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     Bolognese Meat Sauce Header

                             Bolognese Meat Sauce
   Bolognese Meat Sauce Photo
Category: Spaghetti Sauce, Pasta & Rice
Servings: 4 - 8
Total time: 45 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 1/2 pounds lean ground beef

- 1/2 pound ground pork

- 1/4 pound pancetta

- 2/3 cup carrots, diced

- 2 stalks celery, diced

- 1/2 medium onion, diced

- 1 medium shallot, diced

- 5 cloves fresh garlic, chopped

- 1 medium bay leaf

- 1/4 teaspoon ground nutmeg

- 1 large can tomato puree (28 ounces)

- 1/3 cup extra virgin olive oil

- 2/3 cup white wine

- 3 tablespoons grated Parmigiano Reggiano cheese

- Salt


1.  Clean and chop the garlic. Clean and dice the onion, celery, carrot, and shallot.

2.  In a large pan over medium heat, add the garlic, onion, celery, carrot and shallot as well as the olive oil. Sauté the mix for 3 - 5 minutes until the onion and celery begin to turn translucent.

3.  Once the vegetables have begun to soften, add the wine to the pan and stir the ingredients well to combine. Simmer, covered for 7 - 10 minutes until the wine has almost evaporated from the pan.




4.  While the vegetables are simmering, dice the pancetta into small cubes. When the wine has almost evaporated from the pan, add the diced pancetta and sauté for 3 - 5 minutes until it begins to lightly brown and the fat begins to render.

5.  Add the ground beef and ground pork to the pan. Using the back of a fork, break up the meat into small pieces as it cooks. Stir continuously while breaking up the meat so that the broken up pieces do not stick together while cooking. Once the meat is broken up well, sauté it until it begins to lightly brown.

6.  Add a generous pinch of salt as well as the nutmeg to the pan and mix well; then add the bay leaf. Continue to sauté the meat mixture for 2 - 3 more minutes.

7.  Add the tomato puree to the pan. Fill the now empty puree can with fresh water and add it to the pan. Stir all ingredients well to combine. Bring the sauce to a fast simmer, cover and cook for 20 - 25 minutes, stirring every few minutes to ensure the mix does not stick to the bottom of the pan.

8.  After 20 minutes, add the parmigiano to the pan and stir well. Taste the sauce and add salt as needed. If the sauce is too thin, raise the heat to medium-high and continue to simmer the sauce, uncovered, until it reduces down to your preferred thickness. If the sauce is too thick, add fresh water as needed.

9.  Once the sauce reaches your preferred density, remove the pan from the heat and serve over your favorite pasta or let the sauce cool and use it in lasagna or cannelloni.


You can substitute bacon for the pancetta in this recipe.