready in:4hr50min 

    1. Place onion, celery and carrot in a food processor; pulse until finely minced.
    2. Heat oil and butter in a casserole pot over medium-low heat; add vegetable mixture and pancetta; cook and stir for 15 minutes.
    3. Stir in pork and beef mince; cook and stir until meat has browned. Pour in red wine and simmer until the alcohol evaporates. Simmer the sauce for 90 minutes on low heat.
    4. Stir tomato puree into hot beef stock until dissolved; stir into sauce and continue to cook on low heat for 3 hours, adding more beef stock if necessary.
    5. Stir in milk or cream; season to taste with salt and pepper.
    6. Cook tagliatelle in plenty of salted boiling water according to instructions on the packet, until al dente. Drain and transfer pasta to a large bowl; spoon Bolognese sauce on top and toss well to mix.
    7. Serve with a generous amount of grated Parmesan cheese.

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