The best bolognese sauce recipe you'll ever find! Recipe from Basil & Bubbly https://basilandbubbly.com
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Servings: 8 servings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup chopped mushrooms
- 1 teaspoon black pepper
- 1 1/3 lbs ground beef
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups milk
- 2 1/2 cups white wine
- 1 can 28 ounces crushed tomatoes
- 2 cups water
Melt the butter and olive oil in a large stockpot over medium heat. Add the onion and a hearty pinch of salt, and cook until translucent ( around 5 minutes ).
Add the celery, carrot, and mushrooms and cook for 3 more minutes.
Stir the ground beef into the vegetables and cook until the meat crumbles and is cooked through. This should take around 6 minutes.
Add 1 teaspoon salt, black pepper, cayenne pepper, and the nutmeg to the meat mixture.
Pour the milk into the pan, and stir to combine. Bring to a simmer, stirring often, until the milk has reduced down to a saucy coating for the meat ( there will still be a small amount of liquid in the bottom of the pan ). This will take anywhere from 5 to 10 minutes.
Crank the heat up to medium high, and stir in the white wine. Keep stirring until the wine reduces down like the milk did. There should just be a thickened sauce at the bottom of the pan/meat mixture now.
Stir in the crushed tomatoes and the water, reduce the heat to low, making sure the sauce stays at a simmer. Simmer the sauce for at least 4 hours, stirring occasionally. Feel free to add more water if the sauce starts to cake to the pan. I usually have to add around a half cup of water for each hour of simmering.
Serve over wide-cut ribbons of fresh homemade pasta, and top with a sprinkle of pecorino romano cheese.