bolognese sauce

Categories: Grains and Pasta, Sauces and Such, Posted by Sandy Bergsten


1 1/2 cups coarsely chopped sweet onion (about 1/2 large onion)

1 cup coarsely chopped peeled carrots (3–4 small carrots)

1 cup coarsely chopped celery (1–2 stalks)

4 tablespoons olive oil, divided

1 pound lean ground beef

1 cup whole milk

1/8 tsp ground nutmeg

1 cup dry white wine

2 cups beef broth

1 28-ounce can crushed tomatoes, with juices

½ tsp sugar

Kosher salt and freshly ground black pepper



Pulse onion, carrots, and celery in a food processor until finely chopped; set aside.

Heat 1 Tbsp. oil in a large deep skillet over medium-high heat. Add ground beef with a big pinch of kosher salt and a few grindings of fresh pepper and cook, stirring often, until brown and cooked through, 4–5 minutes. Scrape into a medium bowl and set aside.

Wipe skillet clean and add remaining 3 Tbsp. oil; heat over medium heat. Add reserved onion mixture and cook, stirring often and lowering heat if starting to brown, until softened, about 20 minutes.

Stir in the browned meat. Add the milk and simmer, stirring frequently until the milk has bubbled away completely. Add a small grating of nutmeg.

Add the wine and simmer until it has evaporated. Add the beef broth. Stir in the tomatoes and ½ teaspoon sugar. Let simmer, stirring occasionally, until flavors meld and sauce thickens for about 2 – 3 hours.

Season sauce to taste with salt and pepper.


Generously tops 1 pound of pasta.


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