Traditional Bolognese Sauce PT250M https://img4.recipesrun.com/201907/2019/1017/4b/4/583240/300x200x90.jpg This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste. 8 servings Ingredients: 1 cup (236 ml) beef stock 1 cup (236ml) milk 3 1/2 cups (448 grams) good quality can tomato puree, 28 ounces 1 cup (236 ml) white wine, or red if you prefer 5 garlic cloves, grated or finely chopped 6 oz. (1 large) carrot, finely chopped 2 celery stalks, finely chopped 11 oz. (311 grams) large onion, finely chopped ¼ tsp. black pepper ½ tsp. salt 6 oz. (170 grams) pancetta, chopped finely 1 ½ pounds (680 grams) ground pork 1 ½ pounds (680 grams) 80/20 ground beef 1 tbsp. unsalted butter 1 tbsp. olive oil

Traditional Bolognese Sauce

4.7

( By Ellie )

This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 240 Mins
Total Time 250 Mins

02 Ingredients

- 1 cup (236 ml) beef stock
- 1 cup (236ml) milk
- 3 1/2 cups (448 grams) good quality can tomato puree, 28 ounces
- 1 cup (236 ml) white wine, or red if you prefer
- 5 garlic cloves, grated or finely chopped
- 6 oz. (1 large) carrot, finely chopped
- 2 celery stalks, finely chopped
- 11 oz. (311 grams) large onion, finely chopped
- ¼ tsp. black pepper
- ½ tsp. salt
- 6 oz. (170 grams) pancetta, chopped finely
- 1 ½ pounds (680 grams) ground pork
- 1 ½ pounds (680 grams) 80/20 ground beef
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil

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03 Method

Step 1

To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
Step 2

When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes.
Step 3

Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
Step 4

Partially cover and simmer for 4 hours, stirring often to prevent it from sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
Step 5

If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.
Step 6

When done, taste for seasoning and adjust to your taste.

04 Author

Ellie

1078 Recipes

Traditional Bolognese Sauce

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