Ultimate Bolognese Sauce
ID: e592fa6e...
This ultimate Bolognese recipe combines the traditional secrets of Bologna with modern techniques. It features a slow-cooked blend of beef, pork, and finely minced pancetta simmered in a rich soffritto, tomato paste, passata, and peeled tomatoes for four hours, finished with a touch of milk for a silky, delicate texture.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Mince the pancetta and sweat it in a pot with olive oil. → Add the chopped onion, celery, and carrots, then cook covered for 10 minutes before adding a splash of red wine. → Add the beef and pork, break it up, pour the rest of the wine, and simmer for 10 minutes. → Stir in the tomato paste, passata, and peeled tomatoes, then simmer covered for 3 hours, and uncovered for 1 final hour. → Adjust seasoning, stir in full cream milk at the end, and serve tossed with al dente tagliatelle and grated Parmigiano Reggiano.
Cooking Steps
Brief Cooking Order
Mince the pancetta and sweat it in a pot with olive oil. → Add the chopped onion, celery, and carrots, then cook covered for 10 minutes before adding a splash of red wine. → Add the beef and pork, break it up, pour the rest of the wine, and simmer for 10 minutes. → Stir in the tomato paste, passata, and peeled tomatoes, then simmer covered for 3 hours, and uncovered for 1 final hour. → Adjust seasoning, stir in full cream milk at the end, and serve tossed with al dente tagliatelle and grated Parmigiano Reggiano.
Introduction
This ultimate Bolognese recipe combines the traditional secrets of Bologna with modern techniques. It features a slow-cooked blend of beef, pork, and finely minced pancetta simmered in a rich soffritto, tomato paste, passata, and peeled tomatoes for four hours, finished with a touch of milk for a silky, delicate texture.
Step 1
Finely mince the pancetta using a food processor or a knife until it forms a paste-like consistency.
Step 2
Heat about 2 tablespoons of extra virgin olive oil in a large pot over medium-low heat. Add the minced pancetta and let it sweat gently to release its fats.
Step 3
Add the finely chopped brown onion, celery, and carrots (soffritto) to the pot. Stir well and cook covered with a lid for about 10 minutes, stirring every 2 minutes to prevent burning.
Step 4
Add a splash of red wine to the soffritto and mix well. Then, drizzle in a bit more extra virgin olive oil and add the ground beef and pork. Use a wooden spoon to break up the meat thoroughly and incorporate it into the soffritto.
Step 5
Once the meat has turned grey, add the remaining red wine. Stir well and let the wine simmer for about 10 minutes to allow the alcohol to evaporate. Season with a generous amount of salt and pepper.
Ingredients List
Important Notes
Do not add the red wine directly to the tomato sauce; it must be cooked with the meat and allowed to evaporate beforehand.
Using a lid during the first 3 hours of slow cooking helps trap moisture and flavors, meaning you won't need to add external water or broth.
Mincing the pancetta finely ensures it melts beautifully into the sauce, providing a rich base layer of fat and flavor.
Gently crush the whole peeled tomatoes with a wooden spoon as the sauce cooks to help them break down completely.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...